Servings: 4
Calories: 529kcal
Ingredients
Char Siu Marinade
- ½ cup soy sauce
- ⅓ cup ketchup
- ⅓ cup honey
- ⅓ cup brown sugar
- ¼ cup Shaoxing rice wine
- 2 tbsp Hoisin sauce
- 1 tsp Chinese five spice
- 2-3 drops of red food dye
Ribs
- 1 rack of St. Louis style pork ribs
- 1 bunch of green onions
- Fresh cracked pepper
Mango and Fresno Chilli Puree
- 2 ripe mangos
- 1 14 oz can diced mango
- 1 large Fresno chilli
Instructions
Char Siu Marinade
- Mix all ingredients into a bowl and place in the fridge to marry. Trim pork ribs by removing skirt and membrane. Then, to a zipper bag add the ribs and marinade, seal and place in fridge for 6-8 hours or overnight.
Char Siu Rotisserie Pork Ribs
- Remove the ribs from the Char Siu marinade and strain off the excess. While this is happening you can prep your pit. Set up your grill for a live fire indirect cooking, with half a chimney of your favorite charcoal. Once your coals are established, add your wood. This cook I went with hickory because that's what I had, but I prefer to use cherry, almond and or peach wood for pork.While the wood is getting established, you can skewer the ribs by weaving in and out between every fourth bone, creating an “S” pattern. Place the spike on pit and spin the meat for 2-2.5 hours or until and internal temperature of 209F is reached. At this temperature, your ribs will be tender, juicy and have a perfect bite.
Mango Chilli Puree
- Peel and dice your mangos. Strain canned mangos and reserve the liquid. Fire roast your chilli over the stove untl it is charred and softened. Next, add all ingredients to a bowl and hit it with your immersion blender, adding back in the reserved liquid to thin the puree.
Nutrition
Calories: 529kcal
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