Char Siu Ribs Recipe
This easy char siu ribs recipe delivers the most irresistible Chinese BBQ pork ribs: juicy, caramelized, and full of flavor from a sticky-sweet red sauce marinade. Whether you cook them on the grill, in the oven, or even in the air fryer, they come out packed with flavor every time.
🍖What are Chinese BBQ ribs
Chinese BBQ ribs, or char siu pai gu (叉烧排骨), are Cantonese-style pork ribs marinated in a sweet, savory red sauce and roasted until tender. Their signature color comes from red bean curd or food coloring used in the marinade, and they’re often served as an appetizer or with rice.
Flavor: Sweet, salty, and umami-rich, with a sticky glaze and caramelized edges.
💌 A note from Praew
I’ve made a lot of different meat marinades over the years, but anything with char siu sauce is easily one of my favorites.
You can use the Chinese marinade with just about any protein, whether you go for pork ribs like in this recipe, pork tenderloin, or even chicken thighs. I always double the marinade and toss in some extra meat for the next day!
I like to let the ribs (or anything I marinate, really) sit overnight so they soak up as much flavor as possible. I usually grill them so the edges get a little charred and caramelized; yummy!
If you love the grill and BBQ-style sauces, I’m pretty sure this will become one of your new favorites. — Praew ♡
🫙 Ingredient tips and substitutes
This section explains each ingredient and its possible substitutions. Full measurements are included in the recipe card later in the post.
- Pork ribs Pork spare ribs and baby back ribs both work well. Spare ribs are meatier and more flavorful, while baby back ribs cook a little faster and are more tender.
- Light soy sauce Adds saltiness and umami.
- Hoisin sauce Gives the marinade its signature sweet and tangy flavor with fermented depth.
- Oyster sauce Thick and savory with a mild sweetness. Also adds a glossy finish.
- Shaoxing wine A traditional Chinese cooking wine that adds aroma and complexity.
- Chinese five-spice powder A warm, fragrant blend that gives char siu its signature flavor; usually made from star anise, cloves, cinnamon, Sichuan peppercorns, and fennel.
- Brown sugar Balances the saltiness and helps create that caramelized, sticky glaze when cooked.
- Garlic Use fresh garlic for the best flavor.
- Red food coloring (optional) Used for that classic reddish hue; skip it for a more natural look without changing the flavor.
👩🍳 How to make char siu ribs
Step 1: Make the marinade. In a bowl, whisk together all the marinade ingredients until the sugar is dissolved and the sauce is smooth.
Step 2: Marinate the ribs. Place the pork ribs in the bowl and make sure the ribs are evenly coated. Cover and refrigerate for at least 6 hours or overnight to let the flavors soak in. Take the ribs out of the fridge about 30 minutes before cooking so they’re not too cold when they hit the heat.
Step 3: Bring to room temp. Take the ribs out of the fridge about 30 minutes before cooking, so they’re not too cold when they hit the heat.
Step 4 (Grill method): Preheat the grill to medium heat. Grill the ribs, turning occasionally and basting with leftover marinade until the outside is slightly charred and caramelized, and the ribs are cooked through.
Step 4 (Oven method): Preheat your oven to 200°C (400°F). Place the ribs on a foil-lined baking tray with a wire rack. Roast the ribs and flip once halfway through. Broil for the last few minutes to get a caramelized finish.
Step 5: Serve. Let the ribs rest for a few minutes before cutting. Serve with jasmine rice, noodles, steamed bok choy, or even as an appetizer!
🥩 More Asian pork recipes to try
Char Siu Ribs Recipe
Equipment
- Measuring spoons
- Mixing bowl for the marinade
- Whisk or spoon
- Grill, oven, or air fryer
- Tongs
- Basting brush for brushing extra marinade or glaze
Ingredients
Meat
- 1 kg pork ribs
Marinade
- 4 tbsp light soy sauce
- 2 tbsp oyster sauce
- 4 tbsp hoisin sauce
- 4 tbsp shaoxing wine
- 2 tbsp brown sugar
- 1 tsp Chinese five-spice powder
- 6 cloves garlic minced
- a few drops of red food coloring add as needed
Instructions
- Make the marinade. In a bowl, whisk together all the marinade ingredients until the sugar is fully dissolved and the sauce is smooth.
- Marinate the ribs. Add the pork ribs to the bowl and toss to coat evenly. Cover and refrigerate for at least 6 hours, or overnight for deeper flavor.
- Bring to room temperature. Take the ribs out of the fridge about 30 minutes before cooking so they come closer to room temp.
- Grill method: Preheat the grill to medium heat. Grill the ribs, turning occasionally and basting with extra marinade, until they’re cooked through and nicely caramelized at the edges.
- Oven method: Preheat your oven to 200°C (400°F). Place the ribs on a foil-lined tray with a wire rack and roast until cooked through, flipping once halfway. Broil for a few minutes at the end to get that sticky, charred finish.
- Serve. Let the ribs rest for a few minutes before slicing. Serve with jasmine rice, noodles, or steamed bok choy. Or enjoy them as a snack or appetizer!
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
