Chinese Style Ribs

Two of my kids love chinese style ribs either with or without bones. I saw Steve Raichlen  make a version on his BBQ University show and decided to give them a try.
Here are the ribs along with some country style ribs I added to the two racks of baby backs after marinating for 4 hours.
 

 
I grilled them on my Weber charcoal grill using indirect heat and applewood chips. When they were almost done I basted them with some of the reserved marinade. They were a big hit. I will definately be making these again. I would like to try the marinade with beef ribs also.
 

 

 

 
Here is the marinade recipe. You're supposed to reserve 1/3 of the marinade and simmer it a few minutes and let cool to serve with the finished ribs. I used it to baste the ribs right before finishing. Next time I will double the recipe for the marinade to have a little more to baste with.
 
For the marinade/ sauce:
1 cup hoisin sauce
1/2 cup sugar
1/2 teaspoon Chinese five spice powder
1/2 cup soy sauce
1/3 cup Chinese rice wine or dry sherry
3 tablespoons Asian (dark) sesame oil
5 cloves garlic, peeled and crushed with the side of a cleaver
5 slices ginger (each 1/4-inch thick), peeled and crushed with the side of a cleaver
3 scallions, trimmed, white part brushed with the side of a cleaver, green part minced

That looks great...how long did you cook them indirectly?

Cosmos, about 1 1/2 hours.  The instructions said to cook until the meat just started to pull away from the bone.

I'll take a rack to go!

My wife & kids love asian style ribs.  The color is great; I love the almost burnt, sugary taste.

Looks great. I've been using the following Chinese barbecue marinade for years and have generally gotten raves for it:

1 jar hoisin sauce
1 jar plum sauce
3 tablespoons soy sauce
Fresh ginger and garlic (lots of it, especially the garlic)
black pepper
Something to spice it up (tabasco, chili powder, etc.)

I have not had Asian style ribs for a very long time! I will be trying agnesrob's recipe on my next day off. Gotta get to the store for a few ingredients that are lacking in my pantry.

David O.

       Wow! Totally awesome you sure they are Chinese i work in Beijing the capital never ever seen such beauty here. I dine on rib soup snack cause the cooked ribs don't cut it here.
        It maybe along the lines of you must leave Italy to get the best pizza kind of deal.

well, the title of the thread is "chinese style ribs", not "authentic chinese ribs".....
 
 authentic chinese food imho is pretty bland.....

These look fabulous and pretty easy too.  I will be trying them soon.  Thanks for sharing!

You got that char with no direct heat at all?  There's a lot of sugar in the marinade, but I would think it would need a little flame to char up like that. 

I bet that marinade would work great for grilled chicken wings too. 

No direct flame. I do think the sugar content had alot to do with the charred look. My daughter thinks it could have had a little more sugar. She does like the really sweet ribs we get at a local restaurant.
Yes, I bet it would make great wings.

Those look delicious, wish I had some right now.

I do too, John. They went really quick, no leftovers!

Note: If you're lazy, there's a product called "Chinese Barbecue Sauce" which is similar to the recipes given here, at least the brand I buy (Koon Chun, which also makes my favorite hoisin sauce). Here's an Amazon link, although I usually buy at one of the several Oriental markets in my area.

Bart

YUMMY looking...mmmm.

agnesrob


Two of my kids love chinese style ribs either with or without bones. I saw Steve Raichlen  make a version on his BBQ University show and decided to give them a try.
Here are the ribs along with some country style ribs I added to the two racks of baby backs after marinating for 4 hours.
 

 
I grilled them on my Weber charcoal grill using indirect heat and applewood chips. When they were almost done I basted them with some of the reserved marinade. They were a big hit. I will definately be making these again. I would like to try the marinade with beef ribs also.
 

 

 

 
Here is the marinade recipe. You're supposed to reserve 1/3 of the marinade and simmer it a few minutes and let cool to serve with the finished ribs. I used it to baste the ribs right before finishing. Next time I will double the recipe for the marinade to have a little more to baste with.
 
For the marinade/ sauce:
1 cup hoisin sauce
1/2 cup sugar
1/2 teaspoon Chinese five spice powder
1/2 cup soy sauce
1/3 cup Chinese rice wine or dry sherry
3 tablespoons Asian (dark) sesame oil
5 cloves garlic, peeled and crushed with the side of a cleaver
5 slices ginger (each 1/4-inch thick), peeled and crushed with the side of a cleaver
3 scallions, trimmed, white part brushed with the side of a cleaver, green part minced

You might wish to consider adding some Oyster Sauce to your recipe - it gives the ribs a fantastic flavor - this recipe is wonderful:

http://www.recipezaar.com/Pork-Ribs-in-Oyster-Sauce-10975