Great Recipe, RH!

[ThunderLund78]

Reinhard, I've been meaning to try your Char Siu boneless ribs that you have on your page for a while.  Finally got around to it today.  AWESOME stuff, man!  And really easy!  Made a mess of my grill with all that gooey brown sugar in the mix, but that comes with the territory with this type of stuff.  I urge folks that like pork and or asian to try it.  Looks and tastes like something out of a quality Chinese restaurant.

Here's a pic

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[Reinhard]

Thanks Thunder!!.  Chef, our Chinese bud at deer camp, told me to try this with spareribs and backribs also.  So I did and I really like it with the bone in ribs.  Basting during the last cycle in the smoker or grill really adds extra goodness.  Anyone that wants to see the recipe, it's on my Smokin Hot page on my site.  good luck.

[ThunderLund78]

Do you marinate the ribs in the sauce before-hand as well when you do a rack?

[Reinhard]

Yes.  I cut the baby back in 4 rib sections and marinate them.  Plus I use the sauce for the basting also.  good luck.

[ThunderLund78]

Thanks! Do you even put smoke on them or does the marinade block out the absorption?

[Boar]

nice job! ive two loins to smome then im gonna have to give this a whirl.

[Reinhard]

Thunder I didn't use smoke on them but I will next time.  I think smoke can help anything.  good luck.

[ThunderLund78]

Thanks RH!