As the counterperson whacks between the ribs, the aroma of five-spice powder, soy sauce, and pork hit your nose. Although pork ribs are pork ribs are pork ribs, the char siu variety is nothing like any of the delectable wonders we throw on our own barbecues. In southern China, char siu ribs are emblazoned with a uniquely red hue that hints of a deeply savory interior and a sweet exterior. Hooked up as whole sides in special ovens, these delectable slabs are oven-roasted, rather than smoked over an open fire. That is why char siu of any kind is pretty much found only at Cantonese restaurants, for few Chinese have ever traditionally cooked with anything other than simple stoves.
Chinese-Style Barbecued Ribs
Chinese Spareribs Recipe | Serious Eats
Note: You can add a few drops of red food coloring to the marinade if you want a deeper red hue on your ribs. Baby back ribs will work just as well as St. You can cook ribs the same day they are marinated, but for best results, allow to marinade at least overnight and up to three days. Chinese five spice powder can be found in the spice section of most major supermarkets. Sprinkle five-spice powder evenly over ribs and rub into them until thoroughly and evenly coated.
Chinese Barbequed Spareribs
This is the recipe that is served in all the Chinese restaurants in my area. Serve these as a main course or appetizer. In a large bowl, blend hoisin sauce, cranberry sauce, soy sauce, white wine, honey, and red food coloring. Mix in garlic salt and Chinese five-spice powder. Place ribs in the mixture.
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