Char siu grilled pork ribs

Ingredients for 7

• 1 cup hoisin sauce

• ½ cup mirin

• ½ cup honey

• ½ cup soy sauce

• 2 tablespoons ketchup

• 2 tablespoons Chinese hot chili paste

• 2 tablespoons fresh grated ginger

• 2 tablespoons dehydrated onion

• 3 cloves garlic, finely minced

• 2 teaspoons rice vinegar

• 2 teaspoons red food colorin

• 1–2 racks pork spareribs, trimmed St. Louis style

• 1–2 chopped fresh green onion, to garnish

Directions

• Step 1

  Preheat a water bath by setting the sous vide circulator to 165°F (73.9°C).

• Step 2

  In a medium bowl, mix all of the ingredients except for the meat and green onion, and set aside

• 

  Step 3

  Remove the membrane on the back of the rib rack.

• 

  Step 4

  Reserve half of the sauce for the final cook and then baste ribs.

• Step 5

  Place the ribs in a vacuum-seal bag or zip-top bag.

• 

  Step 6

  Immerse the ribs in the water bath (use the immersion technique on page 22 if you are using a zip-top bag), and set the timer for 8 hours.

• Finishing Steps

• Step 0

  Twenty minutes before the timer goes off, light charcoal for direct cooking, or preheat a gas grill.

• 

  Step 1

  Remove the ribs from the bag and blot with a dry paper towel.

• Step 2

  Baste the ribs with the reserved BBQ sauce.

• 

  Step 3

  Grill the ribs over direct heat on both sides until glaze sets and char marks appear, 5–10 minutes.

• Step 4

  Allow the ribs to rest for 5 minutes, slice, and garnish with chopped fresh green onion.

Latest Comments