Char Siu Ribs

Char Siu ribs recipe Chinese-2

I was recently chatting with a culinary equipment company about working with them, as I was a fan of their products. After a while of getting nowhere, I was told, “You’re not the right demographic. We’re targeting busy, stay-at-home moms, that don’t have time to cook.”

Obviously they haven’t looked at my daily planner because they would have seen that time is something that’s in short supply with a certain someone, who spends plenty of time at home. As for the mom part, well, let’s just say that sometimes I feel like I am babying a number of people in my life. (None of you, of course…)

Char Siu rib recipe

So even though I wasn’t born with the right, um, equipment to be a stay-at-home mommy (and from what I hear about the process of giving birth, I think it’s something I’m okay skipping), I do know a thing or two about not always having time to cook. People often find that rather funny, but when you’ve been testing recipes all day (the other day, I made sixteen cakes – yikes!), that last thing you want to do is make dinner – or worse – face yet another sinkload of dishes afterward. Moms, I hear ya!

Char Siu ribs recipe Chinese

Yet even though I’m hopelessly unmarketable, one thing that I do share with those moms who are so darned busy is that I keep a few tricks up my sleeve. One of them is to keep a jar of Char Sui sauce handy. For those who think jarred sauces are dubious, you obviously haven’t spent the day surrounded by screaming kids then had your other half come home and complain about what a horrible day he had.

The jarred sauce has exactly the same flavors found in the bbq pork that you get in Chinese restaurants, yet takes no time at all to make a main course with it as a base. Just smear it on some pork, finish up those recipes you’ve been working on, and within a few hours, you’ll find yourself pulling a terrific dinner out of the oven with practically no work. (And if anyone gives you a hard time about using a jarred sauce, open their refrigerator and pull out a jar of mustard, and demand an explanation.)

Char Siu ribs

I like to ramp up the sauce with a bit of spicy Sriracha sauce and some tangy pickle juice. I’ve tried adding fresh ginger but during the reduction process, it can get really strong. I love the zing of fresh ginger and understand if you want to add it. But if you do, just use a little less than you think.

Char Siu ribs

And to be honest, I’ve had a busy, stay-at-home day, and I’ve got guests coming for dinner. And we’re having ribs. I’m serving them with a raw vegetable slaw with fresh mangos and putting out a jar of homemade kimchi, for folks to help themselves. Because I’m wiped out from being so busy all day.


Char Siu Ribs
Four Servings

Char Siu sauce is available at any Asian market. I look for a brand that doesn’t have a long list of unpronounceable ingredients. Most don’t, since the ingredients are pretty shelf-stable anyways. For those who think ahead, rub the teaspoon of salt into the ribs and let them sit overnight in the refrigerator. Which is a good do-ahead tip. For those who don’t want to use beer, try root beer or even apple juice.

If you have the time, you can let the ribs cool down after the baking (step 3), and chill them overnight. The next day you can scrape off any fat that’s risen to the surface then finish cooking the ribs. And actually, the ribs are better if they sit overnight in the sauce, and rewarmed following day. If not, you can drain off the fat and remove it using a fat skimmer or taking the bowl of a ladle and delicately stirring the liquid, making a vortex. And when the fat moves to the edges, skim it off.


  • 3-pounds (1,4kg) pork ribs, trimmed of excess fat, cut into sections of 3-4 ribs
  • 1 teaspoon salt
  • One 8-ounce (240g) jar Char Siu sauce
  • 1 cup (250ml) beer
  • 1/4 cup (60ml) pickle juice (or cider vinegar)
  • 2 teaspoons Sriracha sauce (or similar chili sauce)
  • 2 cloves garlic, peeled and minced

1. Preheat the oven to 350ºF (180ºC).

2. Rub the salt into the ribs. Put them in a Dutch oven or large covered casserole and add the remaining ingredients, mixing them all together.

3. Cover the pot and cook for 2 hours, turning the ribs over two or three times during cooking, so they get evenly coated.

4. After the ribs are fully cooked and tender, remove the lid and return the pot to the oven, letting it cook until the sauce is reduced to your liking. (Turn the ribs once or twice while the sauce is reducing.) It should take less than 25 minutes for the sauce to thicken.



Related Links

Chinese-Style Roast Pork (Just Bento)

BBQ Pork (Rasa Malaysia)

Chinese Roast Pork (Appetite for China)

Char Siu Bao (Chubby Hubby)

Chinese Roast Pork (No Recipes)

Char Siu Sauce (Serious Eats)

87 comments

  • these look delicious — makes me want to run over to Smitty’s for ribs in Lockhart TX

  • Whoa, sixteen cakes?! I don’t even want to think about the number of dishes you must have had to do! Seriously, these ribs look amazing! I bet your guests were very happy! If you have any leftover, make some char siu bao! They are my favorite things to order at a dim sum place! :)

  • I was at a seminar last week put on by a group of beef people in Colorado and one think I heard that really hit home was that most families only have a half hour to dedicate to dinner preparation for weeknight meals. So, I’m thinking more and more about how to make it easier and great prepared sauces can help. I would love to try these in the crockpot; I think it is a great tool to help families have good meals without time in their schedules to do more.

  • I certainly do agree about bottled sauces. After all, don’t most of us use ketchup to make bbq sauce? As for the strong ginger taste after reducing, I make red cooked pork belly with a hefty amount of sliced ginger. The sauce gets strained before reducing. Maybe this would work? Anyways, I am looking forward to picking up a jar of char sui sauce and trying your rib recipe.

  • That is funny; because I was recently told the same thing. Regardless if we have snotty nosed little ones tugging at our pant legs or are working at home, it is still tough at times to get a proper meal on the table. I hate the cliche, “you don’t know what it is like because you are not a mom”. Well … kind of do. I run a business, I blog (almost full time) and I keep a house.

    Regardless, these ribs look great and next time I am in Paris, I am searching for a jar of this sauce.

  • These look wonderful. I’ve never used Char sui sauce before, but will look for it next time at the grocery store.
    Your new kitchen looks wonderful, by the way. Congratulations

  • Yikes 16 cakes !! And am complaining to do dishes after 1 huge cake !!
    I baked your famous fresh ginger cake the other nite- did not know it will be such a huge hit !! I normally try to limit my cake consumption but my strong determination was out of the window ….. We loved it at home . It’s going to be the dessert for thanksgiving !! Thxs !! U can treat me as your fan. Even though am a vegitarian I read all your post and yes even this one !! At this rate I might be just chewing these ribs one of these days ;))

  • Don’t suppose you’ve found a place in Paris where you can buy “long” ribs have you David? I hate that the butchers in France always seem to sell really short ones. I bought a great rack of ribs from Auchan a few weeks ago… great big, long meaty ribs, but they were already pre-marinaded so I’d love to know if there’s a place where I can get the “neat” version.

  • Just smash a piece of ginger, skin and all, and add that to your cooking vessel. You can remove it before you reduce. This is commonly done as the first step after you add oil to the wok and before browning braising meats and adding the liquid in Chinese dishes, but you can easily just toss it into the entire mixture.

  • In the past I used to feel like a bit of a failure if I used readymade sauces and such, and so switched to just eating out if we couldn’t cook. It’s not necessarily better or healthier and certainly much worse on your pocketbook.
    These things exist in shops for a reason and we (read me) need to use the helping hand where we can find it. Now one of my go-to I-couldn’t-cook-today-to-save-my-life meals is chillied-up baked beans.
    Great post David. And making 16 cakes in one day!! Whew, more power to you.

    • One of the things about certain canned products, like coconut milk and tomatoes, are that they are often packed in their country of origin, where they are fresher and they use riper products (because they’re not picked underripe, to compensate for shipping time.) I usually keep tins of sardines on hand, because they make a quick snack or lunch, and I buy coffee packed in cans as well ; )

  • For the busy “mom”, with or without the correct equipment, this could be done in the dreaded crock pot for 6 hours then 2-3 with the cover off…..I think…..

  • What a great idea! I’ve just recently learned how to make my own char siu pork (PS — I think there might be some typos in the recipe and links — “siu” not “sui”) out of a mixture of honey, sugar, soy sauce, hoisin, garlic, and five spice powder, and I’ve been busily using it wherever I can (in dumplings, on rice, in cheong fun, etc). Never thought about using it on ribs, though! And wow — 16 cakes!!! Inspiring.

  • Well, I guess that company lost out because reading this post, you know exactly what busy stay at home moms go through!
    Wow, sixteen cakes….

    Nazneen

  • David, you are my favorite stay-at-home mom! Going to try the recipe this weekend.

  • Wow. Those people won’t find their supposed base as they are going by a typecast that disappeared in the 1960’s. I understand there is still a preponderance of moms at home, but among my friends are a fair amount of dads who do the same, some two mom households, some two dad, and some single parents of each sex. Then there are us no children (pets really don’t count), who sometimes don’t want to spend the evening cooking. Sometimes we want to watch the sun set over the bayou and that can take a lot of time.

    Though I don’t eat meat, I appreciate the introduction to that sauce. I’m figuring it can work on some sort of fish, or tofu – maybe ‘gator tail? (They live in the water, so they count as fish.) And tell those foolish people your readers love you, and tend to purchase your recommendations while eating your recipes and perusing your prolific prose.

  • Wow! Better than the old South Seas in West Hartford center. I’m going to try them this weekend. They look so delicious. Your photos are great and recipes always a home run.

    Also, to the following from your article:

    “For those who think jarred sauces are dubious, you obviously haven’t spent the day surrounded by screaming kids then had your other half come home and complain about what a horrible day he had. ” please add: “and then ask ‘What’s for dinner?'”

  • I love the beer and pickle juice additions .. I have to forgo the Sriracha for fear the asthma is triggered. I love the gooeyness of this lovely.

  • Jarred sauce? C’mon man

  • And the sauces are where in France? Would love to try but vinzier super u ?

  • Would this sauce work on chicken, too?

  • Wow 16 cakes!!! As much as i love making sauce at home from scratch, at times, it’s good to use these store bought jar. And since i love ribs so very much, i am going to definitely give this a try.

  • I’m a bit stunned that a cooking equipment company believes because I have no children (yet) that I don’t want to cook a fast meal. My Monday thru Friday dinners are quick cook or reheated meals. I am so busy before and during work that I am bone-tired by the time I go to prepare dinner. What a bunch of narrow-minded morons who can’t recognize a potentially wider market, that incidentally will have a higher disposable income than busy stay-at-home mothers.

  • Love these, I eat them a couple times a month at the dimsum spot I go to in San Francisco, they look so easy to make at home (thanks to your recipe) I am going to have to try it!

  • Ugh… what a stupid, stupid company. Their loss, big time!!

    As for the ribs, I’ll be stopping at the Asian market to pick up the Char Sui sauce. Can’t wait to try it.

  • The char siu ribs look so incredibly tasty. I know what’s on the menu this weekend! Thank you for sharing your recipe!

  • I agree that company really lost a great opportunity to work with you. You may not fit their demographic but I’ll bet a lot of your faithful readers do! And how about us empty nesters, working long days in established careers, with two homes, we don’t want quick and easy?! We love your blog, your books, your tips on kitchen gear. We dream of having the time to make 16 cakes and obsessively buy kitchen “stuff” in anticipation!
    Gotta try these ribs…

  • How funny… you know, publishers told Julia Child the same thing when she was trying to sell her first manuscript. “Working moms don’t have time to cook.” “People today want something easy.” “No one will take the time to make these dishes.” Well, you see how wrong they were. As a professional, and a mom, I can tell you that there are MANY people (men and women, married, single, kids or no kids) who are making the effort to cook thoughtful meals for themselves and their families, regardless of the free time they may or may not have. What kind of a cookware company would try to pigeonhole their customers into one demographic? Silly and shortsighted.
    Keep up the great work, and thank you for such a nice idea for dinner this weekend!

    • I don’t mind because I think that there certainly are people that these folks feel like they need to market to. But as an author, I’m always surprised at the variety of people that bake and cook, and make ice cream cream. I had a publisher turn down a book proposal of mine because “I didn’t have a show on Food Network.” Then the book sold really well after it came out with another publisher, who was happy to take it on. But like Julia Child’s book, if you tackle a classic/worthy subject, and put the work in to do a good job, folks will (or should!) buy it : )

  • I love, love, LOVE your tone here. I am so sick of mommy-martyr’s and the people that cater to them having blinders on to the fact that other demographics can be busy too. Thanks for taking the time to address it, AND taking the time to post such a great recipe!

  • What a short-sighted company. Sounds like they are right out of the Mad Men generation, too, for both making incorrect assumptions about their customer base, and for assuming that you couldn’t deliver the goods to the stay at home mom types. When I was a stay at home mom, your voice would have been just what the doctor ordered.

  • I could tease and say “mustard from a jar? I keep powdered mustard to make up as needed!” which I totally do, but, of course, you don’t get the lovely seeded mustards and things from a jar!

    Seriously, Chinese cook-in sauces are one of the better things in life! The other is a husband who likes to make fish and chips on a Friday night (like I hope mine will tonight!). I love to cook, sometimes, but every day??? And I no longer have any children at home.

  • Thank you David for this … for “legitimizing” the use of jarred/bottled sauces and products!!! I think too often we tend to “let the perfect get in the way of the good” Now would a homemade sauce be better? Maybe/maybe not – but how much better will it be if you don’t have time to make it?? LOVED the line about mustard – and yes, I am going to use it (with attribution to you of course :-)!!!

    Also going to make these ribs… will definitely earn me brownie points with the teenagers!!!

  • Hi David,

    This is my first time putting a comment on your website, although I have been following it for quite a while now.

    I agree with you. Nothing wrong with a good jar of Char Siu Sauce. I use it to make my own Char Siu using pork neck. But your inspirational ideas of sriracha and cider are great and definitely one for me to incorporate. Can’t wait to try your recipe on ribs. Your photos look amazing and deliciously tempting! Good one, you working Mum! :-)

  • I’m a busy stay-at-home-mom and I adore your blog, have several of your books and think you’re great!

    Sounds like some marketing people don’t quite get it. I cook many times a day. Every day. I hate cooking, but I like my family to be healthy. Blogs like yours help me get through it and find a happy balance of fresh home-made and healthy “cheats.”

    So thank you!

  • Interesting post, David! Since I spent my childhood in Hong Kong, char siu was a staple food in my culinary memory. I recently made some char siu by mixing different stuff for marinade. Didn’t taste quite like the ones u find in restaurants, but was quite close. I saved some char siu meat to make char siu-flled buns:
    http://sphotos-b.xx.fbcdn.net/hphotos-ash3/545816_10151224769248352_285309787_n.jpg
    http://sphotos-b.xx.fbcdn.net/hphotos-ash4/485653_10151227091943352_893716075_n.jpg

    I recently started a food blog too. If you have time please stop by and visit my site! Any comments from you would be greatly appreciated! Cheers~

  • I love char siu and often use it to tasty up a stir-fry, but I’ve never thought of adding sriracha – sounds delicious. (I did add sriracha to hummus the other day, though, to surprisingly rapturous applause.) But sixteen cakes? Wow! I thought I was pretty impressive yesterday whipping out your Banana Cake With Mocha Frosting! (Making the candied peanuts was like the world’s most fun chemistry lesson. “Until the sugar crystallises? It’s never gonna…OMGit’s crystallisingIT’S CRYSTALLISING!”)

  • Nothing more than old-fashioned prejudice, pure and simple. Luckily, your talent and creativity outshine whatever the dimwits are blind to.

  • Thanks for the link to my char siu recipe! Yours look so moist and tender and juicy!!!

  • David I have only just “discovered” you recently, and think that you are the BEST. Love all your recipes that I have made so far, the accuracy of ingredients, timing and little anecdotes are great, also the pictures are superb! I feel like I’m in Paris sharing all this with you.

    Those Culinary Equipment “experts” don’t know what they are missing. Anyway you can spend more time doing your own stuff and sharing it with us.

  • That company has an employee with a losing mentality, and they don’t know how lucky they are you didn’t name them. If I were that guy’s boss, that guy would be in the unemployment line right now. Of maybe the staff would be in a training seminar. Unbelievable.

    I’m wondering what becomes of 16 cakes? Soup kitchen maybe?

    • I wish I could give things to a soup kitchen! They were chocolate cakes, so I crumbled them up and folded them into coffee ice cream. Needless to say, I have a freezer-load of ice cream, I think enough to last me through the spring!

      And generally, many companies change their pr & marketing teams regularly. And often they are just following the latest trends, or what they think are the latest trends, since that’s what the bosses want to hear. There are plenty of good pr folks and I’ve been fortunate to work with a few of them.

  • I would happily eat your dinner any time. Any time. The slaw with mango and the char siu ribs sound wonderful. I made a new-to-me salad dressing tonight with things that come from jars: apple juice, cider vinegar, brown mustard, olive oil, black pepper. Yum. I ate that on a shaved Brussels sprouts, dried cranberry and toasted hazelnut salad that I adapted from Shira at In Pursuit of More.

  • From the TF1 website (apparently Masterchef-related) :

    Combien de temps les Français passent en cuisine ?
    L’Insee s’est penché sur la question. L’institut a ciblé son étude sur l’année 2010. Ses résultats montrent qu’au fil des années, les Français passent moins de temps à cuisiner. …. Les Français ne mettent pas plus de 53 minutes par jour à préparer leurs repas. En 14 ans leur temps passait derrière les fourneaux a baissé de 18 minutes.
    Par contre, les Français passent 2 heures et 22 minutes par jour à manger. …Depuis 1986, le temps « pause manger» des Français a augmenté de 13 minutes.

    In conclusion, the French are using their time saved by cooking less by enjoying longer meals. I hope this applies to those busy stay-at-home Moms as well…

  • AMEN, David :D !
    I’m not a stay at home mum. I work and cook for my family, but I take all easy and quick recipes I can find ! So, thank you for this idea, even if I’m not sure to find char siu sauce, where I live. But, I cook something maybe similar too, with chicken and soya sauce ! Just poor the sauce and that’s it ;)

  • Re: wrong demographic: it’s their loss! Your obvious expertise, multiple platforms/channels, and built in base mean that you won’t work for free or drastically reduced rates….that’s how I interpret the “not a mommy blogger” comment.

  • I agree that company really lost out. I respect your opinion more than I would any stay-at-home mom. Hooray for them that they have the privilege to not have to work outside the home. I get so tired of hearing how busy they are. They forget that many people work all day and then have to do all the same things they had all day to do!
    The ribs sound delicious- I think if I can find the sauce I’ll put them in the crockpot all day while I am at work!

  • This looks delicious! Two questions: where did you manage to get such good looking ribs in France. The only ones I’ve managed to find here are full of fat and not much else, and question 2: who ate all the cakes???! Do you go and hand out pieces on the street or do you have very hungry neighbours and friends?? :)

    • I mentioned in a previous response what happened to the leftover cakes, but travers du porc are available in just about any charcuterie and butcher shop that sells pork. Chinese markets with butcher counters also carry them. I haven’t found them to be too fatty (although like pork ribs anywhere, they do throw off a bit of fat when you cook them.)

  • I’m surprised to see this post. I remember other posts where you’re not as understanding of people who may not always have the time, energy, desire to cook from scratch and take shortcuts. I’m glad you had a change of heart or just clarified your position ;) I’ll be trying your recipe tomorrow.

  • Coffee in a can? You go too far! OK, OK, maybe I should try it before I sneer. I use bottled products for quick sauces: Szechuan Stir-Fry from “House of Tsang” and Peanut Sauce from “Judy Fu’s” are always at the ready. I’m mostly a 30-minute dinner type cook and find many nutritous & delicious meals qualify. I made your Chocolate Mole’ this weekend, swapping a couple things based on my pantry. REALLY good.

  • I think it’s interesting that Asian food uses a lot more sugar in its cookery. Whereas seasoning basically means salt and pepper in the West, it usually means salt and sugar – at least in Chinese cookery. Japanese cuisine uses a lot of mirin to impart sweetness to their dishes, not to mention the use of palm sugar in Southeast Asian cuisine. I feel that Western food uses a lot more sweet-tasting vegetables like carrots in stock, sauces etc. (compared to Asian food) but usually abstains from adding sugar (maybe American food is an exception?) Char siu is a great example of how much sugar can go into some Cantonese dishes – it’s as sweet as it’s salty!

  • Looks yummy! Have you tried cooking it with a pressure cooker? It looks like something that would be great recipe for one…

  • Don’t tell anyone but I’ve been known to use Japanese bars of curry….
    Add leftover chicken and veggies, rice from a rice cooker. Flavorful, fast and easy.

  • can i use a pork tenderloin and slice it up later

    • Yes, you can use char siu sauce on pork tenderloin (or even chicken breast) – however adjust the cooking time since ribs take hours to cook, while others pieces of meat take much less time.

  • I don’t know if I’ve ever seen this in stores around here… maybe I’ve just never noticed it. I’ll have to look for it next time.

    Regarding being the wrong demographic… have they never heard of you? You may not BE a stay-at-home mom, but I bet there are a lot of stay-at-home moms who are fans of yours! (Also, I don’t get why stay-at-home parents are the only ones who are busy and don’t have time to cook. I’m a working mom and am busy and find it hard to have time to cook. My working-dad husband feels the same way. I think the only people who don’t find it hard to make time to cook are people who have fewer than two significant commitments in their lives.

  • What idiocy on the part of that company! As a long time reader who is an avid baker when I have time (in short supply as a lawyer running my own firm, a mom of a teen, and a wife who occasionally also sees friends and does civic work), I have collected your cookbooks and have *never yet* had one of your recipes fail.

    THAT is a timesaver — so many “food personalities” now don’t bother with the testing. Your recipes are delicious, your writing engaging, and your photos drool-worthy. You have a rare ability to take us with you whether through a kitchen remodel, a trip to Brittany, or through the steps in a recipe. This blog is a gift to us all. Thanks, David.

    • Maura said it perfectly. Your writing style is engaging. Your books wonderful. Your Paris Pastry app is fun to look thru even though I bought it after I came home from Paris. My trip to Paris was all the more meaningful because of your books and blog which prepped me. Thanks David.

  • thanks for the recipe – while I am a work from home Mom, I hear you on the lack of time :)

  • LOOKS YUMMY do they use pressure cookers in Paris? This would cook really fast
    20 min. maybe a few minutes longer. David are you doing a Cake Cookbook anytime soon?

  • Shalom David
    Shanna to à
    Est ce que je peux me procurer vos livres en français. Car sur amazone ils ne sont
    Qu’en anglais.
    Toda vous êtes formidable. Rina

  • For all the mom-haters, relax! Enjoy some char siu! Remember it was a marketing decision, not some mom crusade to make other people feel bad and less important. And folks who think one parent stays at home because it’s some kind of incredible luxury, please bear in mind that a lot of us cannot afford to work at an office — we make less at our jobs than what we’d have to pay for child care. Trust me, the fantasy of lying around eating bonbons or whatever it is you’re imagining is just that, a fantasy lived by very few. Good for them, and may the good lord bless you with twins :)

  • What about busy working moms with no time to cook? That company is focusing their marketing too tightly. Ribs look delicious!

  • Dear David,

    would it be possible to let us know where to buy certain items in your reciples that aren’t typically French, i.e. the sauce for Char Siu ribs. I am not an American so am often not familiar with the ingredients that you get in the States and also manage to find here in Paris. Thank you.

    • I sometimes link to places online where to get things since people live all over the world, it’s not possible to specify particular places because each country is different. But I did mention in the post that it can be found in Asian markets and hopefully people will be able to find one where they live. The jar I used is from Lee Kum Kee, and is available on Amazon. But there are other brands, too. If unavailble, you can make it from scratch; I’ve linked to some recipes at the end of the post.

      Please check out my post How to Find Foods and Other Items Mentioned on the Site for tips on finding things in your community or country.

  • David, I can’t begin to tell you how LUSCIOUS these look!

  • David, that company is WRONG. I am a busy mom with little time to cook and I absolutely love your blog, your books and your recipes. I also trust your judgement and experience enough so that if you did back a certain kitchen product, I would take a serious look at it. Those marketing people don’t know as much as they think they do. Thanks for all the good info you put out there for us!
    Amy
    PS you are right out the child birth thing – ouch!

  • Do you have any thoughts on a beef alternative for the ribs? I can’t digest pork without taking an enzyme pill, so I tend to avoid it. I’ve used beef short ribs in lieu of pork ribs in the past but I’d like to hear any other suggestions you might have. Thanks!

    • I’ve not tried it with beef ribs, but they should work as well. If you do give them a try, please let us know if they work out!

  • How wonder how it would taste if one uses soya sauce in place of the salt in the recipe. Maybe it would give the ribs more body?

  • * I wonder

  • Sorry to be the one dissenting voice here. Not that I’m any kind of saint in the kitchen, but you say that with the sauce of your choice the ribs will taste like any in Chinese restaurants – restaurants where? Cause ribs in China don’t taste anywhere like ribs in mainland Europe, and I honestly find the Chinese ones better. I like to make my own sauces, ok, I didn’t have to bake 16 cakes that same day, but I just find the bottled ones often have a pre-made not the right kind of taste to them. If other people are happy using them, fine, I have no problem with that at all, I just honestly find the diy ones taste better. It’s a bit like either making your own cake from scratch, or using the mix out of a container from the supermarket.

  • I just had lunch, and now I turn on my computer and see beautiful pictures of ribs and I am hungry again. They look delicious.

  • Haha, I’m sorry but when you say using the sauce makes making dinner “take no time at all” and then later “in a couple HOURS” you’ll have dinner ready… when I think of a “quick dinner,” I am thinking something that will take 20 minutes or less! I guess I’m not a real chef or anything though.

  • 1) Lee Kum Kee is pretty good stuff, so these ribs are probably tasty, and easy too.
    2) But real char-siu has no gravy; it’s surface is oily and crusty, and slices well so you can add it to lots of different dishes like noodles, soup, fried rice, etc. And it is work to make in the traditional manner, hanging from hooks in the oven after marinating and drying the surface. A good chunk on hand is sort of the equivalent of a good chunk of Smithfield ham.
    3) Thanks for a wonderful blog!

  • haha everything looks great!! just that char siu’s gravy aint that colour :D the meat’s usually coloured red on the outside cause the marinade’s reddish in colour, and it ribs shouldn’t be made with ribs. they’re usually sliced and served with rice or noodles! if any sauce is added at all, it’ll be a dark brown watery (and not starchy) sauce that’s both savoury and sweet (:

  • I love your posts! And when I first read “I wasn’t born with the equipment to be a stay at home mom” I thought you meant kitchen equipment!
    Their loss, most assuredly.

  • I never use anything bought in the Asian stores with unpronouncable names. Usually they are preservative/chemical I would rather not consume nor feed to my kids. For busy stay or not-stay-at-home moms or even cooks who’ve already spent the entire day in the kitchen I would rather recommend your chicken with carmelized shallots stick- it -in the oven dish which is always my backup dinner. Merci!

  • These are amazing and so easy! Just made them last night. You didn’t specify what type of beer so I went with something dark, malty and sweet (Left Hand Milk Stout). Yum!

  • Mr. Lebovitz, I remember reading the description of your apartment in your Sweet Life in Paris. If you would like less mess to clean after roasting the ribs, you can use the ‘cookie rack’ and line a jelly roll pan with aluminum foil. I haven’t seen you on Facebook for quite some time since it pulls real slow on the internet server where I am now.

    • Thanks for the tip. I do have a rack that fits my roasting pan but I like to really marinade the ribs in the liquid while they’re cooking.

      Facebook changed their policy and now is asking me to pay (up to $200 for each one!) if I want to make sure that folks who follow me there see my postings. The best thing to do is to visit the Facebook page from time-to-time, and somehow, their alogrithm prompts my posts show up in your particular timeline.

  • the ribs look great! i always keep a jar of the char siu sauce in our house too- was great during the summer time to marinate some ribs and toss them on the grill!

  • Hi David, made this recipe this week and it was delicious! I had my doubts, since the sauce was so thin when it went into the pot… and yes, the char sui sauce was oddly red, so I was worried the final dish was going to look weird. But all the food coloring went away as it bubbled, the sauce thickened up nicely (I ended up taking out the ribs, keeping them warm in the oven, and reducing the sauce on the stove), and the ribs were SOOO tender. I served the ribs over sticky rice with fresh steamed green beans on the side, garnished with green onions and sesame seeds. Sauce over everything. My husband at 3/4 of the ribs (I did a hair over 2 lbs. instead of 3 lbs.) in one go he liked them so much, and my portion was awesome. Gonna share this recipe with my pork-recipe-loving in-laws. Thanks!

  • I have to add the house smells amazing while they are cooking:)
    I bought the sauce at an Asian market after reading your post..the gentleman owner also recommended a Korean sauce..so I bought both and trying yours today..It’s fall..windy.. I love when my house smells this good.
    I enjoy making my own sauces..but if this ones tastes as good as it smells.I will always buy it..Sent your recipe to my daughter too.
    Thanks~

  • Just got done eating it…. G double o d good….
    I’m a copine au foyer so I spent monday making it. 3 hours on the stove (lack of oven), today I removed the fat (so now the ribs are fat free?), last minute guest 954 grams of ribs for 3 was perfect…

    Went to Larnicol, got a Kouign Amann….
    (Usually we get Kouign Amann in Bretagne but the biscuiterie was closed).

    Thanks for the recipe, the Kouign Amann address….