Barbecue and Chinese Style Short Ribs

Chinese Style and Barbecue Short Ribs Recipe

 

Char Xiu glazed BBQ spare ribs and Barbecue Beef Short Ribs two ways marinated and cooked right from your oven, no fuss, in minutes.

Ingredients Chinese Style Short Ribs Recipe:

  • 2 Chicken Thighs or 4 Pounds of Country Style Ribs
  • 3 T Char Xiu Sauce
  • 2 T Jake's Really Good Original Barbecue Sauce

Steps:

  • 1. Have butcher trim and remove fat from ribs. Trim Ribs into 4 inch sections. (Ribs can be cleaned, trimmed and cut at home with safety). Blend Char-Xiu (pronounced Char Sue) sauce and Jake's Original Barbecue Sauce in a bowl. Baste sauce mixture over ribs, cover and refrigerate for about 2 hours.
  • 2. Wrap Short Ribs in aluminium foil and grill at 180 degree for 30 minutes.
  • 3. Unwrap and continue to grill until ribs are done. Check cooking chart below for appropriate cooking temperature.
  • 4. Remove, and serve.

Barbecue Beef Short Ribs

Barbecued Beef Short Ribs make the center table at summertime barbecues.....

Ingredients

Directions Barbecued Beef Short Ribs Recipe Quick Grill

Trim any surface fat from the ribs. Rub all surfaces of the meat generously with Jake's Southwestern Hickory Dry Rub. Put the ribs into a large baking dish that fits them all in a single layer. Drizzle the vinegar over the ribs and turn them over so they have vinegar on both sides. Let the ribs marinate, turning them every 15 minutes at room temperature for up to 1 hour or in the refrigerator for up to 4 hours. (With longer marinating time the surface of the ribs may turn grayish-white in spots which is fine. The discoloration will disappear when they are grilled).

Heat a gas grill or charcoal grill or oven to medium-high.

Grill the ribs, turning them once, until well browned, about 6 minutes per side. The ribs should be slightly rarer than medium, anything less and they may be chewy. Let rest 4 to 5 minutes before serving.

If cooking in the oven wrap and cook for approximately 2 hours at 275 degrees.  Once done remove short ribs in foil and allow to rest for 20 minutes then serve.  

Cooking Chart

  • 125 to 130 Degrees --- Rare
  • 130 to 140 Degrees --- Medium Rare
  • 140 to 150 Degrees --- Medium
  • 150 to 160 Degrees --- Medium Well
  • 160 to 170 Degrees --- Well to Very Well

Need the BBQ Sauce for this recipe? No problem, buy Jake's Really Good Mild BBQ Sauce and receive First Time Buyer Discounts as well.

Use code: Barbecue10 with any item and receive a 10% discount. Just enter the discount code at checkout and receive your first time buyer discount.

Serve Chinese Style Short Ribs Recipe

We've traveled at lot over the years sometimes ending up in China and place with a dense population of Chinese expatriates all trying to improve their lives.  At each of these locations we always wanted to try their Chinese Style Short Ribs.  Friends of mine from Indonesia who are of Chinese decent wanted to honor my visit and so they set out to make this dish that I really like.  They went so far as to take me with them when the gathered all the ingredients for the meal.  They selected the butcher's best and meatiest Short Ribs.  Being that this was an Asian household they use a lot of Char Xiu sauce on a number of different dishes
so adding to their collection was not an issue.  My one contribution to the meal was my previously delivered Really Good Original Mild BBQ Sauce.  I had no idea that the recipe could be this easy just by blending my Really Good Mild BBQ Sauce with their desired brand of Char Xiu.  The combination was mixed thoroughly and allowed to meld for about 30 minutes.  The meat was marinated with the sauce and rested for about 5 hours.   They told me that normally they would rest and marinate the meat in the sauce overnight but because I was in town they shortened the cycle.  After about 5 hours and a bit more the meat came out with this wonderful reddish brownish color.  The aromas of the meat we just amazing with these rich Char Xiu style flavors that can only be thought of as savory and sweet much like sweet and sour pork.  

The meat was first wrapped in foil and grilled to create a steam effect on the meat.  The foil was then opened and moved to the indirect heat section of the grill and the meat allowed to continue cooking on the foil for the remaining time frame.  They checked the meat and as it neared about 200 degrees that removed the meat re-wrapping it in foil and allowing the meat to rest for about 30 minutes.  Once rest they did one final step different from the cooking process they took the meat in foil opened the foil and place it under the broiler on high for about 40 seconds.  This was done to add a nice char to the top of the meat and give a quick caramelization to the meat. The end result...amazing flavor and taste. 


This product was added to our catalog on Wednesday 20 September, 2017.

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