Hi guys!
I just uploaded new episode of Asian at Home on YouTube, Chinese Style BBQ Ribs!!
I love pork(obviously!), any kinda cut I just love pork so much!!
And pork ribs are one of my favorites along with pork belly and jewel!
So juicy and flavorful!!
My pork rib recipe is SO-JUICY and SUPER-TENDER!!
As you can see in the video, it’s falling out from the bones.
And the sauce is the KILLER!! It’s sweet, tangy, sticky AH, finger licking goodnesssssss~~!!!
You’ve got to try this recipe, and of course YOU CAN USE CHICKEN for the same recipe!! Boiling process need to be shorter than the recipe says(I would do 20 – 30 minutes if I use chicken.) and I recommend using dark meat. Like chicken legs or thighs.
Chinese Style Sticky BBQ Ribs
Description
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Ingredients
- 1 rack of ribs, cut into single pieces
- 1 whole garlic, halves
- 1/2 inch ginger
- 1/2 onion
- 2 green onion
- 1/2 cup sake (rice wine)
- 1/4 cup soy sauce
- 1 teaspoon black pepper corns
- 2 bay leaves
- 1 small carrot, halves
For the Chinese BBQ Sauce
- 1 Tablespoon hoisin sauce
- 1 Tablespoon oyster sauce
- 2 teaspoons soy sauce
- 1 teaspoon sriracha
- 1 Tablespoon white vinegar
- 1/3 cup honey
Instructions
- Combine first 10 ingredients in a dutch oven or a large pot wit 10 cups water, cover with a lid, bring to boil over medium high heat. Reduce heat to medium, simmer for 1 hour and 30 minutes.
- When the ribs are almost ready, start make the BBQ sauce.
- Combine hoisin sauce and next 5 ingredients in a small mixing bowl. Whisk until mixed well together.
- Take ribs from dutch oven, and grill them on a hot grill and keep brushing the sauce until the sauce’s gone, it will look shiny and nice chard. Be gentle when you handling soft ribs though.
- Serve with warm cooked rice, flavorful fired rice/noodles or crispy and refreshing salad!
10 comments
Oh that looks fantastic…or better said Mouthwatering!
I don’t have a grill, do you think I could perhaps try out baking it and maybe brushing the sauce on it every few minutes? What would you do?
Also, just a pointer… absolve is different than absorb. I think the word you were looking for is absorb. Like a sponge absorbs water, meat absorbs food. Hope that helps.
I would use regular skillet, over medium heat or broil. It just need a little char and cook the sauce on meat.
Uh oh, thank you so much for fixing my misspell!! Please keep helping me out!!
I know I have lots of misspells and broken English on my blog, I’m trying my best!!
I really enjoyed reading your blog.Health is very importent in lift.Eat healthy live Healthy
Hello! I was wondering what brand of sake did you use? Thank you.
If i cook this in oven cause i don’t have a grill how long do i cook it in the oven and to i bake in oven or broul in oven?
Turn your boil to high. Brush the sauce on the ribs, broil for a minute or two, and flip it over, brush more sauce and broil. Repeat this process until you used all the sauce! 🙂
This is a keeper recipe. Because it’s December, I didn’t grill, but instead finished in the oven for 7 minutes @ 425F.
Fun to see the “rib bones” accumulate on each plate as guests and family enjoyed.
Thank you!
★★★★★
YAY! I’m glad you added your own twists to the recipe!
These were so good! I used baby back ribs, and instead of boiling on the stove I put all the ingredients in the Instant Pot high pressure for 30 minutes to save time then broiled in oven with the sauce. I used maple syrup instead of honey in the sauce so my 9mo baby could eat it, I think this made the sauce a little runnier / less sticky but it still worked and tasted amazing. The ribs were so tender even the baby had no problem eating them. Will definitely make again, I bet they’d be even better on the grill.
★★★★★