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Tuesday 31 January 2012

Char Siu Sticky Ribs

Ok so a Monday night may not be the best time to do a bit of experimenting in the kitchen but I thought I'd give it a bash. So attempted char siu sticky ribs with my usual home made chips and roasted butternut squash. Rich's mum is some what of an expert at Chinese cooking so this was a little daunting but the out come was delicious. I used really meaty ribs and boiled them for 30-40mins first to tenderise then I marinaded them for over an hour but really to get the best flavour it should have been for a few more hours or over night. Then I baked them in the oven for about 25 mins at 190 degrees.

Char Siu Ribs Recipe
marinading ribs
 Here is what I used, I cannot be sure of exact measurements but these are the closest estimates.

3 tbsps hoisin sauce
2 dessert spoons brandy, rum, or bourbon
2 dessert spoons of clear honey
2 tbsps soy sauce
2 tbsps dark sesame oil
1-2 tablespoons hot sauce, such as sweet chili sauce or any other hot sauce, depending on how much of a kick you want 
2 dessertspoons grated fresh ginger
2 cloves crushed fresh garlic
2 teaspoons Chinese five-spice powder
very sticky char siu ribs!


I hope you are now as hungry as I am after posting this. Now I return to thinking hard about a good couple of Bristol restaurants to visit on Valentine's Day and then a week or so later, my Birthday. If you have any recommendations please pass them on. I have a few ideas in mind but would be good to get a second opinion or two.


  1. The atmosphere at Jason Donervan on Queen's Rd can make for quite a romantic night.

  2. hmmm can Jason's really be classed as a venue? I guess it depends on how much drink one has consumed. I would prefer something a bit more indoorsy really...