Char siu, the popular flavor marinade for meats, comprises sweetness, saltiness and Chinese five-spice powder.

Lynette Lo Tom shares her adaptation of a char siu rib recipe in “A Chinese Kitchen,” her 2015 cookbook.

CHAR SIU SPARERIBS
Adapted from “Cooking the P. Lau Way” by Priscilla Lau

• 5 to 10 pounds pork ribs (any type will do, such as baby back, center cut, rib tips)
• >> Marinade
• 2 cups dark brown sugar or Chinese slab sugar
• 3 tablespoons rock salt
• 1 teaspoon Chinese five-spice powder
• 1 finger-sized piece ginger, peeled and roughly grated
• 1/4 cup shoyu
• 1/4 cup liquor (any type will do, such as bourbon, whiskey, sherry)
• 1/4 teaspoon red food coloring
• 1-1/2 tablespoons honey
• Chopped green onions, for garnish
• Chinese parsley, for garnish (optional)

Trim fat and silver skin from ribs. Place in pan. Mix marinade ingredients and pour over ribs, reserving 1/4 cup. Marinate overnight in refrigerator. Rotate ribs occasionally for even marinating.

Grill on barbecue over very low fire, preferably indirect heat. Or bake or roast in 300-degree oven for 45-90 minutes, depending on thickness of ribs.

>> Note: Marinade can also be used on chicken, pork chops, pork shoulder or pork butt.

>> If using oven: Place ribs on oiled rack over foil-lined pan filled with 1/4-inch of water (this keeps ribs moist and makes for easy clean-up). Cover with foil with holes in it. Bake 45 minutes, then uncover and brush with marinade. Bake 15 more minutes or until meat pulls away from bone.

Cut ribs and serve. Garnish with green onions and Chinese parsley if using. Serves 12.

Nutritional information unavailable.

Find “A Chinese Kitchen” at Barnes & Noble and wherever books are sold; on amazon.com; and at Mutual Publishing, 1215 Center St., Suite 210. Call Mutual at 732-1709.