Situ’s Recipe: Chinese BBQ Ribs

If you’re looking for something sweet, savory, and satisfying, Chinese BBQ ribs are a recipe worth keeping on repeat. The ribs are marinated for hours in a rich blend of soy, hoisin, and fermented bean curd, then oven-roasted and finished with a honey glaze for a deep, caramelized crust. Slice them up, dip them in the homestyle sauce, and you’ve got a dish that works for a family dinner or a party spread.

Why You’ll Love This Recipe

This recipe builds serious flavor from pantry staples — soy sauce, oyster sauce, hoisin, and a few tablespoons of fermented bean curd give the marinade its signature depth. A long marinate (ideally overnight) means the ribs do most of the work themselves, and a honey glaze at the end of baking gives them that glossy, tempting finish.

Ribs

• 1 rack (3–4 lbs) pork ribs

Marinade

• 1/2 tsp salt
• 1 tsp black pepper
• 1 tbsp garlic powder
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 1/2 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 3 pcs fermented bean curd (wet bean curd)
• 1 1/2 tbsp ketchup
• 3 tbsp cooking wine
• 4 tbsp sugar
• 1 tsp five spice powder
• 2 tbsp honey (reserved for basting)

Homestyle Dipping Sauce

• 3 1/2 tbsp ketchup
• 1 tbsp honey
• 1 tsp hoisin sauce
• 1/2 tsp sriracha
• 1/4 tsp Dijon mustard

1. Prep the ribs (Optional) Use a knife tip or fork to pry open the white fascia on the back of the ribs, then peel it off.

2. Marinate Mix all marinade ingredients except the honey. Coat both sides of the ribs evenly and marinate for at least 2 hours, preferably overnight.

3. Bake Preheat the oven to 300°F (149°C). Line a baking tray with foil and place the ribs meat-side up. Bake for about 30 minutes.

4. Flip and continue baking Take the ribs out, flip them, and bake for another 10–15 minutes.

5. Glaze with honey Brush a thin layer of honey on the ribs, raise the oven temperature to 350°F, and bake for 3 more minutes. Flip again (meat side up), brush with honey, and bake 3 more minutes.

6. Broil for color Finish under the broiler for a few minutes to get a deep, caramelized crust. Watch closely — timing depends on your oven and the thickness of the ribs.

7. Rest, slice, and serve Remove the ribs from the oven and let them rest for 10 minutes. Slice and serve with the dipping sauce.

• Marinate overnight: The longer the ribs sit, the deeper the flavor.
• Watch the broiler closely: The honey glaze can go from caramelized to burnt quickly.
• Double the marinade: It also works well for BBQ pork or pork belly.
• No oven? Grill it: Marinated ribs can be cooked on a barbecue grill instead.

Thanks to Chef Situ for another delicious recipe!