Chinese Take-Out Char Siu Ribs
Serves 1
Directions
- 1Cut the extra piece off the rack of baby back ribs and cut the remaining half into individual ribs.
- 2Pat dry the ribs and add them to a bag.
- 3Add 2 tablespoons of sugar, 1 tablespoon of water, and 1 tablespoon of soy sauce to the bag.
- 4Add 0.5 cup (8 tablespoons) of Lee Kum Kee char siu sauce to the bag.
- 5Add 1 tablespoon of hoisin sauce, 1 teaspoon of garlic powder, and 1 tablespoon of sesame oil to the bag.
- 6Add 2-3 drops of red food coloring to the bag.
- 7(Optional) Add 0.25 to 0.5 teaspoon of Chinese five spice to the bag if desired.
- 8Close the bag and massage it thoroughly to coat all the ribs.
- 9Marinate the ribs in the fridge for at least 4 hours, preferably overnight.
- 10Line a sheet pan with aluminum foil and place a wire rack on top.
- 11Add about 1.5 cups of water to the sheet pan, ensuring it doesn't touch the ribs.
- 12Arrange the ribs in a single layer on the wire rack.
- 13Save the remaining marinade to boil later.
- 14Preheat the oven to 375 degrees Fahrenheit.
- 15Place the sheet pan with ribs in the oven and cook for 25 minutes (or 30 minutes for St. Louis ribs).
- 16After 25 minutes, flip the ribs over.
- 17Return the ribs to the oven and cook for another 20 minutes (or 25-30 minutes for St. Louis spare ribs).
- 18While the ribs are cooking, add the reserved marinade to a pan.
- 19Add 1 tablespoon of sugar and about 2 tablespoons of honey to the marinade in the pan.
- 20Simmer the glaze mixture for about 3 to 5 minutes until it looks good.
- 21Remove the ribs from the oven.
- 22Brush the ribs with a generous amount of the prepared glaze.
- 23Place the ribs back in the oven on broil for about 2 to 3 minutes, watching closely to prevent burning.
- 24Flip the ribs over and brush with another generous amount of glaze, saving a little for the last step.
- 25Broil again for another 2 minutes.
- 26Remove from oven and top with a little more glaze for a shiny, glossy look.
- 27Garnish with roasted sesame seeds and cut green onions.
Ingredients
- 1 rack baby back ribs
- 2 tbsp sugar
- 1 tbsp water
- 1 tbsp soy sauce
- 0.5 cup Lee Kum Kee char siu sauce
- 1 tbsp hoisin sauce
- 1 tsp garlic powder
- 1 tbsp sesame oil
- 3 drops red food coloring
- 0.25 tsp Chinese five spice (optional)
- 2 tbsp honey
- roasted sesame seeds
- green onions, cut up
Equipment
sheet panaluminum foilwire rackbagoven
Tips
- Pat dry the ribs before marinating.
- You can remove the membrane from the ribs if desired.
- Cutting ribs individually increases surface area for more glaze.
- Marinating overnight is best for flavor.
- Adding water to the sheet pan creates steam for juicier ribs.
- Watch closely when broiling as sugar burns fast.
- Save some glaze for the final topping.
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