Chinese-Style BBQ Pork Ribs
Ingredients
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1 tablespoon crushed garlic
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⅔ cup soy sauce
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½ cup hoisin sauce
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¼ cup honey
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1 tablespoon ketchup
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1 tablespoon sherry
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½ teaspoon five-spice powder
Tools
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tongs
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whisk
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measuring cups
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measuring spoons
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large bowl
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spatula
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chopping board
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knife
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June Pan
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foil
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June Food Thermometer
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June Roasting Rack
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resealable plastic bag
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June Oven
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Preferences
Make the marinade
In a large bowl, whisk the garlic, soy sauce, hoisin sauce, honey, ketchup, sherry and five-spice until combined.
1 tablespoon crushed garlic
⅔ cup soy sauce
½ cup hoisin sauce
¼ cup honey
1 tablespoon ketchup
1 tablespoon sherry
½ teaspoon five-spice powder
large bowl
measuring cups
measuring spoons
whisk
spatula
Prepare the ribs
Cut the rack of ribs in half, slicing between the middle bones. Place the ribs in a resealable plastic bag.
knife
chopping board
tongs
resealable plastic bag
1 rack pork ribs
Marinate the ribs
Pour the marinade into the bag and seal, pressing out air. Shake and squeeze the bag to cover the ribs in marinade. Refrigerate and marinate for at least 4 hours, up to 2 days.
Insert the June Food Thermometer
Place the pork ribs so the bones are perpendicular to the rack grates of a June Roasting Rack set in a foil-lined June Pan. Insert the June Food Thermometer between 2 bones in the meatiest part of the rack, ensuring the probe tip is not touching a bone.
June Pan
June Roasting Rack
June Food Thermometer
foil
Cook the ribs
Place the ribs on the middle shelf of the June Oven and plug the June Food Thermometer in the jack. Cook for about 2 hours, until the ribs are tender. June will notify you when the ribs are ready.
June Oven
Cut the ribs and serve
Remove the ribs from the June Oven and rest for 10 minutes. Slice the ribs vertically between the bones to cut it into individual pieces before serving. Sprinkle the ribs with sliced green onion and serve hot.
