Chinese-style grilled pork ribs

Votes: 1

Time: 6 hours 15 minutes
Complexity: average
Quantity: 20-24 pcs.

Pork spare ribs prepared according to this recipe are exactly like those in a Chinese restaurant. The spare ribs are cut from the belly area of the carcass. They are cut into individual segments and marinated in a fragrant blend of traditional Chinese spices: soy sauce, hoisin, and five-spice powder. Brown sugar and honey add a pleasant sweetness to the marinade, while garlic and ginger balance the flavor with their piquancy. To ensure the spare ribs not only taste authentic but also look authentic, add a little red food coloring to the marinade. When grilling, the ribs are first brushed with the marinade and then finished with honey, which gives them a delicious sheen.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cup hoisin sauce
1/4 cup soy sauce
3 tbsp. l. brown sugar
2 tbsp honey + a little for serving
1 tbsp. 5-spice seasoning
1 teaspoon granulated garlic
1 teaspoon grated ginger
1 teaspoon red food coloring
2 slices of pork spare ribs, removed from the brisket (3.5-4.5 kg), cut into individual ribs

Ingredient Substitution Suggestions

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Recipes with similar ingredients: hoisin sauce, soy sauce, brown sugar, honey, five spice seasoning, garlic granules, ginger root, pork ribs

Cooking the dish according to the recipe:

In a non-reactive metal bowl, combine the hoisin sauce, soy sauce, brown sugar, honey, five-spice powder, garlic, ginger, and food coloring. Pour the marinade into a large zip-lock bag, reserving 1/2 cup for brushing the ribs while grilling. Place the ribs in the bag and marinate in the refrigerator for at least 3 hours, but overnight is best.
Preheat a charcoal or gas grill to 275°F (135°C) with direct and indirect heat zones prepared.

Remove the ribs from the marinade (drain the marinade) and place them on the grill rack. Position the rack on the cooler side of the grill. Grill until very tender, basting the meat with the reserved marinade 3 times during cooking, 2-3 hours.
Brush the ribs with honey, move them to the direct heat zone, and quickly sear each rib until they are all caramelized and browned.

Categories:

recipe / Main courses / Meat / Grill, barbecue / Grilled meat / Asian cuisine / Chinese cuisine / Jeff Mauro

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