Contributing writer Ron Dimpflmaier, aka “Captain Ron” (who is also my “Eggspert and writes a ton of Big Green Egg recipes at GrillGirl.com), gives us his simplified, easy to make at home version of Chinese Char Siu Pork Ribs. I made these ribs with Ron and can verify they are DELICIOUS and truly my favorite way to enjoy ribs. And, the beauty of this recipe is that it only take a little over 3 hours on your smoker!

 

Captain Ron’s Chinese Char Siu Pork Ribs

Some of my favorite takeout food ever is Chinese food.  I will admit that I am a creature of habit when it comes to ordering it though.  I will go with Roast Pork Lo Mein and Roast Pork Egg Foo Yung nearly every time.  When I am feeling extra wild, I will go ahead and order a special treat that I absolutely love, but don’t treat myself to very often, BBQ Chinese Ribs, aka Char Siu Pork Ribs.

Those bright red meaty bones just call my name.  I love to reach into that little bag that they always come in and get my fingers sticky with that beautiful and delicious glaze.  That first bite is always sure to put a smile on my face that lasts all day long.  The burst of flavor just makes me want to keep reaching for more and more until the entire bag is gone.  Hey, I never said I would share them!

Why You’ll Love Better Than Takeout – Chinese Char Siu Pork Ribs

Better Than Takeout – Char Siu Chinese Pork Ribs is a culinary delight that encapsulates the best of both worlds: the irresistible taste of Chinese takeout and the satisfaction of homemade cooking. These succulent pork ribs are infused with the signature flavors of Char Siu, boasting a perfect blend of sweetness, umami, and a hint of smokiness. Elevating your dining experience, this dish guarantees a tantalizing journey into the heart of authentic Chinese cuisine, all from the comfort of your own kitchen.

Ingredients for Better Than Takeout Char Siu Chinese Ribs 

Char Siu Sauce:

  • Hot Honey
  • 1/3 Cup Hoisin Sauce
  • ¼ Cup Hot Honey
  • ¼ Cup Soy Sauce
  • 3 TBSP Dry Sherry (You Can Substitute Sake)
  • 1 tsp Chinese 5 Spice
  • 1 TBSP Cane Sugar
  • 1 tsp Sesame Oil
  • *2 tbsp beet powder – traditional recipes call for red food dye. Robyn (GrillGirl) is not into synthetic food dyes so we have substituted red food dye with beet powder. Beet powder works perfectly in this recipe and even gave the ribs more of a red color than the red food dye! You can can get red food dye on Amazon.com.

I have always wondered why the ribs that you get in that takeout bag are always so tiny.  They have almost no meat on them.  It’s not like we aren’t paying enough for them.  They should be loaded up with meat!  Well, this is just another of the flaws that we fix by making them at home. 

I used baby backs for these, but I have also made them using St. Louis style ribs as well as spareribs.  Let me tell you, they all taste great!  I used the BB’s this time because the racks that they had in the store were fat with meat.  It is always important to check out your meat. Go through the packs and pick out the one that looks best to you.  Not all ribs are created equal!

Head on out to the store and pick yourself up some ribs and the ingredients for the sauce.  Get home, light the Big Green Egg, Kamado Joe, or whatever kind of smoker you are using, fill it up with FOGO Charcoal and smoke yourself some of the best Chinese takeout spareribs that you will ever have.  It really is that easy.  

 

Char Siu Pork Ribs

 

How to Make Better Than Takeout – Char Siu Chinese Pork Ribs

  1. Fill your grill with FOGO Premium Charcoal and prepare it for indirect cooking at 250°.
  2. Remove the membrane from the back of the ribs.  Season both sides of the ribs with the garlic Salt and pepper.
  3. Place 2-3 Barrel Proof Bourbon Barrel Smoking chunks in the fire.  
  4. Line the inside of the Drip N Griddle pan with aluminum foil and place the rack back in the pan/  Place the ribs on the pan and place the pan in the center of your cooking grate.
  5. Prepare the sauce.  Combine all of the ingredients for the sauce in a bowl and whisk until thoroughly combined.
  6. Using the Long Handled Basting Brush, apply a layer of sauce to the ribs every hour.  Continue until the ribs are almost done cooking. (approx. 3 ½ hours).
  7. Once the ribs are almost done, open the vents and let the fire build up heat.  Cook the ribs for 15 minutes like this or just until the sauce begins to get a slight char.  Remove the ribs from the grill and allow them to rest for 10-15 minutes.
  8. Cut the ribs in between the bones to serve.

Substitutions for Better Than Takeout – Char Siu Chinese Pork Ribs

Meat Substitute: If you’re looking for a non-pork option, you can try using bone-in chicken thighs or even beef short ribs instead of pork ribs. Just keep in mind that the cooking time might vary depending on the meat you choose.

Remember that while substitutions can work, they might alter the final flavor and texture of the dish. It’s a good idea to consider your personal preferences and any dietary restrictions when making substitutions.

 

Chinese Char Siu Pork Ribs

 

Tools Needed to Make Better Than Takeout – Char Siu Chinese Pork Ribs

 

Tips for Making Better Than Takeout – Char Siu Chinese Pork Ribs

Marinating Time: Give the ribs enough time to marinate. Ideally, marinate them overnight in the Sunshine State of Mind Craft BBQ Rub for maximum flavor penetration. This will infuse the meat with the signature Char Siu flavors.

Basting: During grilling or baking, baste the ribs with the Char Siu sauce. This creates a beautiful glaze and adds extra flavor. Be cautious in the last few minutes to avoid burning due to the sugar content.

Low and Slow Cooking: For tender ribs, cook them over low to medium INDIRECT. This slow cooking method allows the meat to become tender while the flavors intensify.

Indirect Grilling: If using a grill, consider indirect grilling by placing the ribs away from the direct flame. This prevents flare-ups and helps cook the meat more evenly.

Temperature Control: Use a meat thermometer to ensure the ribs reach an internal temperature of 145°F (63°C) for pork, or up to 190°F (88°C) for fall-off-the-bone tenderness.

Resting Period: Allow the cooked ribs to rest for a few minutes before cutting into them. This allows the juices to redistribute, resulting in juicier meat.

Garnish: Before serving, consider garnishing with sliced green onions, sesame seeds, or a drizzle of sesame oil for an extra touch of flavor and visual appeal.

Sides: Serve the ribs with traditional Chinese sides like steamed jasmine rice, stir-fried vegetables, or our Asian Slaw recipe to create a well-rounded meal.

Experimentation: Don’t be afraid to adapt the recipe to your taste. If you prefer a bit of heat, consider adding some red pepper flakes to the marinade. Feel free to adjust the sweetness or saltiness according to your preference.

Remember, practice makes perfect. Each time you make the recipe, you’ll get more comfortable with the process and fine-tune the flavors to your liking. Enjoy the journey of creating restaurant-quality ribs in your own kitchen!

 

Better Than Takeout Char Siu Chinese Ribs FAQ

Q: What is Char Siu?

A: Char Siu is a traditional Chinese marinade known for its signature sweet, savory, and slightly smoky flavor. It’s commonly used to prepare dishes like roasted or grilled meats.

 

Q: Can I use a different meat for this recipe?

A: Absolutely! While the recipe calls for pork ribs, you can try this marinade with other meats like bone-in chicken thighs or beef short ribs. Adjust cooking times accordingly.

 

Q:How long should I marinate the ribs?

A: For best flavor, marinate the ribs for at least 4 hours, or ideally, overnight. This allows the marinade to penetrate the meat and infuse it with the delicious Char Siu flavors.

 

Q:Can I bake the ribs instead of grilling them?

A: Yes, you can bake the ribs in the oven, however you won’t have smoke flavor. Preheat the oven to 350°F (175°C) and place the marinated ribs on a baking sheet. Bake for about 1.5 to 2 hours or until the ribs are tender, basting with the marinade occasionally.

 

Q: What if I don’t have hoisin sauce?

A: If you’re out of hoisin sauce, you can create a substitute by mixing soy sauce, peanut butter, a touch of honey, and a pinch of five-spice powder.

 

Q: How do I prevent the ribs from getting too charred on the grill?**

A: To avoid excessive charring, use a two-zone grilling method. Place the ribs over indirect heat, away from the flames. This way, you’ll get the flavor without the risk of burning.

 

Q: Can I freeze the marinated ribs for later?

A: Yes, you can freeze the ribs in the marinade. Make sure they are in an airtight container or freezer bag. Thaw them in the refrigerator before grilling or baking.

 

Q: What temperature should the ribs reach before they are done?

A: For pork ribs, the internal temperature should reach 145°F (63°C) for safe consumption. For a fall-off-the-bone tenderness, you can cook them to about 190°F (88°C).

 

Q: Can I adjust the sweetness level of the marinade?

A: Certainly! Feel free to adjust the amount of sweetener used in the marinade to match your taste preferences. You can also experiment with alternative sweeteners like maple syrup or agave.

 

Q: What should I serve with Char Siu Chinese Pork Ribs?

A: These ribs pair well with steamed jasmine rice, stir-fried vegetables, or even a fresh Asian-inspired slaw. Consider including traditional Chinese side dishes for an authentic experience.

If you Google “Char Siu Ribs Recipe,” you will find many, MANY, MANY differing recipes.  All have their own little twist or addition but this recipe that we used in the video seems to be the most straightforward and delicious recipe that we came up with.  This was no accident either.  I took what I liked from numerous recipes, combined them and over time came up with this final recipe that we all  love in our house.  For me, that is the ultimate gauge, does the family love it?  Do you know the term “happy wife, happy life”?  Well, trust me, even if she is happy but the kids are not, it makes for a veeeeeeery long night!

The good news here is that my family goes absolutely bonkers every time that I make them.  They love the sticky glaze and the gorgeous bright red color.  When cooked properly, according to the recipe we have provided here, the ribs have amazing texture and simply explode with flavor.  Let’s face it, our favorite explosion just may be a flavor explosion!  But don’t take my word for it, try it out for yourself.  I think you’ll agree that these Chinese Char Siu Ribs that are made at home are as good or better than any takeout ribs you’ll find anywhere.  

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Char Siu Pork Ribs

Better Than Takeout Chinese Char Siu Pork Ribs


  • Author: Robyn

Description

Ditch the takeout with these simplified make at home Chinese Char Siu Pork Ribs!! Better Than Takeout – Char Siu Chinese Pork Ribs is a culinary delight that encapsulates the best of both worlds: the irresistible taste of Chinese takeout and the satisfaction of homemade cooking. These succulent pork ribs are infused with the signature flavors of Char Siu, boasting a perfect blend of sweetness, umami, and a hint of smokiness. 


Ingredients

Scale

Char Siu Sauce:

  • Hot Honey
  • 1/3 Cup Hoisin Sauce
  • ¼ Cup Hot Honey
  • ¼ Cup Soy Sauce
  • 3 TBSP Dry Sherry (You Can Substitute Sake)
  • 1 tsp Chinese 5 Spice
  • 1 TBSP Cane Sugar
  • 1 tsp Sesame Oil

Instructions

  1. Fill your grill with FOGO Premium Charcoal and prepare it for indirect cooking at 250°.
  2. Remove the membrane from the back of the ribs.  Season both sides of the ribs with the garlic Salt and pepper.
  3. Place 2-3 Barrel Proof Bourbon Barrel Smoking chunks in the fire.  
  4. Line the inside of the Drip N Griddle pan with aluminum foil and place the rack back in the pan/  Place the ribs on the pan and place the pan in the center of your cooking grate.
  5. Prepare the sauce.  Combine all of the ingredients for the sauce in a bowl and whisk until thoroughly combined.
  6. Using the Long Handled Basting Brush, apply a layer of sauce to the ribs every hour.  Continue until the ribs are almost done cooking. (approx. 3 ½ hours).
  7. Once the ribs are almost done, open the vents and let the fire build up heat.  Cook the ribs for 15 minutes like this or just until the sauce begins to get a slight char.  Remove the ribs from the grill and allow them to rest for 10-15 minutes.
  8. Cut the ribs in between the bones to serve.
Better Than Takeout Chinese Char Siu Pork Ribs
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