Imagine sinking your teeth into a mouthwatering rack of barbecue ribs infused with delicious char siu flavors. In this video by Cooking with Chef Tuan, he takes you on a culinary journey of combining American BBQ techniques with Asian flavors. Starting with a full rack of spare ribs, Chef Tuan demonstrates how to trim it yourself, saving you money and providing tasty trimmings. He then shows you how to make his special char siu sauce, using ingredients like hoisin sauce, oyster sauce, fermented tofu, and Panella sugar for a unique twist. After marinating the ribs overnight, Chef Tuan takes you through the process of smoking them on a Weber kettle grill, creating a perfect fusion of smoky barbecue and char siu goodness. Finally, he tastes the result, describing the tenderness of the meat, the sweetness from the sauce, and the delightful combination of flavors. Get ready to try this amazing recipe and elevate your BBQ game to a whole new level!
1. Introduction
Welcome to this article on how to make delicious Char Siu Spare Ribs using American BBQ techniques with Asian flavors. In this article, I will guide you through each step of the process, from trimming the spare ribs to smoking them to perfection, and finally, cutting and serving the ribs. Get ready for a mouthwatering fusion of flavors!
2. Ingredients and Preparation
Before we dive into the cooking process, let’s gather our ingredients and prepare the spare ribs.
2.1 Trimming the spare ribs
Start with a full rack of spare ribs and trim it yourself. Trimming not only gives you delicious trimmings for sausages and other dishes but also saves you a few bucks. Trim off the top bone and save it for future use as stock. Square off the ribs to ensure even cooking. Some people prefer to peel off the bottom membrane, but it’s up to you. A little final trimming will leave you with beautiful ribs ready for marinating.
2.2 Making the char siu sauce
To make the flavorful char siu sauce, gather hoisin sauce, oyster sauce, shaing wine, light soy sauce, fermented tofu (optional but highly recommended), honey, sesame oil, five spice, ginger, and garlic. Use a blender to combine all the ingredients until everything is pulverized. Add a couple of drops of food gel for that traditional bright red color. Food gel provides a more intense color with less product compared to food coloring.
2.3 Marinating the ribs
Now it’s time to marinate the ribs. Pour a little bit of the char siu marinade on the bottom side of the ribs and give it a nice rub. Make sure the marinade covers the meat without being soupy. Repeat the process on the other side. If you have a big plastic bag or container, use it to marinate the ribs overnight. Alternatively, you can use plastic wrap, ensuring it won’t leak. Let the ribs marinate in the fridge overnight.
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3. Smoking the Ribs
Now that the ribs have marinated overnight, it’s time to smoke them to perfection.
3.1 Preparing the Weber kettle
To prepare the Weber kettle, use a slow and sear with a bunch of lump charcoal. Start with some briquettes to get the fire going. This setup will provide a temperature of 250°F, which is perfect for smoking ribs. If you don’t have a slow and sear, you can place a little tin of water underneath the ribs to create a similar effect.
3.2 Smoking process
Gently lay the marinated ribs on the grill, making sure they are not stretched out too far or compressed too much. You want them to lay nice and even. Fill up the water in the Weber kettle. After the first hour of smoking, spritz the ribs with a mixture of apple cider vinegar, water, and hot sauce to prevent burning. After the second hour, start basting the ribs with the char siu marinade. Make sure to get all sides. Repeat the basting process every hour. If needed, wrap the ribs in foil after the third hour to bring the internal temperature to at least 200°F. This helps tenderize the meat.
3.3 Basting and wrapping the ribs
After the third hour, baste the ribs with the char siu marinade again. Ensure you cover all sides and leave no area untouched. If you prefer a saucier finish, you can brush additional char siu sauce onto the ribs. Wrap the ribs in foil and continue cooking until the internal temperature reaches 200°F.
4. Resting and Cutting the Ribs
Once you have achieved the desired internal temperature and the ribs are cooked to perfection, it’s time to let them rest and then cut and serve them.
4.1 Resting the ribs
After the ribs are done cooking, let them rest on the counter for about 30 minutes. This allows the juices to redistribute and ensures tender and juicy ribs.
4.2 Cutting and serving the ribs
Now comes the moment of truth. Use a sharp knife to cut the ribs into individual pieces. Admire the beautiful smoke ring and the juiciness of the meat. Arrange the ribs on a platter and serve them with your favorite sides, such as coleslaw, cornbread, or grilled vegetables.
5. Taste and Conclusion
Finally, it’s time to taste the fruits of your labor and draw some conclusions about this delicious dish.
5.1 Taste test
Take a bite of the char siu spare ribs and savor the flavors. The combination of American BBQ techniques and Asian flavors creates a unique and mouthwatering experience. The sweetness from the hoisin and Panella sugar, the hint of sesame oil, and the complexity of the five spice blend make these ribs truly special. The tender yet chewy texture adds another layer of enjoyment.
5.2 Conclusion
In conclusion, this Char Siu Spare Ribs recipe utilizing Weber Kettle and American BBQ techniques with Asian flavors is a huge success. The fusion of flavors creates a tantalizing dish that combines the best of both worlds. Whether you are a fan of American barbecue or Asian cuisine, these ribs are sure to impress. Give this recipe a try and experience the delectable flavors for yourself. Enjoy!