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Cha Siu Chinese Glaze for BBQ

This Chinese Glazing Recipe was designed with Chinese bbq in mind. After a few applications of this Cantonese mop sauce your barbecue pork will look deep red and shining.

Obviously, this Cantonese Cha Siu mop sauce recipe will maximize the effect and taste of Cantonese Cha Siu marinade on Chinese barbecue meat.

Photo of Chinese barbecue pork ribs mopped a couple of times with Char Siu Glazing.

These China Red Ribs have been mopped a couple of times with Char Siu Glazing.

Chinese bbq pork or Cantonese pork barbecue is also known as Char Siu, Char Sui, Char Siew, Cha Siu, Cha Sui, Cha Siew, Tsja Siu, Tsja Sui, Tsja Siew, Shao Siu, Shao Sui, Shao Siew, and a few more name variations - all meaning the same thing.

We hope you don't mind that here at Hot Smoke BBQ we use these names as we please.

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Photo of Lyle's Golden Syrup.

Cha Siu

Glazing Sauce


For this Char Siew Glazing recipe you will need the following ingredients:

8 tablespoons
8 tablespoons
Cha Siu Marinade (See separate recipe)
Cane Syrup (like "Lyle's")
(If you can't get cane syrup, honey is a good alternative)

The above quantities will yield about 1 cup of glazing sauce which should be enough to cover 4 to 6 pounds of Chinese bbq meat.

Photo of baby back ribs marinated overnight in Chinese Char Siu pork marinade This photo should give you some idea of the colour of the raw Char Siew marinade which forms the basis of this glazing sauce recipe.

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Cha Siu Glaze Preparation

This Chinese mop sauce is prepared as follows:


Put the 8 tablespoons of the used Char Siew Marinade in a saucepan and bring to the boil to sterilize;

Although boiling is absolutely necessary to sterilize the used char siew marinade, you will notice that its bright red will turn darker by the boiling process.
To maximize the bright red colour effect of the glazing on the ribs, you might consider to use fresh cha siu marinade - which won't have to be boiled - so your glazing sauce will have a bright red colour.


Stir in the 8 tablespoons of cane syrup (or honey) until fully dissolved;


Ready !

Photo of Chinese Char Siu pork glazing sauce.

Cha Siu Mopping Sauce

Once the skin of the meat on the grill has browned to the desired colour, start mopping with this Cha Siu glazing sauce;

Apply in layers, allowing each layer to caramelize in the heat of your barbecue for like ten to fifteen minutes;

Keep applying layers of this mopping sauce until you like the result.

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The Pitboss Suggests:

China Red Ribs

Photo of China Red Ribs. We first marinated these baby back ribs overnight in a Chinese / Cantonese Cha Siu marinade After 3 hours of smoking we started to apply the Cha Siu Glazing until they looked bright red and shining!

Chinese Cha Siew Pork Hocks

Chinese Cha Siew Pork Hocks We first marinated these hocks for a few hours in a Chinese Char Siew Marinade, and during smoking we applied several thick layers of our Soy Honey Glazing until these Chinese barbecue pork hocks looked bright red and shining!

Malaysian Rice with Ginger, Garlic and Shallots

Photo of Malaysian Rice with Garlic, Ginger and Shallots - by Blue Smoke BBQ. This Malaysian Rice Dish is a wonderful companion for your Asian barbecue like grilled satay or roasted Oriental chicken.

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Barbecue Technology...

Here's some more barbeque "technology", if you like:

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At Hot Smoke BBQ we love Chile Peppers!

Keep Smokin' !