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Char Siu Style Spare Ribs

  • Author: zenbelly
  • 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


  • 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)


  1. Combine the marinade ingredients (use a blender if your jam isn’t smooth)
  2. Place the ribs in an oven safe baking dish and pour the marinade over them. Make sure they’re well covered.
  3. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  4. After they’ve marinated, remove the ribs from the fridge and pour the sherry into the pan. Cover with aluminum foil.
  5. Preheat oven to 300ºF.
  6. Roast the ribs for one and a half hours.
  7. Meanwhile, combine the glaze ingredients in a small bowl.
  8. 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.
  9. Glaze the ribs and turn the heat up to 500ºF. Roast uncovered for 30 minutes, glazing every 10 minutes.
  10. 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.
  11. Cut the ribs between the bones and serve with remaining glaze.

Keywords: spare ribs