Char Siu rib fingers with sticky plum sauce

Winner 2024

Ingredients

500 g Iberico rib fingers

1 jar Plum sauce (Lee Kum Kee has a tasty version)

2 tbsp Honey

1 block Applewood for smoking **Char Siu Marinade**

2 tbsp Hoisin sauce

2 tbsp Light soy sauce

1 tbsp Dark soy sauce

1 tbsp Oyster sauce

1 tbsp Shaoxing rice wine (or dry sherry)

1 tbsp Honey

1 tbsp Brown sugar

1 tsp Chinese five-spice powder

2 cloves Garlic, finely chopped

1 tsp Ground ginger or 1 cm fresh ginger, grated Optional: red food coloring for an authentic red color

Supplies

BBQ with lid

Grill grate

Meat thermometer

Small basting brush

This delicious dish by @bbqmoods [Siebe Grijpma] combines juicy Iberico rib fingers with a homemade Char Siu marinade based on classic Asian flavors. After smoking at a low temperature, the rib fingers are glazed with a honey plum sauce that caramelizes beautifully, making them perfectly sticky. The result: sticky, glossy, flavorful rib fingers with a perfect balance of sweet, savory, and smoky BBQ taste. Ready to make?

Summary

- Cooked on the BBQ
- Preparation time: 15 minutes
- Marinating: 3 hours to overnight
- Cooking time: 1.5 hours

Rib Fingers Preparation

Make the marinade: Mix all ingredients for the Char Siu marinade in a bowl until smooth. Optionally, add a bit of red food coloring for an authentic look. A convenient alternative that also tastes great is a ready-made Char Siu marinade from an Asian store.
Marinate the rib fingers: Place the Iberico rib fingers in a ziplock bag or dish, pour the marinade over them, and make sure they are fully coated. Let marinate for at least 3 hours, preferably overnight in the refrigerator.

char siu ribfingers

Cooking Rib Fingers

Preheat the BBQ: Set your BBQ to 150°C with indirect heat. Add a block of applewood for a mild smoky flavor.
Place the rib fingers: Remove the rib fingers from the marinade, pat slightly dry, and place them on the grill indirectly. Close the lid and smoke for about 1 hour and 15 minutes until nicely colored and almost cooked through.
Prepare the glaze: Warm the plum sauce in a small pan and add 2 tablespoons of honey. Stir until smooth and warm.
Glazing: Generously brush the rib fingers with the warm plum sauce and close the BBQ for another 15 minutes to let the glaze caramelize. Repeat once more for a thick, sticky coating.
Remove the rib fingers from the BBQ.

char siu ribfingers

Serving Char Siu Rib Fingers

Serve the rib fingers on a nice platter. You can cut them in half for bite-size pieces. Serve the remaining warm plum sauce on the side as a dip – perfect for that extra sweet kick! These rib fingers pair wonderfully with steamed rice, grilled bok choy, or pickled cucumber for a fresh contrast.

ENJOY!

char siu rib fingers