Char Siu Ribs
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Char Siu Ribs
Char Siu sauce is available at any Asian market. I look for a brand that doesn’t have a long list of unpronounceable ingredients. Most don’t, since the ingredients are pretty shelf-stable anyways. For those who think ahead, rub the teaspoon of salt into the ribs and let them sit overnight in the refrigerator. Which is a good do-ahead tip. For those who don’t want to use beer, try root beer or even apple juice.
If you have the time, you can let the ribs cool down after the baking (step 3), and chill them overnight. The next day you can scrape off any fat that’s risen to the surface then finish cooking the ribs. And actually, the ribs are better if they sit overnight in the sauce, and rewarmed following day. If not, you can drain off the fat and remove it using a fat skimmer or taking the bowl of a ladle and delicately stirring the liquid, making a vortex. And when the fat moves to the edges, skim it off.
Ingredients
- 3 pounds (1.4kg) pork ribs trimmed of excess fat, cut into sections of 3-4 ribs
- 1 teaspoon salt
- 1 ounce (240g) jar Char Siu sauce
- 1 cup (250ml) beer
- 1/4 cup (60ml) pickle juice (or cider vinegar)
- 2 teaspoons Sriracha sauce or similar chili sauce
- 2 cloves garlic peeled and minced
Instructions
- Preheat the oven to 350ºF (180ºC).
- Rub the salt into the ribs. Put them in a Dutch oven or large covered casserole and add the remaining ingredients, mixing them all together.
- Cover the pot and cook for 2 hours, turning the ribs over two or three times during cooking, so they get evenly coated.
- After the ribs are fully cooked and tender, remove the lid and return the pot to the oven, letting it cook until the sauce is reduced to your liking. (Turn the ribs once or twice while the sauce is reducing.) It should take less than 25 minutes for the sauce to thicken.
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