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Welcome to BBQFOOD4U the backyard barbecue channel
today we're going to be making Meathead's Chinatown Char Siu Ribs
which is a Chinese barbecue recipe found
at AmazingRibs.com
Start with a large bowl
and add half cup of hoisin sauce
half cup of brandy
but you can use rum or bourbon.
quarter cup of honey
2 tablespoons toasted sesame seed oil
2 tablespoons of hot sauce
this is Frank's red hot but you can use whatever type you like
2 tablespoons powdered ginger
2 tablespoons onion powder
1 tablespoon of garlic powder
1 tablespoon of five spice powder
and 1 teaspoon
a red food coloring this can be substituted
with the beet root powder. Give this a good mix
take the ribs and pull the membrane off. I like to start with a butter knife just
loosen it up
then a little bit of paper towel
you grip and then just pull
chop the ribs into individuals I like to flip it over so you can see the bones
things a little bit easier and try to go down right the middle of the bones
once you have the ribs cut up place them in a bag I'm using a FoodSaver bag
a zip lock bag works good or a metal container. Try to avoid plastic dishes
because the red food coloring can stain. then just carefully at the marinade to the bag
take a couple minutes
mix it around really good giving everything a good coating
if you using a food saver bag
spread them out and seal it up. Place them in the fridge for minimum
one hour I'm going to leave them overnight for around 12 hours
ribs have been marinading for 12 hours now to stick with the Asian theme I'm gonna be
cooking them on the Big Green Egg kamado style cooker
which is already fired up soon 232
with the maverick redi check all set and ready to go this can be done
any barbecue set up for two zone indirect cooking
To make it easier to get ribs on the grill I'm just going to place them in a bowl.
run out there and get them on
Once you have the ribs on take the excess marinade
and brush it on
Ribs have been on for an hour gonna take a quick peek just for the video
to cooking at home just leave the lid shut and trust you Maverick
reading at 226 everything's looking good
shut the lid.
Ribs been cooking for two and a half hours now
but as a nice glaze and another layer flavor. Looking good and
smells even better quickly take these off and get the lid shut
for this step I warned up the honey so it's a little bit thinner
and easier to brush on place a little bit in a bowl
add the ribs and give then a good coat
shut the lid
and give them another half an hour
With the ribs just off the grill
green onions or sesame seeds just sprinkle a little bit
Meatheads's - Chinatown char suing rib recipe
already the server and tasting great. To find this recipe
is so much more great cooking information tips and tricks
go to AmazingRibscom. It' easy to do
BBQFOOD4U give it a try.