CHAR SIU-STYLE RIBS

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.