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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.

Lee

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!


Lee




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Last edited by QSis; 01-23-2018 at 07:46 PM.
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Old 04-06-2009, 10:06 AM
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Default Re: Chinese Oven Ribs

Looks really good! Thanks for the pics! I'm gonna have to try this one.
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Old 04-06-2009, 12:43 PM
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Default Re: Chinese Oven Ribs

Now that looks amazing!!! I will definitely be trying these!!! Thanks!!
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Old 01-23-2018, 07:53 PM
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Default Re: Chinese Oven Ribs

Since I discovered Ah So sauce, I found that making Chinese ribs and roasted pork is easier and maybe even better tasting.

For football game day, I picked up a rack of St. Louis style spare ribs for $1.99 a pound.

Remove the membrane from the back, slather with Ah So sauce, and sprinkle with BBQ rub (optional).

Roast on a rack (or flat in a pan) at 250 for 3 hours. Lower the oven temp to 170 and wrap the ribs in foil until just about ready to eat.

Slather with more Ah So and pop under the broiler until nicely charred.

Good eats!

Lee
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Old 01-24-2018, 02:57 PM
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Default Re: Chinese Oven Ribs

They both look great Lee. Was 1 hour total cooking time enough for fall off the bone tenderness for the first one?
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Old 02-20-2018, 07:41 PM
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Default Re: Chinese Oven Ribs

Quote:
Originally Posted by QSis View Post
Since I discovered Ah So sauce, I found that making Chinese ribs and roasted pork is easier and maybe even better tasting.

For football game day, I picked up a rack of St. Louis style spare ribs for $1.99 a pound.

Remove the membrane from the back, slather with Ah So sauce, and sprinkle with BBQ rub (optional).

Roast on a rack (or flat in a pan) at 250 for 3 hours. Lower the oven temp to 170 and wrap the ribs in foil until just about ready to eat.

Slather with more Ah So and pop under the broiler until nicely charred.

Good eats!

Lee


Looks DELISH!!
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Old 01-24-2018, 03:58 PM
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Default Re: Chinese Oven Ribs

Med, "falling off the bone" ribs are overdone ribs, IMO. I like tender, juicy ribs with a bit of chew (a slight tug to separate them from the bone) to them.

I cooked them at a higher temp in the oven than I would have smoked them. The half hour at 350, the half hour at 300 and leaving them in foil in a 170 degree oven for another hour or so was perfect for these babybacks.

Lee
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Old 01-24-2018, 04:05 PM
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Default Re: Chinese Oven Ribs

I know, that's what they want for judging in competition and that's the way Craig prefers them, but I like fall off the bone. shrug
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Old 01-24-2018, 06:03 PM
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Default Re: Chinese Oven Ribs

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Originally Posted by medtran49 View Post
I know, that's what they want for judging in competition and that's the way Craig prefers them, but I like fall off the bone. shrug
Oh, okay, well then I'd leave the oven at 300 when the ribs are foiled and go for another half hour.

Lee
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Old 01-25-2018, 03:00 PM
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Default Re: Chinese Oven Ribs

Those look really good. I like to pick them up and eat them off the bone.
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Old 02-20-2018, 09:13 AM
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Default Re: Chinese Oven Ribs

Thanks for the original recipe. We tried it on some country style pork ribs since we had some in the freezer and it was really good.
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