indoor 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

Smoky Indoor Ribs Recipe

liquid smoke

Morton’s coarse kosher salt

(read more about the science of salt

smoked

Meathead's Memphis Dust

smoky

barbecue sauce

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

If you can&#039;t get outside to smoke your ribs on a grill or smoker, here&#039;s a way to get smoky tasting ribs indoors using your oven. The recipe is super simple and you can use any cut of ribs you want.

Morton Coarse Kosher Salt

smoked Meathead's Memphis Dust

smoky barbecue sauce

Prep. Remove the membrane from the back of the ribs and trim excess fat. Mix ½ cup (118.3 ml) water with the liquid smoke, and marinate the meat in this for an hour. I usually cut the slab in half, put each half in a 1 gallon (1.9 L) zipper bag, and divide the marinade between the two.

Cook. Season both sides with salt and then Meathead&#39;s Memphis Dust. Wrap the meat in foil. Put it in a pan (to catch leaks) and cook in 225°F (107.2°C) oven for 2 hours. This makes the meat very tender, but not mushy.

Roast. Now take the meat out of the foil, then put it back in the oven, meaty side up, without the foil to dry roast for another 2 hours at 225°F (107.2°C). This will firm the bark.

Broil. Read this article to see how to tell when the meat is ready. I use the bend test to make sure it is done. When it is, turn the slab meaty side down. Slather the bone side with the sauce, turn the oven to broil and put the meat under the broiler so it is aligned with the heat source. Broil for 5 minutes with the oven door partially open or until the sauce bubbles, watching closely to make sure it doesn&#39;t burn. Leave the door open so the oven cools a bit and to make sure the thermostat doesn&#39;t turn off the broiler. Repeat for the meaty side. This direct concentrated heat caramelizes the sugar and creates more deeper flavor. Serve.

Gonna try your rib recipe today 5/26/24. If it turns out as good as the BBQ SAUCE recipe I will be very happy.

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