Char Siu Spare Ribs | Weber Kettle | American BBQ Techniques w Asian Flavors | Tale of Two Cultures

Two of my favorite things to eat, BBQ pork ribs and Char Siu, combined! I have always wanted to know what would happen if I smoked Char Siu marinated spare ribs and smoked it low and slow in the style of American BBQ. I was not disappointed!
This rack of ribs turned out to be very delicious. I have to give you a bit of a warning though. If you are expecting full on traditional Char siu bbq, then you will be disappointed. Same goes if you are looking to compare these ribs to KC style or traditional American style bbq, you will also be disappointed. These ribs are their own thing. A delicate mix of the two cultures that will produce a very tasty bite of food containing the best of both worlds!
Go visit my blog site for more information about this recipe. www.cookingwithcheftuan.com
You will need:
1 rack of spare ribs trimmed to St. Louis style (Feel free to use whichever kind of pork ribs you like).
1 smoker (I'm using my Weber Kettle 22)
Charcoal and a small chunk of oak for smoke. You don't want full on smoke like normal BBQ.
Char Siu Marinade: (This is a base recipe. Adjust it to your personal preference).
1/2 C Hoisin sauce
2 tbsp oyster sauce
2 tbsp Shaoxing wine
1 tbsp light soy sauce (Light soy and LOW SODIUM soy sauce are 2 different things)
2 cubes of red fermented tofu (optional but highly recommended, this will be your umami bomb)
1 tbsp honey
2 tbsp sesame oil
2 tbsp five spice powder
1/4 C shaved panela aka piloncillo (you can definitely use brown sugar if you don't have panela)
1 nice thumb sized knob of freshly peeled ginger
2 cloves garlic (less is more in this case)
2 drops of red FOOD GEL (if you are using FOOD COLORING you may need more than 2 drops) *Optional* but recommended if you want that traditional red color.
Combine all the Marinade ingredients into a blender and blend until everything is completely combined.
Marinate your ribs at least overnight but not for longer than 24 hours.
Now it's time to smoke these ribs.
Step 1: Get your smoker or grill ready. Light some charcoal and keep a constant heat of 250F.
Once your smoker is heated, lay your ribs meat side up and close the lid.
Step 2: After the first hour, I spritzed my ribs with a mix of 2 parts water, one part apple cider vinegar and a few splashes of hot sauce.
Step 3: After hour 2, I started to brush on the char siu marinade onto the ribs. Closed the lid and let the ribs go for another hour.
Step 4: Heading into hour 3, I repeated the previous step. Brush the marinade all over the ribs.
Step 5: Heading into hour 4, I wrapped my ribs in foil. The internal temp of the ribs at this point was 193F. I placed the wrapped ribs back on the Weber until it hit an internal temp of 200F.
Step 6: Pull the ribs from the grill and let it rest on your counter top for at least 20 minutes.
Step 7: Cut up your ribs and enjoy!

[@cheftuan]

Thanks for checking out my video. Are you a fan of char siu? Where do you get it from where you live?

[@HRradness]

I've only had the generic Crap from the local "Chinese" restaurant which is NOT char siu. I'm making my own, fuck it

[@brandoncarpenter9681]

Even chef tian surprised himself with his incredible food, looked amazing!

[@cheftuan]

Haha..thank you!

[@zieglla]

Definitely trying this next time I do ribs

[@user-rd8me6pv5i]

Спасибо Шеф! За Все Ваши вкусные рецепты! Отлично приготовлено, мясо сочное, не сухое! Буду делать! Супер !👍👍Thanks Chief! For all your delicious recipes! Perfectly cooked, meat juicy, not dry! I will do it! Super!👍👍

[@HRradness]

Im in the middle of making dough for your New haven 'Abeetz. These ribs are def on my list for my pit barrel cooker. Great channel chef. Subscribed!

[@cheftuan]

Thank you! Lmk how your abeetz turns out!

[@HRradness]

@cheftuan so it's freaking RAINING here for the next two days I am contemplating taking the dough I made last night and throwing it in the freezer and when I get back home trying to make AH-beetz

[@timcameron619]

Tuan! I have the same Weber grill. It's thirty something years old. Hook me up some of them ribs homey.

[@cheftuan]

Hell yeah. Weber life! Haha..I got you homie.