How To Make The Best Chinese BBQ Style Smoked Baby Back Ribs
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- Опубликовано: 16 окт 2024
- In this video I make some amazing Chinese style BBQ ribs using something called ah-so sauce. The results from this cook are incredible and you will not want to miss it.
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Ah-So sauce is a very tasty Chinese style BBQ sauce and apparently it is only available in the north east United States. I decided it would be a great idea to try and marinade some ribs and smoke them on my reverse flow offset smoker.
I know that most Chinese BBQ ribs are made with spare ribs but I want to try something different. So instead of spareribs i decided to go with baby back ribs and see how they came out.
I let the ribs marinate over night in the Ah-So sauce to make sure the sauce had time to penetrate the meat.
Once they were done marinating I made a delicious seasoning to go with the marinade and seasoned the ribs before putting on the smoker. These ribs came out amazing.
I hope you enjoy the video. Thanks for watching.
If you did enjoy this video make sure to give it a like 👍
Any questions or suggestions leave them down below 👇 
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Only a "north-easter" would know about ah-so sauce and that particular taste of Chinese style ribs from mostly the New England area of usa.. I'll be trying this out myself brother.. great video.😜
Definitely a north east thing haha had to try it on some ribs. Thanks for the comment
Finally got a chance to make these. I ran the offset at 220°-ish. I added a little more salt to the rub, which was fine. Came out great. Two racks of ribs, I also took about three or four ribs that I cut the cooked meat off and chopped it up for some smoked Oh-So pork fried rice. That was out of this world good.
That's awesome! I'm glad to hear they came out great. I used my leftovers for fried rice too and will agree that it is amazing! I would do this again just to have the meat for the fried rice
That's awesome! I'm glad to hear they came out great. I used my leftovers for fried rice too and will agree that it is amazing! I would do this again just to have the meat for the fried rice
Dude awesome recipe. Made these for my girlfriend and it's her favorite thing I cook on my traeger. I cooked mine at around 250 degrees to avoid burning of the sauce. Next time I'm going to try around 265 as they were super tender. Love the recipe great stuff
Thanks a lot! I'm glad you are enjoying the recipe. The hardest thing is trying to make sure the sauce doesn't burn, cooking them at that low temp is good idea though. Thanks for the comment 👍
How long was the cook time?
Going to make these for sure! Nice recipe. Thank you.
Thanks! This is a great recipe to change things up a bit from the regular old BBQ
I was thinking about trying something like this and saw this video. Thanks for posting. Couple of quick questions: from what you have learned on this so far would one be able to reduce the sugar burn by spending more time drying off the marinade a bit more for the main part of the cook? ...or not? I was thinking of using a lower temp of 225° - 250° using the same thing you are, NE white oak and maple because it is easy to get free here in Maine. (Also, are you using a char-griller grand champ? Kinda looks like it but maybe something else? ...not that it really matters but from my experience, off sets give a much deeper flavor than pellet grills.)
I think drying off more marinade would definitely help but using a lower temp like you mentioned would help more. My smoker is a custom made reverse flow offset smoker, definitely deeper flavor then a pellet smoker for sure. Thanks for the questions
What do you think about the idea of pork belly burnt end bites with os-so?
@@bigbird5090 I think that would be an awesome idea! I'm going have to do some experimenting now, thanks for the idea 👍
Publix too
Try it with char siu sauce ad some extra honey in the sauce an give the neat a good coating
Ill have to give that a try, thanks for the comment!
Char siu sauce is the way I go after 60 years of slaving in a Chinese restaurant kitchen making our own. Never garlic powder or powdered ginger if possible...does not taste the same as fresh.
@@benhong540 fresh is always better
Great video Joe. Where can I buy Ah- So sauce?. Your videos kick butt. Keep up the great work!
Thanks a lot Bill. Ah-So sauce should be in the international isle of your supermarket. If you cant find it then it might not be available in your area. It is available on amazon though.
Amazon has it.
Im trying this today. But i got contry stye ribs. I cut them up like bone less ribs at the Chinese restaurant
Im sure those will be good, thats a great option for this recipe
We also got butcher block Chinese rib sauce which is better then ah so sauce imo.
I will have to try that, The ah so sauce is okay but it could use more flavor for sure
It's in the south
Chinese style ribs are not smoked, thats the difference, rather you use their red sauce or not 😂
Why didn’t you take the membrane off ? That doesn’t take any flavour in
You are correct that it wont really take flavor in. I like leaving the membrane on though because I think it helps keep the fat in the ribs and to help keep the shape.
Lost me with the lard. There is plenty of fat in rib meat. Everything else looked good. No lard
The lard doesnt really go into the ribs, It is just used to maintain moisture in the ribs when cooking
Oh come on stop lying to yourself the ribs are burned!! But nice try
not burnt, caramelized! Yum!