This Chinese BBQ Ribs post is sponsored by the National Pork Board. All thoughts and opinions are my own.
Delicious, fall-off-the-bone tender, and finger-licking good Chinese BBQ ribs are the way to shake things up for the holidays and other special occasions. Plus, they make delightful leftovers if you’re lucky enough to have any left! {Gluten-Free Adaptable}
Whenever I talk to anybody about Chinese food, by far, the most adored option seems to be Char siu pork, or Chinese BBQ pork. Everyone loves this dim sum classic with tender meat coated in a sweet savory sticky glaze.
This recipe was inspired by the dim sum classic char siu pork. The main difference is that we’ll be using pork ribs instead of pork loin and a honey BBQ sauce which creates a much more festive appearance. You’ll love Chinese BBQ ribs for an appetizer treat or a centerpiece during the holidays!
Why this recipe
If you’ve tried my char siu pork recipe, you’ll find the difference between that and my Chinese BBQ ribs is that ribs don’t require maltose, which is a specialty ingredient commonly used to give char siu pork that sticky glaze everyone loves. Because I used a different roasting method, you can use honey instead of maltose. Yet, you’ll still get a wonderful glossy glaze that you’ll love licking off your fingers. It’s so good!
Frankly, I love the Chinese BBQ ribs even more than regular char siu pork, because the ribs have a good amount of marbling that results in an extra moist and tender result. The meat that’s closer to the bones is also tastier. Once I’m done roasting, I literally cannot cut the meat without it falling apart, because it’s SO TENDER.
While the slow roasting process does take some time, the recipe itself is super easy to put together. You’ll be able to bring your favorite Chinese restaurant dish of Chinese BBQ ribs to your home, and it’ll taste even better than takeout.
Ingredients
All you need is a rack of ribs, a spice mix and a BBQ sauce.
For the ribs, I used St Luis ribs, but baby back ribs and spare ribs should work as well. When you’re shopping for the cut, try to find a piece that is well marbled with an evenly distributed meat layer that is not too thin or too thick. This will guarantee the best result.
The rest of the ingredients are quite common and you should be able to find them at regular grocery stores.
How to make Chinese BBQ ribs
This recipe uses a low-temperature slow roasting in the beginning, with the ribs wrapped in the foil. Once the ribs turn super tender, you will roast them at a higher temperature to create the glossy glaze. No marinating needed, yet you will get the most flavorful ribs ever!
- Mix the BBQ sauce
- Remove the membrane from the back of the ribs (Optional, for a better mouthfeel)
- Coat both sides of the ribs with the dry rub
- Brush a thin layer of the BBQ sauce onto the ribs
- Carefully wrap the ribs in foil and make sure to seal all sides, roast at low temperature
- Once the ribs are done, brush with the sauce again
- Roast at a higher temperature so the glaze turns sticky
- Rest for 10 mins. And you can further glaze it with the rest of the sauce before serving
Once you’re done roasting, the outer layer of the ribs will form a slightly firm and sticky shiny glaze, and the inside is so tender that you won’t even need a knife to cut it.
Afterthought
This holiday season, you can use pork as a way to transport you and your family to a new cultural experience, even if you aren’t able to travel. Plus, pork is such a simple and delicious pleasure. In this recipe, it simply melts in your mouth with a sticky texture and tender meat flavor that really helps you connect in that moment. Lose yourself in the moment with Chinese BBQ ribs for a new holiday tradition.
Sides to serve with Chinese BBQ ribs
- Chinese Pickled Cabbage (A Quick Pickle Recipe)
- 4-Ingredient Baby Bok Choy Stir Fry
- Cabbage Glass Noodles Stir Fry
- Chinese Broccoli with Oyster Sauce (蚝油芥蓝, Gai Lan)
- Chinese Zucchini Stir Fry
- Soy Sauce Fried Rice (酱油炒饭)
- Real Deal Sesame Noodles
Chinese BBQ Ribs
Ingredients
- 1 rack (2.5 to 4 lbs) pork ribs (the one I used was about 3 lbs / 1.4 kg)
Dry Rub
- 1/2 tablespoon salt
- 1 1/2 teaspoon gochugaru (or chile powder) (*Footnote 1)
- 1/2 teaspoon white pepper
- 1/2 teaspoon five spice powder
BBQ Sauce
- 3 tablespoons brown sugar
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 2 teaspoons rice vinegar
- 2 teaspoons Shaoxing wine (or dry sherry)
- 1 teaspoon grated ginger
- 1 clove garlic , grated
- 1/2 teaspoon 5 spice powder
- 6 to 10 drops red food coloring (optional)
Instructions
- (Optional) Remove the membrane from the back of the ribs by loosening one end with a knife, and then tearing it away.
- Prepare a large piece of foil (at least 2” / 5 cm bigger than the ribs on all sides) to layer over a baking sheet. Place the ribs back side up onto the foil.
- Combine the dry rub ingredients in a small bowl and mix well. Sprinkle evenly over the back of the ribs and rub in. Flip the ribs and sprinkle on the top side, rub in the spice again. Set aside to marinate briefly while preheating the oven to 275°F (135°C).
- Combine the sauce ingredients in a medium-sized bowl. Mix well.
- Once the oven is heated, brush a thin layer of sauce all over the ribs.
- Place another piece of foil over the top. Crimp the bottom foil over the top foil and fold a few times to create a sealed parcel.
- Place the ribs in the oven and bake for 2 to 3 hours depending on their size (*Footnote 2). Once done, you can use a thermometer or a fork to poke through the foil to test the doneness. The meat should feel very tender or read at least 160°F/71°C.
- While cooking, prepare a baking tray lined with foil (or parchment paper) and a rack on top.
- Remove the ribs from the oven and turn the heat up to 450°F (230°C).
- Carefully open the parcel and move the ribs to the prepared baking tray. You might need to use 2 spatulas to help with this step because the ribs are extremely tender and might fall apart.
- Generously brush the top and back of the ribs with the sauce, leaving a few tablespoons for after cooking.
- Return the ribs to the oven and bake until beginning to char, 10 to 15 minutes. Check on the ribs every 5 minutes to prevent them from burning.
- Remove the ribs from the oven and brush with a thin layer of sauce. Let cool for 10 minutes then slice the ribs and serve hot with the remaining sauce.
Notes
- I used finely ground gochugaru because it gives the meat an extra red color and it’s not too spicy. You can use other types of chile powder as well. It’s OK to use chile flakes (coarser than chile powder) and it will give the rib surface a slightly different look.
- Depending on the size of the ribs, the roasting time varies. I used a 3-pound rack of ribs and I roasted 2 hours and 40 mins. For under 3 pounds, roast 2 hours, and for 3.5 to 4 pounds, roast 3 hours. You can use a thermometer poked through the foil to test the temperature, but you can actually feel the doneness using a fork. The ribs should be super tender before roasting at 450°F.
Nutrition
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
Can I marinate a couple of hours before hand as trying to do as much as possible before a dinner party.
Yes you can! Make sure to keep the ribs in the fridge during the marinating. Happy cooking 🙂
I made these last week, made my own five spice powder so much better then store bought. Ribs where on sale this week and have left over 5 spice going to make them for super bowl. These where so tender and yummy. I follow the recipe to a T my ribs where around 3 pounds and did cook in 2 hours but just held them in the oven till dinner (ovens are all difference)
I am addicted! I have made these twice and they were perfect. I grew up in New York and this is the style of pork ribs that we had. The BEST ribs ver!
We really enjoyed this recipe – one which we will use over and over
This recipe was mind-blowingly good. I cooked for a crowd of adults and picky children, all of whom devoured the ribs. We used 2/3 of the gojujaru because we ran out but it was just fine. Another winner from the Omnivore’s Cookbook!
I’ve made this recipe 3 times and will need my go to recipe for ribs now! Very authentic recipe
Made these yesterday with precut back ribs. Cooked, as directed, for 2.5 hours. Super moist and tender, mouthwatering delicious! Thank you Maggie for your fabulous recipes.
Hello, my bf can’t take a heat. Can I omit gochugaru?
Yes you can. You can either omit it or replace it paprika (it gives it a little smoky flavor without adding heat).
Loved recipe. Added 1 tsp Gochugaru paste to bbq sauce and marinated for 1 hour with rub .
These turned out amazing, going to make again
Great taste, sweet and spicy after I added some African chili. Definitely a repeat
WOW‼️👏❤️ This is a fantastic recipe. Made this last night for supper and was devoured by everyone. I actually had everything on my pantry shelf, except the red food coloring, but wasn’t missed. Thanks so much for sharing. What would be the best sides? I had sweet potatoes that I roasted. Next time I will try something with cabbage.
So happy to hear you enjoy the recipe 🙂
I think a very simple veggie side would go perfectly with the ribs:
Cabbage stir fry: https://omnivorescookbook.com/cabbage-glass-noodles-stir-fry/ (you can even skip the glass noodles)
Baby bok choy stir fry: https://omnivorescookbook.com/baby-bok-choy-stir-fry/
Chinese broccoli in oyster sauce: http://omnivorescookbook.com/recipes/chinese-broccoli-with-oyster-sauce
These pickled cabbage would work perfectly too: https://omnivorescookbook.com/chinese-pickled-cabbage/
Dynamite recipe! I used a 2 lb rack of babyback ribs. Used red food coloring. Followed recipe exactly and cooked for 2 hours, then baked. The flavor was so magnificent and the ribs tender. This recipe is a home run!!! Thank you.
This is a good recipe. I was initially a bit skeptical because white pepper usually leaves a strong taste. I used chili powder as suggested in the absence of gochugaru (with some raisin oil to help the dry rub stick to the surface).
I smoked it, which means I couldn’t follow the cooking instructions, but it turned out well. I will say the sauce is very sweet and pretty liquid. The ressemblance with original char siu is present if you tasted it before, but it is mild. it could pass as a “sweet asian BBQ sauce”. I prefer more sour/vinegar types of sauces.
Maggie, any suggestions on modifying the recipe to make it a bit more “sour”?
Hi Sebastien, I’m glad you liked the dish.
I used honey to make the recipe more accessible. If you want to make the sauce sticky like char siu, you need to use maltose, like in this recipe: https://omnivorescookbook.com/char-siu
For a more sour taste, the most straightforward method is to increase the vinegar, and use maltose instead of honey so the sauce won’t be watery.
The other idea is to use pomegranate molasses instead of honey, to add a tangy sour flavor and reduce the sweetness.
Or, maybe some tamarind to replace the hoisin sauce (probably only replace 1 tablespoon) to add the sourness and reduce the sweetness.
The roasting technique for the ribs is perfect for tender ribs – I marinated them overnight with 5 spice powder then used the bbq sauce recipe – so delicious, thank you Maggie!
Just finished a half rack which was super meaty. I used most of the ingredients listed, at least all yjat I had. Marinated for a half hour and then BBQed them for a hour forty minutes. Took them out of the tin foil and cooked them at 450 degrees for another 20 minutes. Wow is all I can say!! Really juicy and very tasty. Thanks for the recipe.
This recipe worked a treat. There was however one problem for me, 1 rack between my wife and I was just not enough! They were that good, I’m now preparing to make half a dozen racks for my family gathering to celebrate my daughters birthday tomorrow!
So happy to hear that you like this recipe! And thanks for leaving a positive review 🙂
WOW WOW WOW….Delicious. Made this for friends and they couldn’t believe “I” made it. Am just reviewing recipe as I’m making it for family this 2024 Labor Day weekend. Absolutely wonderful! FYI, I used Baby Back ribs and they were perfect !
I made this recipe for a crowd so I had to switch things up for 8 racks of ribs. I used mild chile powder because I didn’t have gochujaru. Left out the red food coloring. I left the rub on over night and wasn’t able to wrap them individually. Everything else was exactly as written and THEY WERE SENSATIONAL! Served them withscallion pancakes and Maggie’s eggplant in garlic sauce, also a hit. Worth every minute.
Wow that’s a lot of ribs! I’m so glad to hear the result turned out well 🙂
I think mild chile powder works totally find. And it must be super nice to marinate the ribs overnight.
Thanks so much for letting me know and leaving a positive review!