Char Siu BBQ Ribs- Recipe

The Secret Sauce Behind My Char Siu BBQ Ribs

Watch the video reel -here-.

My Char Siu BBQ Ribs starts with this homemade sauce inspired by my dad's traditional Vietnamese char siu pork recipe. It's a perfectly balanced sauce of sweet, salty, and savory flavors that wouldn't be complete without the soul of Chinese BBQ – five-spice powder. This unique blend adds warmth and complexity, while the Chinese BBQ Pork Seasoning Mix delivers the signature red hue and pairs perfectly with the hoisin base.

Ingredients:

• ¼ cup hoisin sauce

• ¼ cup oyster sauce

• ¼ cup light soy sauce

• 1 tablespoon sesame oil

• 2 tablespoons Shaoxing wine (or dry sherry)

• 2 tablespoons apple cider vinegar

• ½ teaspoon white pepper

• ½ cup brown sugar

• 2 tablespoons Chinese BBQ Pork Seasoning Mix

• 1 - 1 1/2 teaspoon ground five-spice powder

• 1 tablespoon garlic powder

• ½ tablespoon sea salt or kosher salt

Cornstarch slurry:

• 1 tablespoon cornstarch

• 1 tablespoon water

Instructions:

1. In a bowl, whisk together all ingredients except the cornstarch and water.

2. Transfer the mixture to a saucepan and simmer over medium heat until the sauce thickens slightly and all sugars and salts dissolve, about 5 minutes.

3. In a separate bowl, mix the cornstarch and water to form a slurry.

4. Slowly whisk the cornstarch slurry into the simmering sauce until it reaches your desired consistency.

5. Remove from heat and let cool completely.

6. Transfer the sauce to a jar for storage.

Tips:

• This sauce can be stored in the refrigerator for up to 2 weeks.

• Each brand of 5 spice powder varies in taste. Start with 1 tsp and add another 1/2 tsp or more to your taste.

• Cornstarch slurry- remember, the sauce will thicken further as it cools. After cooling and it’s still not thick enough, then take it back to the stove and repeat process with another tbs of the cornstarch slurry.

• Feel free to adjust the amount of five-spice powder to your taste preference.