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Char Siu Pork Ribs
Tender and succulent Cantonese-style BBQ pork spare ribs, coated in a rich, sweet, and savory char siu glaze. The result is beautifully lacquered ribs with a perfect balance of flavors and a hint of smoky char.
🧂 Ingredienser
- 1 kg Pork spare ribs(Cut into individual ribs or 2-3 rib sections for easier handling and even cooking.)
- 60 ml Hoisin sauce
- 60 ml Honey(Can substitute with maple syrup or agave nectar in a pinch, though honey provides the best flavor and texture.)
- 60 ml Soy sauce(Use regular soy sauce, not low-sodium, for optimal flavor balance.)
- 1 tsp Chinese five-spice powder
- 2 tbsp Shaoxing wine(If unavailable, dry sherry can be used as a substitute.)
- 1/4 tsp Red food coloring(Optional, but traditional for achieving the signature vibrant red char siu color. Use gel or liquid.)
- 4 cloves Garlic(Minced finely.)
👨🍳 Fremgangsmåte
- 1
Prepare the Char Siu Marinade: In a medium bowl, whisk together the hoisin sauce, honey, soy sauce, Chinese five-spice powder, Shaoxing wine, minced garlic, and optional red food coloring. Stir until the mixture is smooth and well combined.
⏱️ 5 minutes - 2
Marinate the Ribs: Place the pork ribs in a large resealable plastic bag or a non-reactive bowl. Pour the prepared char siu marinade over the ribs, ensuring each piece is thoroughly coated. Massage the marinade into the ribs. Seal the bag or cover the bowl, and refrigerate for at least 4 hours, or preferably overnight (up to 8 hours) for maximum flavor penetration.
⏱️ 4-8 hours - 3
Preheat Oven and Prepare Ribs: Preheat your oven to 150°C (300°F). Remove the ribs from the marinade, letting any excess drip off. Discard the remaining marinade. Arrange the marinated ribs in a single layer on a baking rack set inside a rimmed baking sheet. This allows air to circulate for even cooking and crisping.
⏱️ 10 minutes - 4
First Roasting Stage: Place the baking sheet with the ribs into the preheated oven. Roast for 1 hour. The ribs should start to soften and render some fat.
⏱️ 1 hour - 5
Second Roasting Stage and Glazing: Increase the oven temperature to 200°C (400°F). Brush the ribs generously with a fresh layer of the char siu marinade (or a reserved portion if you saved some). Return the ribs to the oven and continue roasting for another 30 minutes. During this time, brush the ribs with the glaze every 10 minutes. Watch closely as the sugars in the glaze can burn easily. The ribs should become deeply colored, sticky, and slightly caramelized, with some edges beginning to char.
⏱️ 30 minutes - 6
Rest and Serve: Once the ribs have reached your desired level of caramelization and tenderness, remove them from the oven. Let them rest on the baking rack for 5-10 minutes before chopping them into individual portions or serving as is. Drizzle any accumulated juices from the baking sheet over the ribs before serving.
⏱️ 5-10 minutes
💡 Profesjonelle tips
- ✓Building layers of glaze during the final roasting stage is key to achieving that signature lacquered finish and deep color.
- ✓Allowing the ribs to marinate for an extended period, ideally overnight, ensures the flavors fully penetrate the meat, resulting in a more delicious final dish.
- ✓The edges of the ribs should be slightly charred and caramelized for authentic char siu flavor. Keep an eye on them during the high-heat stage to prevent burning.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- For an extra glossy sheen, you can add 1-2 tablespoons of maltose syrup to the glaze during the final 10-15 minutes of cooking.
- Cut the ribs into smaller, individual riblets before marinating for easier serving as appetizers or snacks.