Saturday, July 10, 2010

Char Siu Country Style Ribs

One of the things I really enjoy is Asian style marinades. I've blogged 5 Spice Soy Baked Chicken Wings
and Char Siu Pork Tenderloin and Chinese 5 Spice Game Hen and even Maui Ribs. All have similar, but slightly different combinations of ingredients.

For the 4th of July, I wanted to make Country Style Pork Ribs and I wanted them Char Siu style and I finally hit upon a combination of ingredients for a marinade/basting sauce that I think is the best I've had and the best I've made. The ribs came out incredibly tender with an absolutely delicious aroma and taste from the marinade. You gotta try it. I think we got a winner here. This may very well be the marinade I use for all the recipes above I've already blogged. It's that good.

Adapted from Crepes of Wrath and my own recipes.

Ingredients and Method:
4 large bone-in or boneless country style pork ribs
1/4 cup oyster sauce
1/3 cup soy sauce
3/4 cup white sugar
1/4 cup brown sugar
2 teaspoons salt
2 teaspoons ground ginger
2 1/2 teaspoons Chinese 5-spice powder
2 tablespoons red wine vinegar
2 tablespoons cooking sherry
1/4 honey to brush over the finished ribs

Combine all ingredients except honey in a baking dish until thoroughly mixed. Add pork ribs to marinade, cover with plastic, and marinate in refrigerator for at least 8 hours, but 24 hours is preferable. Rotate ribs about every 8 hours or so.

Grill over indirect heat (with a smoker box if available) for 1 1/2 hours, brushing occasionally with marinade. Check to ensure internal temperature has reached 170 degrees. Brush both sides with honey, let grill for 3 more minutes, and remove.  Let meat rest for 15 minutes before serving.

If you'd like to use the marinade as a sauce, pour into saucepan, with 1 tablespoon corn starch mixed with 1 tablespoon water, bring to a boil, reduce heat and cook until thickened, about 5 minutes. Serve ladled over meat and/or rice.

1 comment:

Anonymous said...

I enjoy your site very much! wish I saw this recipe before I put our Pork Tenderloin in today..would have made it your way...