Char Siu Pork Ribs
All  Main Dish

These ribs get the royal treatment: lacquered in a glossy hoisin-brandy marinade that balances sweet, smoky, and spicy with just a whisper of rum. The orange zest garnish adds a citrusy crown—because ribs should rule the table.

Serves 4
Ingredients
  • Char Siu Pork Ribs
  • 1 slab of Pork Backribs (3.25 lb)
  • Marinade
  • 1/2 cup hoisin sauce
  • 1/2 cup water
  • 1/3 cup brandy
  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 3 tablespoons toasted sesame seed oil
  • 2 tablespoons Shiracha chili sauce
  • 2 tablespoons dark rum
  • 1 tablespoon ginger (minced or powdered)
  • 1 tablespoon powdered onion
  • 1/2 tablespoon powdered garlic
  • 1/2 tablespoon five spice powder
  • 1 teaspoon red food coloring or substitute with beet root powder (optional but traditional)
  • 1 orange (zested for garnish and juiced for the marinade)
  • Char Siu Pork Ribs
  • 2 slab of Pork Backribs (3.25 lb)
  • Marinade
  • 1 cup hoisin sauce
  • 1 cup water
  • 2/3 cup brandy
  • 2/3 cup honey
  • 1/2 cup soy sauce
  • 6 tablespoons toasted sesame seed oil
  • 4 tablespoons Shiracha chili sauce
  • 4 tablespoons dark rum
  • 2 tablespoons ginger (minced or powdered)
  • 2 tablespoons powdered onion
  • 1 tablespoon powdered garlic
  • 1 tablespoon five spice powder
  • 2 teaspoons red food coloring or substitute with beet root powder (optional but traditional)
  • 2 orange (zested for garnish and juiced for the marinade)
  • Char Siu Pork Ribs
  • 5 slab of Pork Backribs (3.25 lb)
  • Marinade
  • 2 1/2 cups hoisin sauce
  • 2 1/2 cups water
  • 1 2/3 cups brandy
  • 1 2/3 cups honey
  • 1 1/4 cups soy sauce
  • 15 tablespoons toasted sesame seed oil
  • 10 tablespoons Shiracha chili sauce
  • 10 tablespoons dark rum
  • 5 tablespoons ginger (minced or powdered)
  • 5 tablespoons powdered onion
  • 2 1/2 tablespoons powdered garlic
  • 2 1/2 tablespoons five spice powder
  • 5 teaspoons red food coloring or substitute with beet root powder (optional but traditional)
  • 5 orange (zested for garnish and juiced for the marinade)
  • Char Siu Pork Ribs
  • 10 slab of Pork Backribs (3.25 lb)
  • Marinade
  • 5 cups hoisin sauce
  • 5 cups water
  • 3 1/3 cups brandy
  • 3 1/3 cups honey
  • 2 1/2 cups soy sauce
  • 30 tablespoons toasted sesame seed oil
  • 20 tablespoons Shiracha chili sauce
  • 20 tablespoons dark rum
  • 10 tablespoons ginger (minced or powdered)
  • 10 tablespoons powdered onion
  • 5 tablespoons powdered garlic
  • 5 tablespoons five spice powder
  • 10 teaspoons red food coloring or substitute with beet root powder (optional but traditional)
  • 10 orange (zested for garnish and juiced for the marinade)
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Directions
  1. Mix the marinade thoroughly in a bowl. The brandy and rum help with the meat marinade, but if you need to replace it, use apple cider.
  2. Remove the meat from the packaging and remove the silver skin from the bone side of the rib meat so the marinade penetrates the meat more efficiently. Marinate the meat overnight inside the fridge in a metal bowl (covered in plastic wrap) or in a large plastic ziplock bag, I go overnight in the fridge but in a pinch at least 6 hours before grilling. Do not use the leftover marinade for anything as it contains meat juices and it should be disposed of.
  3. Preheat your Viking Grill to 250 degrees.
  4. Using a standard oven broiling pan, line the inside of the pan with foil and fill halfway with water. Place the lid of the broiling pan on and coat it with cooking spray, place ribs evenly across the pan, spaced apart and bone side down. Brush some of the remaining marinade over the top of your ribs. Start to cook your ribs with the lid on your grill closed. You are looking for a nice rich crispy char and bright glazed red meat. This is for approximately 1.5 - 2 hours and you might add water occasionally to the broiling pan, you never want it to dry out as it is catching the cooking liquids and the steam helps with the cooking process.It also keeps the ribs moist.
  5. 10 minutes prior to removing the meat from the grill, I mix a cup of honey and a dash of Chinese 5 spice together and brush it onto the ribs.This gives the ribs a beautiful sweet glaze.
  6. Garnish with orange zest (options to add cilantro, toasted sesame seeds, sliced green onions, lime zest)
  7. Chef's notes… I love serving these ribs with my homemade fried rice, roasted corn and a delicious sour slaw. These are my favorite ribs!!! Enjoy!!
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