Smoked Char Siu Pork Ribs
Experience the irresistible charm of smoking combined with the classic sweetness of Chinese BBQ. These juicy, tender Char Siu pork ribs feature a caramelized, sticky glaze that will leave you craving more.
Char Siu is a beloved Cantonese style of barbecued pork, traditionally roasted to achieve a signature glossy, sweet-and-savory crust. By moving this classic technique to the smoker, the ribs absorb a deep, wood-fired complexity that elevates the traditional flavors. The slow smoking process ensures the meat remains exceptionally juicy and tender, falling right off the bone while maintaining that iconic sticky glaze.
Ingredients
- 1 rack pork ribs
- 1 cup char siu marinade
- to garnish green onions
- to garnish white sesame seeds
Instructions
- 1Prepare the pork ribs
Place the raw pork ribs into a large metal mixing bowl, ensuring they are well-arranged to prepare them for the marinade.
Tip: Pat the ribs dry with a paper towel before marinating to ensure the sauce adheres better to the meat. - 2Apply the marinade
Pour your prepared dark Char Siu-style marinade generously over the raw pork ribs in the bowl, ensuring all sides are covered.
Tip: For the best flavor, allow the ribs to marinate in the refrigerator for at least 4 hours, or preferably overnight. - 3Massage the marinade
Using gloved hands, thoroughly massage the marinade into the meat. Ensure every crevice of the ribs is well-coated for maximum flavor infusion.
Tip: Working the sauce into the meat by hand helps the flavors penetrate deeper than simply pouring the sauce on top. - 4Place ribs in the smoker
Carefully arrange the marinated ribs onto the smoker racks, ensuring there is enough space between them for smoke to circulate evenly.
Tip: Preheat your smoker to a consistent temperature before adding the ribs to ensure steady, even cooking. - 5Glaze the ribs
During the final stage of the smoking process, brush a thick layer of glaze over the ribs. This builds the signature deep, glossy, reddish-brown color and sticky crust.
Tip: Apply the glaze in the final stage of smoking to prevent the sugars from burning too quickly.
