Chinese Barbecued Spareribs
Indulge in the irresistible flavors of these Chinese Barbecued Spareribs—a perfect balance of sweet, savory, and smoky goodness. This recipe features tender pork spareribs marinated in a rich blend of hoisin sauce, soy sauce, honey, garlic, fresh ginger, and Chinese five-spice powder, creating a glaze that's sticky, caramelized, and bursting with umami. Slow-roasted to perfection, these ribs are then broiled for a tantalizing finish, making every bite a mouthwatering experience. With just 20 minutes of prep time and an overnight marination for deeper flavor, this dish is ideal for impressing guests or treating yourself to a homemade Chinese barbecue feast. Garnish with scallions and toasted sesame seeds for a restaurant-quality presentation, and serve alongside steamed rice for a complete, satisfying meal. Perfect for fans of Asian-inspired BBQ recipes!
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Recipe Information
Ingredients
- 3 pounds Pork spareribs
- 0.5 cups Hoisin sauce
- 0.25 cups Soy sauce
- 0.25 cups Honey
- 2 tablespoons Rice vinegar
- 2 tablespoons Brown sugar
- 3 cloves Garlic
- 1 tablespoon Fresh ginger
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon Sesame oil
- 2 tablespoons Ketchup
- 0.25 cups Water
- 1 teaspoon Salt
- 2 stalks Scallions (optional for garnish)
- 1 teaspoon Toasted sesame seeds (optional for garnish)
Instructions
Preheat the oven to 300°F (150°C). Line a baking sheet with aluminum foil and place an oven-safe wire rack on top.
Prepare the marinade: In a medium mixing bowl, combine hoisin sauce, soy sauce, honey, rice vinegar, brown sugar, minced garlic, grated ginger, Chinese five-spice powder, sesame oil, ketchup, water, and salt. Mix thoroughly to create a smooth sauce.
Reserve 1/4 cup of the marinade for basting later. Set it aside.
Place the pork spareribs on a large cutting board. Use a sharp knife to remove the silver membrane from the back of the ribs for better tenderness (optional but recommended).
Cut the rack of ribs into individual pieces or leave them as a whole slab, depending on your preference.
Place the ribs in a large zip-top plastic bag or a shallow baking dish. Pour the marinade over the ribs, ensuring each piece is evenly coated. Seal the bag or cover the dish with plastic wrap, then refrigerate for at least 4 hours or preferably overnight.
Remove the ribs from the refrigerator about 30 minutes before cooking to bring them to room temperature.
Place the marinated ribs on the prepared wire rack, meat side up. Discard any excess marinade.
Roast the ribs in the preheated oven for 1 hour, basting them with the reserved marinade halfway through cooking.
After 1 hour, increase the oven temperature to 375°F (190°C). Brush the ribs with more of the reserved marinade and continue baking for an additional 30–40 minutes, or until the ribs are caramelized, sticky, and cooked through. The internal temperature should reach 145°F (63°C).
If you prefer extra caramelization, switch the oven to broil mode for the last 3–5 minutes. Keep a close eye to prevent burning.
Remove the ribs from the oven and let them rest for 5–10 minutes before slicing.
Garnish with sliced scallions and toasted sesame seeds, if desired.
Serve the ribs hot with steamed rice or your favorite side dishes. Enjoy!
Nutrition Facts
Calories |
1212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 1871 mg | 81% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 31.8 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 927 mg | 20% | |
*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.
