Chinese Bbq Pork Ribs
By: Melinda Tai
Published: Thursday, February 11, 2010 - 1:13pm

Ingredients




2 pounds baby back rib
2 tablespoons honey
Sauce A: (for marinate)
1/2 teaspoon salt
2 teaspoons sugar
2 teaspoons Chinese five spices
1 teaspoon Sar Cheong powder (a type of a ginger)
2 teaspoons Chinese cooking wine
1 teaspoon garlic powder
1 teaspoon cinnamon
Sauce B: (for basting)
2 tablespoons Hoisin sauce
2 teaspoons ground bean paste
1 tablespoon sesame seed paste
1 tablespoon sugar
2 pieces of preserved red hot beancurd
1 teaspoon garlic, minced
1 teaspoon shallots, minced

Preparation

1 Cut ribs in equal size and pat dry. Mix sauce A ingredients to a smooth paste. Season ribs well with this mixture and leave overnight in refrigerator. 2 Mix sauce B and season ribs with half of the sauce at least 4 hours before cooking. This will allow the ribs to absorb most of the seasoning. Cover and refrigerated. 3 Preheat oven to 350°F. Put ribs on a pan place and roast on the top shelf. Place a metal bowl of water in the bottom shelf. The steam from the water keeps the meat from drying out. Roast for 30-45 minutes till golden brown but not burnt. Baste both sides of the ribs every 15 minutes. 4 Remove from oven and brush ribs with honey.

About


A friend from brought this for a party and it was wonderful. Unlike the traditional western barbeque recipe, this one is quite different in both taste and texture. It is seasoned with Chinese five Spices--which is a combination of star anise, cloves, cinnamon, Szechwan pepper and fennel. You can roast this either in the oven or grill on the stove. I prefer the roasting method as the meat is cook slowly to retain most of its natural juices.
Ingredients:
1-2 lbs baby back rib
2 Tbsp. honey
Sauce A: (for marinate)
1/2 tsp. salt
2 tsp. sugar
2 tsp. Chinese five spices
1 tsp. Sar Cheong powder (a type of a ginger)
2 tsp. Chinese cooking wine
1 tsp. garlic powder
1 tsp. cinnamon
Sauce B: (for basting)
2 Tbsp. Hoisin sauce
2 tsp. ground bean paste
1 Tbsp. sesame seed paste
1 Tbsp. sugar
2 pieces of preserved red hot beancurd
1 tsp. garlic, minced
1 tsp. shallots, minced
Method:
1. Cut ribs in equal size and pat dry. Mix sauce A ingredients to a smooth paste. Season ribs well with this mixture and leave overnight in refrigerator.
2. Mix sauce B and season ribs with half of the sauce at least 4 hours before cooking. This will allow the ribs to absorb most of the seasoning. Cover and refrigerated.
3. Preheat oven to 375°F. Put ribs on a pan place and roast on the top shelf. Place a metal bowl of water in the bottom shelf. The steam from the water keeps the meat from drying out. Roast for 30-45 minutes till golden brown but not burnt. Baste both sides of the ribs every 15 minutes.
4. Remove from oven and brush ribs with honey.