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This is THE one! Absolutely PHENOMENAL and tastes just like the dishes you buy in a Chinese restaurant. Well done!
I've been looking for a Chinese Spare Rib sauce for a while now and this by far is the best recipe. They taste exactly like Chinese Spar ribs from a restaurant. I must have made these ribs 10 times in 3 months. They are a big hit where ever i go.
I don't very often give 5 stars but this one is getting all of them. I have some other Char Sui recipes and am tossing them. Will use this one, exclusively, it is SO darned good. Thank you for posting this!
These were outstanding. Accidentally put in too much sherry (1c vs 1/2c) , but it was still awesome and made the flavor of the ribs a little more subtle. Cooked these indirectly on the grill. Got a good smoke to them and the Chinese flavor as well. Many times better than what you would get in a restaurant!
Great Chinese BBQ sauce. I've made many different recipes over the years... Many required me to go to speciality stores and Chinese supermarkets to buy special ingredients, however this sauce is the one I've been chasing all these years. It's ingredients are simple and available at most big box supermarkets. I get it that perhaps it's not the most authentic recipe, but it's the one I'm most used to. For this I made the recipe and used half of it to marinate two slabs of extra meaty pork baby back ribs overnight. The remainder of the sauce i used as a glaze during the final cooking process. To cook the ribs I wrapped them in foil with the marinade and baked them for two hours at 250F flipping and rearranging every thirty or forty minutes. Then I took them out of the foil and let them brown on a baking sheet and glazed them with the remaining sauce every 15 or 20 minutes until they nice and brown and crisp. I must admit I left out the food coloring, so you won't get that abnormally bright red glow that makes us all salivate for Chinese BBQ, but still it's delicious..
After reading the other reviews, I knew I didn't have to try the others. This was the simplest and also tastes very similar to the ones you buy from restaurant. However, I substituted ginger with 1/4 tsp ginger powder. I did not know how much of the 1 piece of ginger was suppose to be. The 1/4 tsp ginger powder is for half the recipe (ie. 1/4 c sugar, 1/4 c soy sauce, 1/2 c hoisin). I also substituted 5-6 cloves garlic with 1 tablespoonful of minced garlic. I eliminated the red food coloring. And since I did not have sherry, I eliminated it also, since the sauce was for an emergency. :P Still came out great!