Chinese BBQ Ribs (Char Siu Sticky Glaze, Authentic Cantonese in 1 Hr 30 Min)

Introduction

Tutorial: how to make Chinese BBQ ribs — char siu sticky glaze + slow roast + broiler crisp. 1 hr 30 min Cantonese.

Ingredients List

• 3 lb pork baby back ribs + S+P
• 1/2 cup hoisin + 1/4 cup soy + 3 tbsp honey + 2 tbsp Shaoxing + 2 tbsp brown sugar + 2 tbsp sesame oil + 1 tsp five-spice + 6 garlic + 2 tbsp ginger + white pepper + paprika + salt
• 1/4 cup honey + 2 tbsp hoisin + 1 tbsp soy + 1 tbsp Shaoxing
• Jasmine rice + bok choy + scallions + sesame + cilantro + chili oil

Timing

Marinate 30+. Roast 60. Crisp 10. Rest 5. Total 90 min.

Step 1 — Membrane + Marinate

Slip knife, peel. Marinade slathered. 30 min min, ideal 4-24 hr.

Step 2 — Sheet Pan Setup

325°F. Foil + rack. Meat up.

Step 3 — Roast 1 Hr

Brush 2x during cook.

Step 4 — Glaze

Simmer 5 min thick.

Step 5 — Broil 5+2

500°F. Glaze + 3-5 min. Glaze again + 2 min.

Step 6 — Rest 5 + Cut

Between bones. Over rice.

Nutritional Information

• Calories 620 | Protein 40g | Fat 34g | Carbs 40g

Healthier Alternatives

Country-style ribs. Less honey. Skip glaze. More bok choy. Coconut aminos.

Serving Suggestions

Jasmine rice, bok choy. Chili oil, sesame. Spring rolls. Tsingtao.

Common Mistakes to Avoid

• Membrane on
• Quick marinade
• High heat
• Broil too long
• Cut early

Storing Tips

4 days fridge. Freeze 3 mo. 350°F 12 min covered reheat.

Conclusion

That’s how to make Chinese BBQ ribs. Comment your Chinese side, share a photo, subscribe.

FAQs

Shaoxing sub? Dry sherry.

Red color? Paprika.

Hoisin? Asian markets.

Make ahead? 24 hr.

GF? Tamari.

Boneless? Pork shoulder 1 hr 15.