{"id":27114,"date":"2020-11-24T10:17:15","date_gmt":"2020-11-24T15:17:15","guid":{"rendered":"https:\/\/omnivorescookbook.com\/?p=27114"},"modified":"2025-06-20T18:37:04","modified_gmt":"2025-06-20T22:37:04","slug":"chinese-bbq-ribs","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/chinese-bbq-ribs\/","title":{"rendered":"Chinese BBQ Ribs"},"content":{"rendered":"\n

Delicious, fall-off-the-bone tender, and finger-licking good Chinese BBQ ribs are the way to shake things up for the holidays and other special occasions. Plus, they make delightful leftovers if you\u2019re lucky enough to have any left! {Gluten-Free Adaptable}<\/p>\n\n\n\n

\"Slow<\/figure>\n\n\n\n

Whenever I talk to anybody about Chinese food, by far, the most adored option seems to be Char siu pork<\/a>, or Chinese BBQ pork. Everyone loves this dim sum classic with tender meat coated in a sweet savory sticky glaze.<\/p>\n\n\n\n

This recipe was inspired by the dim sum classic char siu pork. The main difference is that we\u2019ll be using pork ribs instead of pork loin and a honey BBQ sauce which creates a much more festive appearance. You\u2019ll love Chinese BBQ ribs for an appetizer treat or a centerpiece during the holidays!<\/p>\n\n\n\n

Why this recipe<\/h2>\n\n\n\n
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  1. One less specialty ingredient:<\/strong> If you\u2019ve tried my char siu pork recipe<\/a>, you\u2019ll find the difference between that and my Chinese BBQ ribs is that ribs don\u2019t require maltose<\/strong>, which is a specialty ingredient commonly used to give char siu pork that sticky glaze everyone loves. Because I used a different roasting method, you can use honey instead of maltose. Yet, you\u2019ll still get a wonderful glossy glaze that you\u2019ll love licking off your fingers. It\u2019s so good!<\/li>\n\n\n\n
  2. Better texture: <\/strong>I love the Chinese BBQ ribs even more than regular char siu pork, because the ribs have a good amount of marbling that results in an extra moist and tender result. The meat that\u2019s closer to the bones is also tastier. Once I\u2019m done roasting, I literally cannot cut the meat without it falling apart, because it\u2019s SO TENDER.<\/li>\n\n\n\n
  3. Easy to roast: <\/strong>While the slow roasting process does take some time, the recipe itself is super easy to put together. You\u2019ll be able to bring your favorite Chinese restaurant dish of Chinese BBQ ribs to your home, and it\u2019ll taste even better than takeout.\u00a0<\/li>\n<\/ol>\n\n\n\n
    \"Chinese<\/figure>\n\n\n\n

    Ingredients<\/h2>\n\n\n\n

    All you need is a rack of ribs, a spice mix and a BBQ sauce.<\/p>\n\n\n\n

    For the ribs, I used St Luis ribs, but baby back ribs and spare ribs should work as well. When you\u2019re shopping for the cut, try to find a piece that is well marbled with an evenly distributed meat layer that is not too thin or too thick. This will guarantee the best result.<\/p>\n\n\n\n

    The rest of the ingredients are quite common and you should be able to find them at regular grocery stores.<\/p>\n\n\n\n

    \"Ingredients<\/figure>\n\n\n\n

    How to make Chinese BBQ ribs<\/h2>\n\n\n\n

    This recipe uses a low-temperature slow roasting in the beginning, with the ribs wrapped in the foil. Once the ribs turn super tender, you will roast them at a higher temperature to create the glossy glaze. No marinating needed, yet you will get the most flavorful ribs ever!<\/p>\n\n\n\n

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    1. Mix the BBQ sauce<\/li>\n\n\n\n
    2. Remove the membrane from the back of the ribs (Optional, for a better mouthfeel)<\/li>\n<\/ol>\n\n\n\n
      \"Mix<\/figure>\n\n\n\n
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      1. Coat both sides of the ribs with the dry rub<\/li>\n\n\n\n
      2. Brush a thin layer of the BBQ sauce onto the ribs<\/li>\n<\/ol>\n\n\n\n
        \"Adding<\/figure>\n\n\n\n
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        1. Carefully wrap the ribs in foil and make sure to seal all sides, roast at low temperature<\/li>\n\n\n\n
        2. Once the ribs are done, brush with the sauce again<\/li>\n<\/ol>\n\n\n\n
          \"Roasting<\/figure>\n\n\n\n
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          1. Roast at a higher temperature so the glaze turns sticky<\/li>\n\n\n\n
          2. Rest for 10 mins. And you can further glaze it with the rest of the sauce before serving<\/li>\n<\/ol>\n\n\n\n
            \"Finished<\/figure>\n\n\n\n

            Once you\u2019re done roasting, the outer layer of the ribs will form a slightly firm and sticky shiny glaze, and the inside is so tender that you won\u2019t even need a knife to cut it.<\/p>\n\n\n\n

            \"Glazy<\/figure>\n\n\n\n

            Afterthought <\/h2>\n\n\n\n

            This holiday season, you can use pork as a way to transport you and your family to a new cultural experience, even if you aren\u2019t able to travel. Plus, pork is such a simple and delicious pleasure. In this recipe, it simply melts in your mouth with a sticky texture and tender meat flavor that really helps you connect in that moment. Lose yourself in the moment with Chinese BBQ ribs for a new holiday tradition. <\/p>\n\n\n\n

            \"Glazy<\/figure>\n\n\n\n

            Sides to serve with Chinese BBQ ribs<\/h2>\n\n\n\n