If you love baby back ribs, you’re absolutely going to love these Chinese BBQ Ribs, made char siu style! The ribs are marinated overnight and then baked and finished with a sticky honey glaze.
These delicious Chinese BBQ ribs have that signature red color, and they always turn out juicy and tender.
If you love Char Siu Pork as much as I do, I think you’ll love these Chinese BBQ ribs! It’s the same marinade I use in my char siu pork recipe, but with baby back ribs!
If you’ve never had char siu before, it’s an iconic Cantonese barbecue meat dish. It’s known for that iconic red hue, and it’s sweet and savory, and a bit smokey.
Roasted in the oven, these Chinese barbecue ribs are then finished with a sweet and sticky honey glaze to give it a beautiful caramelization. Char siu style ribs are not commonly served at restaurants, which is why I love making them at home!
Ribs are naturally a bit fatty, which keeps it moist and gives it even more flavor. So this cut of meat works really well for this recipe. In fact, the fatty marbling is also what makes my Slow Cooker Baby Back Ribs so good!
They’re super easy to make and pair well with my other favorites, such as my dad’s Sweet and Sour Pork recipe, Honey Sesame Chicken, and Beef Chow Fun for a fun family-style dinner at home!
Why I love making these Chinese BBQ ribs:
- Juicy, tender, and moist! Although the ribs are not meant to be “fall-apart” tender, they’re perfect as they are – juicy and moist!
- So much flavor. Thanks to the overnight marinade and the honey glaze, these ribs have the authentic flavors of char siu in every bite.
- Easy to make. Once the meat is done marinating, the oven does the rest!
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Ingredient Notes
There are a few specialty ingredients here that you can find in your local Asian markets. I recommend using the ingredients listed, but there are certainly substitutions you can make, which I have listed below. As always, quantities are listed in the recipe card below.
For the ribs and marinade:
- A rack of baby back ribs: This recipe is for one full rack of ribs, about 3.5 to 4 pounds. You can also use St. Louis Style ribs, they will just be meatier.
- Light brown sugar: For sweetness and caramelization.
- Kosher salt: This is my favorite salt for meats and marinades.
- Light soy sauce and dark soy sauce: Both add umami flavors, but the darker soy sauce has a bit of a deeper flavor and darker color. Both together make the perfect flavor combination.
- Chee hou sauce: Also known as chu hou paste, it’s savory with a subtle sweetness. Both Koon Chun and Lee Kum Kee have a version of chu hou paste. If you can’t find it, substitute with hoisin sauce.
- Chinese Shaoxing wine: This will also deliver a depth of flavor and a bit of sweetness. Substitute with dry sherry if needed.
- Fermented red bean curds: You can find this authentic ingredient in Asian grocery stores. These are red preserved tofu cubes, primarily used to add that red color and flavor to the meat. If unavailable, substitute with 2 tablespoons of hoisin sauce and a small drop of red food coloring.
- Red food coloring: You only need a very small amount. It doesn’t impact the flavor, so you can omit it, but the pork will turn out more brown in color.
- Five spice powder: This is optional. I don’t use it because, frankly, I don’t like anise, which is a spice in five spice powder. However, feel free to add some.
For the honey glaze:
- Honey: For a sweet and sticky finish.
- Granulated sugar: Adds extra sweetness without being so sticky, which makes it easier to brush. You also need water to thin it out.
- Red food coloring: Optional. Gives it that pop of red coloring without changing the flavor.
Step-by-Step Tutorial
Prepping for this Chinese BBQ ribs recipe takes just 20 minutes, and the rest is just marinate and oven time. Let me show you how I make it!
Step 1 | Marinate the ribs
Cut the rack of ribs into 3 sections. It makes it easier to fit into a bag. It also gives it more surface area for maximum flavor absorption!
In a bowl, mix all of the marinade ingredients, breaking up the cube of red bean curd to ensure everything gets incorporated into the mixture. Pour the marinade into a large Ziploc bag and add in the ribs, making sure everything is nicely coated.
Seal the bag, squeezing out any excess air, and let it marinate in the refrigerator for at least 8 hours, even better overnight. Ideally 12-16 hours.
Step 2 | Bake the ribs
Remove the ribs from the fridge and let them come to room temperature as you preheat the oven to 400 degrees F.
Line a large 18×13 inch sheet pan with aluminum foil. Then, place a 17×12 inch oven-safe wire rack on top. Place the ribs on the wire rack, bone side down. Elevating them helps to get a nice even cook.
Boil some water and pour into the bottom of the pan, under the rack. The water releases steam as the ribs cook, keeping them moist. Bake the ribs for 35 minutes uncovered, and if needed, replenish with more hot water during the cooking process.
Step 3 | Brush with glaze
In a microwave-safe bowl, combine all the honey glaze ingredients. Microwave for a few seconds until thin and warm.
Remove the ribs from the oven and turn the temperature up to 425 F. Brush the ribs with a generous amount of glaze and return to the oven for another 10-12 minutes total. During this time, brush with more of the glaze every 3-5 minutes until the edges are charred and the ribs are cooked through.
Cool slightly before serving to allow the juices to redistribute. And there you have it, the BEST char siu style Chinese BBQ Ribs!
Make Ahead and Freezing
Marinate ahead: These Chinese BBQ ribs require at least 8 hours to marinate, so they must be prepared ahead of time anyway. You can marinate in the morning and have it ready to cook by dinner time, or overnight is even better.
Make ahead and reheat: You can also cook the ribs completely the day before and reheat them before serving. You may want to brush with more glaze as you heat them through for an extra shiny and sweet finish.
Freezing: These Chinese BBQ ribs will keep frozen for up to 3 months in an airtight freezer bag or freezer-safe container. Thaw in the fridge overnight and reheat in the oven with extra glaze.
Pairing and Serving Ideas
I love serving these Chinese family-style dishes! I always like to include rice, noodles, and vegetables, plus a few other main dishes depending on how many people I’m serving.
- Golden Fried Rice
- Black Pepper Chicken
- Cantonese Beef Chow Fun
- Shrimp Lo Mein
- Chinese Sausage Fried Rice
- Curry Fried Rice
- Steamed jasmine rice
- Steamed or grilled bok choy or your favorite veggies
These Chinese BBQ ribs are also deserving of a starter, so why not enjoy with a cozy bowl of Chinese Corn Chicken Soup first?
Recipe FAQs
No need! We want the direct heat to help caramelize the outer edges. The steam from the water is enough to keep them moist.
Following the directions on this recipe should result in fully cooked ribs (about 4 pounds). However, every oven is different, so always use a meat thermometer. The internal temperature at the meatiest part should be 160 degrees F.
Yes! Carefully slide a sharp knife underneath to loosen it up, and use a paper towel to grip the membrane and pull it away from the meat.
If you use the fermented red bean curds, that should give it that red color (and flavor!), but I always add another small drop of red food coloring for an extra pop. However, this is not something everyone wants to use, so feel free to omit it. It won’t affect taste.
Tips for Success
- Find a meaty rack baby back ribs. A good rack of ribs is usually about 4 pounds.
- Bake the ribs uncovered to allow direct heat to caramelize the exterior. The marinade and steam from the water under the wire rack on the sheet pan will keep them moist.
- Ensure the water is boiling hot before adding it to the pan, so that it starts steaming immediately without needing extra time to heat up.
- Only apply the honey glaze towards the end, during the last 10 minutes.
- Allow the ribs to rest once they are done. This allows for the juices to redistribute and settle, so they stay extra juicy! These Chinese BBQ ribs are not meant to be fall-apart tender, but they will be tender and moist.
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Chinese BBQ Ribs (Char Siu Style)
Equipment
- 17×12 inch wire rack oven-safe
Ingredients
Ribs and marinade:
- 4 pounds baby back ribs
- 6 tablespoons light brown sugar
- 3 ½ teaspoons Kosher salt - or 2-½ teaspoons table salt
- 1 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon chee hou sauce - or hoisin sauce
- 2 tablespoons Chinese Shaoxing cooking wine
- 2 tablespoons fermented red bean curd - use 1 cube plus 1 tablespoon liquid, see substitutions
- ⅛ teaspoon red food coloring - see notes
Honey glaze:
- ⅓ cup honey
- 2 ½ tablespoons granulated sugar
- 3 tablespoons water - plus more as needed
- A very small droplet of red food coloring - or about ½ tsp of the liquid from the red bean curd container
Instructions
- Make the marinade: In a bowl, combine all the marinade ingredients, breaking up the red bean curd cube. Set aside.
- Cut the rack of ribs into 3 parts. This will make it easier to fit into a resealable bag for marinating, and also help with better flavor absorption.
- Pour the marinade into the bag with the ribs, making sure everything is evenly coated. Seal and refrigerate overnight, or for at least 8 hours (12-16 hours is ideal).
- Preheat oven to 400 degrees F.
- Line a large baking pan with foil. Then place an oven-safe metal rack on top. Add a layer of just boiled hot water to the bottom of the pan. This will release steam and keep the ribs moist.
- Bake, uncovered, for 35 minutes. If needed, refill the pan with more hot water.
- In a bowl, combine all the honey glaze ingredients, and melt in the microwave oven for a few seconds until thin.
- Remove the ribs from the oven. Increase oven temperature to 425 degrees F. Then, brush with the honey glaze all over generously. Return to the oven for another 10-12 minutes total. During this time, brush with the glaze every 3-5 minutes or until the edges are charred, and the ribs are fully cooked through in the center.
- Let cool slightly before slicing. Enjoy!
Notes
- How to get the signature red color: The fermented red bean curds (plus the liquid) contribute to the color. I also add red food coloring for a more vibrant color, but feel free to omit it if preferred. It only affects color, taste is unaffected.
- Marinating time: At least 8 hours, preferably overnight (12-16 hours is ideal).
- The set-up: I use a large 18×13 inch sheet pan and a 17×12 inch stainless steel wire rack. Line the pan with foil to make it easier to clean.
- These ribs bake uncovered. This will allow proper caramelization and color. They will stay moist thanks to the marinade and the water under the rack, which creates steam.
- Store leftovers in the fridge for up to 3 days. Reheat in the microwave oven, and apply more honey glaze if desired.
- Freeze baked and cooled down ribs for up to 3 months. Thaw in the fridge overnight and reheat in the oven until warm.
- Five spice powder: This is optional. I don’t use it in the marinade because I don’t like anise, which is a spice in five spice powder. However, feel free to use it – add about ¼ teaspoon.
- Baby back ribs: St Louis style ribs.
- Fermented red bean curds: 2 tablespoons of hoisin plus a small drop of red food coloring.
- Chee hou sauce (aka chu hou paste): Hoisin sauce.
- Chinese Shaoxing wine: Dry sherry.
Tania says
I love char siu, so using that authentic marinade to make ribs is my favorite. We make it all the time, but especially for special occasions when we host dinner at our house!