I don’t know about you, but I’ve always had a soft spot for those glossy, red-glazed ribs hanging in Chinatown windows. You know the ones – sticky, sweet, smoky, with a hint of mystery in every bite. This recipe isn’t something you throw together last minute; it’s a small labor of love, marinated deep and cooked slow. But let me tell you, the payoff is pure magic. Whether you use pork shoulder or baby back ribs, this char siu recipe delivers a flavor that takes you straight to the heart of a street market on a warm night, chopsticks in one hand and napkins in the other.
You’ll know it’s ready when the glaze looks like candy and the edges start to char just enough. Cut it into ribs, toss on a handful of fresh chives, and you’ve got yourself something special – no takeout menu required.
Chinatown Char Siu Barbeque Ribs or Pork
Equipment
- Large Mixing Bowl: – For preparing the marinade.
- Resealable Plastic Bag or Container – To marinate the ribs.
- Grill or Oven with Wire Rack – For cooking the ribs.
- Basting Brush: – To apply glaze during cooking.
- Knife and Cutting Board: – For slicing and serving the ribs.
Ingredients
Marinade
- ½ cup Hoisin sauce
- ½ cup brandy rum, or bourbon
- ¼ cup honey
- ¼ cup soy sauce
- 2 tbsps dark sesame oil
- 2 tbsps hot sauce such as Asian chile sauce or Tobasco
- 2 tbsps ground ginger or minced fresh ginger
- 2 tsps garlic powder or minced fresh garlic
- 2 tsps Chinese five-spice powder
- 2 tbsps onion powder
- 2 tsps red food coloring
Ribs
- 2 slabs baby back ribs cut in half lengthwise through all the bones
- ¼ cup honey or char siu sauce
- chopped fresh chives for garnish
Instructions
- Prepare the Marinade:Combine the marinade ingredients in a bowl and whisk thoroughly.½ cup Hoisin sauce, ½ cup brandy, ¼ cup honey, ¼ cup soy sauce, 2 tbsps dark sesame oil, 2 tbsps hot sauce, 2 tbsps ground ginger or minced fresh ginger, 2 tsps garlic powder or minced fresh garlic, 2 tsps Chinese five-spice powder, 2 tbsps onion powder, 2 tsps red food coloring
- Marinate the Ribs:Place 2 slabs of baby back ribs (cut in half lengthwise through all the bones) into a resealable plastic bag or container (you may need more than one). Pour the marinade over the ribs, ensuring they are well coated.Seal and refrigerate for at least 3 hours, preferably overnight, turning occasionally.2 slabs baby back ribs
- Heat your cooker to 300°F. (You can also use indoor oven. Just place the ribs on a wire grate over a pan or on a broiler pan). If you are using a gas grill, turn off one or two burners and place the meat over the cool burners. If you are using a charcoal grill. set it up by banking the coals against one side for indirect cooking.
- Remove the ribs from the marinade and cook for about 1 hour; then paint the bone side of the ribs with a coast of the honey or char siu sauce.¼ cup honey or char siu sauce
- Cook for 10 minutes, underside up; then turn the meat side up, paint with more honey or char siu sauce, and cook for another 10 minutes.¼ cup honey or char siu sauce
- Remove the ribs, let them sit for 5 minutes, cut them into individual ribs, and serve hot, garnished with chopped fresh chives.chopped fresh chives
Notes
Nutrition
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Hi, I’m Chef B! Passionate about all things culinary, I’ve spent years perfecting my recipes to bring bold flavors to your kitchen. Let’s cook up something delicious together!
