CHINATOWN CHAR SIU BARBEQUE RIBS OR PORK

Chinatown Char Siu Barbeque Ribs or Pork image

Provided by Craig "Meathead" Goldwyn

Yield Serves 4 to 8, including 1 1/2 cups marinade

Number Of Ingredients 16

Marinade
1/2 cup hoisin sauce
1/2 cup brandy, rum, or bourbon
1/4 cup honey
1/4 cup soy sauce
2 tablespoons dark sesame oil
2 tablespoons hot sauce, such as Asian chile sauce or Tabasco
2 tablespoons ground ginger or minced fresh ginger
2 teaspoons garlic powder or minced fresh garlic
2 teaspoons Chinese five-spice powder
2 tablespoons onion powder
2 teaspoons red food coloring
Ribs
2 slabs baby back ribs, cut in half lengthwise through all the bones
1/4 cup honey or char siu sauce
Chopped fresh chives, for garnish

Steps:

Combine the marinade ingredients in a bowl and whisk thoroughly. Place the meat in a resealable plastic bag (you may need more than one), add the marinade, seal tightly, and toss to coat. Refrigerate for at least 3 hours or overnight.
Heat your cooker to 300°F. (You can also use an indoor oven. Just place the ribs on a wire grate over a pan or on a broiler pan.) 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. Remove the ribs from the marinade and cook for about 1 hour; then paint the bone side of the ribs with a coat of the honey or char siu sauce. Cook for 10 minutes, underside up; then turn meat side up, paint with more honey or char siu sauce, and cook for another 10 minutes. Remove the ribs, let them sit for 5 minutes, cut them into individual ribs, and serve hot, garnished with chopped fresh chives.