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Char Siu Ribs

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  • Yields: 2 Servings
  • Cook time: 3 h
  • Prep time: 20 minutes


  • 1 tablespoon Chinese five-spice powder
  • 1/4 cup hoisin sauce
  • 1/4 cup soy sauce
  • 1/4 cup mirin rice wine
  • 2 tablespoons honey
  • 1 tablespoon Sriracha
  • 1 tablespoon roughly chopped fresh ginger
  • 2 teaspoons onion powder
  • 2 teaspoons granulated garlic
  • 2 teaspoons red food coloring
  • 1/2 teaspoon sesame oil
  • 1 slab babyback ribs (membrane removed and cut in half)


  1. Combine the first 11 ingredients in a large bowl and blend well. Place the ribs in a large resealable bag and add the sauce. Seal the bag while remove any excess air. Refrigerate overnight (8–12 hours).
  2. Prepare smoker or grill for indirect cooking, adding 3–4 of your favorite wood chunks to the charcoal briquets. Adjust smoker or grill vents to bring the temperature to approximately 250°F. Remove the ribs from the bag and pat dry with paper towels. Place on the smoker or grill, cover and allow them to cook until tender, approximately 3 hours. Remove from heat and serve.

For safe meat preparation, reference the USDA website.

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