Char Siu Baby Back Ribs

4-6 Servings
1 hr 45 min

Have you ever visited a Chinese bbq shop? I’m sure you’ve seen the whole chickens, ducks, bbq pork, bbq pork ribs and slabs of roasted pork through the window. Growing up, it was always such a treat whenever my mom bought these meats for dinner. Seriously they are so so good and pair perfectly with rice. Too perfect as I often overeat. My favorite growing up was always the bbq duck. I loved the rich and gamey taste paired with the crispy fatty skin. My mouth is watering just thinking about it.

As an adult, I still love the bbq duck but I also certainly appreciate the fatty roasted pork and the deeply flavored char siu and bbq pork ribs. This is my take on those pork ribs but with a char siu style sauce to them. After all, the sauce is perfect with pork. Both baby back or spare ribs will work here. I do prefer to cut up the slabs of ribs into single ribs to achieve full caramelization however you can also bake these as a slab as well. If you are baking them in a slab then I recommend baking them with the bone side up to start and then flipping them over to the meat side. They are perfect with rice and some stir fried vegetables.

Recipe details
  • 4-6  Servings
  • Prep time: 15 Minutes Cook time: 90 Minutes Total time: 1 hr 45 min
Show Nutrition Info
Hide Nutrition Info

  • 2 slabs of baby back ribs
  • 2 cloves garlic minced
  • 2 tbsp rice wine
  • 2 tbsps oyster sauce
  • 2 tbsps hoisin sauce
  • 2 tbsps soy sauce
  • 2 tbsps ketchup
  • 1 tsp five spice powder
  • 1/2 tsp white pepper
  • 3 tsp kosher salt
  • 1 tbsp sesame oil
  • 1/2 cup sugar
  • 2 tbsps honey

In a large mixing bowl, combine the garlic, five spice powder, rice wine, oyster sauce, hoisin sauce, soy sauce, ketchup, white pepper, salt, sesame oil and sugar. Mix to combine. Scoop out 1/4 cup of this mixture into a small bowl and set aside for glazing later. Set aside.
Remove the silver skin on the bone side of the ribs. You can use a paring knife to lift it from one rib and then pull it across the slab. Discard the silver skin.
Cut the slab into individual ribs if you prefer to cook it this way. Place all of the cut ribs into the large bowl with the marinade. Toss to coat each rib. Cover and marinate in the fridge for a minimum of 2 hours or overnight.
When you’re ready to cook, I recommend lining 2 baking sheets with foil and then a piece of parchment. The sugar from the marinade will caramelize and potentially burn making it very difficult to clean after.
Preheat the oven to 300.
Arrange the ribs on the baking sheet, leaving 1-2” in between each ribs. Don’t crowd them.
Bake in the oven for 1 hour 15 minutes, flipping half way.
When there are 15 minutes remaining, increase the oven temperature to 350. Take the reserved marinade and add in the honey. Mix well.
Brush the ribs all over with the marinade and allow to cook and caramelize for another 15 minutes. Enjoy!
  • GARY BRIER GARY BRIER on Feb 12, 2023

    Your cook time says 90 minutes , but instructions say 75 minutes. Which is it?

    • 90 minutes is correct. The initial cook is 75 minutes and then another 15 after you brush the glaze on. I will correct the instructions so that it is more clear, thanks.