Char Siu Pork Ribs
Sweet & Sticky Chinese style Char-Siu pork ribs, perfect for the BBQ or oven baked
Ask your butcher for baby back ribs for a meatier and easier to cook cut, or spare ribs for a larger rib with a fuller flavour. Try the spicy Salt & pepper glaze on ribs too. You could also slow cook the ribs in the oven covered @ 150c for 1.5-2 hours then finish on the BBQ
Cooking Method
- If you are using a full rack of ribs remove the silver skin from the back of the ribs and cut into 2 pieces to make it easier to deal with on the BBQ when cooking
- Then in a tray or bowl, coat the ribs with the Puréety Char Siu glaze
- Place the ribs into the aluminium/cooking tray with the apple juice and cover the tray with tin foil
- Pre-heat the BBQ to around 150c, then place the tray on the BBQ. It's important to try and maintain the heat, we used a gas BBQ with 3 burners, then turned one burner off and the other two on low with the lid closed. Just make sure you keep an eye on the temperature, if the heat is to high the ribs will burn
- Cook the ribs for 1.5-2 hours, or until the meat is tender. Remove the ribs from the tray and set aside - reduce remaining excess liquid in the tray until thick (you can do this on the BBQ or in a pan on the stove)
- Cook the ribs directly on the BBQ on a low heat for approx. 5 minutes on each side. Glaze with the remaining liquid whilst cooking. You want a slight char and colour on the ribs
- When the ribs are charred, garnish with sesame seeds and serve!
Ingredients
- 700g Pork Ribs
- 250ml Apple Juice
- 1tspn Sesame Seeds (Optional)
- 1 Large Disposable Aluminium Tray or Metal Cooking Tray
- Tin Foil
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