Chinese Oven Ribs

[BBQ Mikey]

I always enjoyed making these. Still do, should do it again soon. I heat them on high (425+) for the last 5 minutes to really carmelize them.

[QSis]

Originally Posted by Uncle Bob

Miss Lee....

Once I realized Z-boo boo. Slicing before marinating and cooking. I went 325* down to 300* and maybe only 25 minutes the last time. Turned a couple of times. Tender and juicy?? Very tender with some chew.. not mushy tender. Not extremely juicy like your picture shows because all four sides of the rib were exposed to the marinade, heat, and carmelization of the sugars, not just two. The slab was one I picked up at a local yokel $2.99 on sale. Quality... meat to bone ratio..just fair. The recipe is solid!! Two thumbs up!! My product quality and execution of the recipe was not up to par. I never foiled. They went straight form the oven to a platter...Nothing but bones left. The "Kill Dawg" had a ball!!

A testament to your cooking skills, Uncle Bob! Nice recovery!

Lee

[Uncle Bob]

Aw shucks Miss Lee..It twern't nothin...Even an old blind hog finds an acorn every now and then.

[lovestoeat]

looks tasty! will try it this weekend

[Douzer77]

Originally Posted by QSis

I cannot believe how great these oven ribs turned out!


Makes 1 ¼ cup

½ cup sugar
3 T sherry (dry or sweet – I use dry)
2 T soy sauce
½ cup hoisin sauce
2 teas minced gingerroot
½ teas 5-spice powder
1 teas salt
½ teas (or more) red food coloring




By qsis, shot with Canon PowerShot S230 at 2008-03-02

Can i ask - what does the "T" stand for? Is it tablespoon?

[Uncle Bob]

The capital letter T = Tablespoon
The lower case t = Teaspoon

[Douzer77]

Uncle Bob, where would i be without you tonight?

[Uncle Bob]

In Dublin...at a pub...maybe?? But, oh no...you are at home with your favorite Uncle ....The pub would be more fun I'm sure!!