Char Siu Ribs Recipe

Prepare ribs

Remove membrane from the back of the ribs if present: slide a knife under the membrane at one end, loosen and pull off (use a paper towel for grip). Pat ribs dry with paper towels and cut into 3–4 bone sections if desired for easier handling.

Make marinade

In a bowl, combine 1/2 cup hoisin, 1/4 cup ketchup, 2 tablespoons soy sauce, 1 teaspoon five-spice, 3 tablespoons honey, 2 tablespoons Shaoxing wine, 1 teaspoon sesame oil, 3 cloves minced garlic, 1 teaspoon grated ginger, optional 1 teaspoon red food coloring, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth and uniform.

Marinate ribs

Place ribs in a large resealable plastic bag or nonreactive dish. Pour about two-thirds of the marinade over the ribs (reserve the rest for basting and finishing). Massage the marinade into the ribs to coat thoroughly. Remove excess air and seal. Refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor penetration.

Preheat and set up

Preheat oven to 325°F (160°C). Line a rimmed baking sheet with aluminum foil for easy cleanup and place a wire rack on the sheet. Alternatively prepare a grill for indirect medium heat (~300–350°F / 150–180°C).

Initial roasting (low and slow)

Remove ribs from fridge and let come to near room temperature (20–30 minutes). Place ribs bone-side down on the wire rack. Tent the ribs loosely with foil. Roast in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes until meat is tender and has pulled back from the bones about 1/4–1/2 inch. If using a grill, place ribs over indirect heat with lid closed and cook the same time range, checking occasionally.

Prepare finishing glaze

While ribs cook, whisk together reserved marinade with the basting glaze ingredients: 2 tablespoons hoisin, 1 tablespoon honey, 1 teaspoon soy sauce and 1/2 teaspoon sesame oil. This creates a thinner glaze to brush on during finishing.

Finish under broiler or direct heat

Increase oven to broil (or move ribs over direct medium-high grill heat). Remove foil tent. Brush ribs generously with glaze and broil 3–5 minutes until edges caramelize and begin to char slightly — watch carefully to avoid burning. Remove and brush again; repeat 1–2 more times to build a sticky, lacquered surface. Total broil time should be 6–10 minutes with multiple short applications and checks.

Rest and slice

Let ribs rest 5 minutes after broiling. Slice between bones into individual ribs or serve in sections. Spoon any pan juices or remaining glaze over the ribs.

Transfer ribs to a platter and garnish with thinly sliced scallions and toasted sesame seeds. Serve with lime wedges on the side for a bright contrast. Char siu ribs pair well with steamed rice, fried rice, or an Asian slaw.