Hi, I'm starting some Char Siu type ribs in the smoker today. From what I've read they are traditionally not smoked but I am feeling rebellious today!
I'm using a marinade recipe from Chef JimmyJ.
~~Char Siu... Chinese Roast Pork/Spare Rib Marinade 1/2 C Soy Sauce , low sodium(Kikkoman Green cap) 1/2 C Brown Sugar 1/2 C Shaoxing Wine* or Mirin 1/2 C Hoisin sauce, Koon Chun* is best. 1/2 tsp 5 Spice Powder or more to taste 1 Tbs Grated fresh Ginger 1 tsp Minced fresh Garlic 1 Tbs Red Food Coloring 1 tsp Sesame Oil (optional) Makes about 2 Cups or enough to cover 1 Rack of Ribs and Tip meat. I doubled it. Items with an " * " are available at a Chinese Market. The rest and an el cheapo Hoisin is available at your local Mega Mart. Combine all ingredients and marinate the meat a minimum of 2 days longer is better
I left out the brown sugar and wine but added 1/2 cup Jim Beam.
Sliced up some baby backs into the marinade for about 19 hours.
Ready for the smoker. Also doing a small slab of spares soaked in Galbi, Korean BBQ sauce.
I've got them in at 230F and will post up in a bit!
~~Char Siu... Chinese Roast Pork/Spare Rib Marinade 1/2 C Soy Sauce , low sodium(Kikkoman Green cap) 1/2 C Brown Sugar 1/2 C Shaoxing Wine* or Mirin 1/2 C Hoisin sauce, Koon Chun* is best. 1/2 tsp 5 Spice Powder or more to taste 1 Tbs Grated fresh Ginger 1 tsp Minced fresh Garlic 1 Tbs Red Food Coloring 1 tsp Sesame Oil (optional) Makes about 2 Cups or enough to cover 1 Rack of Ribs and Tip meat. I doubled it. Items with an " * " are available at a Chinese Market. The rest and an el cheapo Hoisin is available at your local Mega Mart. Combine all ingredients and marinate the meat a minimum of 2 days longer is better
I left out the brown sugar and wine but added 1/2 cup Jim Beam.
Sliced up some baby backs into the marinade for about 19 hours.
Ready for the smoker. Also doing a small slab of spares soaked in Galbi, Korean BBQ sauce.
I've got them in at 230F and will post up in a bit!
