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Char Siu Ribs Again

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    #1

    Char Siu Ribs Again

    Last night's dinner was Char Siu Ribs again. Served with carrots cooked sous vide with butter and honey. Dessert (not pictured) was compressed honeydew made with my new chamber vacuum sealer. I also used the marinate cycle on it to process the ribs and then vacuum sealed overnight. Click image for larger version Name: csribs.jpg Views: 31 Size: 59.1 KB ID: 100335
    Click image for larger version Name: csribs-plated.jpg Views: 17 Size: 63.9 KB ID: 100336
    Last edited by mgaretz; August 2, 2015, 01:51 PM.
    Tags: None
    #2
    Nice. Waiting for you to do some Char Siu Tri Tip.

    Comment

    • mgaretz
      #2.1
      mgaretz commented
      August 2, 2015, 03:05 PM
      Editing a comment
      Funny. Not happening!
    • Jerod Broussard
      #2.2
      Jerod Broussard commented
      August 2, 2015, 03:55 PM
      Editing a comment
      I have at least one more Tri-tip steak, I think. My parents dropped off an 8 person table this weekend, and a few packs of t-bones, round steaks, and a sirloin tip roast from a calf they killed earlier this year.
    #3
    Your Char Siu Ribs look fantastic! Care to share your recipe/method?
    • Likes 1

    Comment

    • mackdaddy
      #3.1
      mackdaddy commented
      August 28, 2015, 11:33 AM
      Editing a comment
      Yes, I would also like to know recipe and method. Looking good.
    • DeusDingo
      #3.2
      DeusDingo commented
      August 28, 2015, 11:36 AM
      Editing a comment
      This Chinatown Char Siu Ribs Recipe Tastes Great Cooked Indoors Or Out
      http://amazingribs.com/recipes/porknography/chinatown_char_siu_ribs.html
      Everybody loves Chinese restaurant "BBQ" ribs. They have a distinct pork flavor, a glossy sheen that implies the sweet glaze beneath, and a glowing red-pink color that penetrates the surface. Here's a simple recipe for making Chinatown char siu ribs at home on your grill or in the oven featuring a flavorful marinade.
    • mgaretz
      #3.3
      mgaretz commented
      August 28, 2015, 01:27 PM
      Editing a comment
      DeusDingo is right, I followed MH's recipe almost exactly, except I use cream sherry instead of bourbon. They were marinated overnight after being vacuum sealed and cooked for 3 hours at 225F on my Rec Tec.
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