This 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.
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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.
a great rib recipe thank you, a nice change of pace for me with oyster sauce and hoisin, much appreciated!
I’m planning on making these for Christmas. What would you recommend serving with them? Thanks!
This post contains some inspo: https://omnivorescookbook.com/20-asian-side-dishes
I think a fried rice is great because it’s super simple and can be make ahead. A simple noodle dish is great as well.
I would also do a green veggie dish (stir fry or a pickle) to add color to the table.
If you have extra time, you can also make potstickers or fried egg rolls (make ahead and cook before serving). Both are quite labor intensive but very festive.
https://omnivorescookbook.com/chinese-egg-rolls/
http://omnivorescookbook.com/beef-dumplings/
Can you substitute the gochugaru flakes with gochugaru paste? If, so how much?
Hi Brian, it’s the best to replace the guchugaru flakes with any other type of chili powder.
Because it’s a dry rub, it’s hard to replace it with gochugaru paste without affecting its texture (it will stick together with other ground ingredients and hard to rub evenly).
Hi Maggie…..I just made the sauce however I am thinking to make these ribs tomorrow night. Would it be OK to use that wet sauce to marinate the ribs overnight….then just sprinkle the dry rub over the rack of ribs before wrapping and slow roasting?
Thanks
Hi Gary, I’ve never tried marinating it overnight but it should be totally fine. However I would use the dry rub to marinate instead, and brush on the wet sauce tomorrow. Either case the slow roasting process will get tons of flavors in the ribs so it should work whichever method you choose.
Thanks Maggie…..I did it the other way….marinade wet….now, today I’ll toss rub in the dry ingredients. No worries. As you say the slow roasting method will do the trick. I always roast my ribs that way, low and slow. Just one suggestion, what I always do is lay down one, sometimes even 2 sheets of foil but then I place a sheet of PARCHMENT paper down, then the ribs on top. This way there is never a chance of sugary sticking issues. Thanks again.
Simple and wonderful, thank you!
The best ribs I’ve ever cooked! (I used more molasses but no sugar.) We ate these with a crunchy salad dressed with a vinaigrette made with citrus juice, vinegar and roasted peanut oil.
I never leave a review for recipes but this is a WINNER! Used this recipe to smoke ribs for July 4th yesterday and it was AMAZING and super easy!
Hello, I’m going to try this recipe out tonight and was wondering if I could sub maltose for the honey? It’s not a big deal, just trying to find more uses for the maltose I got. Thanks for all you do!
You totally can!
Outstanding, so delicious. Thanks Maggie!!
I made these using soup cut spare ribs at H-Mart (they were cut individually, and in half at the bone, so they were riblets). I was concerned that they’d cook too fast because they were already cut apart, but they were done right at 2 hours. Next time, I’ll make more sauce–I had 2.5 pounds of ribs, but the sauce was barely enough. I think this will become a dish that I make and freeze precooked, so I can round out a meal with a few warmed up ribs as appetizers that are little to no last minute work. Thanks for the great recipe!
We love this recipe very much! meat was falling from the bone. Delicious! thank you very much! I only didn’t have oyster sause – added a bit of fish sauce
Any tips for ribs already cut up in terms of cooking times etc? I assume I can just follow the same technique but will they cook slightly quicker?
The cooking time could speed up a bit but I wouldn’t worry too much since slow cooking has some room for error. You can stay at the 2 hr end if you’re concerned about it. The ribs might turn out a little drier than the full rack, because it will lose more juice. But the flip side is, the surface will end up crispier.
Cheers, looking forward to trying it out tonight!
Is salt table salt or kosher salt?
I used table salt and the ribs are on the saltier side (which I like). If you’re concerned about the saltiness, you can use kosher salt instead.
There are many options for dining the authentic Korean barbecue. There are plenty of places in Los Angeles that serve Korean barbecue and bulgogi. There is also the option of eating a variety of Korean hot pots. These dishes are typically served with rice. There are plenty of choices of Korean barbecue in the Korean barbecue section. There is a perfect Korean BBQ spot to satisfy the cravings of your stomach. It is also served in Korean restaurants.
this is awesome will make again for sure add a little lemon zest and cilantro
The best American food is barbecue. It has many regional flavours, including the Memphis-style sticky ribs, the Central Texas-style barbecue brisket and Memphis-style sticky ribs, or the Kansas City-style burned ends. However, there’s more to this popular cuisine than meets the eye.
Why did you even take the time to write such a stupid comment. You didn’t even comment on the actual recipe! Go cry a river somewhere else
Love it
Absolutely delicious. I didn’t have the special chili powder, but didn’t miss it. The flavors were fantastic, and it absolutely does work well with baby back ribs.
Absolutely delicious! Tastes just like ribs from a Chinese Restaurant!
This was so good and loved the change from traditional barbecue. I used a rack of baby backs and ground chile puro and paprika for the Chile powder. Melt in your mouth tender and well seasoned
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