- Jan 6, 2011
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Yesterday was our #2 son's Birthday so in addition to the Snack Sticks, Had to do some Char Siu Ribs, Chicken leg quarters and my wife made some fried rice
CHAR SIU
The meat
Ribs: 2 slabs of baby back ribs, cut into individual bones
Or Pork: 4 pounds pork loin cut into strips across the grain, about 1" wide, 2" tall
The marinade
1/2 cup hoisin sauce
1/4 cup brandy (or rum or bourbon)
1/4 cup honey
1/4 cup soy sauce
2 tablespoons toasted sesame oil
4 tablespoons Sriracha
2 tablespoons powdered ginger
2 tablespoons powdered onion
1 tablespoon powdered garlic
1/4 tablespoon five spice powder
1 teaspoon red food coloring
1 teaspoon Cayenne Pepper
Marinate the meat for at least 2 hours in a metal bowl or zipper bags. Overnight is better. (I like Overnight) The flavor really has a chance to soak in.
I use about 2/3rds of the Marinade and save the rest for the finishing glaze
Smoke at 225° for about 2 hours, then wrap in foil and back on the smoker for about an hour to an hour and a half.
Take the leftover Marinade add a couple of good squirts of honey, taste and add more Sriracha or Cayenne if you want more heat. Paint the meat with the glaze and roast an additional 30 minutes or so on the grill basting the ribs several times with the glaze.
NOTE: You can substitute fresh ginger and garlic for powdered ginger and garlic if you wish.
Two racks of Baby Back Char Siu
Ribs, Chicken & Rice
Ribs
Chicken and Rice
Thanks for Looking, Everything was a big hit, Im kinda hooked on these ribs
CHAR SIU
The meat
Ribs: 2 slabs of baby back ribs, cut into individual bones
Or Pork: 4 pounds pork loin cut into strips across the grain, about 1" wide, 2" tall
The marinade
1/2 cup hoisin sauce
1/4 cup brandy (or rum or bourbon)
1/4 cup honey
1/4 cup soy sauce
2 tablespoons toasted sesame oil
4 tablespoons Sriracha
2 tablespoons powdered ginger
2 tablespoons powdered onion
1 tablespoon powdered garlic
1/4 tablespoon five spice powder
1 teaspoon red food coloring
1 teaspoon Cayenne Pepper
Marinate the meat for at least 2 hours in a metal bowl or zipper bags. Overnight is better. (I like Overnight) The flavor really has a chance to soak in.
I use about 2/3rds of the Marinade and save the rest for the finishing glaze
Smoke at 225° for about 2 hours, then wrap in foil and back on the smoker for about an hour to an hour and a half.
Take the leftover Marinade add a couple of good squirts of honey, taste and add more Sriracha or Cayenne if you want more heat. Paint the meat with the glaze and roast an additional 30 minutes or so on the grill basting the ribs several times with the glaze.
NOTE: You can substitute fresh ginger and garlic for powdered ginger and garlic if you wish.
Two racks of Baby Back Char Siu
Ribs, Chicken & Rice
Ribs
Chicken and Rice
Thanks for Looking, Everything was a big hit, Im kinda hooked on these ribs
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