Chinese Char Siu Pork Ribs Recipe

Prepare marinade

In a medium bowl whisk together hoisin sauce, soy sauce, light soy sauce, Chinese five-spice, honey, mashed fermented bean curd (if using), Shaoxing wine, sesame oil, granulated sugar, minced garlic, grated ginger and 1/4 cup water until smooth and slightly loose. Taste and adjust: it should be savory-sweet with a pronounced umami note. Set aside 3 tablespoons of the mixture in a small bowl to use as a finishing glaze later.

Reserve the remaining marinade for marinating the ribs. If concerned about cross-contamination, reserve the 3 tablespoons before adding raw ribs; otherwise you will simmer reserved portion later to make it safe.

Prepare ribs

Preheat oven to 300°F (150°C). Pat ribs dry with paper towel. Remove silver skin membrane from the bone side if still attached by sliding a small knife under one edge and pulling it off. Rub both sides of ribs with kosher salt and black pepper and 1 tablespoon neutral oil.

Marinate

Place ribs in a large shallow dish or resealable plastic bag. Pour the reserved marinade (all except the 3 tablespoons set aside) over the ribs, turning to coat thoroughly. Cover and refrigerate at least 4 hours, preferably overnight for best flavor penetration.

Bake low and slow

Remove ribs from fridge 30 minutes before cooking to come toward room temperature. Line a rimmed baking sheet with foil and place a wire rack on it. Arrange ribs bone-side down on rack; reserve excess marinade in the dish. Tent ribs loosely with foil. Bake at 300°F (150°C) for 1 hour 30 minutes to 1 hour 45 minutes, until ribs are tender but not falling completely apart.

Carryover basting (optional simmer)

While ribs bake, if you reserved excess marinade that contacted raw meat, bring it to a simmer in a small saucepan for 2–3 minutes and then reduce heat and simmer 5 minutes to thicken slightly; this becomes a basting glaze. Alternatively, use the 3 tablespoons previously set aside and heat with 1 tablespoon water and 1 teaspoon honey until glossy.

Glaze and broil

After initial bake, increase oven temperature to 425°F (220°C) or set to broil on high. Remove foil tent. Brush ribs generously with the hot glaze (or heated reserved 3 tablespoon mixture) and return to oven on the top rack for 6–10 minutes, watching closely, until glaze is sticky, caramelized and edges have slight char. Turn once and brush again halfway if desired for even color. If broiling, keep oven door slightly ajar and watch constantly to prevent burning.

Final glaze and rest

Remove ribs and immediately brush with the 1 tablespoon extra honey diluted with 1 teaspoon water for a glossy finish. Let rest 5 minutes on the rack so juices redistribute.

Slice and serve

Cut between the bones into individual ribs or into portions. Transfer to a platter and sprinkle with toasted sesame seeds and thinly sliced green onions and cilantro if using. Serve hot.