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Chinese-style Char Siu Spareribs Recipe

Chinese · Main course · 95 min total

These sticky-sweet spareribs are oven-roasted with a homemade char siu glaze, delivering the iconic red lacquered finish and smoky flavor without a grill.

Ingredients

• 2 racks pork spareribs (about 3 lbs total), membrane removed
• 1/4 cup honey
• 3 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 2 tablespoons Chinese rice wine (or dry sherry)
• 1 tablespoon tomato paste
• 1 tablespoon red fermented bean curd (with 1 tsp liquid), mashed
• 1 teaspoon five-spice powder
• 1/2 teaspoon red food coloring (optional, for authentic color)
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger

Instructions

1. In a bowl, whisk together honey, hoisin, soy sauce, rice wine, tomato paste, fermented bean curd, five-spice powder, food coloring (if using), garlic, and ginger to make the glaze.
2. Place ribs on a foil-lined baking sheet. Brush generously with half the glaze. Cover and refrigerate at least 2 hours or overnight.
3. Preheat oven to 300°F (150°C). Cover ribs tightly with foil and bake for 45 minutes.
4. Increase oven temperature to 400°F (200°C). Remove foil and brush ribs with remaining glaze. Roast uncovered for 20–30 minutes, basting once, until ribs are tender and glaze is sticky and caramelized.
5. Let rest 5 minutes, then cut between bones into individual ribs. Serve hot.

Tips

• For extra char, broil on high for 2–3 minutes at the end, watching carefully.
• Leftover ribs can be reheated in a 350°F oven for 10 minutes.
• Serve with steamed rice and blanched bok choy.

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