Char Siu Ribs

Yields
Yield: 5 racks of ribs or 10 servings

From Lee Lee’s Hot Kitchen in Charleston, South Carolina

5 racks St. Louis style pork ribs

Char Siu Pork Rib Brine (recipe follows)

2 pounds pork fat, melted

Oil for frying

Char Siu Sauce (recipe follows)

Char Siu Pork Rib Brine

1½ gallons Water

9 ounces sugar

6 ounces salt

2 tablespoons pink salt, preferably Instacure

Char Siu Sauce

4 cups Maltose

7 tablespoons five spice powder

4 cups honey

7 tablespoons white pepper

4 cups hoisin sauce

1 cup sherry or shiaoxing

4 cups soy sauce

1½ cups sesame oil

Rinse ribs and place in baking pan.
Pour brine over ribs until fully submerged then cover pan with plastic wrap or aluminum foil. Place in refrigerator for 18 to 24 hours.
Preheat oven to 250 degrees.
Remove ribs from brine and pat dry. Place ribs in fresh baking dish and cover with rendered pork fat. Place in oven and roast for 4 hours.
Remove ribs from pan and drain.
Pour 1 inch of oil into large pot over medium heat. Bring oil to 350 degrees then fry ribs approximately 3 to 4 minutes or until crispy.
Remove ribs form pot and toss in Char Siu Sauce to coat then serve.

Char Siu Pork Rib Brine

Combine ingredients in large non-reactive container. Stir until salt and sugar have dissolved.

Char Siu Sauce

Mix together all ingredients in large bowl.

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