Char siu sauce and Chinese 5-spice powder are a fantastic match for bbq baby back ribs marinated in char siu sauce.
BBQ ribs are a big deal in the United States. There are many factors to consider when making BBQ ribs, from the spice rub or seasonings, sauce, and the taste and appearance of the pork to the way the ribs are cooked and grilled to the final product’s overall harmony. BBQ ribs are at the heart of American cuisine, having been developed and refined in the South.
Having BBQ ribs on the menu was a little nerve-wracking for me. My usual Malaysian or Asian recipe for BBQ ribs isn’t American, and neither is it my specialty.
A Chinese-style baby back-ribs dish that used nothing but the recipe for Chinese BBQ pork (also called char siu) won out in the end. Char siu sauce pairs beautifully with baby back ribs because it’s sweet and salty just right, with a dash of Chinese 5-spice powder thrown in for good measure.
My cooking methods included oven roasting and BBQ grilling. I cooked the ribs for about two hours at 325 degrees Fahrenheit in my oven. After that, I roasted them over high heat on the outdoor grill. My opinion was that it was juicy, moist, savory, and finger-licking delicious. During the hottest months of the year, why not serve your guests something a little more exotic?
Let me know your favorite BBQ ribs recipe and how you make it in the comments section below. Big thanks!
What is the average number of calories in one serving?
- Each serving of this recipe contains only 261 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- Chicken and Pineapple Fried Rice
- Clay Pot Yong Tau Foo
- Black Pepper Shrimp
- Chinese Chicken Noodle Soup
- 6 cloves garlic, peeled and finely chopped
- 2lbs. baby back pork ribs
Marinade/Char Siu Sauce:
- 1 1/2 tablespoons hoisin sauce
- 1/2 teaspoon five-spice powder
- 1 tablespoon Chinese rose wine, 玫瑰露酒
- 1 1/2 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- 3 dashes white pepper powder
- 1 1/2 tablespoons honey
- salt to taste
- 1 1/2 tablespoons maltose
- Add the marinade/char siu sauce components to a saucepan, heat it up, and mix it well until it’s all incorporated. Remove and allow to cool.
- Apply the chopped garlic to both sides of the ribs. Preparation time: 8 hours overnight in the refrigerator with the ribs and two-thirds of the marinade sauce.
- Bake at 325°F (162°C) for 30 minutes. Stack the ribs on a baking sheet lined with heavy aluminum foil, then closely cover with aluminum foil. 2 hours of roasting is the recommended minimum.
- Prepare the grill by turning it on and removing the ribs from the oven. Grill the ribs over direct heat for 5-10 minutes, or until the surface is slightly browned to your preference, over a preheated grill. While cooking, brush the ribs on both sides with the remaining char siu sauce and oil. Serve it hot.