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Old 04-06-2009, 09:53 AM
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Default Chinese Oven Ribs

This is a copy of my post on another forum. These ribs are so good that it bears repeating!

Much like Keltin's "Easy Oven Ribs" technique, but the sauce is different.


I cannot believe how great these oven ribs turned out!

I had three slabs of babyback ribs for 10 people, and a TON of other food. I think there were 7 ribs left!

Char Sui Marinade(adapted from Paul Kirk’s book, Champion Barbecue Sauces and Rubs) – for Chinese pork

Makes 1 ¼ cup

½ cup sugar
3 T sherry (dry or sweet – I use dry)
2 T soy sauce
½ cup hoisin sauce
2 teas minced gingerroot
½ teas 5-spice powder
1 teas salt
½ teas (or more) red food coloring

In a bowl, dissolve sugar in the sherry and soy sauce. Add the hoisin sauce, ginger, 5-spice powder, salt and red food coloring. Blend well.

Marinate pork loin or ribs overnight. Roast, grill or smoke until just done.

I foiled 2 jelly roll pans and poured some water into them. Put racks over the pans and placed the ribs on the racks.

Roasted in the oven at 350 for a half hour, after which time I rotated the ribs on the oven racks (switched them, top to bottom), basted them with the leftover marinade that I'd simmered, and turned the oven down to 300 for another half hour.

At the end of the second half hour, I took the ribs out, basted them with more simmered sauce, then stacked them on top of each other and foiled them with heavy duty aluminum foil. I held them in a warm oven until we were ready to eat. Sliced and served.

Now I am wondering why I spent so much time messing with a smoker and cookingribs outside! Kidding, because bbq'd ribs are wonderful, but so were these Chinese babies!


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Last edited by QSis; 01-23-2018 at 07:46 PM.
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