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I need opinions from rib cooks.
Next weekend, some friends and I are making a giant feast of Chinese dishes.
Among other things, I will be making Char Sui babyback ribs, using Paul Kirk's Char Sui marinade, but in the oven (long story, but they are going to be done in an oven).
The recipe in my Chinese Cookbook (The Thousand Recipe Chinese Cookbook) says to roast them on a raised rack, in a 375 oven for 45 minutes. Whoa!
I don't have time for a practice run, but this is against everything I've done for the last 10 years.
I DO want them to taste like the ribs you get on a pu-pu platter, rather than BBQ ribs, but I am worried.
What do you guys think?
Lee