Definitly a good technique for the winter months, Never thought of a wire rack.I always use my sheetpan with cooking spray. Will give this a whirl the next time I do ribs indoors. Thanks CiCi...
Absolutely Delicious!!! Great simple instructions make it so easy to follow along! I am so inspired now to cook more of your recipes!! Thanks for sharing!!!
I feel like your recipe is how they make ribs at chinese restaurants on the east coast...where I grew up. I loved them and will definitely be making your recipe but I'll add red food color to make them look like the restaurants 😆
CiCi, this is brilliant. Combining char siu sauce (you use a char “shao” pronunciation; a northern or, a Beijing dialect?) with a rapid “red braise” process, with the flavors of char siu sauce, followed by another quick, elevated oven-roast upon the metal rack. You are a resourceful, treasure of the internet CiCi. I have followed you for years. Long, productive & happy life to you & your family. 謝謝.
Hii CiCi update you ... we have try the recipe and omg its damp good but the issue everything oki until the last 10 minutes hubby wanted to have the char so he transfer the rack to the top to get the char quickly unfortunately came out outside a bit dry and inside juicy anyway will try again but outcome very good 👍 thank you for the recipe appreciate 😊 tks CiCi have a good weekend. Oh I use the cantonese char siu sauce which I make quite a bit late last yr I make a small clay jar took out and cook also use for seasoning the pork still love the sauce 😋
Your oven should have a setting that alerts you once it has reached the temperature. If not, it takes about 10 mins to reach that temperate. It also depends on the oven. Good luck! 😊👍
I made this with St. Louis style kurobuta pork ribs (because that's what I had on hand) and it turned out great. Mine weren't nearly as red, though, I dunno why.
Or just stir inn a pinch of five spice powder (which ironically often has more than 5 spices). Hmm, wonder how it would taste to give them a blow-torch treatment before serving.
I made this. It was a hit in my home. Thank you for sharing!
Yay! So glad to hear that your family enjoyed this recipe. ☺️
I tried that recipe so delicious
Thank you! So glad you liked it! ☺️
Love love love Chinese food
Love love love Chinese girls ! Bella !!!
Let's make the most delicious Chinese BBQ Pork Ribs! Here's the written recipe: cicili.tv/chinese-bbq-pork-ribs/
Looks yummy. I’m going to do the braise then sear on the grill. Thanks.
Great idea! 😊👍
These look amaaaaaaaazing
Many thanks 😊
Definitly a good technique for the winter months, Never thought of a wire rack.I always use my sheetpan with cooking spray. Will give this a whirl the next time I do ribs indoors. Thanks CiCi...
I’m glad that my video is useful for you. Happy Friday John! 😊
Absolutely Delicious!!! Great simple instructions make it so easy to follow along! I am so inspired now to cook more of your recipes!! Thanks for sharing!!!
Thanks so much! 😊
simp
This looks really good and different to my normal BBQ Ribs - Thanks for sharing this tasty recipe
So glad that you enjoyed the video! 😊
so delicious😋 thank you for sharing this video God bless you Ms. cici Li🙏😇
Glad that you enjoy it! Thanks for stopping by! :)
Looks fantastic.
Thank you! ☺️
This one is definitely going to be popular at our house lol. Thanks, Miss CiCi!
It's easy and delicious! Enjoy! :)
My fav thing to cook
😋👍
This looks so delicious.
Thank you for stopping by! 😋
I love all your recipes 😋
You are the best! 😊
@@CiCiLi you're the best keep these amazing cooking videos coming.
I feel like your recipe is how they make ribs at chinese restaurants on the east coast...where I grew up. I loved them and will definitely be making your recipe but I'll add red food color to make them look like the restaurants 😆
看著好好吃歐，謝謝分享你的recipe🙏
感謝收看 😋
CiCi, this is brilliant. Combining char siu sauce (you use a char “shao” pronunciation; a northern or, a Beijing dialect?) with a rapid “red braise” process, with the flavors of char siu sauce, followed by another quick, elevated oven-roast upon the metal rack.
You are a resourceful, treasure of the internet CiCi. I have followed you for years. Long, productive & happy life to you & your family. 謝謝.
Thanks so much for your support throughout the years! Your lovely comment made my day. God bless you and your family! :D
"Chasiu" would be the Cantonese pronunciation whereas "chashao" (叉烧）is Mandarin ;-)
Going to try this method, great video and explanation Thankyou
Glad that you enjoy it! :)
Yummy 😋
Happy Friday Gary! :)
@@CiCiLi 😊😊😊😊😊😊
Love these style of ribs!
Glad that you enjoy it! :D
Hii CiCi update you ... we have try the recipe and omg its damp good but the issue everything oki until the last 10 minutes hubby wanted to have the char so he transfer the rack to the top to get the char quickly unfortunately came out outside a bit dry and inside juicy anyway will try again but outcome very good 👍 thank you for the recipe appreciate 😊 tks CiCi have a good weekend.
Oh I use the cantonese char siu sauce which I make quite a bit late last yr I make a small clay jar took out and cook also use for seasoning the pork still love the sauce 😋
Thanks a ton for the updates! So glad that you enjoy the recipe! Yep, if the heat is too high, it might dry up the meat. Have a blessed Eater! ☺️🙏💐
@@CiCiLi thank you CiCi have a blessed Easter too... May the Lord be with u in body .. mind ... heart and soul. Amen 🙏
Thanks, I’ll try this very soon!
Cheers! :)
Thank you for sharing your recipe. Looks so delicious. Very well explained and lovely video. You are so sweet 😋 💗.
Glad that you enjoyed this video! Thank you! 🌷
CiCi how long do I need to preheat the oven at the temperature of 204C?
Your oven should have a setting that alerts you once it has reached the temperature. If not, it takes about 10 mins to reach that temperate. It also depends on the oven. Good luck! 😊👍
Yeah !! 🙏🏼
Glad that you enjoy it! :)
CiCi - Why rose cooking wine instead of ShaoXing. I used both but do not really notice much difference. Could be the type of wine I use.
You could definitely replace with Shao Xing wine as well! 👍
I made this with St. Louis style kurobuta pork ribs (because that's what I had on hand) and it turned out great. Mine weren't nearly as red, though, I dunno why.
CiCi Li.. Why do my oven baked ribs always taste like Ham or Hot dogs?
I noticed you didn't remove the membrane on the ribs on bone side? I'm told this will stop the marinade from going in...
Hi Robbo, that's true if you were to marinade them and roast them in the oven. But when the ribs are braised, the membrane softens up.
@@CiCiLi makes absolute sense 😀 Will give this one a go! My Chinese wife and love 叉烧
Or just stir inn a pinch of five spice powder (which ironically often has more than 5 spices). Hmm, wonder how it would taste to give them a blow-torch treatment before serving.
Yep. You could use five spice powder as well. If you didn’t have enough char from the oven, you could use the blow torch for additional char. 😊
This is pork
So?