Marinated Ribs, Step By Step

disco · Jan 18, 2016

I have had an idea in the back of my head for a while. I really like the sweet flavour of Char Siu pork. Why wouldn't marinating in the same mixture improve ribs? I finally decided to give it a try.

I started by taking the silverskin off a rack of ribs.

Ribs 01.jpg

disco
Jan 18, 2016

I mixed up a Char Siu Marinade except I left out the food colouring. Bright red ribs are too far outside normal, even for me.

The ingredients that I used were:

125 ml (1/2 cup) soy sauce
30 ml (2 tablespoons) hoisin
3 ml (½ teaspoon) five spice
5 ml (1 teaspoon) sriracha (could substitute 3 ml (1/2 teaspoon) hot pepper sauce)
250 ml (1 cup) brown sugar

This made enough for the rack of ribs and the rib tips I will be puttin in my next post.

Ribs 02.jpg

disco
Jan 18, 2016

I coated the ribs in the marinade and let them sit overnight, turning and smearing the marinade a couple of times.

Ribs 03.jpg

disco
Jan 18, 2016

The next morning, I took the ribs out of the marinade and rubbed them down with Louisiana Grills Sweet Rib Rub.

Ribs 04.jpg

disco
Jan 18, 2016

I preheated the pellet smoker to 225 F and put the ribs on.

Ribs 06.jpg

disco
Jan 18, 2016

Ribs 05.jpg

disco
Jan 18, 2016

I smoked them to an internal temperature of 190 F which took about 4 hours.

I took the ribs out and gave them a very light coat of my own Sriracha BBQ sauce. Let me know if you want the recipe. Any KC style barbecue sauce would do but I like a touch of heat.

Ribs 08.jpg

disco
Jan 18, 2016

I put the ribs back in the smoker for 30 minutes to set the sauce.

I took them out and cut them into two rib portions for serving.

Ribs 09.jpg

disco
Jan 18, 2016

Ribs 10.jpg

disco
Jan 18, 2016

Allow me the vanity of showing off my smoke ring.

Ribs 11.jpg

disco
Jan 18, 2016

Ribs 12.jpg

disco
Jan 18, 2016

We served the ribs with baked potatoes and coleslaw.

Ribs 13.jpg

disco
Jan 18, 2016

The Verdict

I had to do a step by step on this one because they turned out so well. The char siu marinade adds a great extra complexity to the ribs. I will be doing this again.

Disco

chef jimmyj · Jan 19, 2016

Nice job and that some epic LAYERING of flavors! I too have been using the same Char Siu recipe for different cuts of pork. Ribs, Boneless Rib Tips, Sliced Butts, Loins and Tenderloins. They then are used in every Chinese recipe that the family wants pork in. With local restaurants, other than the heavy sear they put on Ribs, they seem to use one recipe for all as well. I have had a few BBQ Ribs that had a different flavor from their Roast Pork but that was in Real Chinese Restaurants, not the " on every street corner, same menu " Americanized places so common in the US...JJ

disco · Jan 19, 2016

Chef JimmyJ said:
Nice job and that some epic LAYERING of flavors! I too have been using the same Char Siu recipe for different cuts of pork. Ribs, Boneless Rib Tips, Sliced Butts, Loins and Tenderloins. They then are used in every Chinese recipe that the family wants pork in. With local restaurants, other than the heavy sear they put on Ribs, they seem to use one recipe for all as well. I have had a few BBQ Ribs that had a different flavor from their Roast Pork but that was in Real Chinese Restaurants, not the " on every street corner, same menu " Americanized places so common in the US...JJ

Thanks, Chef. I was lucky to be raised in Vancouver where there are many great Chinese restaurants. There were the tourist/family joints but many real restaurants that served mostly oriental customers. It is one of the few things I miss about the big city.

Disco.

dirtsailor2003 · Jan 19, 2016

Disco, those are more than drool worthy! Wow, I have to agree with JJ, the Layering of flavors, is Killer! the last bone shot before the plate photo, oh man, drool!!! Is your guest house open? On my way!

disco · Jan 19, 2016

dirtsailor2003 said:
Disco, those are more than drool worthy! Wow, I have to agree with JJ, the Layering of flavors, is Killer! the last bone shot before the plate photo, oh man, drool!!! Is your guest house open? On my way!

I'm blushing, Case. No guest house but the basement bedroom is empty.

stovebolt · Jan 19, 2016

Disco, those look fantastic. Great step-by-step. Points.

Chuck

tropics · Jan 19, 2016

Disco they look great

Richie

crazymoon · Jan 19, 2016

D, Awesome looking ribs and a beautiful ring !

SmokinAl · Jan 19, 2016

Disco, The ribs look fantastic! Great step by step and photo's too. I can almost taste them!

Al

disco · Jan 19, 2016

stovebolt said:
Disco, those look fantastic. Great step-by-step. Points.

Chuck

Thanks so much for points, Chuck!

tropics said:
Disco they look great

Richie

Thanks, Richie, they were tasty.

CrazyMoon said:
D, Awesome looking ribs and a beautiful ring !

SmokinAl said:
Disco, The ribs look fantastic! Great step by step and photo's too. I can almost taste them!

Al

Thanks, Al. You have to take some credit. I only used to cook my ribs to 185. After reading your post, I tried 190 and it is better.

Disco

12ring · Jan 20, 2016

This will be my next smoke. Looks great.

disco · Jan 20, 2016

12ring said:
This will be my next smoke. Looks great.

Thanks, 12! I hope you like them.

Per your PM request, here is the recipe for my Sriracha Barbecue Sauce

Ingredients

25 ml (2 tablespoons) vegetable oil
250 ml (1 cup) onion, chopped fine

1 clove garlic, chopped fine
5 ml (1 teaspoon) chili powder
3 ml (1/2 teaspoon) cayenne
75 ml (1/3 cup) HP Sauce
150 ml (2/3 cup) ketchup
25 ml (2 tablespoons) molasses
25 ml (2 tablespoons) honey
25 ml (2 tablespoons) maple syrup
25 ml (2 tablespoons) cider vinegar
25 ml (2 tablespoons) Worcestershire sauce
25 ml (2 tablespoons) prepared mustard
5 ml (1 teaspoons) Sriracha

Instructions

Heat the oil over medium heat.
Add the onions and cook until softened, about 4 minutes.
Add the garlic, chili powder and cayenne.
Cook for 30 seconds.
Add remaining ingredients.
Bring to a boil.
Reduce heat and simmer for 5 minutes, stirring frequently.
Cool and refrigerate for up to 2 weeks.

driedstick · Jan 20, 2016

Dang it Disco quit making my list longer!!!! Dang you = POINTS!!!! Awesome thread and looks great will have to try it on some CSR's

A full smoker is a happy smoker - Stay happy happy happy !!!!

DS

dukeburger · Jan 20, 2016

Beauty ribs! Thanks for sharing the recipe. Points for you sir.

disco · Jan 20, 2016

driedstick said:
Dang it Disco quit making my list longer!!!! Dang you = POINTS!!!! Awesome thread and looks great will have to try it on some CSR's

A full smoker is a happy smoker - Stay happy happy happy !!!!

DS

Hey, DS. Don't cry on my shoulder about making your list longer, you have done it to me too. However, I believe if you want to compliment a cook, you try his recipe. If you want to honour a cook you try his recipe and add your own twist to improve it. Using CSR's would be brilliant!

Disco

disco · Jan 20, 2016

DukeBurger said:
Beauty ribs! Thanks for sharing the recipe. Points for you sir.

Thanks for the point, Duke!

worktogthr · Jan 20, 2016

Awesome looking ribs Disco! I have read so much this type of marinade and never tried it out. Putting it on my list! POINTS!

disco · Jan 20, 2016

worktogthr said:
Awesome looking ribs Disco! I have read so much this type of marinade and never tried it out. Putting it on my list! POINTS!

I had the pleasure of being raised in Vancouver with a vibrant Chinese community. When I was a kid, we would go to Chinatown and there would be strips of barbecued pork and whole barbecued ducks hanging in shop windows. The bright red of the pork and the shiny mahogany duck skin was wonderful. I learned to love them early.

If you haven't tried Char Siu I do recommend it and hope you enjoy it as much as I do.

Thanks for the points.

Disco

jetsknicks1 · Jan 20, 2016

Those look crazy good, point. I took a screenshot of that recipie. :yahoo:

disco · Jan 20, 2016

Jetsknicks1 said:
Those look crazy good, point. I took a screenshot of that recipie.

Thanks! I hope you like them!

Disco

Marinated Ribs, Step By Step

Epic Pitmaster

Gone but not forgotten. RIP

Epic Pitmaster

Epic Pitmaster

Epic Pitmaster

Smoking Fanatic

Epic Pitmaster

Legendary Pitmaster

SMF Hall of Fame Pitmaster

Epic Pitmaster

Meat Mopper

Epic Pitmaster

Smoking Guru

Master of the Pit

Epic Pitmaster

Epic Pitmaster

Master of the Pit

Epic Pitmaster

Smoking Fanatic

Epic Pitmaster

Similar threads

Hot Threads