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.
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.