Sticky Chinese BBQ pork ribs deliver bold Cantonese flavors with tender, fall-off-the-bone meat coated in a glossy, sweet-savory glaze. These oven-baked ribs taste just like your favorite Chinese restaurant ribs—deeply caramelized, garlicky, and irresistibly sticky.
Course: Main dish / Appetizer
Cuisine & Origin: Chinese recipe, Cantonese dish (Southern China)
WHY THESE STICKY CHINESE BBQ RIBS ARE SO POPULAR
Chinese BBQ pork ribs are a takeout classic because they balance sweet, salty, umami, and smoky flavors in one bite. Inspired by Cantonese char siu, these ribs are traditionally roasted and basted until glossy and caramelized. This home version keeps things simple with an oven method while delivering authentic flavor using hoisin sauce, honey, soy sauce, garlic, and five-spice powder.
They’re popular for family dinners, parties, Lunar New Year spreads, and game-day appetizers because they’re bold, comforting, and incredibly satisfying.
RECIPE FOR 4 SERVINGS
Tender pork ribs are marinated, slow-baked, and finished with a sticky Chinese BBQ glaze that caramelizes beautifully in the oven.
INGREDIENTS FOR STICKY CHINESE BBQ PORK RIBS
Pork ribs
- baby back ribs or spare ribs
BBQ glaze & marinade
- hoisin sauce
- soy sauce
- oyster sauce
- honey
- brown sugar
- rice vinegar
- sesame oil
Aromatics & seasonings
- garlic
- ginger
- Chinese five-spice powder
- white pepper
For finishing
- sliced green onions and sesame seeds (optional)
HOW TO MAKE STICKY CHINESE BBQ PORK RIBS
- Remove the membrane from the back of the ribs and cut into individual rib pieces.
- Whisk together hoisin sauce, soy sauce, oyster sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, five-spice powder, and white pepper.
- Coat ribs thoroughly in the marinade. Cover and refrigerate for at least 4 hours or overnight for best flavor.
- Preheat oven to 300°F (150°C). Line a baking tray with foil and place ribs on a rack.
- Cover loosely with foil and bake for 1 hour, turning once.
- Uncover, increase oven temperature to 425°F (220°C), and brush ribs generously with remaining glaze.
- Bake for 15–20 minutes, flipping and basting until sticky and caramelized.
- Garnish with sesame seeds and green onions before serving.
DIETARY INFORMATION
This dish is:
- Dairy-free
Possible modifications:
- Gluten-free: Use gluten-free soy sauce and gluten-free hoisin
- Lower sugar: Reduce honey and substitute monk fruit sweetener
- Vegetarian/vegan: Use king oyster mushrooms or tofu slabs with the same marinade
Sticky Chinese BBQ Pork Ribs (Char Siu–Style)
Ingredients
- 3 lb pork baby back ribs cut into pieces
- 1/2 cup hoisin sauce
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1/3 cup honey
- 2 tbsp brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 4 cloves garlic minced
- 1 tbsp grated ginger
- 1 tsp Chinese five-spice powder
- 1/2 tsp white pepper
- Green onions sliced, for garnish
Instructions
- Remove membrane from ribs and place in a large bowl.
- Whisk all marinade ingredients together.
- Coat ribs thoroughly and marinate at least 4 hours or overnight.
- Preheat oven to 300°F and place ribs on a foil-lined rack.
- Cover loosely with foil and bake for 60 minutes.
- Increase oven to 425°F, uncover, and baste ribs with glaze.
- Bake 15–20 minutes, flipping and basting until sticky.
- Garnish and serve hot.
Notes
RECIPE TIPS & NOTES
- Marinating overnight produces the deepest flavor.
- Line your pan well—this glaze caramelizes and can burn.
- Make ahead: ribs can be baked earlier and reheated at 400°F.
- Storage: refrigerate leftovers up to 4 days.
- Vegan option: use thick slices of king oyster mushrooms or baked tofu.
- Gluten-free: substitute gluten-free hoisin and tamari.
- Lower calorie: reduce honey by half and use leaner ribs.
SERVING IDEAS
Serve these sticky Chinese BBQ pork ribs with:
- Steamed jasmine rice
- Garlic stir-fried bok choy
- Asian cucumber salad
- Fried rice or lo mein
- Pickled vegetables or kimchi
They also work beautifully as a party appetizer or centerpiece for a Chinese-style dinner spread.
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