Barbecue Pork Ribs- Char Xiu

Today dinner is pretty tasty with barbecue char siu ribs, fried fish cakes, and garlic bok choy tips. Since the char siu is so tasty, I'm going to share the recipe with you.😄

This recipe is adapted from Nongy S.

Ingredients

4 lb spareribs or use sparerib tips even better (the soft meat part without bone)

Marinate:

4 tbsp oyster sauce
4 tbsp hoisin sauce
6 tbsp brown sugar (can reduce to 4tbsp for less sweet)
4 tbsp rice wine vinegar
4 tbsp soy sauce
4 tbsp honey
1 tbsp sugar
1 tsp white pepper
2 tsp sesame oil
2 tbsp preserved red bean curd
4 tbsp of the preserved red bean liquid
1/4-1/2tsp salt (no more or be salty)
 2 tbsp chopped garlic and ginger slivers for meat marinate

Mix all marinate ingredients together and divide into half. Half use to marinate meat, half for glaze.

Add 2 tbsp chopped garlic and ginger slivers to meat marinate.
Place the ribs in a large zip bag and squeeze out all air.
Marinate 24 hours in the fridge.

On day of baking, cook the glaze in a sauce pan until slightly thicken about (2mins). Taste glaze. If need sweeter then add in more sugar and honey. Let cool.

Preheat oven 375F. Place meat (ugly side up) on rack with a tray and aluminum underneath to catch sauces. Use middle level in oven.

Bake for 60 minutes if meat is thick. 40-50 minutes if meat is thinner. Basting meat with glaze every 15-20 minutes. After blasting twice on one side then flip. Baste, bake and baste. After baking time is up then turn on broil for minute. Only for 1-2 minutes to get the char look. Watch closely!

Enjoy with rice😋