Char Siu Ribs

Char siu ribs are incredibly delicious! These sweet and sticky, Chinese-style ribs will quickly become one of your favorite dishes. Serve these ribs with rice and stir-fried vegetables for the perfect meal.

5 from 9 votes

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Course: Main Dish

Cuisine: Chinese

Keyword: char siu, Chinatown ribs, chinese BBQ ribs, pork ribs

Prep Time: 20

Cook Time: 2

Total Time: 2 20

Servings: servings

Calories: 529kcal

Ingredients

2 racks baby back ribs 3 1/2 pounds
1/4 cup green onion finely chopped (garnish)
1/2 tablespoon toasted sesame seeds (garnish)

Marinade:

3 tablespoons hoisin sauce
3 tablespoons soy sauce
1/3 cup rice wine vinegar
3-4 cloves garlic minced
1/4 teaspoon Chinese five spice powder

Glaze:

1/4 cup hoisin sauce
1/4 cup soy sauce
3 tablespoons brown sugar
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
1/2 teaspoon Chinese five spice powder
1/2 teaspoon red food coloring

Instructions

Remove membrane from the back of the ribs.
Cut the racks into individual ribs. Place into two resealable plastic bags.
Combine marinade ingredients and split the mixture in half. Coat each set of ribs with marinade. Move ribs around to make sure they are well coated.
Secure ribs in bags and place them into the refrigerator for 2-6 hours.
Preheat grill and prepare for a 1 1/2-2 hour indirect cook. Plan on a cooking temperature of 250 degrees F. Set a water-filled drip pan underneath where the ribs will go.
Remove ribs from the refrigerator and stand for 15 minutes at room temperature. Keep in the bags until ready to grill.
Remove ribs from marinade and place them onto the grill, bone side down. Cook for 2 hours over the indirect space (cooler).
Combine glaze ingredients in a medium bowl.
Start basting the last 30-40 minutes of cook time or once the ribs reach an internal temperate of 170 degrees F.
Baste several times on the meat side of the rack. Watch for burning.
Once ribs reach an internal temperature of 185 degrees F., and the baste has set up nicely, remove from the grill and place them onto a large clean cutting board or serving platter.
Garnish with green onion and toasted sesame seeds. Serve immediately.
Store leftover ribs in an airtight container in the refrigerator for up to 4 days. Reheat in a 350-degree oven until warmed through.
*See notes for oven cooking method

Notes

Oven Method

Remove membrane from baby back ribs.
Leave the racks of ribs intact (do not cut into separate pieces like the grilled version)
Combine marinade ingredients and split the mixture in half.
Place ribs into a large glass dish (bone side down)
Pour equal portions of the marinade onto each rack of ribs.
Cover the pan with foil and refrigerate for 2-6 hours.
Preheat your oven for 250 degrees.
Line a large baking sheet with parchment.
Place ribs bone side down onto the pan.
Bake in your oven for 1 1/2-2 hours, rotating the pan halfway through cooking time.
After 2 hours, increase the heat of your oven to 300 degrees.
Brush on the char siu glaze every 15 minutes until the ribs take on a dark red hue and register an internal temperature of 185 degrees F.
Remove from the oven. Let the ribs rest for 10 minutes. Cut into individual ribs, garnish with green onion and toasted sesame seeds, and serve.

Photos by: Sabrina Baksh/derrickriches.com

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