New York Live

Fairway Market's Char Siu BBQ Ribs

Updated 8:45 PM EDT, Wed, Sep 15, 2010

Get Adobe Flash player

To view this video you must to have Flash Player 9.0 or later installed. Click to download the most recent version of Flash.

Courtesy of Fairway Market's executive vice president Dan Glickberg and chef Mitchel London, this Chinese version of barbecued ribs gets its sweet and sticky glaze from honey, garlic and five spice powder. Promotional consideration furnished by Fairway Market.

Char Siu BBQ Ribs
Yields 1 1/3 cups marinade, enough for 2 slabs of baby back ribs

Char Siu Marinade
1/2 cup hoisin sauce
1/2 cup apple juice
1/4 cup honey
1/4 cup soy sauce
2 tablespoons toasted sesame oil
2 tablespoons Tabasco
2 tablespoons powdered ginger
1 tablespoon powdered garlic
1 tablespoon five spice powder
2 tablespoons onion powder
Salt to taste
2 teaspoons red food coloring
2 slabs of babyback ribs, cut in half (many Chinese restaurants use spareribs that are chopped
into 3-4" riblets)

Char Siu Glaze
About 1/2 cup honey and reserved 1/2 cup Char Siu marinade

Mix ingredients for Char Siu marinade thoroughly in a bowl. Marinate the meat in the Char Siu marinade for at least 3 hours in resealable plastic bags. (Overnight is better.)

Reserve 1/2 cup of marinade to make the Char Sui glaze with honey.

Pre-heat your oven to 300°. Place the marinated ribs on a wire grate over a pan or on a broiler pan. Roast for about 1 hour.

(If you are using a gas grill, turn off one or two burners and place the meat over the cool burners. If you are using a charcoal grill, set it up by banking the coals against one side for indirect cooking. Roast with
closed grill lid for about 1 hour).

After about an hour, paint the bone side of the ribs with a coat of the Char Siu glaze. Cook for another 10 minutes, underside up. Turn the ribs over, meat side up. Paint with glaze. Cook for 10 minutes more.

Remove the ribs from the oven, let sit for 5 minutes, then cut them into individual ribs and serve.

First Published: Sep 15, 2010 1:22 PM EDT

Leave Comments