Labor Day ribs do not have to mean standing over a hot grill all afternoon. These Char Siu-Style Oven-Baked Ribs roast indoors until tender, glossy, and edged with just enough caramelization to make the serving platter hard to ignore.
The glaze takes its cue from Cantonese char siu, with five-spice, sesame, tamari, maple, molasses, and garlic-infused oil. Regular hoisin, soy sauce, and fresh garlic are left out, while carefully chosen condiments keep the recipe gluten-free, lactose-free, and made with Low-FODMAP-friendly ingredients.
Marinate the rack earlier in the day, slide it into the oven before everyone arrives, and baste once halfway through. By the time the table is ready, you have sticky-sweet ribs with savory depth and none of the last-minute grill juggling.
Ingredients
Makes: 6 servings of Char Siu-Style Oven-Baked Ribs
For the Ribs
For the Char Siu-Style Glaze
For Roasting and Serving
Materials Needed
- Paper towels
- Cutting board and sharp knife
- Measuring cups and measuring spoons
- Small mixing bowl
- Whisk or sturdy spoon
- Rimmed baking sheet
- Wire roasting rack that fits inside the baking sheet
- Aluminum foil, optional for easier cleanup
- Pastry brush
- Tongs
- Instant-read food thermometer
Step-by-Step Instructions
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1
Prepare the ribs
Pat the ribs dry with paper towels. If the thin membrane is still attached to the back of the rack, loosen one corner with a knife, grip it with a paper towel, and pull it away.
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2
Mix the glaze
Whisk the brown sugar, tamari, peanut butter, dry sherry, maple syrup, molasses, garlic-infused olive oil, rice vinegar, sesame oil, five-spice, white pepper, and salt until smooth.
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3
Reserve a clean portion
Spoon about one-third of the glaze into a separate covered container and refrigerate it for basting. Keep this portion away from the raw pork so it stays ready to use later.
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4
Marinate the ribs
Rub the remaining glaze over both sides of the ribs and place them in a covered dish or large zip-top bag. Refrigerate for at least 2 hours, or overnight for a deeper flavor.
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5
Set up the oven
Preheat the oven to 400Ā°F. Line a rimmed baking sheet with foil if desired, set a wire rack inside, pour 1 cup of water into the pan below the rack, and place the ribs on top meat-side up.
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6
Roast the first side
Roast the ribs for 30 minutes. Check that a little water remains in the pan and carefully add more if it has evaporated.
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7
Baste and finish
Brush the ribs generously with the reserved clean glaze and return them to the oven for 25 to 30 minutes. The surface should look glossy and caramelized, and the pork should reach at least 145Ā°F in the thickest meaty area without touching the bone.
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8
Rest the rack
Transfer the ribs to a cutting board and let them rest for 5 minutes. This gives the juices time to settle and makes the rack easier to slice cleanly.
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9
Slice and serve
Cut between the bones, arrange the ribs on a platter, and finish with sesame seeds and scallion green tops if you like. Serve warm while the glaze is still shiny and lightly sticky.
Low-FODMAP Notes
The original flavor profile often relies on fresh garlic, regular soy sauce, and bottled hoisin sauce. This version uses garlic-infused olive oil, certified gluten-free tamari, and a homemade glaze built with peanut butter, maple syrup, molasses, and rice vinegar instead.
Check every label on the tamari, peanut butter, five-spice powder, and dry sherry. Choose products without onion, garlic, wheat, barley, high-fructose corn syrup, or other ingredients that do not fit your needs.
This recipe is designed with Low-FODMAP-friendly ingredients, but it has not been lab-tested. Ribs are also a richer cut of meat, so choose the portion that feels right for your own routine.
Keep the Cookout Flavor and Your Routine Separate
These ribs need their hot glaze and caramelized finish left alone, so Regular Girl belongs beside the meal rather than in it. Mix it into water or another cool drink and enjoy it separately as part of your usual day.
It is an easy way to support comfortable regularity and digestive wellness without changing the recipe's flavor or texture.*
Keep Your Routine Simple āRecipe Tips
- Marinate the night before. Your Labor Day prep becomes much calmer when the ribs are already seasoned and ready for the oven.
- Reserve the basting glaze first. Set it aside before the rest touches raw pork so there is no need to reuse or boil the marinade.
- Watch the final few minutes. The sugars create that glossy char siu-style finish, but they can darken quickly near the end.
- Slice from the bone side. Turn the rested rack over so you can see the spaces between the bones and cut more neatly.
Bring These Ribs to Labor Day
Marinate them the night before, let the oven handle the cooking, and bring a glossy platter to the table while everyone is hungry. Make them for your Labor Day spread and tag us when the first rib disappears.
Tag @getregulargirl Want more simple recipes? Browse Regular Girl recipes ā*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Individual results may vary.
Regular Girl Original is a Monash University Low FODMAP Certifiedā¢ product. A low FODMAP diet does not treat disease. Monash University receives a license fee for use of the Monash University Low FODMAP Certified trademarks.
SunfiberĀ® is a registered trademark of Taiyo International, Inc.
This recipe is designed with Low-FODMAP-friendly ingredients as a general wellness resource. It is not a substitute for personalized medical or dietary advice. Please consult your healthcare provider or a registered dietitian for guidance tailored to your individual needs.