CHAR SIU-STYLE RIBS

Canadian Living - - Main Events -

Char Siu–style Sauce In blender, purée shal­lots, hoisin sauce, gar­lic, grena­dine, honey, gin­ger, cook­ing wine, soy sauce, pep­per and five-spice pow­der; set aside. (Make-ahead: Cover and re­frig­er­ate for up to 2 days.)

Re­move mem­brane from un­der­side of ribs, if at­tached. Rub ½ cup of the sauce all over ribs. Cover and re­frig­er­ate for 12 to 24 hours.

Place ribs, bone side down, in roast­ing pan; cover pan with foil. Roast in 350°F oven un­til meat is fork-ten­der, about 1¾ hours. Brush with pan drip­pings.

(Make-ahead: Let cool com­pletely. Cover and re­frig­er­ate for up to 24 hours. Grill over medium-low heat, turn­ing once, un­til re­heated, about 10 min­utes.)

Place ribs on greased grill over medium heat; close lid and grill, brush­ing all over with re­main­ing sauce, un­til caramelized, 5 to 8 min­utes.

PER RIB

about 177 cal, 12 g pro, 11 g to­tal fat (4 g sat. fat), 6 g carb (trace di­etary fi­bre, 4 g sugar), 47 mg chol, 192 mg sodium, 159 mg po­tas­sium. % RDI: 2% cal­cium, 4% iron, 2% vit C, 1% fo­late.

MAKES ABOUT 24 RIBS HANDS-ON TIME 15 MIN­UTES TO­TAL TIME 14 HOURS

TEST KITCHEN TIP

Th­ese tasty saucy ribs are in­spired by Chi­nese-style pork char siu. To get the sig­na­ture ruby red colour, we’ve used grena­dine, but if you don’t have any on hand, this recipe will still taste fan­tas­tic.

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