Recipe came from Amazingribs.com. Here is the link if interested.
http://amazingribs.com/recipes/porknography/chinatown_char_siu_ribs.htmlSo I have made these with spares before, but this time I used CSR's.
I wanted most of the fat to render down, but didn't want the pork to fall apart.
Gave them a 20 hour swim at 145 degrees.
I then put them on the Weber with a piece of wood for some color and smoke. No idea what the wood was???
Shined em up at the end with a honey, hoisin, Sriracha glaze.
These came out really tasty!
Little Ice on the Performer.
Plated