Monday, June 27, 2011

Char Siew Pork Ribs

The Char Siew posting in this blog is one of the most sort after and from the comments, i know that everyone who have tried making Char Siew with this recipe liked it alot.  My family always give me the thumb up when Char Siew Pork or Char Siew Pork Ribs are served.  Make sure you have a huge pile of napkins ready cos these Char Siew Pork Ribs are so finger-licking good . Basically, the marinate is the same, the only difference is the choice of meat, one is just shoulder/belly pork while this are Ribs be it Spare or Baby Back..

2 lbs pork ribs - spare or baby back


4 tbsp Hoisin sauce
2 tsp garlic powder
2 tbsp soya sauce
1/2 cup sugar
2 tbsp wine - Mui Kai Lo
1 tsp 5 spice powder
1/2 tsp salt
Dash of pepper


2 tbsp dark soya sauce
2 tbsp honey or maltose
2 tbsp oil


Marinade pork with seasonings for 2 hours.(optional). Pork can be cooked as soon as it is marinated.

Transfer marinated pork on to the pressure cooker, close lid and let the pork and marinate cook for 10 minutes - time is when the pressure is build up.  Release the pressure by running cold tap water over the lid of the pressure cooker.

Open the lid and continue to cook the pork ribs on high heat until the sauce has thickened.  Stir constantly to prevent burning.

When sauce has thickened, transferred pork ribs to the grill or broiler.  Grill/broil until the surface is charred.

Coat charred ribs with the Glaze and put back to grill/broil for 3 - 5 minutes more.


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