ClickthroughLeeLees Beef ribs 3 jwb
Photo by Jonathan Boncek

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Yield: 5 racks of ribs or 10 servings

    Char Siu Sauce
  • 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)
  • 1½ gallons Water
  • 9 ounces sugar
  • 6 ounces salt
  • 2 tablespoons pink salt, preferably Instacure
  • Char Siu Pork Rib Brine
  • 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
  1. Rinse ribs and place in baking pan.
  2. Pour brine over ribs until fully submerged then cover pan with plastic wrap or aluminum foil. Place in refrigerator for 18 to 24 hours.
  3. Preheat oven to 250 degrees.
  4. 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.
  5. Remove ribs from pan and drain.
  6. 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.
  7. 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.

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

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