Char siu paigu (叉烧排骨)
China
Pork ribs marinated in char siu sauce with aromatic spices, baked until a golden crust and then grilled in an air grill. The dish combines honey sweetness and a light spiciness, achieving a rich Chinese barbecue flavor.
Ingredients
- 2 pcs pork ribs
- 6 tbsp char siu sauce
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 0.5 tsp Chinese five-spice powder
- 0.5 tsp garlic powder
- 1 tsp ground chili
- to taste food coloring
- to taste ginger
- 1 tbsp honey
- as needed water
Steps
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Place each rack of ribs on a sheet of aluminum foil large enough to wrap them completely, and remove the film from the reverse side.
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In a bowl, combine char siu sauce, oyster sauce, light soy sauce, Chinese five-spice powder, garlic powder, ground chili and, if desired, food coloring until smooth.
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Generously coat the ribs with the resulting marinade on both sides, place ginger slices on top and tightly wrap each rack in foil.
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Marinate the ribs in the refrigerator for at least 4 hours (no more than 24 hours). One hour before cooking, remove them and let them come to room temperature.
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Preheat the oven to 210 °C (410 °F).
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Remove the ribs from the foil (discard the ginger), place them on a rack set in a roasting pan, and pour hot water into the pan so that it does not touch the ribs.
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Roast the ribs for 35 minutes, adding more hot water to the pan if necessary.
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Remove the ribs, brush them with honey and return to the oven.
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Increase the oven temperature to 220 °C (425 °F) and bake for about 10 minutes, until the ribs are lightly browned.
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Heat the air grill to 200 °C (390 °F) for 3 minutes.
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Transfer the marinated ribs (without ginger) onto the air grill rack without overlapping and cook for 10 minutes.
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Brush the ribs with honey again and cook for another 2 minutes until a light crust forms.
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Let the ribs rest for 10 minutes, then cut them with a knife and serve immediately.