Chinese Barbecue Spare Ribs

Written by in Asian, Barbecue, Chinese, Family Favourites, Pork
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Chinese Barbecue Spare Ribs

Recipe by AlexanderCourse: Main, starter, picnicCuisine: Chinese, barbecueDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

45

minutes
Calories

300

kcal
Marinating time

1

hour 
Total time

1

hour 

55

minutes

Chinese red pork ribs, or char siu, have a distinct deep pink, glossy coating and a rich, sweet flavor. If prepared correctly, the rib’s meat is tender and falls off the bone. You can find most of the ingredients from your local Asian grocer or health food store. Baby backs have a lower fat percentage than other pork ribs and are the healthiest option for char siu. This recipe yields approximately eight servings.

Ingredients

  • 500 g / 1 lb spare ribs or any rib type

  • 1 tbsp sugar

  • 1 tbsp light soy sauce (sodium reduced is great)

  • 1 tbsp dark soy sauce (or sweet soy sauce)

  • 3 tbsp hoi-sin sauce

  • 1 tbsp rice wine or dry sherry

  • 4-5 tbsp water or Chinese stock

  • 1 tsp garlic powder

  • black pepper or szechuan pepper to taste

  • mild chili sauce to dip

  • coriander/dhania/chinese parsley (same plant) leaves, to garnish

Directions

  • Trim off any excess fat from the ribs and cut into pieces (if you want). Prick the ribs through the meat with a fork all over.
  • In a marinating dish, mix the sugar, light and dark soy sauce, hoi-sin sauce, rice wine, garlic power and pepper and add the ribs, trimming them over to coat them nicely. Marinade for at least 1 hour, ideally 4 hours, turning occasionally.
  • Preheat an oven to 220 C (425 F). Transfer the ribs to a roasting pan, spreading them out if you have cut them smaller and roast for 15 minutes.
  • Add the water or stock to the pan, turn the ribs over and lower the heat to 190 C (375 F) and cook for 30-35 minutes longer. You should see the meat pull back from the bones at this stage.
  • If cooking a whole rack, chop the ribs into individual portions and place on a serving dish. Pour the sauce from the roasting pan over the ribs and garnish with the coriander leave and serve with the chili sauce as a dib.

Notes

  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier. Simply line the roasting pan with some foil and seal the top to trap the moisture once you add in the water.
  • You can add a few drops of red food coloring to the marinade if you want a deeper red hue on your ribs. Baby back ribs will work just as well as St. Louis-cut. You can cook ribs the same day they are marinated, but for best results, allow to marinade at least overnight and up to three days.

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