Char Siu Spareribs

Ingredients

• 1.81 kg (4 lb)country-style spareribs
• as needed to cover the ribswater
• 5 cm (2 inches), thickly sliced and crushedfresh ginger
• 4 cloves, crushedgarlic
• 3 stalks, cut into 7.5 cm (3-inch) piecesspring onions
• 120 ml (½ cup)brown sugar
• 120 ml (½ cup)honey
• 120 ml (½ cup)preserved red bean curd
• 60 ml (¼ cup)water
• 2.5 cm (1 inch), crushedfresh ginger
• 3 cloves, crushedgarlic
• 1 tspsalt
• 1 tspChinese five-spice
• A dashred food colouring

Instructions

1. 1

   Cover the ribs

   Put the ribs in a large saucepan and cover them with water. Add the 5 cm of ginger, 4 crushed garlic cloves and spring onions.

2. 2

   Bring to boil

   Set the pan over medium heat and bring the water to a boil.

3. 3

   Simmer until tender

   Lower the heat and simmer for 1 hour, until the ribs are tender.

4. 4

   Drain the ribs

   Drain the ribs, keeping the cooking broth for later use.

5. 5

   Mix the marinade

   Line a large roasting pan with foil and place the ribs in it. In a mixing bowl, combine the brown sugar, honey, preserved red bean curd, 60 ml water, 2.5 cm crushed ginger, 3 crushed garlic cloves, salt, five-spice and a dash of red food colouring.

6. 6

   Chill the ribs

   Rub the marinade generously over the ribs, then refrigerate them for 1 hour.

7. 7

   Grill or bake

   Grill the ribs over charcoal or bake them in an oven preheated to 175°C (350°F) for 10–15 minutes. Finish under the grill for 2–3 minutes on each side.

8. 8

   Serve the broth

   Use the reserved broth for soup, saimin or serve it on its own. The recipe says it serves 6–8.

What are char siu spareribs?

Char siu is a Cantonese-style roast pork known for its sweet, savoury glaze; this recipe takes those flavours and uses spareribs in place of the more familiar pork cuts. The result is a shareable, hands-on dish suited to a pot luck or relaxed meal.

The method starts by simmering the ribs with ginger, garlic and spring onion, then adds a sweet marinade with preserved red bean curd and five-spice. That two-stage approach seasons the meat while it cooks and gives the exterior a richly flavoured coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 730 calories, 43g protein, 30g carbs, 49g fat.

The ribs provide most of the protein and fat, while the brown sugar and honey supply much of the carbohydrate; the bean curd, salt and marinade also contribute sodium. Balance a serving with vegetables and rice, adjusting the rice portion to suit how filling you want the plate to be.

Why simmer the ribs first?

Tenderising first: the recipe simmers the ribs for an hour before they go on the grill or into the oven. Check that they are tender before draining, but handle them gently so they stay intact for coating.

Keep the broth: the cooking liquid is reserved rather than discarded. It can be used for soup, saimin or served on its own, as the recipe suggests.

Building the marinade

Sweet base: brown sugar and honey bring sweetness and help the surface take on colour as it cooks. Mix them thoroughly with the water and crushed aromatics so the coating is easier to spread.

Savoury depth: preserved red bean curd and Chinese five-spice give the marinade its distinctive savoury, spiced character. A dash of food colouring is included in the original ingredient list, but the ribs can be made without it.

Coating and chilling

Even coverage: rub the mixture over all sides of the ribs so each piece gets a coating. Use the foil-lined roasting pan to contain any marinade that runs off.

Chill time: refrigerate the coated ribs for 1 hour before cooking. This gives the marinade time to cling to the meat and makes it easier to transfer the ribs to the grill or oven.

Getting the finish right

Main cooking: after the hour-long simmer and chill, grill over charcoal or bake at 175°C for 10–15 minutes, following the recipe. Keep an eye on the ribs as the sugary coating can darken quickly.

Final browning: finish under the grill for 2–3 minutes on each side. Watch closely and turn carefully; aim for a browned, glossy surface without letting the marinade scorch.

Serving the ribs

For a gathering: serve the ribs warm on a platter, with napkins nearby for the sticky coating. A plain rice dish or steamed vegetables make straightforward accompaniments.

Use the broth: bring the reserved cooking liquid into another meal as a soup base, or serve it separately. The recipe gives a yield of 6–8, while the page serving count is 6.

Recipe notes & tips

• Use a saucepan large enough to keep the ribs covered with water during simmering.
• Reserve the broth before discarding the aromatics and other cooking liquid.
• Stir the marinade until the bean curd is well blended with the other ingredients.
• Turn the ribs carefully after simmering, as tender pieces can break apart.
• Stay close during the final grilling because the sweet coating can brown quickly.

Variations

• Skip the colouring: leave out the red food colouring for a less vivid finish.
• Add extra ginger: increase the crushed ginger in the marinade for a sharper aromatic note.
• Use the oven: bake the ribs instead of grilling them over charcoal, as the method allows.
• Serve with rice: pair the ribs with plain rice to soak up some of the savoury glaze.
• Make soup: use the reserved broth as a base for soup or saimin.

Common mistakes to avoid

• Boiling hard: lower the heat after bringing the pan to a boil so the ribs simmer gently.
• Discarding the broth: set it aside after draining for soup, saimin or serving.
• Uneven coating: rub the marinade over all sides of the ribs before chilling.
• Skipping the chill: refrigerate the coated ribs for the recipe's full 1 hour.
• Scorching the glaze: watch the ribs closely under the grill and turn them after 2–3 minutes per side.

How to store

Refrigerate leftover ribs in a covered container and use within 3–4 days. Reheat until piping hot in a covered ovenproof dish, adding a little reserved broth or water if they seem dry.

Frequently asked questions