I love Chinese Barbecued Pork Spare Ribs. I thought that for today I would share a simple, easy recipe for Char Siu ribs with you! Char Siu is Cantonese and means Barbecued Marinated Pork. These take about a half hour of prep work, and four hours to marinate, and a little over three hours to cook. Here is a preview…
Are you ready to head into the kitchen?
Ingredients
Pork Spare Ribs (you can use baby back if you prefer but spare ribs have more meat on them)
1/2 cup of Hoisin Sauce
1/2 cup of bourbon
1/4 cup honey
1/4 cup dark soy sauce
2 TBS sesame oil
2 TBS Tapatio hot sauce
2 TBS powdered ginger
2 TBS onion powder
1 TBS garlic powder
1 TBS 5 Spice powder
1 tsp red food coloring (Optional)
The first thing that I do is take the side of spare ribs and cut them into individual pieces. Set these aside.
In a zipper bag combine the rest of the ingredients, shaking the bag well to get the powdered parts incorporated. Reserve about 2/3 of a cup of this marinade. Add the pork ribs to remaining marinade in the bag. Let the ribs marinate for four hours. Take the ribs out of the refrigerator one hour before cooking.
Preheat the oven to 225 degrees (107C). Take a large baking pan with an edge and fill the pan half way with water. Then lay a rack over the pan.
Place the ribs on the rack fat side up.
Carefully place this in the oven and let this bake for three hours. Over the last half hour baste the ribs three times with the reserved marinade.
Now to give this a bit of a crunch set the oven to broil and baste one final time. Set just below the broiler and keep an eye on them so that they do not burn! This will cause the sugars to caramelize a bit. Remove from the oven and serve!
I like to have this with a good fried rice and fresh vegetables that are steamed or stir fried!Let me know if you try this recipe! I hope you do as it is very tasty! And, they make good cold leftovers!
Thanks for stopping by and be well!
[…] for Tasty Tuesday! Today I will be featuring pork ribs. I was actually going to make these ribs Chinese style, but discovered I did not have the hoisin sauce to do […]
I can’t see in the recipe what the amount of ribs that are required. Cooking for one I must (usually) cut a recipe by 1/2. 1/3 or 1/4. Thanks.
These are really good. I usually buy pre-packaged ribs. I think the package is 1/2 a side. Spare ribs work better than baby back because there is more meat. You can also try the marinade on pork roast…
These look delicious! 🙂
They are fabuloso! Please let me know if you try the recipe! Guaranteed to please you and your family! 🙂
Barb, you are killing me here. They look awesome. The long marination and the slow cooking must make them delicious.
Great job.
Best,
Conor
They are amazing ribs! The water in the pan under the rack keeps them moist as does the slow cooking! The aromas in the house are to die for, and your household will think you have spent hours creating this great creation! Thanks Conor and be well!
Mmm…sticky goodness 🙂
Very tasty indeed! Makes for good leftovers, and a nice addition to fried rice, cut into pieces of course!
These look great, and having some bourbon in the recipe can only be a plus. Thanks for sharing.
The bourbon is a nice addition, but it is the 5 spice powder that really makes this dish!
My mouth is watering. OH do these look good! Thank you for the simple instructions. Love, Amy
They are lovely! Let me know if you try the recipe!
I will. 🙂 (((HUGS)))
The instruction is so detailed, definitely a recipe I have to try.
They are tasty! Let me know if you try these! 🙂
Great instructions! Looks simple and really yummy. Thanks for posting!
Thank you Trish! The aromas in the house when these go into the oven are immediate and amazing! These are good as leftovers to use the meat in Fried Rice, or just to eat the ribs cold!