Craig promises that if you follow this recipe, you can make dizzyingly delicious Chinatownchar siuribs at home in the oven or on the grill. That makes them a great choice for the winter, when you've got a hankering for ribs and the smoker is snowed in.
Many Chinese restaurants use spareribs that are chopped into 3- to 4-inch riblets. If you want, your butcher can make you riblets with a band saw. Craig likes baby backs for this recipe because they are a bit meatier. You can also substitute 4 pounds of pork loin for the ribs if you wish.
The booze is important for the marinade because it helps penetrate the meat, and even if you're a teetotaler, don't worry—there isn't any measurable alcohol in the ribs. If you must skip it, use apple juice or water. You can buychar siusauce at Chinese specialty stores, and it makes a fine glaze, but it doesn't make ribs that taste like Chinese restaurant ribs. That's because you need to marinate the meat in a thin sauce first.
Ingredients
Serves 4 to 8, including 1 1/2 cups marinade
Marinade
Ribs
Step 1
Combine the marinade ingredients in a bowl and whisk thoroughly. Place the meat in a resealable plastic bag (you may need more than one), add the marinade, seal tightly, and toss to coat. Refrigerate for at least 3 hours or overnight.
Step 2
Heat your cooker to 300°F. (You can also use an indoor oven. Just place the ribs on a wire grate over a pan or on a broiler pan.) If you are using a gas grill, turn off one or two burners and place the meat over the cool burners. If you are using a charcoal grill, set it up by banking the coals against one side for indirect cooking. Remove the ribs from the marinade and cook for about 1 hour; then paint the bone side of the ribs with a coat of the honey orchar siusauce. Cook for 10 minutes, underside up; then turn meat side up, paint with more honey orchar siusauce, and cook for another 10 minutes. Remove the ribs, let them sit for 5 minutes, cut them into individual ribs, and serve hot, garnished with chopped fresh chives.
How would you rate Chinatown Char Siu Barbeque Ribs or Pork?
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Reviews (14)
Back to TopMarinade is very good. Marinated for a day and cooked in slow cooker, then browned under broiler basting with reduced marinade.
Anonymous
New York, NY
10/2/2017
Yummy !
Kimbo53
Saskatoon, Saskatchewan, Canada
5/19/2014
Used this recipe to roast a few pork tenderloins to use in the Pork Lo Mein recipe on this site. Excellent results. Can't wait to try it with baby back ribs on the grill when there isn't over a foot of snow on top.
dgerhauser
Scotch Plains, NJ
1/25/2014
These were a MAJOR disappointment. Followed the directions to the letter- marinated overnight. Chewy with an odd flavor- absolutely nothing like restaurant quality. What a waste of time and money. Went to my usual butcher where I always buy my St. Louis ribs, he cut them tiny like he does for restaurants and they are bad. I'll never get the time or energy back and I'm out the money to boot.
lmayer
solon, ohio
10/19/2013
Excellent dish! Followed recipe exactly, served with white rice, Asian cucumber salad! Finish on grill to caramelize honey! YUMMY
tfavacho
Tierra Verde, FL
7/8/2013
Delicious - a winner recipe. Made as directed and absolutely loved it.
Anonymous
Vancouver, BC
3/1/2013
Wow! My husband and I each bbq'd our own recipes Oscar Night. He used a tradtional K.C. BBQ rub and I made this recipe. Guess what!! We ate ALL my ribs that night and very few of his. This is SUCH a winner recipe. I also cooked them for an extra 30 minutes. I cooked them in foil the last 30 minutes which kept them moist. You will not be disapointed.
rwhiteside
Newport Beach, CA
2/27/2013
Finger lickin' good! I added a little more cooking time, only about 10 min more, to ensure the pork ribs were cooked through. Otherwise, the recipe is great as is!
HaydenM
San Francisco, CA
1/26/2012
你可能会推迟的强烈味道5-spice powder when you initially taste the marinade, but don't worry. It mellows out and blends with the rest of the the flavours once its cooks. Like others, I cut the rack into riblets with a lot of success. You may want to consider basting the ribs with honey instead of the marinade to give it a more authentic char siu flavour
sashamol
Tucson, AZ
1/23/2012
你可能会推迟的强烈味道5-spice powder when you initially taste the marinade, but don't worry. It mellows out and blends with the rest of the the flavours once the ribs cook. Like others, I cut the rack into riblets with a lot of success. You might want to consider basting the ribs with honey instead of the marinade to give it a more authentic char siu flavour
sashamol
Tucson, AZ
1/23/2012
This is my husband's absolute favorite rib recipe ever since the first time I made it. I cut the ribs into individual riblets before I put them in the marinade (more surface area to soak up the goodness!) It is the perfect Asian pork flavor -- tastes like they are from a great Asian restaurant. I use bourbon in the marinade.
AZ_Foodie
6/19/2011
Turned out great. Had company over and they were literally licking their fingers.
bmwarabia
Vermont
5/14/2011
The sauce was ok. A little on the overly sweet side. The cooking time for the ribs was WAY off. After the hour and twenty minutes the recipe called for, they were only half cooked. I had to put them in for another 30 minutes. The family requested that we not make this again.
Anonymous
Baton Rouge
5/5/2011
I wanted to make char siu bao (Chinese pork buns) from scratch, and found this recipe for the char siu portion. (If you want to make your own char siu bao, the LA Times has a good recipe for the dough and filling). I used pork chops instead of ribs and cooked my meat in the oven. Other than that, I pretty much followed this recipe. The results were amazing. For the hot sauce I used sriracha "rooster sauce" and while I was hesitant about the food coloring, it really gave the meat that restaurant look. If you don't have Chinese 5 spice powder, I would strongly recommend finding some because it really gives the meat that extra kick that you're used to with restaurant char siu. While I used pork chops, I think this sauce would be amazing on ribs. Then again, the sauce is so good you could probably put it on anything. I'll definitely be making this again.
unique1982
Los Angeles, CA
3/20/2011
