Chinese Ribs
Infused with bold, savory-sweet flavors, these Chinese Ribs are a show-stopping dish perfect for any dinner or special occasion. The tender pork spare ribs are marinated in a mouthwatering blend of soy sauce, hoisin sauce, honey, rice vinegar, garlic, and aromatic Chinese five-spice powder, ensuring every bite is beautifully seasoned. Slow-roasted to perfection, the ribs are finished with a sticky, caramelized glaze that’s irresistibly rich and full of umami. Garnished with scallions and sesame seeds for a vibrant finish, this recipe delivers restaurant-quality Chinese-style barbecue right in your own kitchen. Perfect as a main course or finger food, these ribs are sure to impress family and guests alike!
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Recipe Information
Ingredients
- 2 pounds Pork spare ribs
- 0.5 cup Soy sauce
- 0.25 cup Hoisin sauce
- 0.25 cup Honey
- 2 tablespoons Rice vinegar
- 4 units Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon Sesame oil
- 2 units Scallions, sliced (optional garnish)
- 1 tablespoon Sesame seeds (optional garnish)
Instructions
In a large bowl, combine soy sauce, hoisin sauce, honey, rice vinegar, minced garlic, grated ginger, Chinese five-spice powder, and sesame oil to create the marinade.
Place the pork spare ribs in a large resealable plastic bag or shallow dish. Pour the marinade over the ribs, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Preheat your oven to 300°F (150°C).
Remove the ribs from the marinade, setting aside the leftover marinade for basting. Place the ribs on a baking sheet lined with foil and a wire rack.
Cover the baking sheet with aluminum foil to retain moisture and bake the ribs for 90 minutes.
While the ribs are baking, transfer the reserved marinade to a small saucepan. Bring it to a boil over medium heat and then reduce to a simmer for 5–7 minutes until slightly thickened.
After 90 minutes, remove the foil from the ribs and brush them generously with the thickened marinade. Increase the oven temperature to 400°F (200°C).
Return the ribs to the oven and bake for an additional 20–30 minutes, basting every 10 minutes, until the ribs are caramelized and sticky.
Remove the ribs from the oven and let them rest for 5 minutes before slicing into individual ribs.
Garnish with sliced scallions and sesame seeds, if desired, and serve hot.
Nutrition Facts
Calories |
3300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.6 g | 299% | |
| Saturated Fat | 80.1 g | 400% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 6399 mg | 278% | |
| Total Carbohydrate | 94.1 g | 34% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 67.6 g | ||
| Protein | 202.1 g | 404% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 389 mg | 30% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2698 mg | 57% | |
*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.
