Comments on: Chinese BBQ Ribs

By: Maggie Zhu

Maggie Zhu — Sat, 30 Mar 2024 12:02:22 +0000

Hi Sebastien, I’m glad you liked the dish.
I used honey to make the recipe more accessible. If you want to make the sauce sticky like char siu, you need to use maltose, like in this recipe: https://omnivorescookbook.com/char-siu
For a more sour taste, the most straightforward method is to increase the vinegar, and use maltose instead of honey so the sauce won’t be watery.
The other idea is to use pomegranate molasses instead of honey, to add a tangy sour flavor and reduce the sweetness.
Or, maybe some tamarind to replace the hoisin sauce (probably only replace 1 tablespoon) to add the sourness and reduce the sweetness.

By: Sebastien

Sebastien — Sat, 30 Mar 2024 00:00:33 +0000

This is a good recipe. I was initially a bit skeptical because white pepper usually leaves a strong taste. I used chili powder as suggested in the absence of gochugaru (with some raisin oil to help the dry rub stick to the surface).
I smoked it, which means I couldn’t follow the cooking instructions, but it turned out well. I will say the sauce is very sweet and pretty liquid. The ressemblance with original char siu is present if you tasted it before, but it is mild. it could pass as a “sweet asian BBQ sauce”. I prefer more sour/vinegar types of sauces.

Maggie, any suggestions on modifying the recipe to make it a bit more “sour”?

By: Carolyn

Carolyn — Sun, 04 Feb 2024 13:52:21 +0000

Dynamite recipe! I used a 2 lb rack of babyback ribs. Used red food coloring. Followed recipe exactly and cooked for 2 hours, then baked. The flavor was so magnificent and the ribs tender. This recipe is a home run!!! Thank you.

By: Maggie Zhu

Maggie Zhu — Fri, 01 Dec 2023 15:50:46 +0000

In reply to Jools.

So happy to hear you enjoy the recipe 🙂
I think a very simple veggie side would go perfectly with the ribs:
Cabbage stir fry: https://omnivorescookbook.com/cabbage-glass-noodles-stir-fry/ (you can even skip the glass noodles)
Baby bok choy stir fry: https://omnivorescookbook.com/baby-bok-choy-stir-fry/
Chinese broccoli in oyster sauce: http://omnivorescookbook.com/recipes/chinese-broccoli-with-oyster-sauce
These pickled cabbage would work perfectly too: https://omnivorescookbook.com/chinese-pickled-cabbage/

By: Jools

Jools — Fri, 01 Dec 2023 15:16:47 +0000

WOW This is a fantastic recipe. Made this last night for supper and was devoured by everyone. I actually had everything on my pantry shelf, except the red food coloring, but wasn’t missed. Thanks so much for sharing. What would be the best sides? I had sweet potatoes that I roasted. Next time I will try something with cabbage.

By: yehuda

yehuda — Tue, 28 Nov 2023 02:51:38 +0000

Great taste, sweet and spicy after I added some African chili. Definitely a repeat

By: Travis N

Travis N — Tue, 05 Sep 2023 03:16:09 +0000

These turned out amazing, going to make again

By: Chango

Chango — Thu, 17 Aug 2023 14:46:55 +0000

Loved recipe. Added 1 tsp Gochugaru paste to bbq sauce and marinated for 1 hour with rub .

By: Maggie Zhu

Maggie Zhu — Mon, 31 Jul 2023 13:35:14 +0000

In reply to Birdie. Yes you can. You can either omit it or replace it paprika (it gives it a little smoky flavor without adding heat).

By: Birdie

Birdie — Sat, 29 Jul 2023 19:58:16 +0000

Hello, my bf can’t take a heat. Can I omit gochugaru?