Sticky Char Siu Spare Ribs

By The Culinary Chase | February 11, 2009 |

Oh how I love the taste of char siu (aka barbecued pork). It takes me back to my Hong Kong days. This delicious Chinese sauce is made up of honey, five-spice powder, fermented tofu, dark soy sauce, hoisin sauce, red food coloring (optional) and sherry or rice wine (optional). Char Siu is readily available in grocery stores and a brand I use is Lee Kum Kee. This brand is easily recognizable all over the globe. Lee Kum Kee has been around for over 100 years and with over 200 different kinds of sauces and condiments, it’s not surprising that Lee Kum Kee products are market leaders all over the world.

Serves 8
recipe from Super Food Ideas

1/2 cup char siu sauce
1/4 cup soy sauce
1 1/2 tablespoons Chinese rice wine (can also use dry Sherry)
3 garlic cloves, crushed
1.2kg pork spare ribs, rind removed

Combine char siu sauce, soy sauce, rice wine and garlic in a jub. Place pork in a large glass or ceramic dish. Pour over half the sauce mixture. Turn to coat. Cover and refrigerate 4-5 hours or overnight, if time permits. Preheat oven to 200c/180c fan-forced. Place pork on a wire rack in a large roasting pan lined with baking paper. Roast, basting with remaining marinade and turning every 10 minutes, for 40-45 minutes or until cooked through. Cut ribs in half.

The Culinary Chase’s Note: I used pork belly slices as I have been wanting to try this type of cut for a long time. The glossy sheen on the meat after roasting makes this very inviting to eat. The next time I make this I will omit the soy sauce as I found it tasted a bit salty even though I used low sodium soy sauce. This certainly was sticky with a hint of sweetness. Enjoy!

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9 Comments

  1. Diana on February 11, 2009 at 14:20

    Mmmmmm, char siu is so good. I just had some on Saturday. You’re making my mouth water!



  2. Sophie on February 11, 2009 at 16:02

    Tasty way to add flavor to the ribs, definitely puts me in the mood for barbecue :).



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  4. The Culinary Chase on February 13, 2009 at 09:05

    Thanks Diana & Sophie! This recipe won’t disappoint. Cheers!



  5. Cheesy on February 14, 2009 at 14:36

    I am loving your recipes but being a stateside ding-a-ling could you maybe tell me about how much is 1.5kb? And temp in F?? TY so much



  6. Peter M on February 14, 2009 at 22:46

    Love these as Chinese take-out and I’m willing to give the home version a try. They are to die for.



  7. The Culinary Chase on February 15, 2009 at 02:25

    Thanks Cheesy & Peter! Cheesy, for easy conversions, look on the right hand side of my blog & you’ll see I have a box called ‘Culiverter’ which helps to convert from imperial to metric or vice versa.



  8. Cheesy on February 16, 2009 at 13:46

    OOOOO TYTY !!



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