Chinese Boneless Ribs BBQ
Imagine biting into a piece of tender, juicy pork, its flavors enhanced by a sweet and savory glaze, the smoky notes from the barbecue adding an extra layer of complexity. This is the experience that Chinese Boneless Ribs BBQ offers, a dish that's as delightful to eat as it is to prepare. Today, we're going to explore the world of this mouthwatering dish, from its origins to tips on how to perfect it at home.
Equipment
- 1 grill
- 1 non-reactive bowl
- 1 aluminum foil pan
Ingredients
Marinade
- 1/2 cup sugar
- 1/2 cup soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup + 2 tablespoons dry sherry
- 1 tablespoon toasted sesame oil
- 1 teaspoon Chinese Five Spice powder
- 1 inch piece of ginger grated
- 3 garlic cloves minced
Sauce
- 1/4 cup marinade reserved
- 1/4 cup hoisin sauce
- 1/2 cup ketchup
Other Ingredients
- 4 pounds boneless pork ribs cut into 2-inch strips
- 1 quart hot water
Instructions
- Prepare the marinade by mixing all the marinade ingredients in a non-reactive bowl. Mix well until fully blended and sugar dissolves. Separate 1⁄4 cup marinade for the sauce.
- For the sauce, mix together all the sauce ingredients plus the 1⁄4 cup reserved marinade. Place inside refrigerator until ready to use.
- Puncture pork all over with a fork, then add to marinade bowl. Refrigerate for about 4 hours, turning the pork about every hour so that it is marinated well on both sides.
- Heat charcoal briquettes until they begin to turn grey in color. Distribute charcoals evenly on opposites sides of the grill and place an aluminum foil pan filled with hot water in the middle of the piles. Once grate is returned, grill pork over aluminum foil pan. Cover grill but leave top vent partially open.
- Cook for about 3 hours, adding charcoal as needed to maintain consistent temperature.
- Remove pork from grill. Place pork onto a sheet of aluminum foil and coat with 1⁄2 cup sauce from earlier. Wrap, then return to grill. Leave the top vent fully open. Grill for an additional 1 hour or until the internal temperature reaches at least 145 0 F.
- Allow to cool about 15 minutes inside the foil wrap before serving with 1⁄2 cup left of the sauce on the side for dipping.
Video
Notes
The Cut of Ribs:
Choosing the right cut of ribs is crucial for a tender and juicy outcome. Opt for boneless pork ribs, also known as country-style ribs, which come from the shoulder area of the pig. These meaty ribs are well-marbled, guaranteeing a moist and flavorful final dish. Ensure the ribs are evenly thick for consistent cooking and optimal tenderness.
Choosing the right cut of ribs is crucial for a tender and juicy outcome. Opt for boneless pork ribs, also known as country-style ribs, which come from the shoulder area of the pig. These meaty ribs are well-marbled, guaranteeing a moist and flavorful final dish. Ensure the ribs are evenly thick for consistent cooking and optimal tenderness.