Spicy, Chinese-style BBQ pork ribs

Name: Spicy, Chinese-style BBQ pork ribs
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 kg pork ribs; 1 tbsp groundnut oil (vegetable or sunflower oil is OK); 500 ml chicken stock; 150 ml Shaoxing rice wine (dry sherry is OK if you don't have it); 6 tbsps honey (use runny honey); 3 tbsps dark soy sauce; 2 tbsps light soy sauce; 2 tbsps rice vinegar; 2 tsps Chinese five spice powder; 2 star anise (whole, dried flower); 1 tsp chilli flakes; 4 cloves garlic (sliced); 2 chilli peppers (hot, red or green); 30 g fresh ginger (thumb-sized piece, peeled and finely chopped); 6 spring onions (sliced); 2 sprigs fresh rosemary (leaves only, chopped); black pepper (to season)

Jump to Recipe Print Recipe

Chinese-style BBQ pork ribs, also known as char siu, are a popular dish that can be found in Chinese restaurants all over the world. This succulent dish features tender pork ribs coated in a sweet and savoury glaze. It’s a real favourite of meat lovers!

History of Chinese-style BBQ pork ribs

The origins of char siu (of which this recipe is a modern interpretation) can be traced back to ancient China. It was originally known as cha shao, which means “fork roasted.” Char siu was traditionally made by skewering seasoned pork strips with long forks and roasting them over an open flame. The resulting dish was smoky and tender, with a slightly caramelized exterior.

Over time, the dish evolved, and new techniques were developed to make char siu more accessible and easier to prepare. Today, char siu can be found in many different variations. These range from traditional fork-roasted pork to more modern interpretations that use oven roasting or even sous vide cooking methods.

Versions and variations

The traditional method of making char siu involves marinating pork strips for several hours. The pork is marinated in a mixture of soy sauce, honey, hoisin sauce, rice vinegar, and other seasonings. It is then skewered and roasted over an open flame until cooked through, with a slightly charred exterior.

Another popular variation of char siu involves using a pre-made char siu sauce. This can be found at most Asian grocery stores. This sauce is typically made from a combination of soy sauce, honey, hoisin sauce, and other spices. You can use it to marinate pork ribs or other cuts of pork.

More modern interpretations of char siu may use different cooking methods, such as oven roasting or even sous vide cooking. In these methods, the pork is marinated in the traditional char siu sauce or a variation of it, then cooked at a low temperature for an extended period. This ensures tenderness and flavour.

My Chinese-style BBQ pork ribs recipe diverges from more traditional methods. In this recipe, I brown the ribs, before roasting them at a moderate heat.

Instead of pork ribs, you can use other cuts of pork to make char siu, such as pork belly. Or, you could even use chicken. Some chefs add a touch of spice to their char siu sauce to give it an extra kick.

Conclusion

Chinese-style BBQ pork ribs, or char siu, is a beloved dish that has a long history in China. This sweet and savoury dish has evolved over time, with new cooking techniques and variations that make it accessible to people all over the world. Whether you prefer traditional fork-roasted pork or a more modern sous vide version, char siu is a delicious and satisfying dish that is sure to please any meat lover.

Hungry for more information about traditional char siu? Head on over to this Wikipedia page.

I’m a big fan of BBQ pork ribs, and there are many ways to make them taste delicious. Hijacking and modifying traditional char siu recipes is just one of them!

This recipe combines some of my favourite flavours and these ribs are sweet, sour, spicy, tangy and delicious. I actually based this around a Gordon Ramsay recipe I once saw on Channel 4. Though I’ve changed it a little, it is more or less his. So, let me say “thanks Gordon!” for the inspiration.

Personally, I could eat all of these ribs in one sitting (especially with a few beers to wash them down). If you’re less of a greedy rib-fiend than I am, this recipe will serve 4 people.