Char Siu Baby Back Ribs


Shout out to Adam B. for this awesome spin on baby back ribs!


  • 1/3 c hoisin sauce
  • 1/3 c soy sauce
  • 2 Tbsp mirin (may substitute Sake, or a sweet white wine)
  • 2 Tbsp honey
  • 2 Tbsp light brown sugar
  • 1 Tbsp Sambal Chili Paste (or Siracha)
  • 1/2 Tbsp Sesame Oil
  • 1/2 Tbsp Chili Oil
  • 1/2 tsp Chinese 5 spice seasoning
  • 3/4 tsp red food coloring (optional)
  • 3 cloves garlic, minced fine

Basting Liquid

  • 1/4 c hoisin
  • 1/4 c soy sauce
  • 3 Tbsp honey
  • 1 Tbsp sesame oil
  • 1 Tbsp mirin
  • 1 tsp red miso paste
  • 1 tsp sambal chili paste or siracha (more or less depending on heat preference)


  • Toasted Sesame Seeds
  • Scallions


Directions: Combine all marinade ingredients, and whisk to combine.

Cut baby back ribs in to 2 bone sections. This increases the surface
area for the marinade to impart more flavor

Place ribs and marinade in a zip top back, removing as much air as
possible, and marinate for at least 4 hours. Marinate overnight if

Remove ribs, and reserve marinade.

Place ribs on smoker at 250F. Do not touch for the first 2 hours.

Combine reserved marinade and additional basting liquid ingredients into a sauce pan. Bring to a simmer, stirring occasionally, for 10 minutes. Remove from heat.

At the 2 hour mark, baste ribs with basting liquid, and repeat every
30 minutes, until ribs are tender, approximately 4 hours.

Cut ribs sections into individual ribs, garnish with sesame seeds and

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Grilla Grills
558 E. 64th Street
Holland, MI 49423
Phone: 616-392-7410