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BBQ Ribs Recipe
A perfect balance of saltiness plus a touch of Chinese 5-spice powder, char siu sauce marries well with chinese bbq baby back ribs
Ingredients:
1 rack baby back pork ribs, about 2 lbs
6 cloves garlic (peeled and finely chopped)
Marinade/Char Siu Sauce:
1 1/2 tablespoons maltose
1 1/2 tablespoons honey
1 1/2 tablespoons Hoisin sauce
1 1/2 tablespoons soy sauce
1 tablespoon Chinese rose wine (玫瑰露酒)
3 dashes white pepper powder
1/2 teaspoon five-spice powder
1/2 teaspoon sesame oil
Salt to taste
Method:
Rub the ribs on both sides with the chopped garlic. Marinate the ribs with 2/3 of the marinate sauce for 8 hours or overnight in the refrigerator.
Preheat the oven to 325 degrees F. Line a large baking sheet with heavy aluminum foil, lay the ribs on top, and tightly cover with foil. Roast for 2 hours.
Preheat the grill and remove the ribs from the oven and uncover. Transfer the ribs to the hot grill and grill over direct heat for 5-10 minutes or until the surface slightly charred to your liking. Brush both sides of the ribs with the remaining char siu sauce plus some oil while grilling. Serve hot.
Americans take BBQ ribs very seriously. When it comes to BBQ ribs, attention to details spans from spice rub/seasonings, sauce, pork flavor, texture, smoke, appearance, scent, mouthfeel, cooking and grilling techniques to the overall balance of the ultimate product. Originated and perfected in the American South, BBQ ribs is at the very core of American food culture.
When I contemplated to have a BBQ ribs recipe, I was a little worried. The all-American BBQ ribs is not my everyday Malaysian or Asian recipe, and is surely not my forte. Eventually, I settled with a Chinese-style baby back ribs recipe, using none other the recipe for Chinese BBQ pork or char siu. Sticky sweet with a perfect balance of saltiness plus a touch of Chinese 5-spice powder, char siu sauce marries well with baby back ribs.
For the techniques, I used a combination of oven roasting plus BBQ grilling. I set my oven to 325 degrees F and roasted the ribs for about two hours. I then transferred them onto the outdoor grill for a charred finish over direct heat. My verdict: juicy, moist, flavorful, and finger-licking good. Summer is in full swing so surprise your guests with these exotic Chinese-style BBQ baby back ribs!
Now, please do tell me what is your favorite BBQ ribs recipe and how you make it. Thank you.
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ronald c. williams
beer is made with malt. you can purchase liquid malt at a wine and beer supply place. if it’s not sweet enough, which it should be, add a little honey or molasses. “maltose” when you cook you need to be flexible. add whatever your taste buds dictate. I also add a little liquid smoke to mine.
ronald c. williams
riblets are cheaper. its’s the ends of the ribs they saw off. only boil for 40-45 min then grill or oven cook and baste
Flat Top
Just found out about your recipes and while perusing meat and seafood options happened upon the BBQ RIBS. Sounds heavenly and trying them this evening. As a dyed in the wool bbq person I simply cannot thank you enough for what you’re giving to the food community. Most of your recipes will grace my table. Thanks again.