I had an 800 g rack of pork ribs in the fridge and fancied doing something completely different with them. I love ribs, but occasionally I like to step outside the usual spice rubs and barbecue glazes. As I rummaged through the cupboard, I spotted the jar of hoisin sauce I picked up on my recent trip to Alicante — and that was it. Decision made.

I also decided to cut the rack into single ribs before marinating. They absorb flavour far better this way, cook more evenly, and you end up with wonderfully sticky pieces that you can eat straight off the tray.

If you’re after a simple recipe with maximum payoff, these Char Siu Ribs hit the spot — overnight marinating, slow roasting, and a final blast in the oven to caramelise the glaze. The result is sweet, savoury, glossy perfection with very little effort.

📌 Recipe: Char Siu Pork Ribs (800 g)

Ingredients

800 g pork ribs, cut into individual ribs

2 tbsp hoisin sauce

1 tbsp soy sauce

1 tbsp honey

1 tbsp rice vinegar (or white vinegar)

1 tsp Chinese five-spice

1 tsp grated fresh ginger

1 garlic clove, grated

1 tbsp olive oil (optional)

Sea salt & black pepper

Method

1. Make the marinade

Mix the hoisin, soy sauce, honey, vinegar, five-spice, ginger, garlic and olive oil in a bowl.

2. Season & combine

Lightly season the ribs with sea salt and pepper.
Add them to a bowl or zip bag and pour over the marinade. Ensure every rib is nicely coated.

3. Overnight marinate

Cover and refrigerate overnight (or at least 6 hours).

4. Slow roast

Preheat the oven to 150°C.

Lay the ribs in a single layer on a foil-lined tray.

Cover tightly with foil.

Roast for 1 hour 45 minutes.
Check tenderness; add 10–15 minutes more if needed.

5. Caramelise

Remove foil and increase oven to 200°C.

Brush with any leftover marinade.

Roast uncovered for 15 minutes until sticky, glossy and slightly charred.

6. Serve

Let them rest briefly, then serve hot.
Brilliant with rice, an Asian-style slaw, pickles or simply eaten straight from the tray.

Find more pork recipes and food adventures here.

Wonky photos, proper food, genuine adventures — The Flexible Chef.