Chinese BBQ Ribs (叉烧排骨)
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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Marinate
4 hrs
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Total Time
4 hrs 50 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Chinese
Chinese BBQ Ribs (叉烧排骨)
Description
This recipe involves marinating two racks of pork ribs with a flavorful blend including char siu sauce—a sweet, savory Chinese barbecue sauce—plus oyster sauce, light soy sauce, Chinese five-spice powder, garlic powder, and ground chili for heat. The ribs are tightly wrapped in foil with sliced ginger during marination to tenderize and deepen flavor. After at least 4 hours in the fridge, the ribs are brought to room temperature and then oven-roasted on a wire rack above hot water to maintain moisture while roasting at high temperature.
The interplay of spices and sauces yields a complex taste with a rich, sticky glaze. The chili powder can be adapted to personal heat preference using cayenne, paprika, or Korean chili powder. The result is tender ribs with a glossy, lacquered finish infused with aromatic spices.
The recipe notes specify using Lee Kum Kee brand char siu sauce or similar for authenticity. Red food coloring is optional for color enhancement. Timing and temperature control during roasting ensure the ribs finish tender and flavorful, making them a distinctive Chinese-style barbecue treat.
Ingredients
- 2 racks pork ribs each rack measures about 1.5 lbs (680g)
- 6 tablespoon Char Siu sauce or hoisin sauce (see note 1)
- 2 tablespoon oyster sauce
- 1 tablespoon soy sauce light
- ½ teaspoon Chinese five-spice powder
- ½ teaspoon garlic powder or fine garlic paste
- 1 teaspoon ground chili see note 2
- red food coloring optional
- 1 thumb-sized ginger sliced
- 1 tablespoon honey or syrup
Instructions
Marinate
- Lay each rack of ribs on a piece of aluminium foil (big enough to wrap around the ribs. Use two layers if the foil is very thin). Tear off the membrane from the back of the ribs.
- In a bowl, mix char siu sauce, oyster sauce, light soy sauce, five-spice powder, garlic powder, ground chili, and food coloring (if using) until well combined.
- Generously brush the mixture over both sides of the ribs. Then place sliced ginger over the top of the ribs. Wrap each rack tightly with the foil.
- Leave to marinate in the fridge for at least 4 hours (Do not exceed 24 hours). Bring them back to room temperature 1 hour before you start the roasting process.
Option 1: Oven-Roasting
- Preheat the oven to 410°F (210°C/Fan 190°C/Gas 6).
- Take the ribs out of the foil (discard the ginger) and place them onto a wire rack that sits inside a roasting tray. Add some hot water to the tray (make sure it doesn’t touch the ribs).
- Place the tray into the oven. Leave to roast for 35 minutes (add more water if when it dries out).
- Take out and brush a layer of honey over the topside of the ribs. Put the tray back into the oven (add more water if necessary).
- Increase the oven temperature to 425°F (220°C/Fan 200°C/Gas 7). Roast for a further 10 minutes or so until the ribs char a little on the edge.
Option 2: Air-Frying
- Preheat the air-fryer at 390°F (200°C) for 3 minutes.
- Place the marinated ribs (discard the ginger) over the crisper tray without overlapping. Cook for 10 minutes.
- Brush honey over the top side of the ribs. Cook 2 more minutes until the ribs char a little.
Rest & serve
- Allow the ribs to rest for 10 minutes. Separate each rib with a sharp knife and serve immediately.
Notes
- Use authentic char siu sauce from brands like Lee Kum Kee for the traditional flavor; alternatives are acceptable but may alter taste.
- Adjust the type and amount of chili powder to your preferred heat level, such as cayenne, paprika, or Gochugaru.
- Removing the membrane from the ribs helps the marinade penetrate better and improves texture.
- Allow marination for at least 4 hours but no more than 24 hours to balance flavor infusion and meat quality.
User Reviews
Overall Rating
5
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