Char Siew Spare Ribs

3 hours 30 minutes



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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Adjust Servings
1.2kg Spare Ribs
1tbsp 5 spice powder
½tbsp white pepper powder
2tbsp sugar
1tbsp dark soy sauce
3tbsp light soy sauce
2tbsp oyster sauce
2tbsp Taucheo
2tbsp rice wine
1cube Mam Yu (red fermented beancurd)
110g honey



Mix all marinade together.
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Cover the spare ribs in the marinade and let it marinate in the fridge for 24 hours.
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Remove from marinade and wrap spare ribs in aluminum foil. Set the aside marinade in a sauce pot.
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Bake the ribs in the over for 3 hours at 120°C.
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Remove spare ribs from oven. Remove aluminum foil and place spare ribs on a baking rack.
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Heat and bring marinade to boil, then brush ribs on both side with the marinade.
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Grill in oven on max heat for 4-5 minutes until marinade caramelized. Cut and serve.
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