- Level: Easy
- Total: 2 hr 15 min
- Active: 45 min
- Yield: 8 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 742
- Total Fat
- 45 g
- Saturated Fat
- 14 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 1 g
- Sugar
- 31 g
- Protein
- 47 g
- Cholesterol
- 157 mg
- Sodium
- 1602 mg
Molly remembers that she made char siu when she was super pregnant with Bernie, and her hands were really puffy. They were sore by the end of all the chopping, but it was definitely worth it. This version doesn’t require chopping—just stack the ribs on a sandwich like that limited-edition fast-food rib sandwich we all drool over.
- Level: Easy
- Total: 2 hr 15 min
- Active: 45 min
- Yield: 8 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 742
- Total Fat
- 45 g
- Saturated Fat
- 14 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 1 g
- Sugar
- 31 g
- Protein
- 47 g
- Cholesterol
- 157 mg
- Sodium
- 1602 mg
Ingredients
Ribs:
Glaze:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- For the ribs: Arrange an oven rack in the middle position. Preheat the oven to 325 degrees F.
- To prepare the ribs: Slide a butter knife under the membrane on the back of the ribs. Lift up the membrane and pull it off in one piece (hold it with a piece of paper towel to make it less slippery and easier to pull off). In a small mixing bowl, combine the brown sugar, salt, five-spice powder and pepper. Rub all over the ribs. Wrap the ribs tightly in foil in 2 separate parcels.
- Place the ribs on a baking sheet and bake until the ribs are tender and the bones are just poking about 1/4 inch or so from the sides, 1 hour 30 minutes to 1 hour 45 minutes. Set aside to cool.
- For the glaze: While the ribs cook, whisk together the honey, hoisin, soy sauce, rice vinegar, ketchup, ginger, red bean curd, if using, sesame oil, five-spice powder and salt in a small saucepan over low heat. Cook until smooth and syrupy, about 5 minutes.
- Increase the oven temperature to 475 degrees F.
- Unwrap the ribs. Use a paring knife to carefully slice along the bones and pull out the bones (they should release easily), keeping the ribs whole. Discard the bones. Cover the baking sheet with foil and brush with oil. Set the ribs onto the baking sheet meaty-side down. Brush with about 1/4 cup of the glaze. Roast until crisp and caramelized, 5 to 7 minutes. Flip the ribs meaty-side up and brush with another 1/4 cup glaze. Roast until the top is crisp and glazed, 5 to 7 minutes more.
- To serve, cut the ribs crosswise into sections to fit the buns. Place a portion of ribs onto the bottom half of each bun. Top with Japanese mayo, sliced onion and pickles. Serve the remaining sauce on the side for drizzling and dipping. Leftover ribs will keep for up to 3 days, well wrapped, in the refrigerator.
