These tender and juicy sous vide ribs are lacquered in layers of sweet and tacky honey, five-spice and char siu flavored sauce. We used our char siu recipe as base and built on these sous vide pork spare ribs to make them sticky and glazed. The ribs are the perfect texture – tender but with a good bite. We used spare ribs because it is less expensive and baby back ribs but you can use whatever you want! Feel free to finish these off on the grill or in the oven. It is so easy you would want to make it again and again!
The Best Sous Vide Char Siu BBQ Pork EVER: https://youtu.be/5V6CDqxEkQk
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Ingredients:
– Half rack of spare ribs
– 2 pieces of Chinese Fermented Red Bean Curd
– 1 Tablespoon of Honey (and extra for brushing after)
– 1 tablespoon of Shaoxing wine
– 1 tablespoon of Soy Sauce
– 1 tablespoon of Oyster Sauce
– 1 Tablespoon of Dark Soy Sauce
– 1 teaspoon of Five Spice Powder
– 1 teaspoon of White Pepper
– 1 tablespoon of Sugar
– Scallions for garnish
Recipe:
– Mix together marinade ingredients
– Remove membrane on the back of the spare rib
– Spoon marinade onto ribs and rub it all over; Reserve some for glazing during finishing
– Place ribs into vacuum or freezer bag
– Sous vide for 165F or 73C for 4 hours
– Place ribs in iced bath then remove ribs from bag. You may boil then strain the bag juices to make a sauce afterwards. It goes great when eating with rice.
– Cut up each individual rib. Brush with reserved marinade.
– You can either finish on the grill or in the oven. Remember you do not need to cook them for long as it has already been cooked perfectly by the sous vide.
– When the ribs are tacky, brush another layer of marinade.
– Warm a small bowl of honey to glaze the ribs.
– When the ribs are tacky, brush honey on them. Repeat until desired glaze is achieved.
– Garnish with scallions
– Serve hot and get your hands dirty!
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Original of the video here
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Video Transcription
[Music]so today we’re gonna make sweet stickyChinese barbecue ribs and if you need tokind of cooking we do a lot of severerecipes and other things as wellso make sure to subscribe and hit thatnotification bell so you know when wehave a new video all right let’s getstarted so the basis Chinese barbecuepork flavor exactly but I think the mainthing difference is that we use maltosebefore yeah and this time we’re gonnause honey for the sweet and sticky justfinishing glaze that we like yeah we’regonna go in with the honey sugar whitepepper five-spice powder we have somelight soy doc so full color some showerSheen wine we have some oyster saucewe’re gonna get every last drop and somefermented red tofu we start to do thisbecause last time we got some takeoutthat we just took whatever they had andone of them was Chinese barbecue ribsand I don’t know it’s something we neverreally get we rarely get it so I wantedto do a our own take on it which will besweeter and stickier and off the grillso this sauce is ready we’re gonna setthis aside for a minute we’ve got somepork spareribs the first thing we’regonna do is take off the skin on theback or the membrane and so try and geta little piece once you get a littlepiece here okay you got a little pieceup we’re going to take some paper towelso that we can get a gripwe’re just gonna rip that right offthere we goand if you can’t get a grip then take aknife and try and just go under a littlebit and take off the skin this is likethe chewy stuff on the back right yeahexactly you don’t want that next step iseasy just let slather it all Sloughthere a little bit on okay you’re notgonna use all of this because later onwe’re gonna need the sauce again thesauce and the Seavey’s just to give it alittle bit of flavor a little bit of alittle bit of goodness and then we’regonna put it on before we put on thegrill then we’re gonna really bake it onthere let’s just get dirty so who’sgonna go in okay there we go there’ssmall rack of ribs small rocky roof it’slike when one person really is aone-person portion that’s a one-personportion we are in quarantine we’retrying to conserve okay shopso next step just seal it upthere it is nicely sealed double sealdon’t ever forget that we’re gonna putit into the Suvi now 165 for four hoursand this texture is more of a Chinesemeat texture it will be fully cooked butthere will still be some bite to it notlike tough but still tender it won’t bea fall of the bone type no you won’t beable to just pull that out but if you dolike that that also worksit’s come out of the su V we chilled ita little bit we’re gonna open this bagdo you think juices of this always whatare you gonna put it so the juices we’regoing to cook it off we’re just gonnaboil it and then when we serve it we’rejust going to sprinkle we’re gonnadrizzle it on top so we’re gonna dosomething a little different to it we’regoing to cut them into individual piecesso we’re gonna just Pat it dry okay yeahI think like Suvi meat sometimes has amost unappetizing looking color aftercoming out okay let’s cut that so we’regonna sauce them individually so everysurface of this rib will be sticky anddelicious we’re gonna baste it again sowe can’t use it all get it all nicelysauced we’re gonna put one more layer ofthis and then we’re going to use honeyon the rest of it so that we can getthat nice sticky surface on the top aswell we’re going to finish this off onthe barbecue you can also finish thisoff on the oven in a smoker we’re gonnaprepare one more thing before we gothough we’re just going to take a smallbowl of honey and that’s what we’regonna brush on later on how about thiswe’re also universe down okay you’regonna brush both things on okay okaylet’s do ityou don’t need really long this is just- there’s no sound to them[Music][Music][Music]I’m ready go ahead you sir what is thatit start just eat right yeah okay yeswaitI’ve already started hmmthey’re like meat candy this is theperfect texture that is so good like itis nice and sticky your hands eatingyour dirty mouth is gonna be dirty faceis gonna be dirtydon’t worry dear you can adjust thesweetness we went pretty sweet on thisone if you don’t want so sweet reducethe amount of honey but the texture ofthis is so perfect like the meat is isnot melt in your mouth but it has alittle bite and it’s but it’s verytender it’s still very juicy I alsoenjoyed the char BBQ Oh on the barbecueyou need to be careful because there’sso much sugar content in this if you letit go and you leave it it’s going toburn so just keep an eye on it you caneven raise it up a little bit and inyour oven you’re going to want to baseit a couple of times and also keep aneye on it once it starts is gonna burnvery quickly anything else you want tosing are you sure to LIKE the video andhit that subscribe a notification bellsee you next time okay come on oj theglove don’t fit you must acquit that thelife
