Chinese BBQ Pork Ribs (Char Siu Ribs)

Chinese BBQ Pork Ribs (Char Siu Ribs) are fall-off-the-bone tender, savory-sweet, and packed with irresistible umami. First, they’re braised until moist and flavorful, then roasted for that signature sticky char. If you’re craving ribs with a bold Cantonese-style twist, this easy recipe is for you.

Recipe

Serves: 2 to 4
Prep time: 10 minutes
Cook time: 1 hour

Ingredients:
2 pounds pork baby back ribs
1 tablespoon extra light olive oil
5 garlic cloves
2 pods star anise
1 stick cinnamon
2 pieces fermented red bean curd
2 tablespoons fermented red bean curd sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
1 tablespoon dark soy sauce
2 tablespoons rose cooking wine (Mei Kuei Lu Chiew) or rice wine substitute
2 cups chicken stock
2 tablespoons rock sugar
3 tablespoons honey
6 tablespoons warm water

Instructions

1. Mix the braising sauce:

• In a bowl, combine the fermented red bean curd, fermented red bean curd sauce, oyster sauce, hoisin sauce, dark soy sauce, rose cooking wine, and chicken stock. Stir to mix thoroughly. Set aside.

2. Brown the ribs:

• In a large pan over high heat, add the extra light olive oil. Add the pork ribs and pan-fry until lightly browned, about 8 minutes.

3. Braise the ribs:

• Add garlic, star anise, and cinnamon to the pan. Stir-fry until fragrant, about 30 seconds.
• Pour in the sauce mixture and add the rock sugar. Stir, cover with a lid, and bring to a simmer.
• Reduce to medium-low heat and cook for 15 minutes, flipping the ribs occasionally.
• Uncover and increase to high heat. Reduce the sauce for about 10 minutes until thickened and sticky.

4. Roast the ribs:

• Preheat the oven to 400°F (204°C). Line a roasting pan with aluminum foil and place a roasting rack on top.
• Transfer the braised ribs onto the rack. Roast in the middle of the oven for 10 minutes.

5. Glaze and char:

• In a bowl, mix the honey and warm water to create the glaze.
• Remove the ribs from the oven and brush the honey glaze all over.
• Return the ribs to the oven and roast for another 10 minutes, or until the surface is beautifully caramelized and slightly charred.

Tips & notes

• No fermented red bean curd? You can replace it with red food coloring and a little more hoisin sauce.
• No marination needed: The ribs soak up flavor during braising, so you can skip marinating entirely.
• Substitute for rose cooking wine: Use Shaoxing wine or dry sherry if you can’t find rose cooking wine.
• Use a roasting rack: This helps the ribs roast evenly and keeps them from sitting in liquid.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.