Chicken Satay Skewers with Peanut Sauce

Skewered marinated Thai Flavored deliciously tender and mouthwatering Chicken Satay is a nice addition to any home cooking menu. Change up  the normal rotation with a simple to create healthy meal that is full of flavor and features a luscious peanut dip. Enjoy these gorgeous coconut milk soaked little beauties with rice, lettuce or just the way they are. Dip the bamboo skewers in the sauce to transport your tastebuds to new delicate rich and smooth sensations.  The marinade and the sauce partner together to enhance the tantalization of your taste receptors and the juicy filling chicken satisfy your hunger as an elegant self reward.

 As always, I work to create a video that simply shows just what you need to know to repeat the recipe and provide detailed instructions to help you be on your way to enjoying this delicious meal in your home today. Like and share this or any of my recipes from my growing catalogue of eatfoodlicious meal suggestions complete with gorgeous presentation examples. Leave a comment and hit the subscribe button and become a part of our food lovers community.

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Delicious Chicken Satay with Peanut Sauce

Marinate Ingredients

Trim the fat off the chicken thighs. Cut into cubes (¾” x ¾”).

Place the chicken cubes in a large bowl. Add the rest of the marinade ingredients and mix well until everything is evenly coated.

Cover and refrigerate for at least 3 hours but preferably overnight.

Soak the 6″ skewers in water for 1 hour.

Thread the chicken into the skewers. Recommended: brush chicken with oil.

Preheat the grill to medium-high.

Place chicken skewers on the grill and cook for 12-16 mintues. Turn the skewers occasionally, until they are fully cooked (internal should be about 165°F). T

ransfer to a plate and tent with aluminum foil until ready to serve.

Peanut Sauce Ingredients

In a bowl: combine soy sauce, sugar, chili, lime, ginger, peanut butter & hot water (make sure to add the hot water last).

Mix until the sauce is smooth. Add more hot to achieve your desired consistency. Set aside.

Add crushed roasted peanuts & red peppers to the sauce. Garnish with cilantro.

Serve & Enjoy!

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Chicken Satay Skewers with Peanut Sauce

No ratings yet
Prep Time 20 mins
Cook Time 15 mins
Marinate 3 hrs
Total Time 3 hrs 35 mins
Course Main Course
Cuisine Asian, Thai
Servings 12
Calories

Equipment

  • Skewers

Ingredients
  

Marinate

  • 2 lbs boneless skinless chicken thighs cut into cubes
  • cup coconut milk
  • 2 tbsp minced lemongrass
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 3 garlic cloves minced
  • 2 small shallots minced

Peanut Sauce

  • ½ cup creamy peanut butter
  • cup hot water
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp lime juice about 1
  • 1 tbsp brown sugar
  • 2 tsp chili sauce (Sambal Oelek, Gochujang or Sriracha) adjust to your liking
  • 1 tsp ginger grated

Instructions
 

Marinate

  • Trim the fat off the chicken thighs. Cut into cubes (¾" x ¾").
  • Place the chicken cubes in a large bowl. Add the rest of the marinade ingredients and mix well until everything is evenly coated. Cover and refrigerate for at least 3 hours but preferably overnight.

Peanut Sauce

  • In a bowl: combine soy sauce, sugar, chili, lime, ginger, peanut butter & hot water (make sure to add the hot water last). Mix until the sauce is smooth. Add more hot to achieve your desired consistency. Set aside.

Grill

  • Soak the 6" skewers in water for 1 hour. Thread the chicken into the skewers. Recommended: brush chicken with oil.
  • Preheat the grill to medium-high.
  • Place chicken skewers on the grill and cook for 12-16 mintues. Turn the skewers occasionally, until they are fully cooked (internal should be about 165°F). Transfer to a plate and tent with aluminum foil until ready to serve.

Add crushed roasted peanuts & red peppers to the sauce. Garnish with cilantro.

    Serve & Enjoy!

      Video

      Keyword best chicken satay recipe, chicken satay skewers with peanut sauce, easy chicken satay skewers with peanut sauce recipe, thai chicken satay skewers
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

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      Chili Beef Noodles

      Chili Beef Noodles are a simple to prepare dish that is best served with quality ingredients. The choice of meat and noodles will have an impact on the flavor and the presentation of this meal. Once you have your ingredients follow this recipe to bring a slightly tangy version of this meal that will satisfy your appetite in a sensuously pleasing way. This hearty simple meal keeps well and is great for food prepping. Make this ahead of time and your family can simply reheat and enjoy at their convenience.

      Watch this video and follow the instructions to have succulent strips of steak nestled in tender noodles on a plate near you. Like and share this video or any of my recipes you like. Let me know if you enjoyed this meal or suggest anything you would like to get a food lovers researched and developed opinion on.

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      Tender beef, chili & onion with noodles.

      Cooked noodles (lo mein or egg)

      In a small bowl: combine all the sauce ingredients together and mix until the cornstarch is completely dissolved. Set aside.

      Clean and trim off fat from the steak. Slice the steak against the grain.

      Place the steak in a bowl. Add the rest of the ingredients to the bowl and mix. Let marinate for 15 minutes.

      Heat a pan up to medium-high. Add oil and wait for 30 seconds. Add marinated steak and cook for 3-4 minutes (stir frequently and separate the ingredients to help make sure they are cooking uniformly).

      Add sliced red chili peppers, minced garlic and cook for 1-2 minutes or until fragrant.

      Add pre-cooked noodles.

      Add sauce. Mix everything together and cook for 2 minutes.

      Add green onions, mung bean sprouts and mix everything together until the sauce forms a nice coat over the noodles.

      Remove the pan from the heat.

      Serve immediately & enjoy!

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      Chili Beef Noodles

      No ratings yet
      Prep Time 20 mins
      Cook Time 15 mins
      Total Time 35 mins
      Course Main Course
      Cuisine Asian, Chinese
      Servings 4
      Calories

      Ingredients
        

      Marinate

      • 1 lb steak sirloin or flank
      • 1 tbsp soy sauce
      • 1 tsp cornstarch

      Sauce

      • ½ cup water
      • 2 tbsp sweet chili sauce
      • 2 tbsp soy sauce
      • 2 tbsp hoisin sauce
      • 1 tbsp apple cider vinegar
      • 1 tsp chinese five spice
      • 1 tsp cornstarch
      • ½ tsp white pepper

      Noodles & Vegetables

      • 1 lb cooked noodles (lo mein or egg)
      • 1 cup mung bean sprouts
      • 4 green onions cut into 2" long
      • 3 garlic cloves minced
      • 1-2 red chili pepper sliced

      Instructions
       

      Marinate

      • Clean and trim off fat from the steak. Slice the steak against the grain. Place the steak in a bowl. Add the rest of the ingredients to the bowl and mix. Let marinate for 15 minutes.

      Sauce

      • In a small bowl: combine all the sauce ingredients together and mix until the cornstarch is completely dissolved. Set aside.

      Stir-fry

      • Heat a pan up to medium-high. Add oil and wait for 30 seconds. Add marinated steak and cook for 3-4 minutes (stir frequently and separate the ingredients to help make sure they are cooking uniformly).
      • Add sliced red chili peppers, minced garlic and cook for 1-2 minutes or until fragrant.
      • Add pre-cooked noodles and sauce. Mix everything together and cook for 2 minutes.
      • Add green onions, mung bean sprouts and mix everything together until the sauce forms a nice coat over the noodles. Remove the pan from the heat.

      Serve immediately & enjoy!

        Video

        Keyword best chili beef noodles recipe, chili beef noodles, easy chili beef noodles recipe
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        Shrimp Chow Fun

        This Chow Fun recipe is a delicious dish made with flat rice noodles that are cooked to perfection with slightly crunchy vegetables, tender shrimp and dressed for the table in a mouthwatering soy based sauce. The tip presented in this recipe that has taken many attempts to perfect is how to prepare and maintain the juicy tender peak flavor of fresh shrimp. I love a good stir-fry and this popular Chinese dish, that is made with fresh ‘Chow-Fun’ noodles, will be well received by the recipients at the table.

        Watch the short video and follow the simple instructions below and repeat this eatfoodlicious experience in your home today. The flavor and texture of fresh soft wide rice noodles also goes great with your choice of beef, chicken, pork, tofu, mushrooms or almost anything you want to give a gorgeous presentation to, just follow this basic process and you will have a pleasingly delicious meal. Like and share this or any of my recipes you find interesting. Also feel free to leave a comment because the only thing I like doing more than eating and cooking is talking about eating and cooking.

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        Serve immediately

        Marinate – In a bowl: combine shrimp, shaoxing wine, soy sauce, white pepper and mix. Marinate for 15 minutes.

        Sauce – In a small bowl: combine all the sauce ingredients together and mix.

        Carefully pull the fresh noodles apart.

        Set aside.

        Heat the pan up to medium-high. Add 2 tbsp oil and wait for 30 seconds. Add shrimp and cook for 60-90 seconds per-side (about 80% fully cooked).

        Remove the shrimp and set aside.

        Turn up the heat to high. Add 1 tbsp oil, sliced onions and minced garlic. Cook for 1 minute or until fragrant.

        Add fresh noodles and pour the sauce on top.

        Gently toss the noodles with the sauce until most of the rice noodles soak up the sauce (about 80%).

        Add garlic chives & mung bean sprout.

        Add shrimp

        Gently toss everything together.

        Best serve warm.

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        Shrimp Chow Fun

        No ratings yet
        Prep Time 15 mins
        Cook Time 15 mins
        Total Time 30 mins
        Course Main Course
        Cuisine Asian, Chinese
        Servings 6
        Calories

        Ingredients
          

        Marinate

        • 12 oz extra large shrimp peeled & deveined
        • 2 tbsp shaoxing cooking wine or dry sherry
        • 2 tsp soy sauce
        • ½ tsp white pepper

        Sauce

        • 1 cup water
        • 2 tbsp oyster sauce
        • 2 tbsp soy sauce
        • 2 tbsp shaoxing cooking wine or dry sherry
        • 1 tsp dark soy sauce
        • 1 tsp granulated sugar
        • 1 tsp sesame oil

        Noodles & Vegetables

        • 1 lb fresh wide rice noodles
        • 1 cup mung bean sprouts
        • 4 garlic chives or green onions cut into 2" long
        • 6 garlic cloves minced
        • ½ onion sliced
        • 3 tbsp (divided) canola, vegetable or peanut oil

        Instructions
         

        • Marinate – In a bowl: combine shrimp, shaoxing wine, soy sauce, white pepper and mix. Marinate for 15 minutes.
        • Sauce – In a small bowl: combine all the sauce ingredients together and mix.
        • Carefully pull the fresh noodles apart and set aside.
        • Heat the pan up to medium-high. Add 2 tbsp oil and wait for 30 seconds.
        • Add shrimp and cook for 60-90 seconds per-side (about 80% fully cooked). Remove the shrimp and set aside.
        • Turn up the heat to high. Add 1 tbsp oil, sliced onions and minced garlic. Cook for 1 minute or until fragrant.
        • Add fresh noodles and pour the sauce on top. Gently toss the noodles with the sauce until most of the rice noodles soak up the sauce (about 80%).
        • Add garlic chives, mung bean sprout and shrimp. Gently toss everything together.

        Serve immediately and enjoy!

          Video

          Keyword best shrimp chow fun recipe, easy chow fun recipe, seafood chowfun recipe, shrimp chow fun
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          Chicken Chop Suey

          Chicken Chop Suey is loaded with tender meat, crunchy vegetables and bathed in a delicious savory sauce. This is a simple to make easy to follow recipe that is best served with your favorite rice. The trick to maintaining crunchy vegetables and tasty leaves is to stage the cook times for each. Place the firm and dense vegetables in the stir fry and cook until almost ready. Then add the leaves just prior to serving for a fresh tasting and nice looking dish for the table. The addition of the Chinese style brown sauce enhances the aroma produced from the wok and the vegetables and tender chicken emit invitations through out the process.

          If you have a growing family serve this with extra rice and really filling those hungry tummies by watching the video and following the instructions below. Like and share any of my recipes you find interesting form the growing eatfoodlicious catalogue. Leave a comment if you have any questions or would like to discuss further any tips or suggestions for a good home cooked meal.

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          Serve with rice.

          Clean and slice the chicken thinly.

          In a bowl: place the sliced chicken and all the marinade ingredients together. Mix well and marinate for 15 minutes.

          In a small bowl: combine all the sauce ingredients toghther and mix. Set aside until ready to cook.

          Vegetables

          Sliced mushrooms

          Slice the bottom tips off the choy sum. Cut about 2″ off the stem and set aside. Continue to cut the leaves and set aside until ready to cook.

          Peel and slice the carrots thinly (julienne).

          Heat the wok/pan to medium-high. Add 2 tbsp oil and wait for 30 seconds. Add marinated chicken and cook for 3-4 minutes (about 90% cooked) and transfer to a plate.

          Turn up the heat to high and add 1 tbsp oil to the wok/pan. Add sliced onions, minced garlic and cook for 1 minute or until fragrant.

          Add sliced carrots, sliced mushrooms and choy sum stems. Cook for 2 minutes.

          Pour the sauce in and mix. Add chop sum leaves & mung bean sprouts.

          Add chicken and cook for 2-3 minutes or until the sauce has thickened.

          Remove wok/pan from the heat.

          Serve with rice.

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          Chicken Chop Suey

          No ratings yet
          Prep Time 15 mins
          Cook Time 15 mins
          Total Time 30 mins
          Course Main Course
          Cuisine Asian, Chinese
          Servings 4
          Calories

          Equipment

          • Wok or Non-stick Pan

          Ingredients
            

          Marinate

          • 8 oz chicken breast or thigh
          • 1 tsp oyster sauce
          • 1 tsp soy sauce
          • 1 tsp shaoxing cooking wine or dry sherry
          • 1 tsp cornstarch

          Sauce

          • 1 cup water
          • 2 tbsp soy sauce
          • 1 tbsp shaoxing cooking wine or dry sherry
          • 1 tbsp oyster sauce
          • 1 tbsp cornstarch
          • 1 tsp granulated sugar
          • ½ tsp white pepper
          • ½ tsp sesame oil

          Vegetables

          • 8 oz choy sum or bok choy
          • 4 oz fresh shiitake mushrooms or any type of mushrooms
          • 1 cup mung bean sprouts
          • 4 tbsp canola or vegetable oil
          • 1 carrot (medium size)
          • ½ onion sliced
          • 3 garlic cloves minced

          Instructions
           

          Marinate Chicken

          • Clean and slice the chicken thinly.
          • In a bowl: place the sliced chicken and all the marinade ingredients together. Mix well and marinate for 15 minutes.

          Sauce

          • In a small bowl: combine all the sauce ingredients toghther and mix. Set aside until ready to cook.

          Vegetables

          • Peel and slice the carrots thinly (julienne). Slice the onions and mushrooms.
          • Slice the bottom tips off the choy sum. Cut about 2" off the stem and set aside. Continue to cut the leaves and set aside until ready to cook.

          Stir-fry

          • Heat the wok/pan to medium-high. Add 2 tbsp oil and wait for 30 seconds.
          • Add marinated chicken and cook for 3-4 minutes (about 90% cooked) and transfer to a plate.
          • Turn up the heat to high and add 1 tbsp oil to the wok/pan. Add sliced onions, minced garlic and cook for 1 minute or until fragrant.
          • Add sliced carrots, sliced mushrooms and choy sum stems. Cook for 2 minutes.
          • Pour the sauce in and mix.
          • Add chop sum leaves, mung bean sprouts and chicken. Cook for 2-3 minutes or until the sauce has thickened. Remove wok/pan from the heat.

          Serve with rice or noodles. Enjoy!

            Video

            Keyword best chicken chop suey recipe, chicken chop suey, chinese chop suey recipe, easy chicken chop suey recipe
            Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

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            Steak Chow Mein

            Steak Chow Mein contains moist delicious strips of cooked to perfection steak that is randomly embedded throughout tender noodles and next to crunchy vegetables as they all glisten with a coat of a scrumptious highly aromatic sauce. Place this dish in the center of the table, step back and watch the communal feast begin. This hearty meal will feed the hunger and satisfy the most voracious appetite. Well flavored sauce heavenly coating succulent portions of steak that share a fork with a crunchy bok-choy and tender fresh noodles to provide a warm stewing sensation of rich delight. Make extra and have a simple ready to reheat lunch on hand to provide more time for relaxation during the week. 

            This dish can be made in a wok or skillet, so no need to go out and buy new cookware for this simple and easy to prepare meal. Follow the instructions for how perfectly slice the recommended cut of steak and watch the video to see for yourself how user friendly this recipe is to prepare and learn to trust that this site brings its “A“ game to the table so all you have to do is select whatever your appetite desires from my growing catalogue of menu suggestions. No need to waste time anywhere else, this site is your location for eatfoodlicious recipes complete with short videos and detailed instructions. Share this video, hit the like button below and leave a comment and let’s talk food. 

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            Restaurant quality chow mein

            Clean and trim off fat from the steak. Slice the steak against the grain.

            Place the steak in a bowl. Add the rest of the ingredients in the bowl and mix. Let marinate for 15 minutes.

            Chow Mein (pan fried noodles). Asian grocery store usually has these.

            In a large bowl: add chow mein noodles, boiling water and cook for 15 seconds or follow the package recommendation cook time. Drain and set aside.

            In a small bowl: combine all the sauce ingredients together and mix until the cornstarch has completely dissolved.

            Heat a pan up to medium-high. Add oil and wait for 30 seconds. Add marinated steak, stir continuously and cook for 3-4 minutes or untill ~75% of the meat is medium to well done. Transfer the steak to a plate and set aside.

            Add 2 tbsp of oil, sliced onions and minced garlic. Cook and stir for 1 minute or until fragrant.

            Add julienne carrots and cook for 1 minute.

            Baby bok choy and toss everything together. Cook for 2 minutes.

            Add chow mein noodles.

            Sauce on top and gently toss the noodles with the sauce.

            Add garlic chives

            Mung bean sprouts

            Steak and mix everything together.

            Remove the pan from the heat.

            Serve immediately & enjoy!

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            Share on social media

            Steak Chow Mein

            No ratings yet
            Prep Time 20 mins
            Cook Time 15 mins
            Total Time 35 mins
            Course Main Course
            Cuisine Asian, Chinese
            Servings 4
            Calories

            Equipment

            • Wok or Non-stick Pan

            Ingredients
              

            • 12 oz pre-cooked chow mein noodles
            • 1 cup mung bean sprouts
            • 4 oz baby boy choy trim bottom tip & sliced in half
            • 3 garlic chives or green onions cut into 2" long
            • 1 carrot medium size cut into 2" and julienne
            • 4 galric cloves minced
            • ½ sweet onion sliced
            • 4 tbsp canola, vegetable or peanut oil

            Marinate

            • 1 lb steak sirloin or flank
            • 1 tbsp soy sauce
            • 1 tbsp shaoxing cooking wine or dry sherry
            • 1 tsp cornstarch

            Sauce

            • ½ cup water
            • 2 tbsp soy sauce
            • 2 tbsp oyster sauce
            • 2 tbsp shaoxing cooking wine or dry sherry
            • 1 tbsp cornstarch
            • ½ tsp granulated sugar
            • ½ tsp white pepper

            Instructions
             

            Marinate

            • Clean and trim off fat from the steak. Slice the steak against the grain. Place the steak in a bowl. Add the rest of the ingredients in the bowl and mix. Let marinate for 15 minutes.

            Sauce

            • In a small bowl: combine all the sauce ingredients together and mix until the cornstarch has completely dissolved.

            Stir-fry

            • In a large bowl: add chow mein noodles, boiling water and cook for 15 seconds or follow the package recommendation cook time. Drain and set aside.
            • Heat a pan up to medium-high. Add 2 tbsp oil and wait for 30 seconds. Add marinated steak, stir continuously and cook for 3-4 minutes or untill ~75% of the meat is medium to well done. Transfer the steak to a plate and set aside.
            • Add 2 tbsp of oil, sliced onions and minced garlic. Cook and stir for 1 minute or until fragrant.
            • Add julienne carrots and cook for 1 minute. 
            • Add baby bok choy and toss everything together. Cook for 2 minutes.
            • Add chow mein noodles and sauce on top. Gently toss the noodles with the sauce.
            • Add garlic chives, mung bean sprouts, steak and mix everything together. Remove the pan from the heat.

            Serve immediately & enjoy!

              Video

              Keyword Authentic beef chow mein recipe, beef chow mein recipe, chinese chow mein recipe, easy steak chow mein recipe, steak chow mein
              Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

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              Chinese BBQ Baby Back Ribs

              Chinese BBQ Ribs are finger licking good and will enhance any table with its presence. The rub embeds its flavors in the meat through well timed marination and the basting BBQ sauce drips like glazed honey. These Ribs feature a gorgeous presentation of red and have the essence of the orient captured in the flavor combination of the rub and the delicious sauce. The cook times on these instructions are spot on for ribs that pull from the bone with ease and are not dried out from over cooking. You will love how simple this recipe is to make and your family will leave nothing but the bones on their plates.

              Chinese BBQ baby back ribs are easily prepared at home. I was inspired to refine this recipe because we live about 3 hours from the closest good Chinese BBQ restaurant. I do not have to pay restaurant prices for an easy to make at home meal for half the cost. Typically when you go to the restaurant, ribs are served with rice and vegetables but when you make these at home, you can enjoy them with what ever you prefer and make for a unique eatfoodlicious experience. My favorite thing about this recipe are the leftovers, that’s like a two for one in the kitchen. This BBQ Sauce is somewhat reminiscent of Char Siu sauce except this recipe incorporates five spice which enhance the flavor of the pork and makes the taste buds pop with pleasure at each bite.

              Change up the way you have your BBQ ribs with this easy to follow sticky finger Chinese BBQ Ribs recipe. Do not hesitate to watch the video and follow the instructions below to get this on your table today. Feel free to share this or any of my recipes from my growing catalogue of daily suggested meal options. Also hit the like button, leave a comment and let me know what you think or suggest a food item you wold like for me to develop a recipe for.

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              Optional: recommend serving with rice or noodles and cooked vegetables.

              Clean and pat the ribs dry with a paper towel. Place the meat side down on the cutting borad. Remove the skin membrane from the ribs and discard.

              In a small bowl: combine salt, chinese five spice, brown sugar and mix.

              Coat both sides of the ribs with the rub.

              Marinate for 30 minutes.

              Place a wire rack on a baking sheet. Place the rub ribs on top of the wire rack.

              Place the ribs in the oven (uncovered) and bake for 1 hour.

              In a non-stick pan: combine soy sauce, hoisin, honey, shaoxing wine, oyster sauce, garlic, ginger, sesame oil and whisk.

              Bring to a simmer and cook for 5-8 minutes or until starts to thicken (half of the liquid should be evaporated). Let the sauce cool until ready for use (it will continue to thicken as it cools).

              First Baste: Remove the ribs from the oven. Turn the oven up to 450°F (232°C). Generously baste the ribs with BBQ sauce. Bake for 15 minutes. Note: St. Louis style ribs: bake for 20 minutes.

              Second Baste: Remove the ribs from the oven and baste again with BBQ sauce. Bake for another 15 minutes. Note: St. Louis style ribs: bake for 20 minutes.

              Remove the ribs from the oven and baste with sauce again.

              Cool for 15 minutes before cutting.

              Place the ribs on a cutting board.

              Cut between the bones.

              Juicy & tender ribs

              Enjoy!

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              Chinese BBQ Baby Back Ribs

              No ratings yet
              Prep Time 10 mins
              Cook Time 1 hr 30 mins
              Marinate 30 mins
              Total Time 2 hrs 10 mins
              Course Main Course
              Cuisine Asian, Chinese
              Servings 4
              Calories

              Equipment

              • Baking Sheet & Wire Rack

              Ingredients
                

              • 3-3 ½ lbs baby back ribs or St. Louis style pork spareribs

              Rub

              • ¼ cup brown sugar
              • 2 tsp chinese five spice
              • 1 tsp salt

              Sauce

              • ¼ cup soy sauce
              • ¼ cup hoisin sauce
              • ¼ cup honey
              • ¼ cup shaoxing cooking wine or dry sherry
              • ¼ cup oyster sauce
              • 1 tbsp ginger grated
              • 2 tsp sesame oil
              • 1 tsp garlic grated
              • 6-8 drops red food color optional

              Instructions
               

              Rub

              • In a small bowl: combine salt, chinese five spice, brown sugar and mix.

              Cook

              • Preheat the oven to 300°F (148°C).
              • Clean and pat the ribs dry with a paper towel. Place the meat side down on the cutting borad. Remove the skin membrane from the ribs and discard.
              • Coat both sides of the ribs with the rub and marinate for 30 minutes.
              • Place a wire rack on a baking sheet. Place the rub ribs on top of the wire rack.
              • Place the ribs in the oven (uncovered) and bake for 1 hour.
              • BBQ Sauce: In a non-stick pan: combine soy sauce, hoisin, honey, shaoxing wine, oyster sauce, garlic, ginger, sesame oil and whisk. Bring to a simmer and cook for 5-8 minutes or until starts to thicken (half of the liquid should be evaporated). Let the sauce cool until ready for use (it will continue to thicken as it cools).
              • First Baste: Remove the ribs from the oven. Turn the oven up to 450°F (232°C). Generously baste the ribs with BBQ sauce. Bake for 15 minutes. Note: St. Louis style ribs: bake for 20 minutes.
              • Second Baste: Remove the ribs from the oven and baste again with BBQ sauce. Bake for another 15 minutes. Note: St. Louis style ribs: bake for 20 minutes.
              • Remove the ribs from the oven and baste with sauce again. Cool for 15 minutes before cutting. Place the ribs on a cutting board and cut between the bones.
              • Optional: recommend serving with rice or noodles and cooked vegetables.

              Serve & Enjoy!

                Video

                Notes

                St. Louis Style Ribs usually has more meat so the cook time will be a little longer. 
                Keyword baby back ribs, best bbq baby back ribs recipe, chinese bbq baby back ribs, easy bbq baby back ribs recipe
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