These saucy, tasty ribs are inspired by Chinese-style pork char siu. To get the signature ruby red colour, we've used grenadine, but if you don't have any on hand, this recipe will still taste fantastic. For a large crowd, cut ribs into individual portions before serving.
- Prep time 15 minutes
- Total time 14 hours
- Credits : Canadian Living Magazine
Ingredients
Char Siu-Style Sauce:
Method
Char Siu–Style Sauce: In blender, puree shallots, hoisin sauce, garlic, grenadine, honey, ginger, cooking wine, soy sauce, pepper and five-spice powder; set aside. (Make-ahead: Cover and refrigerate for up to 2 days.)
Remove membrane from underside of ribs, if attached. Rub 1⁄2 cup of the sauce all over ribs. Cover and refrigerate for 12 to 24 hours.
Place ribs, bone side down, in roasting pan; cover pan with foil. Roast in 350°F (180°C) oven until meat is fork-tender, about 1-3⁄4 hours. Brush with pan drippings. (Make-ahead: Let cool completely. Cover and refrigerate for up to 24 hours. Reheat on medium-low grill, turning once, about 10 minutes.)
Place ribs on greased grill over medium heat; grill ribs, brushing all over with remaining sauce until caramelized, about 5 to 8 minutes.
Makes about 24 ribs.
Nutritional facts Per rib: about
- Sodium 192 mg
- Sugars 4 g
- Protein 12 g
- Calories 177.0
- Total fat 11 g
- Potassium 159 mg
- Cholesterol 47 mg
- Saturated fat 4 g
- Total carbohydrate 6 g
%RDI
- Iron 4.0
- Folate 1.0
- Calcium 2.0
- Vitamin C 2.0
