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

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    #1

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

    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...
    Marinaded 24 hours and on the grill. Halfway through the cook. DigiQ kept the cooking Temp at 235°.
    4 Photos
    Last edited by Breadhead; June 24, 2015, 08:50 PM.
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    • Likes 2
    #2
    They are goood. I did it with pork loin also, liked that a lot too.

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      #3
      Yep, can't go wrong with this one. Good Job!

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        #4
        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

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          #5
          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.

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            #6
            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.

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              #7
              JTK I had some in the pantry. It's easier to buy it off the shelf.

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                #8
                I think this is awesome with any pork. These are country style ribs.
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