Simple Chinese BBQ Pork Ribs - Char Siu Ribs

why line up at the Chinese barbecue shops when you can make these at home I'm using my homemade chassis sauce to make these sticky ribs and it's going to be awesome hey everyone I'm Flo dude is behind the camera and all about simple food simple Faith Sun Nino phylog sinyan Aquila it is a Chinese New Year you're the rabbit this year and we just want to wish all of you a very happy one we are making chasu ribs today and if you've checked out my chassis recipe for regular pork belly and it is pork belly not pork shoulder because it is so much more amazing when you use pork belly you will know that this chassis sauce can go on anything well maybe not everything but anything pork please take a moment to click that like button and subscribe to the channel we're going to get started with our marinade I have three and a half ish cloves of garlic and I actually need six but I forgot to buy garlic don't you hate it when that happens that's okay we're going to substitute with something else oh my goodness I'm like a Gong Show today and you can mince with a knife if you like this is just easier this is the only thing that we are needing to chop up or cut up so I'm just going to use my garlic press not having enough fresh garlic is an easy fix here I can just use garlic powder do you want about an eighth of a teaspoon for each clove of garlic that you're missing in this case I'm going to add about half a teaspoon of garlic powder two three cloves of garlic and that will give you about six cloves of garlic also adding a teaspoon of five spice powder and Chinese five spice powder is a combination of five different spices I believe they are star knees cinnamon cloves fennel seed and peppercorn and you can just purchase five spice powder in the markets you don't have to make it yourself I don't and half a teaspoon of ground white pepper also adding two tablespoons of oyster sauce two tablespoons of hoisin sauce and the flavors are quite different so I wouldn't substitute one for the other hoisin sauce is kind of like a sweet oh Hoisin actually stands for um seafood sauce and it's quite sweet it just has a very different flavor than the oyster sauce oyster sauce is more salty and you don't it doesn't really taste like oyster but it does add that extra Umami that we're looking for when we're making Chinese dishes also adding two tablespoons of soy sauce and two tablespoons of shaoxing wine shaoxing wine is just a cooking rice wine and if you don't have shaoxing wine you can use just regular rice wine or we've been known to use bourbon in the past you can use a dry sherry or sake just something that will add the extra flavor that we're looking for here also adding a half a cup of sugar I know it's a lot but this recipe is sweet and four teaspoons of salt and I'm using kosher salt here I'm making a lot here guys so foreign that's why seems to be a lot of ingredients here and lastly one teaspoon of sesame oil right we're going to stir this and mix it up and before we start marinating the ribs I'm going to save a quarter cup and this is going to be for the glaze after foreign so I did lie a little bit we do have to cut up the pork ribs I am using two racks of pork back ribs and this is about five and a half pounds we're going to take the silver skin off the back which is fairly easy to do and this just allows for the marinade to soak into the ribs a little bit better on the back side foreign just gonna cut in between the bones and find it sometimes with back ribs it's hard to tell exactly where it is I'm just going to toss them into the bowl with the marinade uh looks like you've got uh the smaller Bowl this time it's the biggest one but it's not anyways I'm going to stick my hand sure that all the ribs are in fact coated in this marinade I know it doesn't look like much but you don't need much to marinate that's why I find like those recipes that you make so much marinade and you don't need that much every piece of meat just needs a little bit I did it everything's covered it's a major accomplishment as well all right we're going to cover this and put it in the fridge and let it marinate for about an hour and you can marinate it up to overnight the longer you let it marinate the more flavorful it's going to be all right we're done marinating I can't tell you how good this smells already and we haven't even done anything yet I have about a cup of water in my pressure cooker and I've added a rack and I'm just going to put my ribs right on top and I find that the electric pressure cooker actually does a really good job with ribs you can cook them in like 15 minutes of cook time and this is a six quart so I know all my ribs can fit in there because I know two racks of ribs can fit easily in here see there's still a little bit of marinade at the bottom there all right nice job lid on making sure the ceiling knob is on ceiling we're going to pressure cook it on high for 15 minutes why can't I see the buttons oh here and we like our meat to have a little bit of tug on the ribs so if you want it to be more fall off the bone then I would put it in for 18 minutes while the ribs are cooking I'm going to prepare my glaze remember we had saved a quarter cup of the marinade and I'm going to add a quarter cup of honey you can probably tell that the sauce or the marinade is not red like the chassis that you find in the barbecue shops and my recipe is probably more like the Malaysian style chasu marinade well I'm assuming because the best chassis we've ever had was in Malaysia in Kuala Lumpur they really do have such delicious chasu and their chassu is not red like the ones that we find here so I'm just letting you know it's still a super super tasty I don't know what makes it red but doesn't matter to me I'm also adding two tablespoons of water and that's it once the ribs are done we're going to glaze them and throw them under the broiler all right the uh timer result all right releasing quick releasing the pressure all right here we go smells amazing all right I know they don't look like much right now but they will right we're going to put these on a sheet pan I have a full-size sheet pan here and I lined it with some parchment paper you know so long as you have your parchment paper not sticking up it should be fine under the broiler but to be safe you can always use aluminum foil and for our friends in the UK aluminum foreign just gonna use a baster and based on the sauce and we're going to stick these under the broiler for three to five minutes on each side all right three to five minutes under the broiler all right that was five minutes all right so now we want to do the other side foreign and use whatever marinade is remaining another three to five minutes on the other side all right okay this was four minutes on the other side I know you can't wait to dig in dude if you don't want to put them under the broiler you can always throw these on the grill and they will be amazing now I know you're all ready for oh yeah yeah I'm really excited I get excited a lot about Flo's food because genuinely it's good here it goes well actually I should smell it first oh the honey um oh yeah so good ah hot great way to do the ribs the flavor is permeating into the meat so you get that outer glaze with a bit of sweetness and then you bite into it more depth of the Umami the saltiness of it this would go awesome with well just about anything because it's so good [Music] so again a Happy New Year to all of you and it's barbecue check it out I will see you over there

Channel: Flo Lum

Views: 62,555

Keywords: simpleordinaryjoyful, flomade, simple ordinary joyful, flo lum

Id: 2MSEnL_MX-U

Length: 11min 41sec (701 seconds)

Published: Sun Jan 22 2023