Chinatown Char Siu Barbeque Ribs or Pork Recipe

Chinatown Char Siu BBQ Ribs (Sticky, Sweet & Smoky)

I don’t know about you, but I’ve always had a soft spot for those glossy, red-glazed ribs hanging in Chinatown windows. Good news: you can make them at home-and it’s easier than you think. This Chinatown char siu ribs recipe gives you pork that’s sweet, savory, and sticky with a deep barbecue flavor that screams take‑out, but you made it yourself. The trick is a bold overnight marinade and low‑and‑slow heat, so every bite stays juicy and the glaze turns into candy.

Why You’ll Love These Char Siu Ribs

• Real Take‑Out Taste – Hoisin, honey, soy, and five‑spice copy that classic Chinese BBQ flavor.
• Set‑It‑and‑Forget‑It – Mix a quick marinade, let the ribs soak, then roast or grill. Most of the time is hands‑off.
• No Fancy Gear Needed – Any oven or gas grill works-just cook over indirect heat.

What Exactly Is Char Siu?

Char siu means “fork‑roasted” in Cantonese. Traditional street vendors skewer strips of pork with long forks and roast them over flames. At home, we borrow the same sweet‑savory marinade. Think hoisin, soy sauce, honey, and warm spices-then cook low so the meat stays tender and the outside turns ruby red.

Star Ingredients & Easy Swaps

Step‑by‑Step Cooking Process

1. Make the Marinade (10 min)
   Whisk hoisin, soy, honey, brandy, sesame oil, hot sauce, five‑spice, garlic, ginger, onion powder, and a dash of red color. It should smell sweet and a bit boozy.
2. Marinate Overnight
   Slip baby back ribs (or pork shoulder slices) into a zip bag. Pour in the sauce, seal, and massage so every rib gets coated. Chill at least 3 hours, but 12‑24 hours is gold.
3. Heat Up the Cooker
   Set your oven or grill to 300 °F (150 °C). For a gas grill, light one side and lay the ribs over the cool side. For charcoal, pile coals on one edge and place meat opposite.
4. Slow Roast, Then Glaze
   Cook ribs meat‑side up for about 1 hour. Brush with straight honey (or bottled char siu sauce) for shine, flip, and roast 10 minutes. Flip again, glaze the top, roast a final 10 minutes until edges char slightly.
5. Rest & Serve
   Let ribs sit 5 minutes so juices settle. Slice between bones, sprinkle chopped chives, and watch them disappear.

Ready to Cook?

Click Jump to Recipe below to scroll down to the recipe card for exact measurements, nutrition info, and a printable card.

Pro Tips for Sticky Perfection

• Indirect Heat Is Key – Direct flames scorch the sugar before the meat cooks. Keep it low and slow.
• Don’t Rush the Marinade – Alcohol helps break down fibers so flavor gets inside, not just on top.
• Sugar Burns Fast – The final glaze needs only 8‑10 minutes per side. Any longer and it can blacken.
• Use a Wire Rack – Air can circulate around the ribs, giving you even color all over.
• Save Extra Marinade – Boil it for 2 minutes to kill germs, then use as a dipping sauce.

What to Serve with Chinatown Char Siu Ribs

• Steamed Jasmine Rice – Classic and soaks up glaze.
• Garlic Stir‑Fry Greens – Bok choy or Chinese broccoli keep the meal fresh.
• Pickled Cucumbers – Their sharp crunch balances the sweet ribs.
• Cold Beer or Iced Tea – Because sticky ribs make you thirsty.

Chinatown Char Siu Barbeque Ribs Recipe FAQs

Check out more pock recipes

• Spicy Glazed Pork Ribs Recipe
• Slow-Roasted Pork Belly Recipe
• Pork Belly Burnt Ends Recipe
• Slow-Cooker Barbacoa Recipe
• Coffee-Rubbed Ribs with Coffee Barbecue Sauce Recipe

Chinatown Char Siu Barbeque Ribs or Pork

Chef B

Tender baby back ribs or pork shoulder marinated in a bold, sweet-savory char siu sauce made with hoisin, soy, honey, five-spice, and a touch of heat – then slow-cooked and glazed to perfection for that classic red, sticky finish.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Course BBQ, Dinner, Main Dish

Cuisine Chinese

Servings 5 servings

Calories 747 kcal

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

  

1x2x3x

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

The booze is important for the marinade because it helps penetrate the meat, and even if you’re a teetotaler. don’t worry—there isn’t any measurable alcohol in the ribs. If you must skip it, use apple juice or water. You can buy char siu sauce at Chinese specialty stores, and it makes a fine glaze, but it doesn’t make ribs that taste like Chinese restaurant ribs. That’s because you need to marinate the meat in a thin sauce first. 

Nutrition

Calories: 747kcalCarbohydrates: 30gProtein: 46gFat: 44gSaturated Fat: 14gPolyunsaturated Fat: 9gMonounsaturated Fat: 18gTrans Fat: 0.3gCholesterol: 157mgSodium: 1431mgPotassium: 685mgFiber: 2gSugar: 22gVitamin A: 65IUVitamin C: 5mgCalcium: 104mgIron: 3mg

Keyword Cantonese Barbecue, Char Siu Ribs, Chinese BBQ Ribs, Sticky Pork Ribs

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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!

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