CHINESE BARBEQUE PORK (CHAR SIU)
In addition to its impressive high-gloss appearance and savory taste, this Chinese barbeque pork is quite easy to make at home--even without a fancy ceramic grill.
Provided by Chef John
Categories World Cuisine Recipes Asian Chinese
Time 5h10m
Yield 6
Number Of Ingredients 14
Steps:
- Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
- Cut pork roast in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
- Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
- Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
- Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
- Transfer pork sections to grate over indirect heat on prepared grill. Cover and cook about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads 185 and 190 degrees F, about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
- Place leftover marinade in saucepan; bring to a boil; let simmer 1 minutes. Remove from heat. Now you can use it to brush over the cooked pork.
Nutrition Facts : Calories 512.9 calories, Carbohydrate 49.1 g, Cholesterol 89.8 mg, Fat 21.9 g, Fiber 0.8 g, Protein 26 g, SaturatedFat 7.9 g, Sodium 2421.1 mg, Sugar 42.5 g
CHINESE-STYLE BARBECUED RIBS
These are the best oven-roasted ribs ever, and they can also be finished on a grill for extra smoky flavor. Creating steam in the oven is the key to tender meat. The ingredients here are close to the ones used by traditional Cantonese barbecue masters to produce sticky-salty-sweet meat that has a reddish, caramelized crust - with ketchup standing in for Chinese red fermented tofu. (It can be left out if desired.) Although these ribs are presented as an appetizer in many American Chinese restaurants, barbecued meat is traditionally a main course, served with freshly cooked rice and a green side like smashed cucumber salad or stir-fried bok choy.
Provided by Julia Moskin
Categories dinner, barbecues, finger foods, meat, appetizer, main course
Time 6h
Yield 4 to 8 servings
Number Of Ingredients 11
Steps:
- In a food processor or blender, mince garlic and scallions. Add hoisin, ketchup, honey, soy sauce, rice wine or vodka, rice vinegar and five-spice powder. Process until well blended. Taste for sweetness; the mixture should be sweet like barbecue sauce, not candy. Adjust the taste with honey, soy sauce and vinegar.
- Set aside 1/3 cup marinade for basting. Transfer remaining marinade to a container or pan large enough to hold the ribs, or to large resealable plastic bags. Add ribs and turn until well coated. Refrigerate at least 4 hours, and up to 2 days, turning occasionally in the marinade.
- Heat oven to 300 degrees. Set up a rimmed baking sheet (or two) with an oven-safe wire rack that fits inside, the kind you'd use for cooling cookies. Line the bottoms of the pans with foil or nonstick baking mats. Place the racks inside the pans and place the empty pans on the bottom rack of the oven. Pour in hot water until it comes about halfway up the sides of the pan. (Do not skip the water: The steam helps cook the meat to the right tenderness.)
- When the oven is hot, remove the ribs from the marinade and place on the racks, meaty side up. Bake without basting, 1 hour for baby back ribs, 2 hours for St. Louis style ribs. Check the water level occasionally to make sure it hasn't cooked off.
- Remove ribs from the oven and raise the oven temperature to 450 degrees. Pour off any water from the baking sheet and return the ribs to the racks. (Alternatively, you can finish the ribs on a medium-hot grill; see below.)
- Return ribs to the oven and roast (or grill), basting 2 or 3 times with reserved marinade, for 20 to 30 minutes (less time for baby backs, more for spareribs). Watch the ribs carefully to make sure that the edges don't burn, and don't baste them too close to the end; they should be dry and sticky, not wet on the surface.
- Use a big knife to cut between the bones, making sure that each rib has meat on both sides. Mound on a platter, sprinkle with scallions and cilantro, and serve immediately.
CHINESE-STYLE BBQ PORK RIBS
Always the crowd pleaser at any BBQ. Sweet and sticky. This family favorite was handed down to me. I wouldn't do ribs any other way. It's a little involved: overnight marinade, baking, then finishing off on the BBQ, but well worth the effort. And kids love them too! I like to serve this with corn on the cob, an herb or pilaf rice, roasted potatoes, or a salad.
Provided by Russell Lee
Categories World Cuisine Recipes Asian
Time 2h20m
Yield 4
Number Of Ingredients 16
Steps:
- Peel membrane off the bone side of ribs, if desired. Poke meat all over with a fork; place ribs in a resealable plastic zip-top bag.
- Mix soy sauce, white wine, sesame oil, garlic, ginger, five-spice, and black pepper together. Pour over the ribs in the bag, seal, and marinate at least 1 hour, ideally overnight. Shake bag occasionally.
- Preheat the oven to 350 degrees F (175 degrees C). Remove ribs from marinade and place in a greased baking pan. Discard marinade.
- Bake in the preheated oven, turning once, until meat pulls away easily from the bone, 50 to 55 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Meanwhile, mix hoisin sauce, honey, sesame oil, wine, brown sugar, five-spice, garlic powder, and pepper together for the BBQ sauce. Preheat an outdoor grill for medium heat and lightly oil the grate. Keep ribs wrapped in aluminum foil until ready to grill.
- Grill ribs over medium-low to medium heat, brushing with the BBQ sauce, until sauce is thick and ribs are heated through, with some grill marks, 15 to 20 minutes. Do not overcook or they will become dry. Slice before serving.
Nutrition Facts : Calories 450.2 calories, Carbohydrate 24.9 g, Cholesterol 88 mg, Fat 29.2 g, Fiber 0.6 g, Protein 19.6 g, SaturatedFat 9.2 g, Sodium 803.1 mg, Sugar 20 g
CHINESE BARBECUED PORK
I got this recipe from Cooking Class Chinese Cookbook. This recipe tastes exactly like the pork in Chinese restaurants. My family loved it. I used it in my recipe for Recipe#186806. The meat was so tender and juicy. I baked mine for 45 minutes and didn't baste it at all, I was busy cooking other Chinese food.
Provided by Mainely Debbie
Categories Pork
Time 55m
Yield 2 Pork Loins, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat Oven To 350.
- Combine soy sauce, wine, sugar, honey, food coloring, cinnamon and garlic in a large bowl.
- Add meat to marinade making sure it is coated with marinade.
- Cover and refrigerate for at least an hour, overnight is better turning meat occasionally.
- Place meat on a wire rack over a baking pan along with marinade.
- Bake 45 minutes turning and basting frequently with marinade.
- Let meat rest for 15 minutes before slicing.
CHINESE-STYLE GRILLED PORK RIBS
Steps:
- Gather the ingredients.
- Trim the excess fat from the ribs and remove the membrane from the back of the ribs. Cut the rack into individual ribs.
- Gather the marinade ingredients.
- In a small bowl, combine the soy sauce, dry sherry, hoisin sauce, brown sugar, honey, minced garlic, minced ginger, cider vinegar, sesame oil, chili paste, Chinese five-spice powder, and white pepper. Reserve about 1/4 cup of this marinade to use for basting. The rest will be used to marinate the ribs.
- Place the ribs into a resealable plastic bag (you might need to use 2 or more bags for this). Pour the marinade over the ribs, making sure they are well coated. Seal the bags and place the bags into a refrigerator. Marinate the ribs for 1 to 4 hours.
- Heat the grill to medium. Remove the ribs from the bags and discard the marinade that has been in contact with the raw meat.
- Place the ribs on the heated grill grate and cook for 25 to 30 minutes, or until the internal temperature reaches 165 F. Baste with reserved marinade two to three times throughout the cooking process. Make sure to stop basting at least 5 to 8 minutes before the ribs are finished cooking.
- Remove the ribs from the grill and place them onto a large platter. Sprinkle with toasted sesame seeds and chopped green onion for a garnish.
Nutrition Facts : Calories 156 kcal, Carbohydrate 21 g, Cholesterol 10 mg, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, Sodium 1504 mg, Sugar 14 g, Fat 6 g, ServingSize 6 servings, UnsaturatedFat 0 g
TAKEOUT-STYLE CHINESE SPARE RIBS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 6h15m
Yield 20 to 24 ribs
Number Of Ingredients 9
Steps:
- Mix together the hoisin sauce, soy sauce, brown sugar, honey, five-spice powder, garlic, ginger and food coloring in a metal, non-reactive bowl. Pour the marinade into a large zip-top bag, reserving 1/2 cup on the side for basting later. Add the ribs to the bag and marinate, refrigerated, for at least 3 hours, though longer is better and overnight is ideal.
- Heat a charcoal or gas grill to 275 degrees F for direct and indirect grilling.
- Remove the ribs from the marinade (discard the marinade) and place onto a wire rack. Place the rack directly on the cooler side of the grill. Cook until the meat is very tender, basting with the reserved marinade 3 times during the cooking process, 2 to 3 hours.
- Drizzle the ribs with honey, move them to the direct heat side and quickly char each rib to caramelize.
RIBS GRILLED CHINESE PORK BACK RIBS
These ribs take a little time to prep, but well worth the time you spend putting everything together.
Provided by Timothy H.
Categories Pork
Time 1h40m
Yield 1-2 serving(s)
Number Of Ingredients 18
Steps:
- In a small bowl, mix together all the ingredients for the rub. Rinse the ribs and pat dry. Rub the rub mixture all over the ribs, wrap in plastic wrap, and place in the refrigerator for 6 to 8 hours or over night.
- To make the sauce: In a small saucepan over medium heat, add all the ingredients and mix until well combined. Bring to a boil, stirring occasionally. Once sauce comes to a boil, reduce heat and simmer for 15 minutes. Remove from heat and allow to cool.
- When you are ready to grill - preheat your grill to 375 degrees. Wrap the ribs in aluminum foil and grill over indirect heat for 1 hour. Carefully remove the ribs from the foil and place directly over the heat. Allow to grill for another 15-20 minutes, basting periodically with the sauce. Remove and allow to rest for at least 5 minutes before cutting into.
CHINESE PORK RIBS
A superquick family favourite - fab for barbeques
Provided by Silvana Franco
Categories Lunch, Main course, Supper
Time 40m
Number Of Ingredients 6
Steps:
- Put the ribs in a large pan and cover with water. Bring to the boil and simmer for 15 mins. Meanwhile, pour the hoisin sauce in a jug and stir in the soy sauce, honey, vinegar and five-spice.
- Drain the ribs very well, then brush with the glaze - if barbecuing, chill, cover and keep in the fridge for later.
- Heat the grill to high, if using. Grill or barbecue for 15-20 mins, turning from time to time until shiny and slightly charred in places. Serve hot.
Nutrition Facts : Calories 458 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 44 grams protein, Sodium 1.27 milligram of sodium
CHINESE BARBECUED RIBS
One bite of these tender and flavorful ribs and you'll understand why this is the most requested recipe from friends and family. I developed it based on a recipe from my father-in-law, adding my own interpretation over the years. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first nine ingredients. Reserve half of the sauce for basting., Place ribs, bone side down, in a shallow roasting pan lined with foil. Spoon remaining sauce over ribs. Cover and bake at 350° for 1 hour; drain. , Bake, uncovered, for 30-40 minutes or until ribs are tender, basting occasionally with reserved sauce. Cut ribs into serving-size pieces. Sprinkle with green onions if desired.
Nutrition Facts :
CHINESE COUNTRY-STYLE PORK RIBS
"These ribs are tangy and tender. The Chinese-style glaze gives them a different and unique taste." Jamie's original recipe called for the ribs to be baked, but we found we could prepare tender ribs even faster by starting them in the microwave. Jamie Wetter - Boscobel, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cut ribs into serving-size pieces; place in a 3-qt. microwave-safe dish with water, liquid smoke if desired and onion powder. Cover and microwave on high for 15-20 minutes or until meat is tender., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until slightly thickened, stirring occasionally. , Drain ribs. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill ribs, covered, over medium heat for 8-10 minutes or until browned, turning occasionally and basting with sauce. Freeze option: Place cooled ribs in a resealable freezer bag and freeze up to 3 months. To use, thaw in refrigerator overnight. Place in a baking pan; cover and bake at 325° for 35-40 minutes or until heated through.
Nutrition Facts : Calories 284 calories, Fat 14g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 423mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 0 fiber), Protein 26g protein.
CHINESE BARBECUED BABY BACK RIBS
Steps:
- Preheat oven to 400°F with rack in middle. Line a 17- by 12- by 1-inch baking pan with foil.
- Purée ginger, garlic, soy sauce, and oil in a blender, then transfer to a bowl and whisk in hoisin sauce and honey. Reserve 1/2 cup sauce and coat ribs with remainder.
- Arrange ribs, meaty sides down, in pan and bake, turning and basting once with some of reserved sauce halfway through baking, until cooked through, about 40 minutes.
- Turn on broiler. Brush ribs, meaty sides up, with remaining sauce. Broil 4 to 5 inches from heat until edges are lightly charred, 4 to 8 minutes.
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