Only 3hrs for Tender, Juicy Ribs, No Wrapping, No Goopy Sauce,5 Spice Glaze, Meaty & Delicious
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- Опубліковано 19 жов 2024
- These are ribs for people who love roast pork, they are nothing like American BBQ, these ribs are more like the ones you get ion a good Chinese restaurant but with a touch of added smokiness if you have a charcoal grill. The key is using the marinade to help dry the meat overnight and leaving that membrane on so the meat stays juicy. We love making these, and it doesn’t take all day! Mangia!
Chef Inspired Events Chinese Style 5 Spice Ribs
2 1/2-3lb rack baby back ribs
2 garlic cloves
1” ginger
2T soy sauce
2T Shaoxing wine
Glaze
5-6 garlic cloves
1” ginger
1/4t fennel seed
1 star anise
2” cinnamon stick
1/2t Szechuan peppercorn
2 whole cloves
2 dried chilies
100g rock sugar
2T soy sauce
2T oyster sauce
2T hoisin sauce
1T black vinegar
1/2c water
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Looks good, never seen ribs pulled at ~170.
When cooking indirect on the Weber most recommended putting the vent over the meat side to draw the heat that way, not sure if your method intentionally keeps the vent away from the meat?
@@jamesdavis4941 you are 💯correct!
I do a country style ribs (pork butt cut into 1x5 strips, boneless or boned) prep that is a 5 spice and MSG rub overnight on a rack in the fridge. Then your fave slow cook, pressure cooker, crock pot, low oven, in-direct grill to temp method before hitting them with a Char siu sauce baste for a few minutes before high heat. All the combos work well, but pressure cooker then a kiss of a screaming charcoal grill is the best. Enjoy.
@@JeffreyTheTaylor you need the kiss of charcoal but I’m sure they are super tender. Love your technique