New Year Char Siu Pork Ribs 新年叉燒排骨

Char Siu Ribs pic1

For a festive Chinese New Year, Chinese barbecues are must-have dishes on many lucky tables. People generously buy lots of Char siu, roast pork, roast ducks or roast geese from famous BBQ restaurants on New Year’s Eve and the second day of Chinese New Year. Popular items will sell out in a couple of hours early in the morning. Only early customers get a chance to pick their favorite barbecues. Nowadays Cantonese people like to serve roast ducks and roast geese on Chinese holidays, just like Americans will serve roast turkeys on Thanksgiving Day.

For a tender, finger-licking, sticky, salty, sweet barbecue treat, I am making my favorite char siu pork ribs. It tastes delicious and we enjoy it very much. Of course we can’t bring out the grill and cook the ribs outside. The weather is brutally cold with snow on the ground. Well, it is pretty to look at as long as you stay inside.

Char Siu Ribs pic7

 

New Year Char Siu Pork Ribs 新年叉燒排骨

Season ribs with a little bit of salt and black pepper, a layer of marinade sauce, and sprinkle 2 tablespoons dry char siu seasoning mix on top. Cover and marinate in the refrigerator for 4 hours or overnight.

Char Siu Ribs pic8

Preheat oven to 400 degrees F. Take the ribs from the refrigerator 15 minutes before cooking, line pan with tin foil, wrap the ribs and loosely cover with tin foil, cook 35 minutes. Take the ribs from the oven, let cool 15 minutes. Carefully slice ribs into 1-bone pieces.

Preheat oven to 375 degrees F. Brush ribs with 1/2 of the char siu marinade sauce, put them back in the pan, cover loosely with tin foil, cook 1 hour.

Char Siu Ribs pic6

Lower temperature to 350 degrees F. Take the ribs out, place ribs on a metal rack and put on top of the tin foil. Brush ribs with the remaining char siu marinade sauce, cook 10 to 20 minutes until sauce caramelized and sticky, no cover. Take the ribs out, loosely cover with tin foil to keep warm. Serve when it is safe to touch.

Char Siu Ribs pic4

 

Print recipe:

New Year Char Siu Pork Ribs 新年叉燒排骨

  • Servings: 4 to 5 | Recipe by Leslie at Soups Ahoy
  • Print

Char Siu Ribs pic5 print

Ingredients and Instructions

Marinade sauce:  (Make it the day before. Take green onions out before using.)
1 jar (7 oz) Dynasty hoisin sauce (LKK too salty), 1/4 cup regular soy sauce
1 tablespoon sherry wine or Shaoxing wine
2 tablespoons dark brown sugar, lightly packed
1 tablespoon canola oil, 1 teaspoon sesame oil
1 teaspoon paprika, 1/2 teaspoon cayenne pepper, 3 green onions, cut in halves

For the ribs:
2 tablespoons dry char siu seasoning mix, salt and black pepper as needed
1 rack (3 lb) pork back ribs, trim fat and remove silver skin, cut into 4 sections

Season ribs with a little bit of salt and black pepper, a layer of marinade sauce, and sprinkle 2 tablespoons dry char siu seasoning mix on top. Cover and marinate in the refrigerator for 4 hours or overnight.

Preheat oven to 400 degrees F. Take the ribs from the refrigerator 15 minutes before cooking, line pan with tin foil, wrap the ribs and loosely cover with tin foil, cook 35 minutes. Take the ribs from the oven, let cool 15 minutes. Carefully slice ribs into 1-bone pieces.

Preheat oven to 375 degrees F. Brush ribs with 1/2 of the char siu marinade sauce, put them back in the pan, cover loosely with tin foil, cook 1 hour.

Lower temperature to 350 degrees F. Take the ribs out, place ribs on a metal rack and put on top of the tin foil. Brush ribs with the remaining char siu marinade sauce, cook 10 to 20 minutes until sauce caramelized and sticky, no cover. Take the ribs out, cover with tin foil to keep warm. Serve when it is safe to touch.


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https://soupsahoy.wordpress.com/2016/01/23/new-year-char-siu-pork-ribs-新年叉燒排骨/

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