BBQ. Master Wayne van Dee veer Ribs

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Char Siu BBQ Sauce
1/3 cup honey
1/3 cup soy sauce
1/4 cup oyster sauce
1/4 cup rice wine or sake
2 tablespoons Asian dark sesame oil
2 tablespoons hoisin sauce
1 teaspoon five-spice powder
1 teaspoon freshly ground white pepper
Step 1: Place the ingredients in a saucepan. Gently simmer until richly flavored, 5 minutes, then let cool to room temperature. Yield: Makes 1 1/2 cups
Step 2: Baste meats every 35 – 45 minutes after smoking meat at 225 F for 2 hours till reaches proper temperature.
Char Siu Marinade
• 2 Pork tenderloins or 2 Racks of Pork Ribs
• 1/2 cup soy sauce
• 1/3 cup honey
• 1/3 cup ketchup
• 1/3 cup brown sugar
• 1/4 cup Chinese rice wine
• 2 tablespoons hoisin sauce
• 2 tablespoons red food coloring
• 1 teaspoon Chinese five-spice powder (optional)

Step One: Take meat and trim any heavy fatty portions, make sure to remove the membrane from the back of the ribs. If using boneless loin trim off any silver skin so marinade can penetrate the meat.
Step Two: Place meat in Non-conductive dish or gallon plastic bags add the marinade to the meat and place in fridge 6 – 24 hours.
Step Three: Prep Grill or Smoker to manufactures specifications. If using a grill, we will be using the indirect method. Place coals on one side place wood chips in a foil pack and poke a few holes to allow smoke to come out. I like to use fruit wood like apple or cherry both work equally well. Place the meat on the opposite side we are looking for a temperature of 225 F or 107 C, we are going low and slow no hurrying on this one. We are looking for an internal temp of 165 F or 73 C on the meat. If doing ribs, we will use a little different method called the 2-2-1 method this is 2 hours of smoke wrap ribs in foil add ½ a cup apple juice to each rib and coat with a nice thin layer of the sauce for 2 hours. Open and drain juices out in a pan add the rest of the sauce to pan and whisk till combined this is your glaze to use for the last hour and makes a nice dipping sauce as well. If using loin, we will use the sauce as the glaze as well except we will coat meat in a thin layer after cooking for a hour then every 35-45 minutes after keep layering and building that nice mahogany color. Remember that the loin needs pulled at 160F or 70C and covered and let to rest before slicing. Carry over heat when covered with foil should rise about 5 degrees.
Make a nice white rice to serve with asparagus or fresh green beans.

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