Char-siu Spare Ribs

landarc · 01-19-2010, 10:18 PM

Today, I decided to try something I have seen in Chinese meat shops, but, that I have never tried. I started with an untrimmed, natural rack of spareribs and trimmed with the goal being what I know as a modified St. Louis rack. I left the rib tips on, as I did not intend to share this rack, so no need to create the rib tips for a cook's sampler. Here is the rack.

You can see the shape of the modified St. Louis cut and the spoils which will become chorizo soon. I prepared the marinade per the recipe here (Linky) with the modification that I did not have ketchup, so I went with some BBQ sauce. The ribs were allowed to marinate for 4 hours.

Meanwhile, I fired up the kettle and got a fire going, charcoal and a couple small hunks of cherry wood for smoke. I got the kettle up to 300F, put the ribs in and adjusted everything to get it to smoke along at 300F, shortly after placing the ribs, the rain really came on and the temps settled in at a nice 250F within 30 minutes of the ribs going on. The ribs were allowed to cook for 3 hours unmolested, the temps held steady during that time. At the 3 hour mark, I gave the ribs a brush top and bottom with some glaze, essentially the same recipe as the marinade, but with some honey added. This was allowed to go another 30 minutes, glazed again and allowed to finish at 4 hours. Here is the rack fresh from the smoker.

The pink color tells me that the marinade time was adequate, there is no really visible smoke ring, I chalk that up to the marinade penetration and color. The ribs were juicy and tender, with a great char-siu flavor that I was hoping for. The one thing I think I would do differently is up the smoke wood, as it was too subtle for this recipe.

vraknari · 01-19-2010, 10:30 PM

looks great and tasty as well!!

NorthwestBBQ · 01-19-2010, 10:33 PM

Good post, LA.

yelonutz · 01-19-2010, 11:46 PM

I made some baby backs a few weeks ago using your marinade except I added some 5 spice powder. It was as close as I could get to a local Chinese place where I grew up. I had these with fried rice. Thanks Bro.
NUTZ

bingo1912 · 01-19-2010, 11:56 PM

Dang! both posts look good! 5 spice is great stuff too, really changes the whole flavor profile and lets you know it's an Asian dish.
Thanks
Gary

Phubar · 01-20-2010, 03:09 AM

Thanks Lando!

Bigdog · 01-20-2010, 06:03 AM

Those ribs look really good.

deguerre · 01-20-2010, 07:32 AM

Beautifully done Bob! I don't think the lack of smoke flavor would deter me at all.

bigabyte · 01-20-2010, 07:35 AM

Looks good!

Garyclaw · 01-20-2010, 08:11 AM

That's it! Must have pork tonight. Thanks.

Saiko · 01-20-2010, 08:36 AM

Wow, that looks fanstastic. Think I might be stealing that one.

millsy · 01-20-2010, 08:54 AM

Nice to try new stuff,and it work out.

jack040806 · 01-20-2010, 08:58 AM

That looks great.

BlkJeep · 01-20-2010, 09:01 AM

Looks like a success!!!

big brother smoke · 01-20-2010, 09:03 AM

Outfarkingstanding!

01-19-2010, 10:18 PM	#1
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Char-siu Spare Ribs Today, I decided to try something I have seen in Chinese meat shops, but, that I have never tried. I started with an untrimmed, natural rack of spareribs and trimmed with the goal being what I know as a modified St. Louis rack. I left the rib tips on, as I did not intend to share this rack, so no need to create the rib tips for a cook's sampler. Here is the rack. You can see the shape of the modified St. Louis cut and the spoils which will become chorizo soon. I prepared the marinade per the recipe here (Linky) with the modification that I did not have ketchup, so I went with some BBQ sauce. The ribs were allowed to marinate for 4 hours. Meanwhile, I fired up the kettle and got a fire going, charcoal and a couple small hunks of cherry wood for smoke. I got the kettle up to 300F, put the ribs in and adjusted everything to get it to smoke along at 300F, shortly after placing the ribs, the rain really came on and the temps settled in at a nice 250F within 30 minutes of the ribs going on. The ribs were allowed to cook for 3 hours unmolested, the temps held steady during that time. At the 3 hour mark, I gave the ribs a brush top and bottom with some glaze, essentially the same recipe as the marinade, but with some honey added. This was allowed to go another 30 minutes, glazed again and allowed to finish at 4 hours. Here is the rack fresh from the smoker. The pink color tells me that the marinade time was adequate, there is no really visible smoke ring, I chalk that up to the marinade penetration and color. The ribs were juicy and tender, with a great char-siu flavor that I was hoping for. The one thing I think I would do differently is up the smoke wood, as it was too subtle for this recipe. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

01-19-2010, 10:30 PM	#2
vraknari Got Wood. Join Date: 10-19-04 Location: Long Island, NY Downloads: 0 Uploads: 0	looks great and tasty as well!! __________________ Patrick Working off a Big Drum Smoker, 18.5 OTG and the willingness to learn. Proud owner of the super-duper fast Orange Thermapen

01-19-2010, 10:33 PM	#3
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	Good post, LA. __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

01-19-2010, 11:46 PM	#4
yelonutz is one Smokin' Farker Join Date: 06-02-07 Location: Chico, Ca Downloads: 0 Uploads: 0	I made some baby backs a few weeks ago using your marinade except I added some 5 spice powder. It was as close as I could get to a local Chinese place where I grew up. I had these with fried rice. Thanks Bro. NUTZ __________________ Weber Smokey Mountain 18 & 22.5 in Gator Pit Trailer mount MAK 2 Star General Pellet Pooper Medium Green Egg Mini Green Egg New Black stoker with built in wi-fi KCBS CBJ #20258 Drunk Uncles BBQ Team, Ruining Family Gatherings for Over 20 Years. DAMN IT ANDY!! Last edited by yelonutz; 04-21-2011 at 01:47 AM..

01-19-2010, 11:56 PM	#5
bingo1912 Full Fledged Farker Join Date: 12-26-09 Location: Lynden WA Downloads: 0 Uploads: 0	Dang! both posts look good! 5 spice is great stuff too, really changes the whole flavor profile and lets you know it's an Asian dish. Thanks Gary __________________ Play with your food,,, PLEASE!

01-20-2010, 03:09 AM	#6
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Thanks Lando! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012

01-20-2010, 06:03 AM	#7
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas Downloads: 0 Uploads: 0	Those ribs look really good. __________________ Bigdog Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, a WSM, a cool fold up camping grill, a Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

01-20-2010, 07:32 AM	#8
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Beautifully done Bob! I don't think the lack of smoke flavor would deter me at all. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

01-20-2010, 07:35 AM	#9
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Looks good! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

01-20-2010, 08:11 AM	#10
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO Downloads: 0 Uploads: 0	That's it! Must have pork tonight. Thanks. __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my Fire pit, Big Pig Cooker "Nice talkin' to ya"

01-20-2010, 08:36 AM	#11
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA Downloads: 0 Uploads: 0	Wow, that looks fanstastic. Think I might be stealing that one. __________________ Shelter me from the powder and the finger Cover me with the thought that pulled the trigger Think of me as one you'd never figured Would fade away so young With so much left undone For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm

01-20-2010, 08:54 AM	#12
millsy is One Chatty Farker Join Date: 03-22-09 Location: Fredericton N.B. Canada Downloads: 0 Uploads: 0	Nice to try new stuff,and it work out. __________________ MILLSY AND I AM A MEATATARIAN

01-20-2010, 08:58 AM	#13
jack040806 is one Smokin' Farker Join Date: 12-22-07 Location: Sacramento, CA Downloads: 0 Uploads: 0	That looks great. __________________ WSM, UDS, BBQ Pro bullet smoker, weber performer, weber genesis silver, weber 18", weber 22", smokey joe, and a [COLOR=blue]Super accurate, deadly quick blue thermapen.[/COLOR]

01-20-2010, 09:01 AM	#14
BlkJeep is One Chatty Farker Join Date: 10-02-09 Location: Centralia, MO Downloads: 0 Uploads: 0	Looks like a success!!! __________________ Jud 1-Weber Silver 22.5" 1-Jeep® UDS 1-Topless 22.5" Red Weber Kettle

01-20-2010, 09:03 AM	#15
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Outfarkingstanding! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

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