Char Siew Pork Ribs

Ditch the usual barbecue sauce and embrace the sweet char siew glaze. Trust us, you’ll be thanking us later.

Serves 4 Prep time 45 minutes + overnight marination Cook time 10 minutes + 3 hours of smoking

Char siew glaze

• 30g garlic, chopped • 100g fermented red beancurd • 500g sugar • 300g soy sauce • 440g oyster sauce • 100g glucose • 500g honey • 100g hua diao wine • 12g 5 spice powder • 70g black caramel • 20g msg • 5g salt • 3g white pepper 1. Using a Vitamix, Blend garlic and beancurd until its in a puree form. 2. In a large pot, add all ingredients in and bring them to a boil - while stirring constantly to ensure sugar is well mixed. 3. Once boiling, drop heat to medium low to maintain a gentle simmer. 4. Stir every 10 minutes. The final consistency should be thick enough to cling onto back of spoon.

Char siew

• 500g sugar • 140g light soya sauce • 440g oyster sauce • 360g maltose • 500g of honey • 100g of hua diao wine • 100g of chopped garlic • 200g of fermented red beancurd • 20g of 5 spice powder • 40g of salt • 20g of msg • 2 pork ribs (Meatsmith recommends Indiana Kitchen Pork Ribs from U.S.)

1. Mix all ingredients except pork ribs together in a pot, and bring to boil. 2. Cool marinade in chiller. 3. In the meantime, use a meat spike to poke randomly on the meat side of pork ribs. 4. Once marinade is cooled, ensure pork ribs are well soaked in the marinade. 5. Marinate overnight. 6. Remove the ribs from the marinade. 7. Smoke ribs in your smoker at 120°C for 3 hours until ribs soften. 8. Cut ribs to desired portion size. 9. Glaze with smoked ribs with Char Siew glaze. 10. Place on open flame barbecue and caramelized both sides (roughly 2 mins per side). 11. Re-glaze the top side. 12. Remove from barbecue and serve. immediately.