Dad’s Chinese Ribs (Oven Style)

Passed to your plate by Jon Lewis

Believe it or not, I’ve been eating these ribs for 31 years. They were such a hit that my dad would make them on virtually every possible occasion. On my 1st birthday, I ate the majority of my birthday cake with a rib bone. As a kid, I used to try to sneak a sample of the marinade with my little index finger while the raw pork was marinating in it, and being told over and over again by various members of my family that I was “going to get worms”. In 8th grade, I somehow worked my love of these ribs into the St. Ann Class of 1998 Yearbook. I’m sure you get it by now: I love these ribs. Read more

Print Recipe
Jon Lewis
Prep Time 90 minutes
Cook Time 2.5 hours
Servings
Ingredients
Ribs
  • 2 slabs ribs, St. Louis style or baby back or whatever you want
  • Aluminum foil preferably heavy duty
Dry Rub
  • 1/2 cup light brown sugar
  • 1 packet NOH Chinese Barbecue Char Siu Seasoning mix 2.5 oz packet on amazon.com or Chinese grocery
Brazing Liquid
  • 1 cup soy sauce
  • 1 cup green onions chopped
  • 2 gloves garlic minced
Prep Time 90 minutes
Cook Time 2.5 hours
Servings
Ingredients
Ribs
  • 2 slabs ribs, St. Louis style or baby back or whatever you want
  • Aluminum foil preferably heavy duty
Dry Rub
  • 1/2 cup light brown sugar
  • 1 packet NOH Chinese Barbecue Char Siu Seasoning mix 2.5 oz packet on amazon.com or Chinese grocery
Brazing Liquid
  • 1 cup soy sauce
  • 1 cup green onions chopped
  • 2 gloves garlic minced
Instructions
  1. Mix dry ingredients well. Put each slab of ribs on its own big piece of foil under a large cookie sheet. The foil should be long enough for the ribs to sit completely under AND the excess should be enough to fold over the top of the slab COMPLETELY, because eventually that’s what you’re going to do. Sprinkle both sides of ribs generously until the mix is gone. RUB rub into meat.
  2. Ok now fold your excess foil completely over the slab. One side at a time, pinch the upper and lower pieces of foil together and fold/roll/bunch them together in an upward direction. Leave the end open for now.
  3. Combine the soy sauce, honey, minced garlic, and chopped green onion in a microwavable bowl, and nuke it for 1 minute. Stir it a bit to mix, and then pour the liquid in each foil rib bag (half in one, half in the other!). Close the open end (upward!) and tilt the cookie sheet slightly, to evenly distribute the brazing liquid. If a little leaks out of your seams, no biggie! Marinate in a refrigerator for at least one hour.
  4. Preheat oven to 225.
  5. Pull the cookie sheets out of your fridge, rib bags and all, and bake them in the oven for 2.5 hours.
  6. After they’re done cooking, transfer your brazing liquid into a medium saucepot (I get the biggest bowl I have, tilt the corner of the cookie sheet at a slight angle into the bowl, and cut the bag at the corner, draining all the liquid into the bowl, and THEN transfer it to a saucepot. Be careful, it’s hot!).
  7. Simmer liquid on medium heat until reduced by half, stirring frequently, until the consistency is like microwaved syrup.
  8. Tear the foil off the top of the ribs, exposing them completely, and brush the glaze onto the ribs. Put your oven on broil and place the glazed ribs in. watch it carefully, remove once the glaze begins to caramelize and bubble.
  9. Remove from the oven, cut slabs into 2 bone portions, cover them in the remaining glaze (if you want), enjoy!
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