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.
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.Print
- 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
- 1/4 cup sherry
- 1/2 cup honey
- 1/4 cup coconut aminos
- 1 tablespoon sriracha (or more to taste, if you’re going for heat)
- 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.
Keywords: spare ribs
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