asian 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

Sticky Asian Ribs with beef back ribs are delicious beef ribs cooked with a sweet and savory sticky sauce with an Asian twist. These ribs are braised on the stovetop for a long time, resulting in tender meat easily falling off the bone. 

Sticky Asian Ribs 

garlic,

shallot,

cilantro stems, finely chopped

beef back ribs

Sriracha sauce. Use more or less as preferred.

oyster sauce

rice vinegar

Remove the membrane

. The first step is removing the silver skin on the back of the ribs. They are thin, paper-like sheets of membrane. Use a paper towel for a better grip. Cut the rack of ribs into individual ribs for easier cooking. I cut mine into smaller pieces to fit into my Dutch oven and have more pieces to share.

Sautéed the aromatics

Heat a Dutch oven or large soup pot over medium-high heat, and add oil. Once hot enough, add chopped garlic, shallot, and cilantro stems. sautéed until lightly browned. 

Browned the beef ribs

 Add the beef ribs and let it sautéed for 3-4 minutes. Make sure the meaty side gets nice and browned for the extra depth of flavors. Flip the pieces so each side is lightly browned. 

Braised the ribs in broth

 Add the broth to the pan, stir, and mix well. The large meat pieces could be hard to move around the liquid. Use a tong to stir, move, and mix well with the broth. Cover the pot, lower the heat to medium, and let it cook for 15-20 minutes to soften the meat.

Seasoned the meat with sauces

 Move the meat pieces to the sides of the pot, add all the sauces to the center part with the liquid, and stir with a wooden spoon to mix the sauces well. Then, mix it all in a pot, cover the lid, and cook for 30 minutes. 

Braised and reduced

. Check the pot a few times to stir and flip the ribs around and to also see where the liquid is. Remove the lid for the rest of the cooking time and cook for 10-15 minutes more. We want to reduce the liquid to a thick, brown, sticky sauce. 

The sticky sauce. 

Once the sauce thickens, move the beef ribs around in the pot to make sure each side of the ribs gets a thorough coating of the beautiful brown sticky sauce. Turn the heat off and allow the ribs to cool. Serve on a large serving platter with your favorite sides. Have lots of damp paper towels ready for your fingers! Enjoy!

These ribs are so delicious….sweet, yet tangy spice at the end.  We ate  the whole plate!  Great as dinner!!! Would also be a great for a bbq.

Made this for dinner and it was a hit! It turned out perfect and my family loves it.

I normally don’t like ribs but this recipe is amazing. The meat is tender and not dry at all. Would make them again.

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Top 5 asian ribs recipes from across the web

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The most viewed asian ribs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine