Chinese Flavored Spare Ribs (pr0n)

BobM · 11-09-2013, 01:37 AM

A couple of week ago, I made Chinese flavored spare ribs.

I St. Louis trimmed two full spare rib racks. I marinated them overnight in a mixture of hoisin sauce, oyster sauce, low sodium soy sauce, cream sherry, water, brown sugar and Chinese five spice.
I cooked them on my 22 1/2" WSM, at 235F, unfoiled for about 2 1/2 hours, then foiled them for about another 2 1/2 hours.
I then glazed them with a mixture of cream sherry, hoisin sauce and honey.

My daughter Delia made sausage bread in her oven (sorry, no BBQ), from pizza dough (bought at my local pizza joint), the meat from sweet Italian sausages and mozzarella cheese.

I grilled some red bell peppers on my S-330. My wife jars them with olive oil, fresh chopped garlic and basil.

I was conservative with the Chinese ingredients, because I was afraid they would be over powering. The taste was good, but weak. Next time I'm going to use more hoisin, oyster sauce, etc and no water.

Overall it was a success and a learning experience.

On the WSM.

Ready to be foiled.

Glazed up.

Rack 1 done.

Rack 1 cut up.

Rack 2 done.

Rack 2 cut up.

Pot of ribs.

Red peppers on the S-330.

Red peppers cooking.

Bowl of red peppers.

Sausage bread.

Dessert of the day.

Beer o' the day.

Thanks for looking.

jbuntingsr · 11-09-2013, 01:49 AM

Nice cookin

buccaneer · 11-09-2013, 04:15 AM

Needs 5 spice and tofu and green leaves!

chambersuac · 11-09-2013, 04:32 AM

The ribs look really good.

Diesel Dave · 11-09-2013, 05:16 AM

Great lookin ribs, and that does sound quite tasty.

Also glad to see the pot back in play,the bowl on your last cook threw me off

104timberwolf · 11-09-2013, 08:03 AM

They look great. If you have a World Market or an oriental grocery nearby, you can find prepared pouches of char siu marinade. I've used several brands from WM and have been pleased with the results.

BobM · 11-10-2013, 09:14 AM

Quote:

Originally Posted by buccaneer

Needs 5 spice and tofu and green leaves!

LOL, very good bucc!

11-09-2013, 01:37 AM	#1
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	Chinese Flavored Spare Ribs (pr0n) A couple of week ago, I made Chinese flavored spare ribs. I St. Louis trimmed two full spare rib racks. I marinated them overnight in a mixture of hoisin sauce, oyster sauce, low sodium soy sauce, cream sherry, water, brown sugar and Chinese five spice. I cooked them on my 22 1/2" WSM, at 235F, unfoiled for about 2 1/2 hours, then foiled them for about another 2 1/2 hours. I then glazed them with a mixture of cream sherry, hoisin sauce and honey. My daughter Delia made sausage bread in her oven (sorry, no BBQ), from pizza dough (bought at my local pizza joint), the meat from sweet Italian sausages and mozzarella cheese. I grilled some red bell peppers on my S-330. My wife jars them with olive oil, fresh chopped garlic and basil. I was conservative with the Chinese ingredients, because I was afraid they would be over powering. The taste was good, but weak. Next time I'm going to use more hoisin, oyster sauce, etc and no water. Overall it was a success and a learning experience. On the WSM. Ready to be foiled. Glazed up. Rack 1 done. Rack 1 cut up. Rack 2 done. Rack 2 cut up. Pot of ribs. Red peppers on the S-330. Red peppers cooking. Bowl of red peppers. Sausage bread. Dessert of the day. Beer o' the day. Thanks for looking. __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

11-09-2013, 04:15 AM	#3
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Needs 5 spice and tofu and green leaves! __________________ Hold my dang beer...

11-09-2013, 04:32 AM	#4
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	The ribs look really good. __________________ Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

11-09-2013, 05:16 AM	#5
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	Great lookin ribs, and that does sound quite tasty. Also glad to see the pot back in play,the bowl on your last cook threw me off __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

11-09-2013, 01:49 AM	#2
jbuntingsr Full Fledged Farker Join Date: 04-29-12 Location: Lincoln, De	Nice cookin

11-09-2013, 08:03 AM	#6
104timberwolf Full Fledged Farker Join Date: 11-02-13 Location: Montgomery, Alabama	They look great. If you have a World Market or an oriental grocery nearby, you can find prepared pouches of char siu marinade. I've used several brands from WM and have been pleased with the results.