Char Siu Pork Ribs

I know this sounds like a bunch of stuff, but most should be stocked in your household for standard Asian style cooking.

In a mixing bowl, add marinade ingredients. Mix well.

Add ribs to a sealable plastic bag. (I like to cut the ribs into 4-rib segments so that they fit nicely into a sealable bag.) Pour the marinade into the bag, seal, and gently toss the marinade around so it penetrates all of the ribs. Refrigerate for at least 4 hours, preferably overnight.

Preheat oven to 275ºF. We are going to cook these ribs low and slow, then increase the heat over time. During this time, take the ribs out and set the bag onto the counter for about 20 minutes or so to take off the chill.

Line a baking sheet with parchment paper, and using tongs, remove the ribs from the bag and let any excess marinade fall into the bag. Reserve the marinade as this is going to cook down with the sauce.

Place ribs in the oven and cook for about 2 hours. About 1 1/2 hours in, crank the heat to 350ºF.

Take the reserved marinade and add it to a pot on the stove. Add water, ketchup, red food coloring, and honey and give a good stir. Cook this on medium-low heat until it has reduced by half, adjusting the heat to low if necessary. This is going to be our glazing mixture to finish the ribs.

Take a look at the ribs. Once they begin to slightly caramelize (you know how you like your ribs), slide the oven rack out so you have access to the baking sheet. Begin brushing on the glaze all over the ribs. Return to the oven, cook for a few more minutes, then glaze again. Keep an eye on them as you do not want the glaze to burn. Repeat this a few times, and once you are satisfied, remove from the oven and finish with another brushing of the cooked glaze mixture. Plate and serve.