Ingredients Jump to Instructions ↓

  1. : pork ribs

  2. 4 teaspoons minced garlic

  3. 3 tablespoon sugar

  4. 5 tablespoon Koon Chun Thick Soy Sauce

  5. 1/3 cup Koon Chun Hoisin Sauce

  6. 1/2 cup Shaohsing Chinese Wine

  7. 2 tablespoon Koon Chun ground bean sauce

  8. GLAZE:

  9. 2 tablespoon honey

  10. 2 teaspoons sesame seed oil

  11. 3 tablespoon thin soy sauce

Instructions Jump to Ingredients ↑

  1. : I take all the marinade ingredients and put into a bowl. I heat it up slightly so all the ingredients combine. I add a little cornstarch and water to thicken it up a little. I find it sticks to the ribs better this way. I put the ribs and marinade in a pan big enough to contain full racks. Being as dedicated as I am, I cover and refrigerate for a week. I also remove and switch around the ribs twice a day so all the ribs are well marinated. I don't like using a plastic bag here since the marinating drying slightly on the ribs works better. I get my grill hot. I use almond/apple/maple at a 50/30/20 ratio. I hot smoke the ribs for about 1.5 to 2.5 hours. The temperature gets to about 200 to 225F. I also brush the marinade several times while cooking. After ribs are done, I brush the with the glaze. I scale up the ratios here as well. I am more generous with the honey and less with the sesame seed oil. I use just enough to give a hint of the oil flavor. I sprinkle ribs with sesame seeds just before serving. I usually serve with a good quantity of Thai Fried Rice or Yang Chow Fried Rice. I also like Cantonese stir fried Brussel sprouts of Szechwan green beans


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