Marinated Ribs, Step By Step

Discussion in 'Pork' started by disco, Jan 18, 2016.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    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.


    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.


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


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


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



    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.


    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.



    Allow me the vanity of showing off my smoke ring.



    We served the ribs with baked potatoes and coleslaw.


    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
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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
     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    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.
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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!
     
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I'm blushing, Case. No guest house but the basement bedroom is empty.
     
  6.  Disco, those look fantastic. Great step-by-step. Points.

    Chuck
     
  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Disco they look great 

    Richie

    [​IMG]
     
  8. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    D, Awesome looking ribs and a beautiful ring !
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

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

    Al
     
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks so much for points, Chuck!
    Thanks, Richie, they were tasty.
    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
     
  11. 12ring

    12ring Smoke Blower

    This will be my next smoke. Looks great.
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

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

    driedstick Smoking Guru OTBS Member SMF Premier Member

    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 !!!! [​IMG]

    DS
     
  14. dukeburger

    dukeburger Master of the Pit OTBS Member

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

    disco Smoking Guru OTBS Member SMF Premier Member

    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
     
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks for the point, Duke!
     
  17. worktogthr

    worktogthr Master of the Pit SMF Premier Member

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

    disco Smoking Guru OTBS Member SMF Premier Member

    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
     
  19. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Those look crazy good, point. I took a screenshot of that recipie. :yahoo:
     
    Last edited: Jan 20, 2016
  20. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks! I hope you like them!

    Disco
     

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