Char-siu ribs

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skypilot

Newbie
Original poster
Sep 14, 2013
21
10
Rosepine, LA
playing games with some old favorites combined, I love Char-siu pork and while I've made my own Char-siu sauce, I've found that the Noh packaged product is really very good and easy, especially when you mix it 50/50 with something other than water
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Build a fire 


add some rub, a pretty sweet one--retaining the Char-siu liquid to add to the foiling time


And here we go.....

 
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it does make the meat pink but as long as you're expecting it, it's OK.  We've used it for years for oven baked pork tenderloin etc.  I didn't mention that I did it as an over night marinade
 
don't know why it wouldn't work, I did this 'cause I'm adapting what i've done before but we'l see how it works 
 
they were VERY tastey, my family would have preferred that they were a little closer to fall off the bone but I thought they had a nice bite to them, meat was well flavored, didn't show to much of the pinkness that was mentioned by Chef Willie, nice smokiness and the right kind of sweet, we'll definitely do this one again 
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