Char Siu Pork Ribs Recipe

Prep ribs

Rinse ribs and pat dry with paper towels. If not already cut, slice into 2-3 bone sections. Place ribs in a large bowl or shallow dish.

Season ribs with kosher salt and ground white pepper, then add light soy sauce, Chinese five-spice, Shaoxing wine, and cornstarch. Toss thoroughly to coat. Cover and refrigerate to marinate for at least 30 minutes and up to 4 hours (longer will deepen flavor).

Make sauce base

In a bowl, whisk together hoisin sauce, char siu sauce, dark soy sauce, oyster sauce, brown sugar, honey, rice vinegar, sesame oil, and chili garlic sauce (if using). Set aside.

Sauté aromatics

Heat 1 tablespoon neutral oil in a wide heavy-bottomed skillet or Dutch oven over medium heat. Add minced garlic and minced ginger and cook, stirring, until fragrant and lightly golden, about 45–60 seconds—do not burn.

Add the prepared sauce mixture to the skillet with the aromatics. Add 2 cups of water and bring the mixture to a gentle simmer, stirring to dissolve the sugar. Taste and adjust seasoning: a little more honey for sweetness, splash of rice vinegar for acidity, or a pinch more salt if needed.

Heat remaining 1 tablespoon neutral oil in a separate heavy skillet or in the Dutch oven after removing sauce to a bowl. Sear ribs in batches over medium-high heat until lightly browned on all sides, about 2–3 minutes per side. You are not cooking through—just developing color. Return all ribs to the pot or combine with sauce in the Dutch oven.

Pour the simmering sauce over the seared ribs (or add the ribs to the sauce). Add remaining 1 cup of water to nearly cover the ribs (liquid should come about 3/4 up the ribs). Bring to a gentle simmer, then reduce heat to low, cover partially with a lid, and braise until ribs are tender, 45–60 minutes. Turn ribs once or twice during cooking so they braise evenly.

Remove ribs from the braising liquid and set aside on a tray. Increase heat under the pot and boil the braising liquid until reduced by about half and thickened slightly, 8–12 minutes.

Prepare cornstarch slurry by whisking 2 teaspoons cornstarch with 1 tablespoon cold water. Slowly whisk slurry into the simmering sauce until it becomes glossy and coats the back of a spoon, 1–2 minutes. If sauce gets too thick, add up to 1–2 tablespoons water to reach brushing consistency.

Taste and adjust: add a little more honey for gloss and sweetness, or a splash of rice vinegar to brighten.

Brush the thickened char siu garlic sauce generously over the ribs. Optionally, place ribs under a hot broiler for 2–4 minutes to caramelize the surface—watch closely to avoid burning. Alternatively, glaze and finish on a hot grill for 2–3 minutes per side.

Transfer ribs to a serving platter. Drizzle any remaining sauce over the ribs. Garnish with sliced scallions and toasted sesame seeds. Serve with lime or lemon wedges on the side for brightness.

Leftovers: store cooled ribs and sauce in an airtight container in the refrigerator up to 3 days. Reheat gently in a 325°F (160°C) oven, covered, brushing with extra sauce to keep moist.