Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. pork ribs

  3. 4 teaspoons minced garlic

  4. 3 tablespoons sugar

  5. 5 tablespoons Koon Chun Thick Soy Sauce

  6. 1/3 cup Koon Chun Hoisin Sauce

  7. 1/2 cup Shaohsing Chinese Wine

  8. 2 tablespoons Koon Chun ground bean sauce

  9. GLAZE:

  10. 2 tablespoons honey

  11. 2 teaspoons sesame seed oil

  12. 3 tablespoons 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.

  2. 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.

  3. 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.

  4. 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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