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Chinese Style Ribs

ShortRibShortRib Posts: 180
edited 10:48PM in EggHead Forum
Saw a recipe for Chinese style ribs posted a month or so back. Looked really good and something I would like to try this weekend. Can someone post it please?


  • ShortRib,
    You have 2 emails, might help.

  • QBabeQBabe Posts: 2,275
    Richard,[p]Would you mind posting them for the rest of us? Thanks![p]Tonia

  • fishlessmanfishlessman Posts: 23,020
    ive used this recipe that ive seen qsis post in the past. i buy a country rib roast and remove the ribs. i marinate and cook both the rib and loin section with this. tastes just like chinese ribs served in the boston area, except the meat quality is much better. i did these for the super bowl this year
    20ba33ad.jpg[p]Char Siu Chinese Marinade (Paul Kirk)[p]½ cup sugar
    3 T. sweet sherry
    2 T. soy sauce
    ½ cup hoisin sauce
    2 teas. minced fresh ginger
    ½ teas. five-spice powder
    1 teas. salt
    ½ teas. red food coloring[p]Mix the sugar into the sherry and soy sauce until sugar is dissolved. Add the rest of the ingredients and blend well.[p]Paul says he uses it mostly on pork strips and country-style ribs. He marinates those pieces for 2-4 hours. I marinate the pork loin overnight.[p]Cook to 140 degrees internal temperature.[p]

  • fishlessman,
    Is that teriyaki beef on those skewers? One of my favorites for take-out. Do you mind sharing your recipe?

  • fishlessmanfishlessman Posts: 23,020
    i dont have the exact recipe here, but have it written down at home, if i remember ill get it tomorrow and send it to you, its roughly a tblspoon of most of the ingrediants. i like the mee tu soy over the kikomans for marinades

  • QBabe,
    Tonia, Have 9, too many to post, your email bounced back that was working when I sent the other recipes. Got a new address or is yahoo down? Regards

  • QBabeQBabe Posts: 2,275
    Richard,[p]Email is the same...must be down. Don't worry about it...[p]Tonia

  • ShortRibShortRib Posts: 180
    fishlessman,[p]That's the one. Looks like candy to me. I am going to give it a try for sure. Might do ribs with it or I might do some tenderloins with it. Thanks for posting.
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