chinese ribs

This Chinatown Char Siu Ribs Recipe Tastes Great Cooked Indoors Or Out

Ribs:

slab of baby back ribs

hoisin sauce

water

brandy (or dark rum

honey

soy sauce

sesame oil

hot sauce

ground/powdered ginger

ground/powdered onion

ground/powdered garlic

five spice powder

red food coloring

Everybody loves Chinese restaurant &quot;BBQ&quot; ribs. They have a distinct pork flavor, a glossy sheen that implies the sweet glaze beneath, and a glowing red-pink color that penetrates the surface. Here&#039;s a simple recipe for making Chinatown char siu ribs at home on your grill or in the oven featuring a flavorful marinade. You can use any cut of ribs.

Chinese BBQ Pork (Char Siu) Ribs Recipe

slab ribs ((any cut))

brandy ((or dark rum

Prep. Remove the membrane from the rack of ribs. Cut the rack in to individual ribs.

Mix the marinade thoroughly in a bowl. Don't skip the booze. It helps penetrate, and even if you're a teetotaler, don't worry, there isn't any measurable alcohol in the meat. Yes, I know alcohol can dry meat out, but I just think it works well in this case. If you must skip it, substitute apple juice or water. You can substitute fresh ginger and garlic for powdered ginger and garlic if you wish.

Marinate. Marinate the meat for 1 to 2 hours in a metal bowl or zipper bags. Discard the used marinade. It is contaminated with meat juice. Don&#39;t marinate in a plastic bowl if you use the food coloring. It might stain.

Fire up. As much as we are fans of outdoor cooking, this meat also tastes great cooked in an indoor oven. Either way, heat your cooker or oven to about 225°F (107.2°C) in the indirect zone.

Cook. If you are grilling, set up in a 2-zone or Indirect system. Make sure the meat is not directly over the flame on a grill. Indoors, put a pan of water with a rack on top of it under the meat. This is important or drippings will burn in the pan. Roast ribs for about 3 hours, loin strips for about 1 1/2 hours. If you grill, skip the smoking wood. I think it is cleaner and brighter sans lumber.

Serve. Once completely cooked, slice the rack of ribs between the bones and serve.

https://www.youtube.com/watch?v=65Bmhuc6_TY

Char siu rib recipe that's easy and delicious to cook using Meathead's information from www.AmazingRibs.com Click the link below to read all the in-depth information.
http://amazingribs.com/recipes/porknography/chinatown_char_siu_ribs.html
叉烧肋骨食谱
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Chinatown Char Siu Rib Recipe - Meathead's instructions from AmazingRibs.com -  叉烧肋骨食谱 - BBQFOOD4U

Canotnese Style Ribs

lb pork baby back ribs

tbs ginger (fresh grated)

garlic (crushed)

tbs honey

tsp dark sesame oil

Preheat oven to 400 degrees Line a large baking pan with foil or parchment.

In a large bowl, mix the sauce ingredients.

Cut the ribs into individual ribs, then place in the bowl and toss until ribs are well coated on all sides.

Roast for 45-50 minutes until ribs are nicely brown and sauce is sticky.

I learned this Chinese Spare Ribs recipe from my father, who worked for years in Chinese restaurant kitchens. People always raved about his ribs!

Chinese Spare Ribs (Restaurant Secret!)

garlic ((minced))

sugar

salt

ketchup

bean sauce

Shaoxing wine

pineapple juice

white pepper

red food coloring ((optional,

maltose ((or honey))

In a medium bowl, make the BBQ sauce by combining the garlic, sugar, salt, ketchup, hoisin sauce, ground bean sauce, Shaoxing wine, pineapple juice, five spice powder, white pepper, and red food coloring (if using). Reserve 3 tablespoons of the marinade, and set it aside in a small bowl.

Rub the whole rack of ribs with the rest of the sauce, and marinate on a sheet pan or in a bowl. Cover and refrigerate the ribs overnight or up to 2 days.

When ready to cook, remove the ribs from the refrigerator and preheat the oven to 375°F/190°C. Line a rimmed baking sheet with heavy duty foil and place a metal rack on top.

Place the ribs bone side up on the wire rack, and transfer to your preheated oven. Before closing the oven, pour 1½ cups of water into the pan below the rack. This prevents any drippings from burning or smoking and keeps the ribs moist. Roast for 30 minutes.

Meanwhile, combine the reserved marinade with the maltose or honey, and heat it up in the microwave or bring it to a simmer in a saucepan. Stir until the maltose/honey have dissolved into the sauce. You’ll use it to baste the ribs.

Next, carefully remove the ribs from the oven (careful of any remaining water in the bottom of the pan!) and flip the ribs. Add more hot water to the bottom of the pan; it should cover the bottom of the pan in a thin layer. Roast for another 30 minutes.

Cover the entire pan with a piece of aluminum foil and continue roasting for 30-60 minutes. (30 minutes for ribs with a bit of bite to them, which is what we like, or 60 minutes for more tender ribs.)

Remove the ribs from the oven and baste them on both sides. Add more hot water to the pan if needed, and roast for another 10 minutes. Repeat this step, basting the ribs on both sides again and return them to the oven for the last 10 minutes.

Remove the ribs from the oven, cover with foil, and rest for 10 minutes before slicing and serving!

Bill, you share the same first name as my father! My dad was the head chef at the Copacabana in New York City. You also gave away the secret ingredient which was ground bean sauce! Your Dad's recipe is exactly as his. I've put in a blender Chinese licorice ginger candy or sometimes fresh ginger. If I could give you 10 stars I would!

Made these ribs for Thanksgiving. Marinated them overnight Wednesday, and just popped them into the oven Thursday. Served alongside sweet potatoes topped with a blend of chili crisp and maple syrup. Thank you for a yummy and memorable Thanksgiving.

These are the ribs I've been missing from my childhood growing up in New Jersey. So very good, thank you!
One question: after basting, do you cover the ribs with foil again, or leave it off?

This recipe just genuinely transported me back to childhood in NYC. I live in the UK and I’m coeliac so it’s been at least a decade since I’ve been able to tear into a steaming bag of ribs. I just made these with some good GF subsitutes. They were perfect. It was just as I remembered. And I just want to say thank you! I use a lot of your recipes and they are all great.

Bill, these are some of the best ribs I've ever eaten and in the top two that I have made.  The marinade/sauce is amazing, finger licking good for sure!  I did the full hour covered, then basted 3 times for 10 minutes each time, the last under the broiler for less than a minute.  Falling off the bone delicious!!  This goes into regular rotation.  Thanks Bill!

New York style Chinese spare ribs have been the bane of my existence. They're nearly impossible to find outside the state. Midwestern ones tend to be saucier and more tender, like smoked ribs. Out west they're drier, there's a jerkiness to them. And the taste is off , well 'off' from what I was wanting.

I had never tried your recipe because I'd finally concocted one of my own that was close enough that only differed from yours in a few ingredients-- and they were close. 

Duck sauce instead of the pineapple and ketchup.

A bit of soy, a bit of grated fresh ginger.

Tried both the fermented bean curd and the red food coloring. Like you, I like the red food coloring better.

And then I watched the video and thought, 'You've always wanted a chinese chef to just tell you how do do it, here he is, what's the problem?'

So I made yours and they're nearly dead on. A little five-spicey, but that's just the local chef's preference because these are definitely New York spare ribs. 

I'll play with the five spice until I get that perfect Staten Island flavor I've been craving.

Thank you for giving me something back I hadn't had in decades.

Hi Bill thanks for the reply.  My question is regarding the Ground bean sauce: at my Asian market they only had Kum Lee "Bean Sauce" which I used for the recipe; but the sauce jar also had numerous solid black beans in it that I painstakingly removed each one from the bean sauce.   It seems this was not the correct "Ground" bean sauce?  Is there a difference?
I made the ribs, and they were delicious!   What should I do next time about the bean sauce?  (I want the flavor to be true to the recipe!).

https://content.jwplatform.com/videos/A5YLF2CS.mp4

Bill explains the different cuts of ribs that are available to buy and prices! (No surprise Costco has some of the cheapest ribs!)

Different Cuts and Prices of Pork Ribs

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