Chinese Five Spice Ribs
Savor the irresistible flavors of these Chinese Five Spice Ribs—an extraordinary blend of sweet, savory, and aromatic notes that bring a taste of authentic Asian cuisine to your table. Tender pork ribs are marinated in a rich mix of Chinese five-spice powder, soy sauce, hoisin sauce, honey, and aromatic garlic and ginger, ensuring every bite is packed with bold, mouthwatering flavor. Slow-baked to perfection for fall-off-the-bone tenderness, these ribs are finished with a sticky, caramelized glaze and garnished with toasted sesame seeds and scallions for a restaurant-worthy presentation. Perfect as a centerpiece for dinner or your next barbecue, this crowd-pleasing dish is an easy yet impressive way to elevate your culinary skills. Serve alongside steamed rice or crisp Asian slaw for a complete and utterly satisfying meal. Keywords: Chinese Five Spice Ribs, Asian-inspired ribs, sticky glazed ribs, oven-baked pork ribs, easy rib recipe.
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Recipe Information
Ingredients
- 2 pounds pork spare ribs or baby back ribs
- 2 teaspoons Chinese five-spice powder
- 0.25 cup soy sauce
- 0.25 cup hoisin sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 teaspoons sesame oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 scallions (for garnish), chopped
- 1 tablespoon toasted sesame seeds (for garnish)
Instructions
Prepare the ribs by removing the silver skin membrane from the back of the ribs. This will help the marinade penetrate and ensure tender ribs.
In a small mixing bowl, combine Chinese five-spice powder, soy sauce, hoisin sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, salt, and black pepper. Whisk until well blended.
Place the ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, ensuring they are evenly coated. Cover and refrigerate for at least 4 hours, preferably overnight.
Preheat your oven to 300°F (150°C). Line a large baking sheet with aluminum foil and place an oven-safe wire rack on top.
Remove the ribs from the marinade, allowing any excess to drip off, and place them bone-side down on the wire rack. Reserve the remaining marinade for later use.
Cover the ribs loosely with aluminum foil to trap the moisture and bake for 2 hours, or until the ribs are tender.
While the ribs are baking, transfer the reserved marinade to a small saucepan. Bring it to a boil over medium heat, then reduce the heat and simmer for 5-7 minutes until slightly thickened. This will be used as the glaze.
After 2 hours, remove the foil covering the ribs. Brush the ribs generously with the prepared glaze and increase the oven temperature to 425°F (220°C). Bake for an additional 10-15 minutes, or until the glaze is caramelized and sticky.
Remove the ribs from the oven and let them rest for 5 minutes before slicing between the bones.
Garnish with chopped scallions and toasted sesame seeds before serving.
Nutrition Facts
Calories |
3261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.4 g | 311% | |
| Saturated Fat | 81.9 g | 410% | |
| Polyunsaturated Fat | 12.9 g | ||
| Cholesterol | 728 mg | 243% | |
| Sodium | 6393 mg | 278% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 53.2 g | ||
| Protein | 192.5 g | 385% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2492 mg | 53% | |
*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.
