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BBQ Char Siu pork
Slow-cooked, sweet, sticky ribs are a ‘must have’ at any BBQ. The flavour from the Smoky BBQ seasoning is enhanced with the depth of tangy, sweetness from the soy and honey
Method
- Mix together half of the honey and all of the other ingredients and marinate the rack of pork, meat side down, in the fridge, for at least 8 hours or ideally overnight.
- When ready to cook, move the white coals to one side for indirect cooking and put a drip tray in the other side. Place the pork rack on the grill above the drip tray, cover with a lid and cook for 1 hour. The temperature should be approx. 140C - you may need to open a top vent or two and close the bottom vents, this is a slow cook recipe.
- Put the reserved marinade into a small saucepan, add the rest of the honey and warm.
- After 1 hour, brush the pork all over with the marinade and cook for another hour then baste again, cook for another 10 minutes then baste with the last of the marinade and cook for a further 10 minutes. Wrap in foil and leave to rest for 20 minutes before enjoying the sticky sweetness.
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Chef’s Tips
- If you cannot get a rack of ribs, pork collar, shoulder or belly pork or any other cut with a reasonable amount of fat on it - can be slow cooked.
