Ingredients
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
Directions
- 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.
