Char siu grilled pork ribs

Chinese-style pork ribs are savory, sticky, and sweet, with those Chinese spices taking you into flavor overload. You and your guests will absolutely love these!

Author

Omar Jacobij

Prep Time: 00:40

Recipe Time: 08:00

Temperature : 165F / 73.9C

Ingredients

• 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

1. Preheat a water bath by setting the sous vide circulator to 165°F (73.9°C).
2. In a medium bowl, mix all of the ingredients except for the meat and green onion, and set aside
3. Remove the membrane on the back of the rib rack.
4. Reserve half of the sauce for the final cook and then baste ribs.
5. Place the ribs in a vacuum-seal bag or zip-top bag.
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

1. Twenty minutes before the timer goes off, light charcoal for direct cooking, or preheat a gas grill.
2. Remove the ribs from the bag and blot with a dry paper towel.
3. Baste the ribs with the reserved BBQ sauce.
4. Grill the ribs over direct heat on both sides until glaze sets and char marks appear, 5–10 minutes.
5. Allow the ribs to rest for 5 minutes, slice, and garnish with chopped fresh green onion.