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The Best Of The Chinese Barbecue Pork Ribs RecipesWell I call it the bestt of the barbecue pork ribs recipes because I just love Chinese ribs. Whenever I visit my local Chinese restaurant, bbq ribs are always on my tummy’s agenda but in the early days of my barbecue life I always found trying to repeat the experience something of a challenge. Don't laughbut flavor aside some of it was down to the fact that my early barbecue experiences were just using it as a grill - I am European after all and that's how BBQ has evolved over here.
This recipe calls for indirect cooking, low and slow to get the right texture and consistency and after many years of trial and experimentation with the flavor side of things this is what I’ve come up with. If you like Chinese, you’re in for a treat! Work on a side of ribs about 1.5kg (3.3lbs) and you'll have sufficient of the sauce. Ingredients:-
Method:- Mix all the ingredients up in a saucepan, start with the tomato purée and gradually let it down with the vingar so that you don't get lumps then add the remainder. To aid the dissolving of the sugar you can warn the pan gently. Prepare your ribs by removing the membrane from the "bone" underside. This helps both the texture of your final offering and also the flavor because the sauce can get through to the meat. When the sauce is prepared, paint it on your ribs, set your equipment up for indirect cooking and smoke for about 60 minutes per pound. Give your ribs a baste with more sauce at regular intervals. When it comes to serving, prepare a finger bowl or get some kitchen towel – this could be messy! TIP - When cooking ribs it’s always better to cook them as one big rib rather than individual ribs because they stay more succulent and they’re also easier to turn on the BBQ. See Also:-
Honey Barbecue Pork Ribs Return to Home Page from Barbecue Pork Ribs Recipes
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