Chinese Take-Out Char Siu Ribs

Serves 1
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Directions

  1. 1Cut the extra piece off the rack of baby back ribs and cut the remaining half into individual ribs.
  2. 2Cut the extra piece off the rack of baby back ribs and cut the remaining half into individual ribs.
  3. 3Cut the extra piece off the rack of baby back ribs and cut the remaining half into individual ribs.
  4. 4Pat dry the ribs and add them to a bag.
  5. 5Pat dry the ribs and add them to a bag.
  6. 6Pat dry the ribs and add them to a bag.
  7. 7Add 2 tablespoons of sugar, 1 tablespoon of water, and 1 tablespoon of soy sauce to the bag.
  8. 8Add 2 tablespoons of sugar, 1 tablespoon of water, and 1 tablespoon of soy sauce to the bag.
  9. 9Add 2 tablespoons of sugar, 1 tablespoon of water, and 1 tablespoon of soy sauce to the bag.
  10. 10Add 0.5 cup (8 tablespoons) of Lee Kum Kee char siu sauce to the bag.
  11. 11Add 0.5 cup (8 tablespoons) of Lee Kum Kee char siu sauce to the bag.
  12. 12Add 0.5 cup (8 tablespoons) of Lee Kum Kee char siu sauce to the bag.
  13. 13Add 1 tablespoon of hoisin sauce, 1 teaspoon of garlic powder, and 1 tablespoon of sesame oil to the bag.
  14. 14Add 1 tablespoon of hoisin sauce, 1 teaspoon of garlic powder, and 1 tablespoon of sesame oil to the bag.
  15. 15Add 1 tablespoon of hoisin sauce, 1 teaspoon of garlic powder, and 1 tablespoon of sesame oil to the bag.
  16. 16Add 2-3 drops of red food coloring to the bag.
  17. 17Add 2-3 drops of red food coloring to the bag.
  18. 18Add 2-3 drops of red food coloring to the bag.
  19. 19(Optional) Add 0.25 to 0.5 teaspoon of Chinese five spice to the bag if desired.
  20. 20(Optional) Add 0.25 to 0.5 teaspoon of Chinese five spice to the bag if desired.
  21. 21(Optional) Add 0.25 to 0.5 teaspoon of Chinese five spice to the bag if desired.
  22. 22Close the bag and massage it thoroughly to coat all the ribs.
  23. 23Close the bag and massage it thoroughly to coat all the ribs.
  24. 24Close the bag and massage it thoroughly to coat all the ribs.
  25. 25Marinate the ribs in the fridge for at least 4 hours, preferably overnight.
  26. 26Marinate the ribs in the fridge for at least 4 hours, preferably overnight.
  27. 27Marinate the ribs in the fridge for at least 4 hours, preferably overnight.
  28. 28Line a sheet pan with aluminum foil and place a wire rack on top.
  29. 29Line a sheet pan with aluminum foil and place a wire rack on top.
  30. 30Line a sheet pan with aluminum foil and place a wire rack on top.
  31. 31Add about 1.5 cups of water to the sheet pan, ensuring it doesn't touch the ribs.
  32. 32Add about 1.5 cups of water to the sheet pan, ensuring it doesn't touch the ribs.
  33. 33Add about 1.5 cups of water to the sheet pan, ensuring it doesn't touch the ribs.
  34. 34Arrange the ribs in a single layer on the wire rack.
  35. 35Arrange the ribs in a single layer on the wire rack.
  36. 36Arrange the ribs in a single layer on the wire rack.
  37. 37Save the remaining marinade to boil later.
  38. 38Save the remaining marinade to boil later.
  39. 39Save the remaining marinade to boil later.
  40. 40Preheat the oven to 375 degrees Fahrenheit.
  41. 41Preheat the oven to 375 degrees Fahrenheit.
  42. 42Preheat the oven to 375 degrees Fahrenheit.
  43. 43Place the sheet pan with ribs in the oven and cook for 25 minutes (or 30 minutes for St. Louis ribs).
  44. 44Place the sheet pan with ribs in the oven and cook for 25 minutes (or 30 minutes for St. Louis ribs).
  45. 45Place the sheet pan with ribs in the oven and cook for 25 minutes (or 30 minutes for St. Louis ribs).
  46. 46After 25 minutes, flip the ribs over.
  47. 47After 25 minutes, flip the ribs over.
  48. 48After 25 minutes, flip the ribs over.
  49. 49Return the ribs to the oven and cook for another 20 minutes (or 25-30 minutes for St. Louis spare ribs).
  50. 50Return the ribs to the oven and cook for another 20 minutes (or 25-30 minutes for St. Louis spare ribs).
  51. 51Return the ribs to the oven and cook for another 20 minutes (or 25-30 minutes for St. Louis spare ribs).
  52. 52While the ribs are cooking, add the reserved marinade to a pan.
  53. 53While the ribs are cooking, add the reserved marinade to a pan.
  54. 54While the ribs are cooking, add the reserved marinade to a pan.
  55. 55Add 1 tablespoon of sugar and about 2 tablespoons of honey to the marinade in the pan.
  56. 56Add 1 tablespoon of sugar and about 2 tablespoons of honey to the marinade in the pan.
  57. 57Add 1 tablespoon of sugar and about 2 tablespoons of honey to the marinade in the pan.
  58. 58Simmer the glaze mixture for about 3 to 5 minutes until it looks good.
  59. 59Simmer the glaze mixture for about 3 to 5 minutes until it looks good.
  60. 60Simmer the glaze mixture for about 3 to 5 minutes until it looks good.
  61. 61Remove the ribs from the oven.
  62. 62Remove the ribs from the oven.
  63. 63Remove the ribs from the oven.
  64. 64Brush the ribs with a generous amount of the prepared glaze.
  65. 65Brush the ribs with a generous amount of the prepared glaze.
  66. 66Brush the ribs with a generous amount of the prepared glaze.
  67. 67Place the ribs back in the oven on broil for about 2 to 3 minutes, watching closely to prevent burning.
  68. 68Place the ribs back in the oven on broil for about 2 to 3 minutes, watching closely to prevent burning.
  69. 69Place the ribs back in the oven on broil for about 2 to 3 minutes, watching closely to prevent burning.
  70. 70Flip the ribs over and brush with another generous amount of glaze, saving a little for the last step.
  71. 71Flip the ribs over and brush with another generous amount of glaze, saving a little for the last step.
  72. 72Flip the ribs over and brush with another generous amount of glaze, saving a little for the last step.
  73. 73Broil again for another 2 minutes.
  74. 74Broil again for another 2 minutes.
  75. 75Broil again for another 2 minutes.
  76. 76Remove from oven and top with a little more glaze for a shiny, glossy look.
  77. 77Remove from oven and top with a little more glaze for a shiny, glossy look.
  78. 78Remove from oven and top with a little more glaze for a shiny, glossy look.
  79. 79Garnish with roasted sesame seeds and cut green onions.
  80. 80Garnish with roasted sesame seeds and cut green onions.
  81. 81Garnish with roasted sesame seeds and cut green onions.

Ingredients

  • 1 rack baby back ribs
  • 1 rack baby back ribs
  • 1 rack baby back ribs
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 1 tbsp water
  • 1 tbsp water
  • 1 tbsp water
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 0.5 cup Lee Kum Kee char siu sauce
  • 0.5 cup Lee Kum Kee char siu sauce
  • 0.5 cup Lee Kum Kee char siu sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp hoisin sauce
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 3 drops red food coloring
  • 3 drops red food coloring
  • 3 drops red food coloring
  • 0.25 tsp Chinese five spice (optional)
  • 0.25 tsp Chinese five spice (optional)
  • 0.25 tsp Chinese five spice (optional)
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey
  • roasted sesame seeds
  • roasted sesame seeds
  • roasted sesame seeds
  • green onions, cut up
  • green onions, cut up
  • 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.
Chinese Take-Out Char Siu Ribs | Clip Recipe