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You are here:Home  /  Recipes  /  Chinese Recipes  /  BBQ Ribs

BBQ Ribs

July 14, 2009 74 Comments
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A perfect balance of saltiness plus a touch of Chinese 5-spice powder, char siu sauce marries well with chinese bbq baby back ribs | rasamalaysia.com

A perfect balance of saltiness plus a touch of Chinese 5-spice powder, char siu sauce marries well with chinese bbq baby back ribs | rasamalaysia.com

Americans take BBQ ribs very seriously. When it comes to BBQ ribs, attention to details spans from spice rub/seasonings, sauce, pork flavor, texture, smoke, appearance, scent, mouthfeel, cooking and grilling techniques to the overall balance of the ultimate product. Originated and perfected in the American South, BBQ ribs is at the very core of American food culture.

A perfect balance of saltiness plus a touch of Chinese 5-spice powder, char siu sauce marries well with chinese bbq baby back ribs | rasamalaysia.com

When I contemplated to have a BBQ ribs recipe, I was a little worried. The all-American BBQ ribs is not my everyday Malaysian or Asian recipe, and is surely not my forte.

Eventually, I settled with a Chinese-style baby back ribs recipe, using none other the recipe for Chinese BBQ pork or char siu. Sticky sweet with a perfect balance of saltiness plus a touch of Chinese 5-spice powder, char siu sauce marries well with baby back ribs.

A perfect balance of saltiness plus a touch of Chinese 5-spice powder, char siu sauce marries well with chinese bbq baby back ribs | rasamalaysia.com

For the techniques, I used a combination of oven roasting plus BBQ grilling. I set my oven to 325 degrees F and roasted the ribs for about two hours.

I then transferred them onto the outdoor grill for a charred finish over direct heat. My verdict: juicy, moist, flavorful, and finger-licking good. Summer is in full swing so surprise your guests with these exotic Chinese-style BBQ baby back ribs!

A perfect balance of saltiness plus a touch of Chinese 5-spice powder, char siu sauce marries well with chinese bbq baby back ribs | rasamalaysia.com

Now, please do tell me what is your favorite BBQ ribs recipe and how you make it. Thank you.

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BBQ Ribs Recipe

A perfect balance of saltiness plus a touch of Chinese 5-spice powder, char siu sauce marries well with chinese bbq baby back ribs

Keyword Pork Ribs, summer

Ingredients

  • 1 rack baby back pork ribs about 2 lbs
  • 6 cloves garlic peeled and finely chopped

Marinade/Char Siu Sauce:

  • 1 1/2 tablespoons maltose
  • 1 1/2 tablespoons honey
  • 1 1/2 tablespoons hoisin sauce
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon Chinese rose wine 玫瑰露酒
  • 3 dashes white pepper powder
  • 1/2 teaspoon five-spice powder
  • 1/2 teaspoon sesame oil
  • Salt to taste

Instructions

  1. Add all ingredients in the marinate/char siu sauce in a sauce pan, heat it up and stir-well until all blended. Transfer out and let cool.
  2. Rub the ribs on both sides with the chopped garlic. Marinate the ribs with 2/3 of the marinate sauce for 8 hours or overnight in the refrigerator.
  3. Preheat the oven to 325 degrees F. Line a large baking sheet with heavy aluminum foil, lay the ribs on top, and tightly cover with foil. Roast for 2 hours.
  4. Preheat the grill and remove the ribs from the oven and uncover. Transfer the ribs to the hot grill and grill over direct heat for 5-10 minutes or until the surface slightly charred to your liking. Brush both sides of the ribs with the remaining char siu sauce plus some oil while grilling. Serve hot.

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74 COMMENTS... read them below or add one

  1. ravenouscouple

    July 14, 2009 at 2:20 PM

    Totally finger, hand, face licking good. We love hoisin on ribs and did a variation of Hoisin glazed ribs with some Sichuan peppercorn rub. Yours look fantastic.

    Reply
    • Rasa Malaysia

      July 14, 2009 at 2:57 PM

      Sichuan peppercorn, that’s such a brilliant idea. Why haven’t I thought about it?!

      Reply
  2. NYMY

    July 14, 2009 at 2:36 PM

    This is quite a bold attempt, RM. To be in US, offering this recipe, against the all-time American food culture, BBQ ribs. I honestly have not found good Asian style bbq ribs and being in US, the options of having really good American bbq ribs does not help the Asian cause. This recipe looks easy enough. I will definitely try it and see how this BBQ ribs taste but from the look at it and your Char Siu recipe, I am sure it’s very good!! :)

    Reply
    • Rasa Malaysia

      July 14, 2009 at 2:58 PM

      That’s the reason why I did it the Asian-style. I would not dare to attempt the all-American recipe. Better stick it to my root and what I feel most comfortable with. They were great.

      Reply
  3. Tommy

    July 14, 2009 at 4:14 PM

    *Drool*

    I was totally looking forward to this recipe for the past few days and it does not look to disappoint in any way. I’ve been looking high and low for maltose in the Asian marts around me, but they either don’t carry it or I’m just not looking in the right place.

    I do not have a personal favorite recipe, but one of my uncles pulls out some good stuff; its one of the things I’ve kept away from wanting to do it with a smoker and all. Maybe I’ll get to borrow it from him and I’ll try this recipe with his smoker. Sure do hope I can find the maltose sometime soon. Thanks for the recipe =D

    Reply
    • Rasa Malaysia

      July 14, 2009 at 5:34 PM

      Tommy – if you can’t find maltose, then just use double the amount of honey. The thing about maltose is that it gives you that sticky sweet texture. Yummy, other than that, the taste is quite similar to honey. :)

      Reply
      • Tommy

        July 15, 2009 at 12:49 PM

        I know. I’ve tried a recipe with honey, but I was definitely missing that sticky finger goodness, and without it it just felt just a TAD bit off. Flavors were nice and all, but it just didn’t ‘feel’ right I guess.

        My search for it continues and I’m hoping to replicate or make better char siu (and the ribs too) than I can find at the local Chinese places in my area. I’ve been trying to correct my diet first as I can’t exercise too rigorously right now, but man these recipes definitely make me want to stuff my face. =D

        Reply
        • Rasa Malaysia

          July 15, 2009 at 9:34 PM

          Yeah, you need Maltose. Good luck in finding it. ;)

          Reply
  4. matt

    July 14, 2009 at 6:26 PM

    Bee you know i love to grill and i’ve been doing ribs for a long time now..here is a little tip when you put the ribs on the sheet add a little pine-orange juice before you cover with foil…it imparts great flavor

    Reply
    • Rasa Malaysia

      July 14, 2009 at 9:10 PM

      Matt – thanks for the pine-orange juice tip but can you please enlighten me what pine-orange juice is? I am clueless!!! ;)

      Reply
      • GuterKoch

        November 9, 2013 at 12:57 PM

        I believe they were referring to pineapple/orange juice.

        Reply
  5. Lee

    July 14, 2009 at 6:56 PM

    Hello! Been reading your site for a looong time. I love ribs, and just found out it helps alot to cook the ribs under foil in the oven for the first hour, then remove the foil for the 2nd hour. The added moisture the foil provides makes for a very very yummy bite!

    Reply
    • Rasa Malaysia

      July 14, 2009 at 9:11 PM

      Hey Lee – thanks for your comment. Thanks for the tips! :)

      Reply
  6. joey

    July 14, 2009 at 7:55 PM

    This looks awesome! Saving this recipe right away! Love sticky savory sweet ribs! :) I can’t find maltose either but will look harder…want that sticky texture!

    If I don’t have an outdoor grill can I just finish it off on the oven, uncovered and unde the broiler/grill?

    Reply
    • Rasa Malaysia

      July 14, 2009 at 9:09 PM

      Just use double the honey. :)

      Yes, you just use oven to broil, uncovered and maybe on high heat for 5 minutes or so until the surface is browned. Remember to check because the settings of the oven might be different.

      Reply
  7. rachel ong

    July 15, 2009 at 6:57 AM

    hi bee, this is rachel, i want to say thank you for the inf u email me. i will get in touch of my sis then decide where to go.
    another nice pic and recipe. can u tell me how to use maltose? very hard like a rock? did u melt the whole container with hot water bath?
    thank you!! is a great summer recipe :)

    Reply
    • Rasa Malaysia

      July 15, 2009 at 9:35 PM

      Maltose is very sticky, so you have to heat it over fire with all the other seasonings to break it down. It breaks down when it’s heated. It’s not like rock, just very sticky.

      Reply
  8. ladyhomechef

    July 15, 2009 at 10:36 AM

    Knock your head ah! Make ma drooling >< ! Some more, you are so far away. Want to kill me is it?? (kidding…hehe)

    Reply
    • Rasa Malaysia

      July 15, 2009 at 9:35 PM

      You are too funny. You can make yourself. :)

      Reply
  9. Marc @ NoRecipes

    July 15, 2009 at 2:12 PM

    Looks delicious Bee! I love infusing asian flavour into American BBQ’s. It’s surprisingly well received.

    Reply
    • Rasa Malaysia

      July 15, 2009 at 9:34 PM

      Agreed Marc.

      Reply
  10. matt

    July 15, 2009 at 2:16 PM

    Bee It’s just pineapple orange juice made by dole

    Reply
    • Rasa Malaysia

      July 15, 2009 at 9:33 PM

      Thanks. LOL. I am clueless.

      Reply
  11. backStreetGluttons

    July 15, 2009 at 5:30 PM

    We were in New York Chinatown once and were really impressed with the racks of the stuck together 5 inches long Chinese bbq ribs but sadly were too full with all kinds of mississippi crayfish , houdini sausages and korean whatnot alfonso beers the nights before to even dare try one
    LOL !

    Reply
    • Rasa Malaysia

      July 15, 2009 at 9:33 PM

      Too bad, you could have. They are great.

      Reply
  12. Sylvia

    July 15, 2009 at 10:37 PM

    I’ve already made this after reading your char siew recipe. I also made another flavor with bulgogi marinade.

    Reply
  13. babe_kl

    July 15, 2009 at 10:42 PM

    Best part is licking the fingers after finishing eat the ribs :D

    I’ve announced this year’s Merdeka Open House theme. Do take some time to participate ;-).

    Reply
  14. food-4tots

    July 16, 2009 at 6:02 PM

    I am not a big fan for ribs. But your ribs look so juicy and tasty!!! I don’t mind to give it a BIG bite. ;)

    Reply
  15. Cynthia

    July 16, 2009 at 6:11 PM

    This calls for licking of the computer screen :)

    Reply
  16. Art of Eating

    July 17, 2009 at 1:54 AM

    Wow ! this is so irresistable

    Reply
  17. veron

    July 17, 2009 at 6:43 AM

    Forget American style bbq, I love chinese style more! Can’t wait to sink my teeth in these.

    Reply
  18. billy565

    July 17, 2009 at 1:00 PM

    Sounds like a solid recipe. If you find that you want to render more fat or like them more fall-off-the-boney, definitely give them a splash of fruit juice (apple or pineapple/oj – nice one, matt), seal completely in multiple layers of foil and go at 300 for 3 hours. I like to put an hour of smoke on them at the beginning to ‘set the bark’ (dry the rub, basically) and get that good smoke ring.

    Glad to see a recipe that doesn’t involve boiling them. I ran across a ‘winning’ recipe on Instructables that advertises fall-apart ribs after a 5 hour boil. I’m pretty sure my shoes would fall apart after a 5 hour boil, too.

    Reply
  19. T Cobb

    August 28, 2009 at 9:18 AM

    My husband and I made this last night. When we were prepping the marinade in the morning, I almost died laughing because my husband had such a hard time getting the maltose out of the container. He got it over everything!! And the worst part is that it is extremely hard to clean off. He commented “honey, this recipe had better be worth it because this is insane”. Well, we followed your instructions word for word, and the ribs were AMAZING!!!! My 5 year old ate at least 3 ribs just by herself and when we got down to the very last rib on the plate she stood up on her chair and shouted at the top of her lungs ” Last rib’s mine! I call dibs!” Thanks again for another very very delicious recipe.

    Reply
    • Rasa Malaysia

      September 3, 2009 at 3:21 PM

      That’s so great that you enjoyed this BBQ ribs recipe and that your daughter loved it. :)

      Reply
  20. HV

    September 4, 2009 at 9:04 PM

    Bee,

    Since I found your website many months ago, I have been cooking up a storm following your recipes in my kitchen. You have inspired me. All the recipes I have tried are so delicious. I am very very grateful that you share your recipes. Keep them coming.

    Tried making these ribs and they are fabulous. So tender, juicy and loaded with flavor. Best ribs recipe I have tried! THANK YOU!

    Reply
    • Rasa Malaysia

      September 5, 2009 at 10:31 AM

      HV – thanks again for your sweet note. Glad you love my BBQ ribs recipe.

      Reply
  21. Grill2u

    October 21, 2009 at 8:56 AM

    Great looking ribs! I wonder if the same recipe can be used on lamb ribs..? Any idea?

    Reply
  22. lilian

    May 30, 2010 at 4:48 AM

    Going to try this tomorrow…so will be marinating the ribs tonight. Btw, I bought spare ribs coz the butcher didn’t have baby back ribs but anyway spare ribs has more meat and fat than baby back ribs so i’m thinking they might be more tender. Since i bought 1600g of spare ribs will the cooking time still be about the same’ around 2 to 2 1/2 hours? What do u reckon? And do u think its advisable to flip the ribs halfway? Btw, my oven broiler isn’t working…do u think i can crank up the oven to about 250 degrees celsius in the last 10-15 mins or so to still get that nice charred effect? Hope u can reply asap..can’t wait to make these delicious ribs!

    P.S. i made the char siu recipe with the same marinade and it tasted awesome so was thinking of using it on ribs instead.

    Reply
    • Rasa Malaysia

      May 30, 2010 at 11:17 AM

      You might want to cook it longer with the larger amount of ribs. 3-4 hours. For char, you have to use the broiler function.

      Reply
  23. lilian

    July 28, 2010 at 12:17 PM

    thanks, they came out really finger-licking good. I am making this the day after tomorrow for a dinner party. I am doing it with 2kg pork ribs but these are the fatty ones. I find baby back ribs a bit lean and very little flesh. Should i roast them for 3 hours (possibly 4) and broil for 15 minutes? How long do u reckon i should roast them for? Thanks if u can reply asap.

    Reply
    • Rasa Malaysia

      July 28, 2010 at 12:48 PM

      You can roast for 3 hours.

      Reply
  24. lilian

    July 29, 2010 at 12:32 PM

    Ok, the ribs are marinating now. I only bought about 1.5kg pork spare ribs which are a bit meatier. So should I still roast it total time 3 hours? Maybe 2 hrs under foil, then remove the foil for the last hour? I thought that the last hr without the foil might help to brown the ribs a bit. And then finally 10-15 mins under the broiler? Sorry for sounding so repetitive…a bit worried the ribs won’t turn out perfect tomorrow. Eagerly waiting to try the ribs!

    Reply
    • Rasa Malaysia

      July 29, 2010 at 4:20 PM

      You can try, I think it should be fine.

      Reply
  25. lilian

    July 30, 2010 at 3:17 PM

    The ribs came out perfect! The meat was tender and the outside was caramelized and crisp. My dish for the potluck dinner party was definitely one of the highlights. Everyone loved and raved about it. I actually roasted it for 1 1/2 hrs under the foil then removed the foil and roasted for another hour (as suggested by one of the readers) then finally broiled for about 5 mins per side. I also used some of the leftover marinade with the pan drippings and reduced it down to a sauce to drizzle on the ribs. Thanks a lot….i’m sure the pork belly with this marinade will turn out stunning.

    Reply
    • Rasa Malaysia

      July 30, 2010 at 3:45 PM

      Hi Lilian – thanks and great that you guests love it. Did you tell them to visit Rasa Malaysia? ;)

      Reply
  26. lilian

    July 31, 2010 at 5:16 AM

    Ooops, sorry no i didn’t mention that. Next time they ask i will tell them. But anyways thanks for the tips…i’ve tried numerous of ur recipes and they’ve turned out really well like ur char siew, honey walnut shrimp, soy sauce chicken and yong tau foo sauce (although i added some hoisin sauce and it really tasted A LOT better).

    Reply
    • Rasa Malaysia

      July 31, 2010 at 9:48 AM

      That’s great Lilian. My cookbook will be out in Fall 2011, you will have to buy a copy. It has lots of delicious recipes. :)

      Reply
  27. Clioe

    August 18, 2010 at 5:33 PM

    Hi there, i’ve just stumbled onto your website as i’m looking for some recipes to cook for my partner who is going to return home tomorrow. usually i refer to kuali.com. just wondering… what’s maltose?

    Reply
  28. Mark In St Pete

    September 13, 2010 at 7:12 PM

    The recipes looks great, but if I can not find Rose wine, what would be an appropriate substitute? The maltose was easry, for now, and the rest I stock, in my pantry. The Rose wine, that is the quandry. Can you help me?

    Reply
    • Rasa Malaysia

      September 13, 2010 at 10:13 PM

      You can use Shaoxing.

      Reply
      • Mark In St Pete

        September 14, 2010 at 2:38 PM

        Thanks, Rasa Malaysia, but I found the Rose wine. I am going to do a marinate a slab of ribs tonight. For those in the Tampa St Pete area, the Oceanic Oriental Supermarket carries the Rose wine.

        Reply
        • Rasa Malaysia

          September 14, 2010 at 4:00 PM

          Hi Mark – good luck with the recipe. :)

          Reply
          • Mark In St Pete

            September 25, 2010 at 6:38 AM

            The ribs turned out great! I now need a way to give them some fire.
            Perhaps some sweet chili sauce from Thailand instead of honey.

            Reply
  29. seol2hk

    March 26, 2011 at 8:29 PM

    I made it today for dinner, it was very delicious.

    Reply
  30. Parris

    May 23, 2011 at 9:17 AM

    Been planning to make these for a week, had them marinating for days and end up having to take my partner to the hospital just before I start cooking. Hope they turn out good cos my missus is in a foul mood! No pressure or anything.

    Reply
  31. JK

    October 22, 2011 at 2:48 AM

    Hi, can I make this without grilling?

    Reply
  32. beverlydjuhari

    April 27, 2012 at 7:30 PM

    Hi Bee,

    I’ve been wanting to try to make your bbq pork recipe but am lacking of maltose.
    I have no idea what that is, but can i substitute it with corn syrup? Is that the same thing?
    Thankssss

    Reply
    • Rasa Malaysia

      April 27, 2012 at 9:28 PM

      Just use honey. Corn syrup will work fine, too. :)

      Reply
  33. John W

    January 21, 2013 at 12:53 PM

    is there another substitute for Chinese Rose Wine, I am looking forward to makeing this for my superbowl party in two weeks on Feb 3rd.

    Reply
    • Rasa Malaysia

      January 21, 2013 at 5:50 PM

      You can use Chinese rice wine or shaoxing wine. :)

      Reply
  34. Amy

    January 30, 2013 at 6:38 AM

    I tried this dish (based on the recipe in your Easy Chinese Recipes book). It came out awesome! My hubby (my guinea pig) just love it. Thanks, Bee! :)

    Reply
    • Guinea Pig

      September 4, 2018 at 10:06 AM

      i hope, your dish isnt contain guinea pig.. :)

      Reply
  35. Wadene Amberg

    May 26, 2013 at 11:48 AM

    What wine could I use as a substitute to the Chinese rose wine and the maltose?

    Reply
    • Rasa Malaysia

      May 30, 2013 at 7:59 AM

      Rice wine and honey.

      Reply
  36. Linda

    June 11, 2013 at 3:41 PM

    My whole family loves ribs. I am going to surprise them with the Chinese style rib recipe. I am sure they will love it.

    Reply
  37. richie

    July 14, 2013 at 4:24 AM

    Hi… Lovely baby back ribs and would love to try this recipe…

    where can i get baby back ribs around klang valley? checked cold storage and they don’t understand baby back ribs and show me spare ribs instead..
    =(

    Reply
  38. ronald c. williams

    August 28, 2013 at 1:38 PM

    beer is made with malt. you can purchase liquid malt at a wine and beer supply place. if it’s not sweet enough, which it should be, add a little honey or molasses. “maltose” when you cook you need to be flexible. add whatever your taste buds dictate. I also add a little liquid smoke to mine.

    Reply
  39. ronald c. williams

    August 28, 2013 at 1:44 PM

    riblets are cheaper. its’s the ends of the ribs they saw off. only boil for 40-45 min then grill or oven cook and baste

    Reply
  40. Flat Top

    May 24, 2017 at 7:02 AM

    Just found out about your recipes and while perusing meat and seafood options happened upon the BBQ RIBS. Sounds heavenly and trying them this evening. As a dyed in the wool bbq person I simply cannot thank you enough for what you’re giving to the food community. Most of your recipes will grace my table. Thanks again.

    Reply
  41. Makis

    August 30, 2018 at 2:27 PM

    I have to say, I have been looking for a BBQ sauce that would impress withits taste and look. Yours is the best. I am looking forward to use more recipes from you. Thyank you

    55.0

    Reply
    • Rasa Malaysia

      August 31, 2018 at 12:35 AM

      Hi Makis thanks for trying my BBQ ribs. Yes all my recipes taste amazing.

      Reply

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