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Char Siu Ribs (Chinese BBQ Pork Ribs)

Name: Char Siu Ribs (Chinese BBQ Pork Ribs)
Ingredients: 1 slab baby back ribs, membrane removed and cut in half; 1 tbsp. Chinese five-spice powder; ¼ cup hoisin sauce; ¼ cup soy sauce; ¼ cup mirin rice wine; 2 tbsp. honey; 1 tbsp. Sriracha; 1 tbsp. fresh ginger, roughly chopped; 2 tsp. onion powder; 2 tsp. granulated garlic; 2 tsp. red food coloring; ½ tsp. sesame oil

Filled with the flavors of Asia, these colorful pork ribs are a delicious Cantonese treat!

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1 Food Prep 10 min + marinade
2 Grill Prep 10–20 min
3 The Cook 3 hrs

Cooking for people

Ingredients

1 slab baby back ribs, membrane removed and cut in half

Marinade

1 tbsp. Chinese five-spice powder
¼ cup hoisin sauce
¼ cup soy sauce
¼ cup mirin rice wine
2 tbsp. honey
1 tbsp. Sriracha
1 tbsp. fresh ginger, roughly chopped
2 tsp. onion powder
2 tsp. granulated garlic
2 tsp. red food coloring
½ tsp. sesame oil

1 Food Prep

Begin by removing the membrane on the bone side of the ribs. Then cut the ribs in half.

Combine the marinade ingredients in a large bowl and blend well.

Place the ribs in a large, resealable bag and add the marinade. Remove any excess air and seal the bag. refrigerate overnight, 8–12 hours.

Here’s How to Remove the Membrane of the Bone Side of Ribs Slide a butter knife underneath the membrane between the bones at about the second or third bone from the end, then grab the membrane with a cloth and peel it off of the ribs.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets. Add 3–4 chunks of Kingsford™ BBQ Smoking Chips or Chunks. Be sure to soak the chunks in water for at least 30 minutes before spreading them onto the coals.

Method: Two-Zone Method

Temp: 250°F (Low Heat)

How to Gauge Grill Heat Without a Thermometer

Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:

• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds

Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

3 The Cook

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Remove the ribs from the bag and pat dry with paper towels.
Place the ribs onto the indirect, cooler side of the grate, cover and allow them to cook until tender, approximately 3 hours, until they reach an internal temperature of 145°F on a digital meat thermometer.
Once the ribs come off the grill, allow them to rest for 10–15 minutes before handling and slicing them.
Enjoy the smokiness, and the delicious layer of flavor the marinade provides!

Here’s How to Control Your Grill Temperature with Vents An easy way to control the temperature of your grill is by opening and closing its vents. To reduce the temperature: Close the vents on your grill to reduce the flow of oxygen. To increase the temperature: Open up the vents fully to allow more oxygen in to increase the flames.

Recipe created by Clint Cantwell on behalf of Kingsford® Charcoal.

Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.

For safe meat preparation, reference the USDA website.

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