Why line up at the Chinese BBQ shop when you can make these at home? These sticky ribs are incredibly easy to make using my homemade char siu sauce.
Makes 4-6 servings
Ingredients
2 racks pork back ribs
For the Marinade
6 cloves garlic, minced
½ cup sugar
4 teaspoons salt
1 teaspoon five spice powder
½ teaspoon ground white pepper
1 teaspoon sesame oil
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons ShaoHsing wine
For the Glaze
¼ cup marinade
¼ cup honey
2 tablespoons water
Instructions
- In a large mixing bowl, combine the marinade ingredients.
- In a small bowl, combine ¼ cup of marinade, honey and water to make the glaze. Cover and refrigerate until ready to use.
- Remove the silver skin from the back ribs and cut into individual bone segments. Place them in the bowl and massage the remaining marinade into the ribs. Cover and let marinate for 1 hour or overnight in the fridge. (If using a barbecue grill, do not cut into segments. Leave the racks whole.)
- Place a trivet in the inner cooking pot of an electric pressure cooker and add 1 cup water. Add the ribs.
- Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 18 minutes. If you prefer the ribs less fall-off-the-bone and with a little tug on them, cook them for only 15 minutes. If you want them to completely fall-off-the-bone, cook for 20 minutes.
- Once the cooking is done, quick release the pressure.
- Preheat the broiler. Line a sheet pan with aluminum foil. Lay the ribs down and brush with the reserved marinade. Broil for 3-5 minutes until the ribs are browned and caramelized.
- Flip the ribs over and brush with any remaining reserved marinade. Broil for 3-5 minutes until ribs are browned and caramelized.
- Alternatively, grill the whole racks of ribs on the barbecue and baste with the marinade until browned and caramelized.
Char Siu Ribs – Chinese BBQ Pork Ribs
Why line up at the Chinese BBQ shop when you can make these at home? These sticky ribs are incredibly easy to make using my homemade char siu sauce.
Servings: 4 servings
Ingredients
- 2 racks pork back ribs
For the Marinade
- 6 cloves garlic minced
- ½ cup sugar
- 4 teaspoons salt
- 1 teaspoon five spice powder
- ½ teaspoon ground white pepper
- 1 teaspoon sesame oil
- 2 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons ShaoHsing wine
For the Glaze
- ¼ cup marinade
- ¼ cup honey
- 2 tablespoons water
Instructions
- In a large mixing bowl, combine the marinade ingredients.
- In a small bowl, combine ¼ cup of marinade, honey and water to make the glaze. Cover and refrigerate until ready to use.
- Remove the silver skin from the back ribs and cut into individual bone segments. Place them in the bowl and massage the remaining marinade into the ribs. Cover and let marinate for 1 hour or overnight in the fridge. (If using a barbecue grill, do not cut into segments. Leave the racks whole.)
- Place a trivet in the inner cooking pot of an electric pressure cooker and add 1 cup water. Add the ribs.
- Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 18 minutes. If you prefer the ribs less fall-off-the-bone and with a little tug on them, cook them for only 15 minutes. If you want them to completely fall-off-the-bone, cook for 20 minutes.
- Once the cooking is done, quick release the pressure.
- Preheat the broiler. Line a sheet pan with aluminum foil. Lay the ribs down and brush with the reserved marinade. Broil for 3-5 minutes until the ribs are browned and caramelized.
- Flip the ribs over and brush with any remaining reserved marinade. Broil for 3-5 minutes until ribs are browned and caramelized.
- Alternatively, grill the whole racks of ribs on the barbecue and baste with the marinade until browned and caramelized.