Char Siew Spare Ribs – 蜜汁叉燒排骨

For the upcoming Singaporean National Day, we have embarked on a recipe of Char Siew using spare ribs instead of the usual cuts. Marinated in our homemade char siew sauce for 24 hours, then slow cooked for 3 hours in the oven. The result? Finger-licking good racks of ribs. It’s tender, yet with a satisfying chew to it, such that the fattier parts melt in your mouth! Perfect for a day of gathering and celebrations!

Happy birthday Singapore, and have a great National Day everyone!

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  • Servings: 4

  • Time: 3 hours 30 minutes

  • Skill: Easy


  1. 1.2kg Spare Ribs


  1. 1 tbsp 5 spice powder

  2. ½ tbsp white pepper powder

  3. 2 tbsp sugar

  4. 1 tbsp dark soy sauce

  5. 3 tbsp light soy sauce

  6. 2 tbsp oyster sauce

  7. 2 tbsp Taucheo

  8. 2 tbsp rice wine

  9. 1 cube Mam Yu (red fermented beancurd)

  10. 110g honey


  1. Mix all marinade together.

  2. Cover the spare ribs in the marinade and let it marinate in the fridge for 24 hours.

  3. Remove from marinade and wrap spare ribs in aluminum foil. Set the aside marinade in a sauce pot.

  4. Bake the ribs in the over for 3 hours at 120°C.

  5. Remove spare ribs from oven. Remove aluminum foil and place spare ribs on a baking rack.

  6. Heat and bring marinade to boil, then brush ribs on both side with the marinade.

  7. Grill in oven on max heat for 4-5 minutes until marinade caramelized. Cut and serve.

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