These Char Siu Style Spare Ribs are exactly what I want when I’m craving ribs. They have the all the flavor of Char Siu – sweet, salty, tangy, spicy, no shortage of umami – but in rib form. Make these soon, I think you’ll really like them.
The ingredients list is on the longer side for these, but don’t be put off by that. The method is simple; all the marinade ingredients get mixed together and poured over the ribs, and the only prep you have to do is mince or press a little garlic.
After the ribs get an overnight marinade, they get placed in the oven to do their thing. Hands off time, which means you can cook dinner while not really cooking dinner! Or you can whip together a side dish like Sesame Cucumber Salad or a simple green salad with Creamy Cilantro Lime Dressing. OR you can watch an episode of your favorite show or do a load or laundry or stare at the ceiling. You do you.
These ribs get mostly cooked in the oven, which is where they’ll get tender and juicy. But to get that signature and necessary char, you’ll stick them under the broiler, which will caramelize the flavors of the marinade and glaze, and up the umami-factor.
All of the ingredients, and a visual statement about marriage equality.
I hope you love these Char Siu Style Spare Ribs as much as I do! Please let me know in the comments if you try them.
Char Siu Style Spare Ribs
- Prep Time: 15 minutes, plus time to marinade
- Cook Time: 2 hours
- Total Time: 0 hours
- Yield: 3-4
- Category: Pork
- Method: braise
- Cuisine: Asian
Ingredients
- 1 rack pork spare ribs, 3-4 pounds
- 3 cloves garlic, pressed or minced
- 2 tablespoons coconut aminos
- 2 tablespoons honey
- 1 tablespoon ume plum vinegar
- 1 tablespoon sriracha (look for OrganicVille brand, or make Nom Nom Paleo’s or buy it at Whole Foods!)
- 1 tablespoon plum or cherry jam
- 1 teaspoon 5 spice powder
- 1 teaspoon fish sauce
to roast:
- 1/4 cup sherry
To glaze:
- 1/2 cup honey
- 1/4 cup coconut aminos
- 1 tablespoon sriracha (or more to taste, if you’re going for heat)
Instructions
- Combine the marinade ingredients (use a blender if your jam isn’t smooth)
- Place the ribs in an oven safe baking dish and pour the marinade over them. Make sure they’re well covered.
- Cover tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- After they’ve marinated, remove the ribs from the fridge and pour the sherry into the pan. Cover with aluminum foil.
- Preheat oven to 300ºF.
- Roast the ribs for one and a half hours.
- Meanwhile, combine the glaze ingredients in a small bowl.
- After 1.5 hours, remove the foil and check the ribs. They shouldn’t be falling off the bone, but a sharp knife should easily pierce the meat. Proceed to step 9 if this is the case. Roast another 30 minutes if it not, and then continue to step 9.*If you’ve using a glass baking dish up to this point, transfer the ribs to a baking sheet for the high heat and broiling steps.
- Glaze the ribs and turn the heat up to 500ºF. Roast uncovered for 30 minutes, glazing every 10 minutes.
- Turn on the broiler to high, glaze one more time, and broil for 3-4 minutes, leaving the ribs on the center rack of the oven. Keep an eye on them; you want them nicely caramelized, but not overly charred.
- Cut the ribs between the bones and serve with remaining glaze.
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Jamee says
Oh wow! Yes! Of course I want one! Goodness! I love this post and the pics are so beautiful. I wish I was eating that right now.
ariyele ressler says
yes, yes, yes, yes, and yes! i’ve been meaning to get some coconut aminos…i get my good eggs delivery at my Three Stone Hearth pickup in the east bay! XO
Tara says
I love you so much right now. These ribs are happening this weekend. Thanks again for the nod to Good Eggs…I forget. Right now, I mostly go to the Saratoga Farmer’s Market, but I’m always looking for a better meat supplier than Whole Paycheck…let me know if you find good bison! P.S. I still haven’t found good pastured poultry, so I may have to shell out for Good Eggs…
Tara says
Oh, and I LOL’d at your “statement about marriage equality”… 😉
zenbellyblog says
🙂
Adam Parks says
Hi Tara! Victorian Farmstead is now at the new San Jose FM at the Blossom Hill VTA parking lot. We have the pasture-raised chicken You have been looking for! All our meats are raised on pasture, even the rabbits! Check out the website at http://www.vicfarmmeats.com. See you at the market!
Tara says
Thank you Adam! I didn”t know about the FM at VTA! I’ll come check you out for sure.
zenbellyblog says
Hi Adam! Glad you chimed in here. I have also been having a tough time finding pastured chicken. Do you sell anywhere closer to SF? And do you offer wholesale pricing?
Adam Parks says
We do wholesale on a somewhat limited basis. It just depends on how many you need each week. We are increasing numbers as quickly as possible and should ba able to handle bigger orders soon! As far as SF, we do the Serramonte FM on Thursdays 9-1.
Abby says
Yum! These look awesome! I think I might make them this weekend. 🙂
Tara says
Guess what’s on sale at Whole Foods?! $4.47 a pound…
Misty says
Great recipe but the statement about marriage equality made me smile. Thank you.
Suzette R says
A-Freaking-Mazing! Made these this weekend with RAVE reviews. Delish!!! Thank you!
Pam says
Anything work as a good substitution for the plum vinegar? It’s not something I’ve seen around, and Amazon + Canadian shipping = badness most of the time.
zenbellyblog says
rice vinegar or coconut vinegar would work! It’s not exactly the same, but there is so much flavor in the sauce that it will still be great 🙂
Susan says
I’ve made these three times and just love them. But I just noticed something in the photos: at what point in the process did you french the ribs? Thanks!
zenbellyblog says
You don’t have to at all, unless you want them to have a handle for serving without the usual rib mess. If you french them, I’d do it first, before marinating.
Laughing Paws says
I made these tonight and they were delicious! Thank you for the recipe!