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Better Than Takeout
Some of my favorite takeout food ever is Chinese food. I will admit that I am a creature of habit when it comes to ordering it though. I will go with Roast Pork Lo Mein and Roast Pork Egg Foo Yung nearly every time. When I am feeling extra wild, I will go ahead and order a special treat that I absolutely love, but don’t treat myself to very often, BBQ Chinese Ribs, aka Char Siu Ribs.
Those bright red meaty bones just call my name. I love to reach into that little bag that they always come in and get my fingers sticky with that beautiful and delicious glaze. That first bite is always sure to put a smile on my face that lasts all day long. The burst of flavor just makes me want to keep reaching for more and more until the entire bag is gone. Hey, I never said I would share them!
Cheaper Than Takeout
Well, after my family yelled at me enough times for eating all of the ribs, I figured that there had to be a better way. After all, I didn’t want to give up my share but unfortunately for everyone else, my share was the entire bag. This got me wondering how I could feed these tasty ribs to everyone without breaking the bank. (Have you ordered Chinese Takeout for the family lately? It’s EXPENSIVE!) Then I came up with it….make them at home! We have the technology, we have the grills, we have the charcoal, we just need the ribs.
Tastier Than Takeout
If you Google “Char Siu Ribs Recipe,” you will find many, MANY, MANY differing recipes. All have their own little twist or addition but this recipe that we used in the video seems to be the most straightforward and delicious recipe that we came up with. This was no accident either. I took what I liked from numerous recipes, combined them and over time came up with this final recipe that we all love in our house. For me, that is the ultimate gauge, does the family love it? Do you know the term “happy wife, happy life”? Well, trust me, even if she is happy but the kids are not, it makes for a veeeeeeery long night!
The good news here is that my family goes absolutely bonkers every time that I make them. They love the sticky glaze and the gorgeous bright red color. When cooked properly, according to the recipe we have provided here, the ribs have amazing texture and simply explode with flavor. Let’s face it, our favorite explosion just may be a flavor explosion! But don’t take my word for it, try it out for yourself. I think you’ll agree that these Chinese Char Siu Ribs that are made at home are as good or better than any takeout ribs you’ll find anywhere.
Meatier Ribs Than Takeout
I have always wondered why the ribs that you get in that takeout bag are always so tiny. They have almost no meat on them. It’s not like we aren’t paying enough for them. They should be loaded up with meat! Well, this is just another of the flaws that we fix by making them at home. I used baby backs for these, but I have also made them using St. Louis style ribs as well as spareribs. Let me tell you, they all taste great! I used the BB’s this time because the racks that they had in the store were fat with meat. It is always important to check out your meat. Go through the packs and pick out the one that looks best to you. Not all ribs are created equal!
Head on out to the store and pick yourself up some ribs and the ingredients for the sauce. Get home, light the Big Green Egg, Kamado Joe, or whatever kind of smoker you are using, fill it up with FOGO Charcoal and smoke yourself some of the best Chinese takeout spareribs that you will ever have. It really is that easy. Until then, remember to get out and grill and we will see you the next time on The FOGO Life!
- Fill your grill with FOGO Premium Charcoal and prepare it for indirect cooking at 250°.
- Remove the membrane from the back of the ribs. Season both sides of the ribs with the garlic Salt and pepper.
- Place 2-3 Barrel Proof Bourbon Barrel Smoking chunks in the fire.
- Line the inside of the Drip N Griddle pan with aluminum foil and place the rack back in the pan/ Place the ribs on the pan and place the pan in the center of your cooking grate.
- Prepare the sauce. Combine all of the ingredients for the sauce in a bowl and whisk until thoroughly combined.
- Using the Long Handled Basting Brush, apply a layer of sauce to the ribs every hour. Continue until the ribs are almost done cooking. (approx. 3 ½ hours).
- Once the ribs are almost done, open the vents and let the fire build up heat. Cook the ribs for 15 minutes like this or just until the sauce begins to get a slight char. Remove the ribs from the grill and allow them to rest for 10-15 minutes.
- Cut the ribs in between the bones to serve.