Kitchen notes · a little help before you start
Sticky Chinese BBQ Pork Belly Ribs (Char Siu)
Sticky pork with browned edges and a sweet, savory glaze is a generous dinner to enjoy slowly. Thick slices catch the sauce, ready to sit over the steamed rice suggested here. Let the glaze cool a little before serving and enjoy the rich pork with its glossy coating.
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Original yield
- Serves 6
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Pork
- Cuisine
- Chinese · Asian
- Cooking method
- Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Ribs
A few quick notes
1. Reserve sauce before marinating
Pour half the mixed sauce into a jug before adding raw pork to the rest, keeping the reserved portion for basting.
2. Discard the used marinade
Drain pork after refrigerating and discard that marinade. Use the separately reserved sauce for the basting during grilling or broiling.
3. Baste and turn
Turn the pork halfway through and baste several times with the reserved sauce, using tongs to rotate it for the second side.
Get to know the ingredients
Pork belly ribs
Rotate the ribs in the sauce until completely coated before refrigerating for their marinating stage, covered if leaving overnight.
Wine options
The marinade list allows rice vinegar or dry sherry instead of Shaoxing wine. The extra glaze separately allows Shaoxing or dry sherry.
Optional red coloring
Red food coloring is optional in the marinade. Whisk it with the other sauce ingredients before reserving half for basting.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Sticky Chinese BBQ Pork Belly Ribs (Char Siu)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Slice after cooling slightly
Let the cooked pork cool, cut into thick slices and serve over the suggested rice or vegetables with extra glaze if made.
A little more help as you go
Line the baking pan
Use parchment or foil to line the pan before placing the drained pork on it for the grill-or-broil stage.
Watch the extra glaze
Keep an eye on the optional saucepan glaze as it simmers, since the directions warn it burns easily if the heat is too high.
A few questions you might have
Can I marinate overnight?
Yes. The directions allow covered overnight refrigeration, or one to three hours if you are preparing it closer to cooking.
Does the extra glaze have to be made?
It is optional. Simmer its ingredients separately for five to eight minutes until thick, then cool slightly before serving.
Should I use raw-pork marinade for basting?
Discard the marinade drained from the pork. Baste with the half of the sauce reserved before the pork was added.
Are the ribs sliced before marinating?
The directions marinate and cook the pork ribs first, then cut the cooled pork into thick slices for serving.
Does the glaze stay at a boil?
Bring the optional glaze to a boil, then lower the heat and simmer until thickened, watching closely before removing it to cool.
Any more cooking tips?
Eat with a steaming bowl of white rice.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cafedelites.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
