Fire Up the Grill for Chinese New Year

By Dave Joachim

"Yesterday was Chinese New Year. It's the Year of the Rabbit. And here's how dumb I am. I'm still writing the Year of the Pig on my checks."David Letterman

For over 4,000 years, China has marked the beginning of the new year with the country’s most important and grandest annual holiday – Chinese New Year (a.k.a. Lunar New Year).

Unlike most countries that begin each new year on January 1 (i.e. the first day of the Gregorian calendar), China’s storied New Year holiday can fall anywhere between January 21 and February 20, depending on the start of the year’s first lunar cycle.

A reunion dinner kicks off the annual celebration, and families gather together to enjoy a large feast comprised of a variety of meat dishes, traditional dumplings, and more.

To honor this tradition and kick off the Lunar New Year in style, the team at AmazingRibs.com is hitting the grill with our favorite Chinese dishes. 2020 is the Year of the Rat, and rats symbolize wealth, intelligence, success, and wisdom to the Chinese. If you were born in 1936, 1948, 1960, 1972, 1984, 1996 or 2008, this is your year! If your child was just born in 2020, it's their year. Even if you weren't born in one of those years, join us by digging into recipes like five spice pork riblets, hoisinful Chinese ribs, and mu shu pork burgers. Or ring in the Lunar New Year with a classic Peking duck roasted on the grill or with incredibly succulent five spice duck confit. It's high time to fire up the grill!

This Chinatown Char Siu Ribs Recipe Tastes Great Cooked Indoors Or Out

By Meathead Goldwyn

Everybody loves Chinese restaurant "BBQ" ribs. They have a distinct pork flavor, a glossy sheen that implies the sweet glaze beneath, and a glowing red-pink color that penetrates the surface. Here's a simple recipe for making Chinatown char siu ribs at home on your grill or in the oven featuring a flavorful marinade. read more

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Hoisinful Nine Dragon Chinese Ribs Recipe

By Meathead Goldwyn

Experience the best Asian-style ribs you have ever had with this recipe for Hoisinful Nine Dragon Chinese Ribs. Based on an amazing dish at a now defunct Chicago Chinese restaurant, meaty baby back ribs are marinated in flavorful hoisin sauce before being finished on the grill for a sweet and smoky blast of flavor. read more

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Chinese Mu Shu Pork Burger Recipe

By Meathead Goldwyn

These flavorful and juicy burgers contain most of the same ingredients found in the Chinese restaurant classic, Mu Shu Pork (also spelled Moo Shu Pork). In this recipe, this dish is deconstructed and reconfigured as an Asian-inspired Mu Shu Pork Burger that is sure to wow your guests. read more

Grill Roasted Peking Duck Recipe

By Clint Cantwell

Roasted Peking duck, with a rich mahogany color and perfectly crisped skin, is considered a national dish of China. This grill roasted Peking duck recipe contains the steps necessary to replicate this classic dish at home. The result is perfectly crisped skin and mouthwateringly juicy and flavorful meat. read more

Melt In Your Mouth Duck Confit, The Sous-Vide-Que Method

By Clint Cantwell

This recipe takes duck confit to new heights by using the sous vide method for moistness and tenderness along with the grill for smokiness. Here, meaty duck legs are slow cooked in duck fat until fall apart tender before being finished on the grill until it is kissed with smoke and the skin is perfectly crisp. read more

Chinese Five Spice Riblets Recipe

By Meathead Goldwyn

Perfectly flavored with five spice powder then smoked until tender, these Asian inspired pork ribs are a sure fire hit for dinner or cut into smaller riblets for a mouthwatering party appetizer. The Chinese five spice riblets are marinated and grilled but they can also be cooked in the deep fryer for extra crunch. read more

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Dave Joachim

AmazingRibs.com Editor David Joachim has authored, edited, or collaborated on more than 45 cookbooks including four on barbecue and grilling, making him a perfect match for a website dedicated to the “Science of Barbecue and Grilling.” His Food Science column has appeared in "Fine Cooking" magazine since 2011.

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