Chinese Barbecue Sauce

By | April 14, 2024
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“This is the exact sauce that you use when you want some real Chinese ribs. Also can be used as a marinade for boneless pork, which goes PERFECTLY in roast pork fried rice!”

Ready In:
4hrs 15mins

Ingredients:
8

  • 5 -6

    minced fresh garlic cloves
  • 1

    piece fresh ginger, minced
  • 1

    cup hoisin sauce
  • 1⁄2

    cup sherry wine
  • 1⁄2

    cup soy sauce (low-sodium works too-)
  • 1⁄2

    cup sugar
  • 1⁄2

    teaspoon Chinese five spice powder
  • 3

    teaspoons red food coloring

directions

  • Mix all ingredients in a bowl,( or a jar with a tight fitting lid), until the sugar is dissolved. Refrigerate until you are ready to use it.
  • *You can set aside some for use as a dipping sauce, but you must first bring it to a full rolling boil, over med. heat, then reduce the heat to low, and simmer until it is thick, and slightly reduced.
  • **When you are ready to cook, marinate meat for 4-24 hours, turning once every two hours. You then grill or broil the meat until it is cooked through,(and slightly charred- this adds to the flavor!).

Questions & Replies

  1. How long once made can you keep ?

  1. This is THE one! Absolutely PHENOMENAL and tastes just like the dishes you buy in a Chinese restaurant. Well done!

  2. I’ve been looking for a Chinese Spare Rib sauce for a while now and this by far is the best recipe. They taste exactly like Chinese Spar ribs from a restaurant. I must have made these ribs 10 times in 3 months. They are a big hit where ever i go.

  3. I don’t very often give 5 stars but this one is getting all of them.
    I have some other Char Sui recipes and am tossing them. Will use this one, exclusively, it is SO darned good.
    Thank you for posting this!

  4. I’ve never had this in a Chinese restaurant so I’m not rating on that…I was preparing a rib dish that called for Chinese Barbecue Sauce…I couldn’t locate it in a store so did a search and found this one…it was perfect…I did cut this way down to make 1/2 cup…that’s what my recipe called for…success…thanks for posting it…

  5. These were outstanding. Accidentally put in too much sherry (1c vs 1/2c) , but it was still awesome and made the flavor of the ribs a little more subtle. Cooked these indirectly on the grill. Got a good smoke to them and the Chinese flavor as well. Many times better than what you would get in a restaurant!

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  1. After reading the other reviews, I knew I didn’t have to try the others. This was the simplest and also tastes very similar to the ones you buy from restaurant. However, I substituted ginger with 1/4 tsp ginger powder. I did not know how much of the 1 piece of ginger was suppose to be. The 1/4 tsp ginger powder is for half the recipe (ie. 1/4 c sugar, 1/4 c soy sauce, 1/2 c hoisin). I also substituted 5-6 cloves garlic with 1 tablespoonful of minced garlic. I eliminated the red food coloring. And since I did not have sherry, I eliminated it also, since the sauce was for an emergency. 😛 Still came out great!

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