Slow Roasted Char Siu Pork Ribs | 慢烤叉烧排骨
- Daniel
- 17 hours ago
- 3 min read
This recipe came about thanks to an old Instagram friend. She posted a photo of her slow roasted char siu ribs, and they looked absolutely irresistible. As luck would have it, I had already bought two racks of pork ribs, and one was destined to become my General Tso's Sticky Pork Ribs.
@windsor__foodie's post:
Looking at the second rack, I thought, "Why not make char siu too?" Since both recipes use the same homemade spice rub, all I really needed was a completely different glaze.
Ready to be slow roasted...
Char siu (叉烧), which literally means "fork roasted," is one of the most iconic Cantonese barbecue dishes. Traditionally, strips of pork are skewered on long forks and roasted over an open fire, creating the signature glossy, caramelized exterior and sweet, savory flavor.
While pork shoulder and pork collar are the classic cuts, those same flavors work beautifully with ribs. Slow roasting keeps the meat tender, while a final blast under the broiler caramelizes the glaze into those irresistible sticky edges that make char siu so memorable.
After slow roasting...
One of the things I enjoy most about cooking is how inspiration can come from anywhere. Sometimes it's an old family recipe, sometimes it's a restaurant meal, and sometimes it's simply seeing someone else's creation online.
This recipe is my take on that inspiration. It isn't trying to replace traditional Cantonese char siu, but it captures the same sweet, savory, aromatic flavors in a way that's approachable for any home cook. If you're already making one rack of ribs, I'd honestly encourage you to make two and try both versions side by side.
Ingredients:
(Serve 4)
Rub:
Cayenne, 6 TBSP Adjust To Preference
Ground Cumin, 1 TBSP
Sichuan Peppercorn Powder, 1 TBSP
Ginger Powder, 1/2 TBSP
Garlic Powder, 1/2 TBSP
White Pepper, 1 TBSP
Mushroom Powder, 1 TBS{
Ribs & Glaze:
Pork Ribs, 1 KG
Granulated Sugar, 65g
Hoisin Sauce, 2 TBSP
Pure Honey, 2 TBSP
Rose / ShaoXing Wine, 1 TBSP
Light Soy Sauce, 1 TBSP
Garlic Powder, Pinch
Ginger Powder, Pinch
Chinese 5 Spice Homemade, 1 TSP
Sesame Oil, 1 TSP
Water, A Splash
Scallions Coarsely Sliced, A Handful
White Sesame Seeds, A Handful
Equipment:
Oven
Sauce Pot
Directions:
Prepare the Spice Rub
Combine all the spices in a bowl until evenly mixed.
If you have any leftover seasoning, store it in an airtight container for another barbecue or roast.
Season the Ribs
Preheat the oven to 150°C (300°F).
Remove the thin membrane from the back of the ribs using a paper towel for a better grip.
Pat the ribs dry.
Place them on a foil-lined baking tray.
Generously coat both sides with the spice rub, pressing it firmly into the meat.
Wrap the ribs tightly with foil to keep the moisture inside.
Bake until the ribs are tender, turning them over halfway through cooking, about 2 to 2.5 hours.
Prepare the Char Siu Glaze
While the ribs are roasting, combine the sugar, hoisin sauce, honey, rose wine, light soy sauce, garlic powder, ginger powder, Chinese five spice, sesame oil, and a splash of water in a mixing bowl.
Stir until the sugar has completely dissolved and the glaze becomes smooth.
Set aside.
Glaze the Ribs
Once the ribs are tender, switch the oven to the broiler (grill) setting.
Transfer the ribs onto a clean baking tray lined with parchment paper.
Brush a generous layer of the glaze over one side.
Broil until the glaze begins to bubble and lightly caramelize, about 3 to 5 minutes.
Flip the ribs.
Brush the other side with more glaze and broil again until lightly charred around the edges, about 3 to 5 minutes.
For the best finish, brush on one final layer of glaze just before serving.
Serve
Scatter sliced scallions and white sesame seeds over the ribs.
Serve immediately while hot.
Tips
Save The Rib Juices
Don't discard the liquid left behind after baking.
It's packed with pork flavor and makes an excellent addition to fried rice, stir-fried noodles, soups, or even a pot of braised vegetables.
Let The Oven Do The Work
Low and slow cooking is the key.
Rushing the baking process at a higher temperature will result in tougher ribs.
Broil Carefully
Sugar in the sauce caramelizes very quickly.
Keep a close eye on the ribs during broiling because they can burn within minutes.
Sticky goodness...
Sticky finger licking good...
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