iamifood.com
Chinese BBQ Ribs — Oven-Roasted Sticky Char Siu Style
These Chinese BBQ ribs take the beloved char siu marinade and apply it to pork spare ribs for a sticky, glossy, fall-off-the-bone result. The oven does all the work — low and slow cooking tenderises the ribs, then a final blast of high heat caramelises the glaze into a shatteringly crispy, sweet-savoury coating. This is the kind of dish that looks and tastes like it took hours of attention but is actually mostly hands-off.
Chinese-style BBQ ribs are a popular adaptation of Cantonese char siu technique applied to Western-style rib cuts. They've become a staple of Chinese-American cooking and are beloved at gatherings and celebrations.
Ingredients
- • 1kg pork spare ribs, cut into individual ribs
- • 3 tbsp hoisin sauce
- • 2 tbsp soy sauce
- • 2 tbsp honey
- • 1 tbsp oyster sauce
- • 1 tbsp Shaoxing wine
- • 1 tsp five spice powder
- • 3 cloves garlic, minced
- • 1 tsp ginger, grated
- • 1 tsp sesame oil
- • 2 tbsp maltose or extra honey for final glaze
Instructions
- 1
Mix all marinade ingredients. Reserve 3 tbsp for the final glaze.
- 2
Coat ribs thoroughly in marinade. Refrigerate for at least 2 hours, ideally overnight.
- 3
Preheat oven to 160°C (320°F). Line a baking tray with foil, place a wire rack on top.
- 4
Arrange ribs on the rack. Cover tightly with foil. Bake for 45 minutes.
- 5
Remove foil. Brush ribs with reserved glaze mixed with maltose.
- 6
Increase oven to 220°C (430°F). Bake uncovered for 15 minutes, turning and glazing once more, until sticky and caramelised.
Pro Tips
- 💡Low-and-slow covered cooking first ensures tender ribs. The high-heat finish creates the sticky glaze.
- 💡Maltose creates a stickier, shinier glaze than honey alone. Warm it slightly before mixing.
- 💡Let ribs come to room temperature before cooking for more even results.
- •Low-and-slow covered cooking first ensures tender ribs. The high-heat finish creates the sticky glaze.
- •Maltose creates a stickier, shinier glaze than honey alone. Warm it slightly before mixing.
- •Let ribs come to room temperature before cooking for more even results.
Frequently Asked Questions
Can I grill these instead?
Yes — after the initial oven cooking, finish on a hot grill for 5 minutes per side, basting with glaze.
What cut of ribs works best?
Pork spare ribs are traditional. Baby back ribs work too but cook faster — reduce initial baking to 30 minutes.
Can I make the glaze without maltose?
Use extra honey with a tablespoon of corn syrup for a similar sticky consistency.
Serving Suggestions
Serve with steamed rice and pickled vegetables. These are also excellent party food — serve on a platter with toothpicks.
You Might Also Like
Char Siu (叉烧) — Cantonese BBQ Pork with Sticky Glaze
Make authentic Cantonese char siu at home — fermented red tofu marinade with honey-maltose glaze. Ready in 50 min plus marinating.
Red-Braised Pork Belly (红烧肉) — Chairman Mao's Favourite
Make melt-in-the-mouth red-braised pork belly with caramelised rock sugar and aromatic spices. Ready in 105 min.
Chinese Red-Braised Pork Ribs (红烧排骨) — Classic Comfort…
Fall-off-the-bone tender pork ribs in a glossy, savory-sweet sauce — the ultimate Chinese home cooking comfort dish.