Chinese Barbecued Baby Back Ribs
Discover the bold, mouthwatering flavors of Chinese Barbecued Baby Back Ribs, a dish that marries tender, fall-off-the-bone meat with a glossy, caramelized glaze bursting with Asian-inspired goodness. These ribs are marinated in a rich blend of hoisin sauce, soy sauce, honey, and fragrant five-spice powder, then slow-roasted to perfection for maximum juiciness. A final high-heat finish creates a sticky, slightly charred coating that’s impossible to resist. Garnished with fresh scallions and sesame seeds, these ribs are ideal for both casual family dinners and impressive entertaining. Perfectly balanced between sweet, savory, and smoky, this recipe is a must-try for barbecue lovers and fans of Chinese cuisine alike.
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Recipe Information
Ingredients
- 2 racks Baby back ribs
- 0.5 cup Hoisin sauce
- 0.25 cup Soy sauce
- 0.25 cup Honey
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Five-spice powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 stalks Scallions, thinly sliced (optional, for garnish)
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
1. Prepare the ribs: Remove the membrane from the back of the ribs. Use a sharp knife to loosen a corner of the membrane, then grab it with a paper towel and pull it off completely.
2. In a small bowl, mix together hoisin sauce, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, five-spice powder, salt, and ground black pepper to create the marinade.
3. Place the ribs in a large zip-top bag or shallow dish. Pour the marinade over the ribs, making sure they are well coated. Seal the bag or cover the dish with plastic wrap and let the ribs marinate in the refrigerator for at least 4 hours, preferably overnight.
4. Preheat your oven to 300°F (150°C). Line a baking sheet with aluminum foil and place a wire rack on top.
5. Remove the ribs from the marinade, letting any excess drip off, and place them meaty-side up on the wire rack. Reserve the leftover marinade.
6. Cover the ribs with foil and bake for 2.5 hours, or until the meat is tender and starts to pull away from the bones.
7. While the ribs are baking, pour the reserved marinade into a small saucepan. Bring to a boil, then reduce the heat to low and simmer for 10 minutes until thickened. This will be the glaze for the ribs.
8. Increase the oven temperature to 400°F (200°C). Uncover the ribs, brush them generously with the glaze, and return them to the oven.
9. Bake for an additional 20-30 minutes, brushing with more glaze every 10 minutes, until the ribs are sticky, caramelized, and slightly charred.
10. Remove the ribs from the oven and let them rest for 5 minutes before cutting them into individual portions.
11. Garnish with sliced scallions and sesame seeds if desired, and serve hot.
Nutrition Facts
Calories |
1489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.2 g | 134% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 361 mg | 120% | |
| Sodium | 1921 mg | 84% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 24.4 g | ||
| Protein | 97.7 g | 195% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 126 mg | 10% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1362 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
