Char Siu ribs

Discussion in 'Pork' started by chestnutbloom, Mar 8, 2014.

  1. chestnutbloom

    chestnutbloom Smoking Fanatic

    Hi, I'm starting some Char Siu type ribs in the smoker today. From what I've read they are traditionally not smoked but I am feeling rebellious today! [​IMG]    I'm using a marinade recipe from Chef JimmyJ.

    ~~Char Siu... Chinese Roast Pork/Spare Rib Marinade 1/2 C Soy Sauce , low sodium(Kikkoman Green cap) 1/2 C Brown Sugar 1/2 C Shaoxing Wine* or Mirin 1/2 C Hoisin sauce, Koon Chun* is best. 1/2 tsp 5 Spice Powder or more to taste 1 Tbs Grated fresh Ginger 1 tsp Minced fresh Garlic 1 Tbs Red Food Coloring 1 tsp Sesame Oil (optional) Makes about 2 Cups or enough to cover 1 Rack of Ribs and Tip meat. I doubled it. Items with an " * " are available at a Chinese Market. The rest and an el cheapo Hoisin is available at your local Mega Mart. Combine all ingredients and marinate the meat a minimum of 2 days longer is better

    I left out the brown sugar and wine but added 1/2 cup Jim Beam.

    Sliced up some baby backs into the marinade for about 19 hours.

    Ready for the smoker. Also doing a small slab of spares soaked in Galbi, Korean BBQ sauce.

    I've got them in at 230F and will post up in a bit!  [​IMG]
  2. chestnutbloom

    chestnutbloom Smoking Fanatic

    3 1/2 hrs later ribs are done. Thinner ribs pull from the bone, larger ones are very tender and juicy.

    Excellent marinade for that Chinese style bbq!    [​IMG]
  3. chestnutbloom

    chestnutbloom Smoking Fanatic

    After the loin ribs were done I upped the temp to 250F to finish off the spares.

    Here's the thinner section I had to cut off to fit the box. I'll pull the thicker section in about 30 mins.
  4. chestnutbloom

    chestnutbloom Smoking Fanatic

    Just took out the thicker rack. Bone pulled off easy and still very juicy. Good Galbi!   [​IMG]
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty!

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