Char Siu Baby Back Ribs
Shout out to Adam B. for this awesome spin on baby back ribs!
What are char siu ribs?
If you’ve ever stopped to eat in any of America’s Chinatowns and not stopped for some delicious char siu pork ribs, you’re missing out. These delicious rib renditions are usually roasted in special gas grill or oven (not cooked on a charcoal grill as the name might suggest), despite often being called “barbecue”. These ribs have a unique red hue and an incredible combination of sweet and savory that you have to eat to believe, and they take on an entirely new dimension when cooked on a Grilla or Silverbac wood pellet smoker.
The marinade here is incredibly versatile and you can throw just about any protein in it from turkey to chicken to duck, and of course it makes excellent barbecued pork. Just toss your meat in a plastic bag with the marinade for a few hours or overnight and let that magic happen. Back to the matter at hand, though, follow the instructions for this Char Siu ribs recipe below to make some of the most lip-smackingly delicious pork ribs you will ever eat!
- 1/3 c hoisin sauce
- 1/3 c soy sauce
- 2 Tbsp mirin (may substitute Sake, or a sweet white wine)
- 2 Tbsp honey
- 2 Tbsp light brown sugar
- 1 Tbsp Sambal Chili Paste (or Siracha)
- 1/2 Tbsp Sesame Oil
- 1/2 Tbsp Chili Oil
- 1/2 tsp Chinese 5 spice seasoning
- 3/4 tsp red food coloring (optional)
- 3 cloves garlic, minced fine
- 1/4 c hoisin
- 1/4 c soy sauce
- 3 Tbsp honey
- 1 Tbsp sesame oil
- 1 Tbsp mirin
- 1 tsp red miso paste
- 1 tsp sambal chili paste or siracha (more or less depending on heat preference)
- Toasted Sesame Seeds
Directions: Combine all marinade ingredients, and whisk to combine.
Cut baby back ribs in to 2 bone sections. This increases the surface area for the marinade to impart more flavor
Place ribs and marinade in a zip top back, removing as much air as possible, and marinate for at least 4 hours. Marinate overnight if possible.
Remove ribs, and reserve marinade.
Place ribs on smoker at 250F. Do not touch for the first 2 hours.
Combine reserved marinade and additional basting liquid ingredients into a sauce pan. Bring to a simmer, stirring occasionally, for 10 minutes. Remove from heat.
At the 2 hour mark, baste ribs with basting liquid, and repeat every 30 minutes, until ribs are tender, approximately 4 hours.
Cut ribs sections into individual ribs, garnish with sesame seeds and scallions.