Authentic Cantonese Honey-Glazed Roasted Pork Ribs (Char Siu Ribs)
An authentic Cantonese recipe for honey-glazed pork ribs featuring an intricately scored diamond pattern and a deeply caramelized, sticky sweet glaze.
A classic centerpiece of Cantonese Siu Mei (barbecue), these honey-glazed roasted pork ribs deliver a brilliant balance of savory depth and sweet perfection. The hallmark diamond cross-hatch pattern ensures the rich marinade penetrates deep into the meat while creating extra edges for beautiful caramelization. Traditionally roasted vertically to allow even heat circulation, they finish with an iconic, glistening amber-red lacquer.
Ingredients
- 1 large rack pork ribs (approx. 1.2–1.5 kg)
- 1 cup Cantonese dark barbecue marinade sauce
- 1/2 cup honey sugar syrup
Instructions
- 1Score the pork ribs
Use a sharp kitchen cleaver to score the raw rack of pork ribs diagonally in a cross-hatch pattern, making sure not to cut all the way through the bone. This diamond patterning expands the surface area, allowing the marinade to penetrate deeply and flavor the meat thoroughly.
Tip: Scoring both sides of the rack ensures maximum and uniform absorption of the marinade. - 2Marinate the pork ribs
Place the diagonally scored pork ribs into a large stainless steel container and pour the thick, savory dark marinade sauce over them. Use your hands to thoroughly rub the marinade into the meat, ensuring it gets deep into the cross-hatch scores on both sides for maximum flavor absorption.
Tip: For the best results, let the ribs marinate for 12 hours or overnight in the refrigerator to allow the deep seasoning to fully penetrate the meat. - 3Hook the marinated ribs
After the pork ribs have marinated thoroughly to absorb all the rich flavors, carefully pierce a sharp metal S-hook through the top corner of the rack. This allows the slab to hang vertically and roast evenly inside the oven.
Tip: Make sure the hook goes securely through a thick muscle section or underneath a sturdy bone link so it doesnt slide off during cooking. - 4Protect the bones with foil
Wrap a clean strip of aluminum foil snugly around the exposed upper bones and the top section of the hooked ribs. This shield prevents the thinner bone tips and top edges from over-browning or burning under direct heat.
Tip: Squeeze the foil firmly around the meat and hook so it stays securely in place when subjected to high cooking temperatures. - 5Lower the ribs into the roasting oven
Carefully suspend the prepared rack of pork ribs inside the deep, cylindrical charcoal roasting oven using a long metal rod. Cover the oven tightly and roast at 200°C for 25 to 30 minutes before flipping to cook the other side.
Tip: Keep the oven cover closed as much as possible to maintain a consistent 200°C environment for an even roast. - 6Drench the ribs in honey syrup
Remove the hot roasted ribs from the oven after the initial cook and immerse them completely into a sweet honey sugar syrup glaze. Use a ladle to continuously pour the syrup over the entire surface until every crack and crevice is fully drenched.
Tip: Glazing the ribs while they are piping hot allows the sugar syrup to stick tightly and caramelize beautifully during the final blast of heat. - 7Drain excess glaze
Suspend the freshly glazed pork ribs vertically directly over the syrup vat. Allow any excess honey coating to drip off completely before returning the rack to the heat, which prevents the sugars from pooling and burning in the roasting oven.
Tip: Allowing the excess syrup to drip off prevents it from pooling and burning in the oven, ensuring a clean, evenly caramelized finish. - 8Final bake to set the glaze
Secure the honey-glazed pork ribs onto a metal hook and carefully lower the slab back into the hot cylindrical roasting oven. Cover and roast at 200 degrees Celsius for a final 5 to 10 minutes until the glaze sets and deepens into a shiny amber-red color.
Tip: Keep a close watch during this final stage, as the high sugar content in the honey glaze can burn quickly if left unattended.
