Char Siu Ribs: A Cantonese Classic You Can Master at Home
Watch my recipe reel -here-.
There’s something so undeniably mouthwatering about the deep crimson, lacquered glaze of Char Siu—the sweet, savory, and smoky Cantonese-style barbecued pork that hangs proudly in the windows of Chinese BBQ shops. While traditionally made with pork shoulder or pork belly, there’s another version that I love even more: Char Siu Ribs.
These sticky, tender ribs are the perfect marriage between American-style BBQ and classic Chinese flavors. And here’s the best part—you don’t need a smoker, a grill, or even a BBQ pit to make them. This recipe brings restaurant-quality Char Siu ribs into your home kitchen, using a simple stovetop braise and oven broil method.
Char Siu (叉燒), which literally means "fork-roasted" in Cantonese, traces its origins back to southern China. Traditionally, strips of marinated pork were skewered on long forks and roasted in a wood-fired oven. The marinade is iconic—built on a base of hoisin sauce, soy sauce, honey, rice wine, and Chinese five-spice powder, it yields a glaze that’s sweet, salty, and deeply aromatic.
This method of preparing pork has been passed down through generations, and over time, it’s evolved into many regional and creative interpretations—including ribs.
While the original Char Siu calls for pork shoulder or loin, St. Louis-style baby back ribs are an ideal canvas for the signature marinade. They absorb flavor beautifully, and the high collagen content in the ribs breaks down during the braise, making them fall-off-the-bone tender. Plus, ribs offer that satisfying bite and visual drama—making them a showstopper for family dinners or special gatherings.
No Grill? No Problem.
One of the biggest misconceptions about Char Siu ribs is that you need a smoker or a charcoal grill to achieve that glossy, caramelized exterior. This version proves otherwise.
Using a simple stovetop braise, the ribs are gently cooked in their own marinade until just tender. The magic happens in the oven: a quick roast at high heat firms them up, and a final broil with a honey glaze gives them that restaurant-style char and sticky finish.
It’s all done using common kitchen tools—a pot, a baking sheet, and a broiler.
I adapted this recipe from America’s Test kitchen, if you want a full break down on how to make these check out Dan’s recipe -here-.
Otherwise, scroll down for my adaptation of this classic recipe!
The recipe:
This recipe breaks the process into three easy stages:
Marinate the ribs overnight in a rich, fragrant sauce made from garlic, ginger, honey, hoisin, soy sauce, rice vinegar, and five-spice powder.
Simmer the ribs gently in the marinade until they’re just about fork-tender—look for about ½ inch of bone poking through.
Glaze & Broil with a honey-water mixture for that iconic shine and charred edge.
No special equipment. No smoke alarms. Just deeply flavored ribs that look and taste like they came straight from a Cantonese BBQ shop.
🐖 Ingredients
Ribs:
2 ½ lbs St. Louis Style baby back ribs (or pork spare ribs)
Char Siu Marinade / Braise Base:
8 cloves garlic, minced
1 small knob ginger (about 2-inch), peeled and minced
1 cup honey
¾ cup hoisin sauce
¾ cup light soy sauce (like Kikkoman or Lee Kum Kee)
½ cup rice vinegar
2 tsp Chinese five-spice powder
2 tsp red food coloring (optional, for traditional deep red hue)
1 tsp ground white pepper
2 tbsp Chinese BBQ seasoning (optional, for a more authentic Cantonese taste – look for Char Siu spice blends at Asian markets)
½ cup water
Honey Glaze:
4 tbsp honey
4 tbsp water
Finishing:
2 tbsp toasted sesame oil
🔪 Instructions
Step 1: Prepare the Marinade
In a medium mixing bowl, combine:
Minced garlic and ginger
Honey, hoisin, soy sauce, rice vinegar
Five-spice powder, red food coloring (if using), white pepper, and BBQ seasoning
Stir in ½ cup water to thin it slightly
Whisk until smooth.
Step 2: Marinate the Ribs
Pat ribs dry and optionally remove the silver skin from the back of the ribs for better flavor penetration.
Place ribs in a large zip-top bag or baking dish and pour the marinade over.
Cover and marinate in the refrigerator for at least 6 hours, ideally overnight. Flip halfway through if needed.
Step 3: Braise the Ribs
Transfer ribs and all the marinade to a large deep skillet or Dutch oven.
Bring to a simmer over medium heat, then reduce to low.
Cover and simmer gently for about 1 hour, flipping once halfway through.
💡 TIP: Ribs should be tender but not falling apart. You’ll know they’re ready when about ½ inch of bone peeks out from the meat.
Step 4: Strain & Reduce the Sauce
Remove ribs from the braising liquid and set aside.
Strain the liquid into a bowl and let sit for 10 minutes — the fat will rise to the top.
Skim off excess fat with a spoon.
Pour the strained sauce into a saucepan:
Simmer over medium heat to reduce by about half until it thickens into a glaze.
Stir in 2 tbsp toasted sesame oil at the end and remove from heat.
Step 5: Glaze the Ribs
Place ribs in a large bowl and toss with the reduced glaze until well coated.
Then:
Line a baking sheet with foil and place a wire rack on top.
Lay ribs meat side up on the rack.
Step 6: Roast & Char
Preheat oven to 425°F (218°C).
Roast ribs for 10 minutes, just enough to slightly caramelize the glaze.
Step 7: Baste & Broil
Mix 4 tbsp honey + 4 tbsp water for the finishing glaze.
Broil in two stages:
Flip ribs bone side up and broil for 2–3 minutes, brushing with the honey glaze.
Flip back meat side up, brush again with glaze, and broil for another 2–3 minutes until edges are charred and glossy.
💡 TIP: Watch closely during broiling — sugar burns fast!