Meathead's Char Sui ribs... Are to die for!

[Breadhead]

I've been eyeballing this recipe for a long time. Then I saw another Pit member cooked these last week and liked it. I said ok... I'm going to give this a try. I love Chinese food and the sauces that drive them. I followed Meathead's recipe 100%... And I'm glad I did. I love these ribs!!! When I was done baking the ribs in the BGE I turned the heat up to baked 3 baguettes... ... Baking in the BGE...

[Jerod Broussard]

They are goood. I did it with pork loin also, liked that a lot too.

[Medusa]

Yep, can't go wrong with this one. Good Job!

[jholmgren]

Made this with pork loin this weekend. Darn good... a little dry, but I didn't glaze with honey - I think that would have made a difference.

Jim

[_John_]

Looks great, I've started to make these a couple times but always end up with boring old regular ribs, i'll have to try again.

[JTK]

Wartface, did you make your own five spice or go with something from the store? I am going to give these ribs a shot this weekend.

[Breadhead]

JTK I had some in the pantry. It's easier to buy it off the shelf.

[jayn]

I think this is awesome with any pork. These are country style ribs.