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.
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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.