Chinese Char Siu Ribs

Conventional oven, Easy, Meat Dishes, Oven

Ingredients

1/2 tsp Chinese 5 spice powder; available from any Asian grocery store
2 tbsp Chinese rice wine, Chinese rose wine or sherry
2 tbsp liquid maltose (honey may be substituted)
1 tbsp hoisin sauce
1 tbsp fermented red bean curd, optional however, if not using, substitute with 1 tsp. salt
1 tbsp dark soy sauce
1 tbsp oyster sauce
1/2 tsp sesame oil
2 cloves garlic, pressed or finely minced (optional)
1/2 tsp red food colouring (optional)

Method

Although ribs are not the standard for Char Siu, they are delicious none the less. They can be eaten piping hot right from the Fornetto oven, or at room temperature, and they are easy to prepare. They can also be made in a conventional oven, Fornetto kamado or bullet smoker.

Yields enough marinade for 500 gr (roughly 1 lb) of pork ribs.

Combine all ingredients thoroughly.
Marinate the pork ribs (500 gr / 1 lb) for at least 12 hours in the fridge. Adjust the quantities if using a boneless cut of pork.
Cook the ribs at 160C (approximately 320F) for at least two hours with a water bath in the bottom of the Fornetto for the initial 1 1/2 hours. Be sure to rotate the racks in the Fornetto every 30 minutes if cooking on more than one rack at a time. Adjust the time for tender cuts and boneless cuts of pork.

Share with friends:

Recipes
to suit
all tastes

Croatian Peka (Dalmatia’s signature dish)

This recipe makes two Peka’s. Half the recipe if you need to. Serve the Peka with artisanal bread and Ajvar (a red pepper paste) and pickled side dishes. Accompany with

Bacon, Pepperoni and Onion – Deep Dish Pan Pizza

Why not experiment? Anchovies and olives? Ham and Pineapple? Top this deep-dish pizza any way you like it! Here’s our recipe for bacon, pepperoni and onion. Begin by preparing the

Wood Smoked Trout

Placing baking paper in the base of your oven proof dish will help with the removal of the fish once its cooked. Preheat your Fornetto oven or your conventional oven