How to make Char Siu Spare Ribs

Why cooks start here

Char Siu Spare Ribs is cooked the way Cantonese cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

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.