Name: Cantonese Sticky BBQ Pork Belly Ribs (Char Siu Style)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Cuisine: International
Ingredients: ⅓ cup hoisin sauce; ⅓ cup soy sauce; 2 tbsp Chinese Shaoxing wine (or rice vinegar or dry sherry); 2 tbsp honey; 2 tbsp brown sugar; 1 tbsp garlic (minced); ¾ tsp red food colouring (optional); ½ tsp Chinese five spice powder; 6 pork belly spare ribs (about 2.2 pounds or 1kg); 1 shallot, to garnish; ¼ cup hoisin sauce; ¼ cup soy sauce; 1 tbsp Chinese wine (Shaoxing or dry sherry); 1 tbsp honey; 2 tbsp brown sugar; 1 tsp garlic (minced); ¼ tsp Chinese five spice powder; ¼ tsp red food colouring

Cantonese Sticky BBQ Pork Belly Ribs (Char Siu Style)

These sticky, sweet-savory pork belly ribs are marinated in a classic Cantonese char siu sauce and broiled to caramelized perfection. A simple, restaurant-quality dish that's surprisingly easy to make at home.

Prep10 min

Cook45 min

Total55 min

DifficultyEasy

Servings6

Char siu, the iconic Cantonese barbecue pork, is a beloved dish that graces tables worldwide. With a handful of pantry staples, you can recreate that glossy, sweet-savory magic at home.

This recipe focuses on pork belly spare ribs, which become irresistibly tender and sticky as they broil under the heat. The marinade doubles as a glaze, ensuring every bite is packed with flavor. Serve over steamed rice or with your favorite vegetables for a complete meal.

Method

In a shallow bowl, whisk together the hoisin sauce, soy sauce, wine, honey, brown sugar, minced garlic, red food colouring (if using), and five spice powder until well combined. Pour half of this marinade into a jug and set aside for later use.
Add the pork belly ribs to the bowl with the remaining marinade. Turn the ribs to coat them thoroughly. Cover and refrigerate for at least 1-3 hours, or ideally overnight for deeper flavor.
When ready to cook, preheat your oven's broiler/grill to medium heat (350°F | 350°F). Line a baking pan with parchment paper or aluminum foil. Remove the ribs from the marinade, letting any excess drip off, and discard the used marinade.
Place the ribs on the prepared pan and broil for 30 minutes, flipping them halfway through. During broiling, baste the ribs with the reserved marinade two or three times on one side, then flip with tongs and baste again twice on the other side.
Once done, remove the ribs from the oven and let them rest for a few minutes before slicing.
If you want extra glaze, combine all the extra glaze ingredients in a small saucepan. Bring to a boil, then reduce the heat and let it simmer for 5-8 minutes until it thickens. Watch it carefully, as it can burn easily on high heat. Remove from heat and let it cool slightly.
Slice the ribs into thick pieces and serve over steamed rice and/or vegetables, drizzled with the extra glaze if desired.

💡 Tips

For a deeper char siu color, use the red food coloring; it's optional but gives that classic vibrant hue.
Marinating overnight yields the most flavorful and tender ribs.
Keep an eye on the glaze while simmering; it can burn quickly if the heat is too high.

Inspired by a recipe from Cafe Delites

Cantonese Sticky BBQ Pork Belly Ribs (Char Siu Style)

Ingredients

Marinade

Main

Garnish

Extra Glaze

Method

💡 Tips

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