Chinese Char Siu Ribs


  • 1/2 tsp Chinese 5 spice powder; available from any Asian grocery store
  • 2 tbsp Chinese rice wine, Chinese rose wine or sherry
  • 2 tbsp liquid maltose (honey may be substituted)
  • 1 tbsp hoisin sauce
  • 1 tbsp fermented red bean curd, optional however, if not using, substitute with 1 tsp. salt
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1/2 tsp sesame oil
  • 2 cloves garlic, pressed or finely minced (optional)
  • 1/2 tsp red food colouring (optional)


Although ribs are not the standard for Char Siu, they are delicious none the less. They can be eaten piping hot right from the Fornetto oven, or at room temperature, and they are easy to prepare. They can also be made in a conventional oven, Fornetto kamado or bullet smoker.

Yields enough marinade for 500 gr (roughly 1 lb) of pork ribs.

  • Combine all ingredients thoroughly.
  • Marinate the pork ribs (500 gr / 1 lb) for at least 12 hours in the fridge. Adjust the quantities if using a boneless cut of pork.
  • Cook the ribs at 160C (approximately 320F) for at least two hours with a water bath in the bottom of the Fornetto for the initial 1 1/2 hours. Be sure to rotate the racks in the Fornetto every 30 minutes if cooking on more than one rack at a time. Adjust the time for tender cuts and boneless cuts of pork.