Chinese BBQ Rip Tips l 30 mins or less
It’s been a rough couple of weeks for my blog. Apparently my blog was hacked and that prevented so many of you from visiting and ultimately prevented me from blogging. Well this little ol’ blog is no longer sick and underwent a bit of a face lift. I will be doing some changes in the upcoming weeks so don’t be alarmed.

Chinese BBQ Rip Tips l 30 mins or less
Now on to what you all came here for-food! If you follow me on Instagram you will remember me sharing a photo of this awesome Char Sui Rib Tips. The char sui sauce is typically used with roast pork but I wanted rib tips so why not? Instead of roasting in the oven which would take about an hour, I managed to prepare this in about 30 minutes! No it’s not magic….well it kind of is; it’s the magic of pressure cooking. When I’m pressed for time or if I’m cooking a tough piece of meat I will use my pressure cooker to reduce the cooking time. I highly recommend buying a good pressure cooker. Char Sui pork is easily identified by its signature red color which I achieved by using food coloring. This sweet sauce is absolutely perfect for pork. You want to make this!

Chinese BBQ Rip Tips l 30 mins or less

Char Sui Rib Tips
4 lbs pork rib tips, cut into 2 inch pieces
½ cup soy sauce
¼ cup hoisin
¼ cup brown sugar
¼ cup honey
2 tbsp mirin
1 tsp Chinese 5 spice powder
1 star anise
½ tsp red food coloring
¾ cup water

Preheat oven to 425 degrees.
In a large bowl place soy sauce, hoisin sauce, brown sugar, honey, mirin, 5 spice powder and red food coloring and mix well to combine. Next add pork to marinade and allow to sit for an hour. This can be cooked right away or it can be seasoned the night before. In a large pressure add rib tips and water and cover pressure. When the pressure begins to whistle, cook for 7 minutes. Remove the pressure from the heat and open using the fast release method(place the pressure in the sink and run cold water over the top until it’s safe to unlock). Cook for 10 minutes on high then using a slotted spoon,remove the ribs, leaving the sauce in the pot. Cook the sauce for an additional 5 minutes until it becomes thick and syrupy.
On a large sheet pan add ribs tips and pour sauce over ribs tips to cover evenly. Place in reheated oven and cook for 10 minutes. Remove from oven and allow to cool before serving.