VIDEO: My Mind Is Trapped by INTOXICATING Char Siu Sweet Chinese Ribs

Rumble ^ | October 18, 2024 | DUmmie FUnnies

[PJ-Comix]

You will think I'm nuts UNTIL you prepare these ribs for yourself. Okay, I'll concede you might still think I'm nuts even after that. All I know is that I am now FOUR HOURS away from chomping down on these ribs.

[PJ-Comix]

PING!

[Orosius]

Bookmark

[Fai Mao]

If the Chinese have any claims to being a superior civilization it is because of their BBQ’d pork. Good Char Sui is the equal of anything

[Tommy Revolts]

Nope, love it. I've done Char Sui Ribs in the slow cooker and they were delicious.

An extra step that I do at the end is pour the sauce into a 12" frying pan
over a high heat, add 1 tbs cornstarch, and reduce by a third to half (should only take 5-6 minutes).

Baste the ribs with the sauce and slide them under low broil for a 3-4 minutes,
flipping them halfway through.

[PJ-Comix]

If the Chinese have any claims to being a superior civilization it is because of their BBQ’d pork. Good Char Sui is the equal of anything

The result of THOUSANDS of years of recipe experimentation. When the Char Siu recipe says to use WHITE pepper, then do NOT use black pepper. I learned this lesson on my first batch when I used regular chicken bouillon instead of POWDERED chicken bouillon. It makes a YUUUUUGE difference.

[PIF]

How many Chinese does it take to make them?

[PJ-Comix]

Maybe things are different with a slow cooker but I use an air fryer like the chef in the video.

[Dr. Sivana]

I still prefer the U.S. style pork BBQ ribs properly smoked. Leon’s in Chicago, Ribs ‘n’ Bibs if Leon’s is too dangerous. Little Miss Bar-B-Q here in Phoenix, Country’s in Columbus, GA. My hometown of Wallingford supposedly has a top tier place. I will have to try it, though I see nothing in Connecticut topping the departed Kansas City BBQ Heaven.

[Disambiguator]

This is how they get you. Next thing you know, you end up like the woman in this video.

https://youtu.be/VEy5vIWCJLQ?si=aA_fIFGduFEN2BFI

[Jim W N]

Does it have to be pork ribs? What about beef ribs?

[PJ-Comix]

Does it have to be pork ribs? What about beef ribs?

I dunno but I suspect St. Louis pork ribs are better for the air fryer because they have more fat. Also I think St. Louis spare ribs are better than Baby Back Ribs (which I consider to be overhyped) for the same reason in the air fryer.

[Flaming Conservative]

Love to use chicken powder! And my husband only uses white pepper at home. Y’all should try it; it’s an entirely different taste than black pepper, but you still get some heat -— actually, a little more heat, but without the bite of black pepper.

[Flaming Conservative]

Love Monty Python!

[voicereason]

What about beef ribs?

If you really want to try something, slow-cook/braise some short ribs until they are fork tender. Carefully, take them out to keep them whole, and let cool. When cool, pop them into the fridge to really firm up. I usually do this the day before I'll use them.

Take them out and while still cold, dip them in egg and then breadcrumbs (regular, panko, doesn't matter). Let them come up to room temp, and dip them in the breadcrumbs again just before deep frying.

It's a bit of a hassle, but well worth it.

[Tommy Revolts]

I have not tried an air fryer. My son has a Ninja Foodi. He love’s it.

[Chainmail]

OK, I’ll try them!

[PJ-Comix]

Eating them now So good. So sooo GOOD!

[minnesota_bound]

I became a drunk after eating Jack Daniels Ribs...
https://www.kroger.com/product/images/large/front/0081166302160

[PJ-Comix]

Just an update. Since posting this video, I have cooked and eaten Char Siu ribs many more times. By far the TASTIEST meat I have cooked in the air fryer. Anyway, I just marinated another rack for cooking tomorrow. The first Char Siu ribs I have cooked since December. One big reason is that we were at a Chinese Buffet last Sunday and I tried their Char Siu "ribs." I put "ribs" in quotes because I don't think they were even ribs especially since I saw NO bones. I think they used another cut of pork and just called it "ribs." One clue besides no bones was that it lacked juiciness. In fact, it was rather dry. Perhaps pork shoulder.

So if you haven't tried the recipe in this post, I strongly URGE you to do so. You get the most BANG for the buck since pork ribs are much less expensive than beef. I recommend that you buy regular pork ribs rather than St. Louis ribs since Pork Ribs ARE St. Louis ribs after you cut the boneless section (which I still use) away. My rack cost me only $1.99/lb.