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

INGREDIENTS

2 tbsp Bart smoky BBQ seasoning
3 tbsp honey
1.5 tbsp brown sugar
2 tbsp hoisin sauce
2 tbsp soy sauce
1 tsp Bart garlic paste
1 kg large rack of pork ribs
CuisineChinese
SeasonSummer
IngredientsPork
OccasionsBBQ, Summer, Alfresco
CoursesBBQ, Sharing
ServesServes 2-3
Cook Time1 hour 30 minutes
Prep Time10 Minutes preparation plus 8 hours marinating (or ideally overnight)
BBQ Ribs

METHOD

  1. 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.
  2. 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.
  3. Put the reserved marinade into a small saucepan, add the rest of the honey and warm.
  4. 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.

TIP:

  • 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.
  • If you only own an open BBQ or fire pit, this recipe can easily be slow roasted in the oven at 160C and finished on the BBQ for the final 20 minutes to add a smoky char.

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

BBQ Ribs
2 tbsp Bart smoky BBQ seasoning
3 tbsp honey
1.5 tbsp brown sugar
2 tbsp hoisin sauce
2 tbsp soy sauce
1 tsp Bart garlic paste
1 kg large rack of pork ribs
  1. 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.
  2. 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.
  3. Put the reserved marinade into a small saucepan, add the rest of the honey and warm.
  4. 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.

TIP:

  • 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.
  • If you only own an open BBQ or fire pit, this recipe can easily be slow roasted in the oven at 160C and finished on the BBQ for the final 20 minutes to add a smoky char.

Products Used

BART3088 JAR SMALL SEASONING BBQ
BART3088 PASTE GARLIC

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