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Char Siu Ribs

Char Siu Ribs

5 from 2 votes
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Course: Main Dish
Cuisine: Chinese
Keyword: char siu, pork ribs
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 4 people
Author: Derrick Riches


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


  • 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


  • 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


  • Cut the rack of ribs into individual ribs. Place into two resealable plastic bags.
  • Combine marinade ingredients and split mixture into half. Coat each set of ribs with marinade. Move ribs around to make sure they are well coated.
  • Secure ribs in plastic wrap and place 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.
  • Remove ribs from the refrigerator, and let stand for 15 minutes at room temperature. Keep wrapped until ready to grill.
  • Unwrap ribs, and place ribs on to grill, bone side down, over the indirect space and cook for 2 hours. Set a water-filled drip pan underneath the ribs.
  • Combine glaze ingredients in a medium bowl. Start basting the last 30-40 minutes of cook time. Before basting check the temp of the ribs. The ribs should be mostly cooked through, with an internal temperature between 170-175 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 grill and place onto a large clean cutting board or serving platter.
  • Garnish with green onion and toasted sesame seeds. Serve immediately.
  • *You can leave the slab of ribs whole if preferred.


Photos by: Sabrina Baksh/derrickriches.com