Char Siu Spare Ribs

Name: Char Siu Spare Ribs
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 1 kg pork spare ribs; 3 tbsp hoisin; 2 tbsp honey; 1 tbsp five-spice; 2 tbsp soy sauce; 1 tbsp Shaoxing wine; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Char Siu Spare Ribs are a beloved staple in Cantonese home cooking, where the art of seasoning is passed down through generations. This dish emerges from the bustling kitchens of Guangdong, particularly cherished during family gatherings and festive occasions. Unlike its restaurant counterpart, this home version channels warmth and a sense of abundance, where the salt is measured by feel and the ribs are made for sharing around a crowded table.

The ribs are lacquered with a blend of hoisin, honey, and five-spice, which imparts a rich, aromatic glaze that sticks to your fingers as you savor each bite. The balance of sweet and savory flavors is punctuated by a whisper of Shaoxing wine, leaving a lingering umami finish. Perfectly tender, these ribs invite you to dive in with gusto, embodying the joyful spirit of communal dining.

Ingredients

1 kgpork spare ribs
3 tbsphoisin
2 tbsphoney
1 tbspfive-spice
2 tbspsoy sauce
1 tbspShaoxing wine
to tastefine sea salt

Method

Begin by cutting 1 kg of pork spare ribs into individual pieces if they are not already separated. Place the ribs in a large mixing bowl and season them with 1 tbsp of five-spice powder and a generous pinch of fine sea salt. Toss the ribs to ensure they are evenly coated with the spices, allowing the flavors to penetrate the meat.
In a separate bowl, combine 3 tbsp of hoisin sauce, 2 tbsp of honey, 2 tbsp of soy sauce, and 1 tbsp of Shaoxing wine. Stir the mixture until it is smooth and well-blended. Pour this marinade over the seasoned ribs, making sure each piece is thoroughly coated. Let the ribs marinate for at least 30 minutes to absorb the flavors.
Preheat a large, heavy-bottomed skillet or grill pan over medium-high heat. Add a small amount of oil to the pan, just enough to coat the bottom lightly. Once the oil is shimmering, add the ribs in a single layer, ensuring they do not overcrowd the pan. Brown the ribs on all sides, turning them occasionally, until they develop a deep, caramelized color.
Transfer the browned ribs to a baking dish if you are braising them, or keep them on the grill if you prefer grilling. If braising, preheat your oven to 180°C (350°F). Pour any remaining marinade over the ribs in the baking dish, cover with foil, and place in the oven. If grilling, reduce the heat to medium and brush the ribs with the leftover marinade as they cook.
Cook the ribs until they are tender and the meat easily pulls away from the bone. For braising, this will take about 1.5 to 2 hours in the oven, while grilling may take slightly less time. The ribs should have a glossy, sticky coating from the marinade, and the aroma should be sweet and savory.
Once the ribs are tender, remove them from the heat. Taste a small piece and adjust the seasoning with more fine sea salt if needed. The flavors should be balanced with a hint of sweetness and a savory depth from the marinade.
Serve the Char Siu Spare Ribs hot, accompanied by steamed rice, crusty bread, or a fresh salad. Arrange them on a platter for sharing, as is traditional in Cantonese home cooking. Enjoy the rich, aromatic flavors with family and friends.