Chinese BBQ Ribs (Char Siu Style)

5 from 1 vote

Chinese BBQ Ribs (Char Siu Style)

These Chinese BBQ Ribs are made with the same marinade as the iconic char siu pork! The ribs are tender and moist. Packed with sweet and savory flavors, and finished with a sticky and glossy honey glaze.

Prep Time20

Cook Time50

Marinating8

Total Time9 10

Course: Main Course

Cuisine: Chinese

Servings: people

Calories: 574kcal

Author: Tania

Equipment

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 18x13 inch sheet pan and a 17x12 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.

Substitutions and variations:

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.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition