Grilled Spareribs Cantonese
Infuse your barbecue with irresistible flavors by trying this Grilled Spareribs Cantonese recipe! Featuring tender pork spareribs marinated in a bold blend of soy sauce, hoisin, Shaoxing wine, and five-spice powder, these ribs are the epitome of smoky-sweet perfection. The marinade's richness is elevated with honey, fresh garlic, and ginger, creating a tantalizing glaze that caramelizes beautifully on the grill. Slow-cooked over indirect heat, then finished over direct flames for a charred, sticky exterior, these ribs are a masterclass in Cantonese grilling. Perfectly balanced with savory and aromatic spices, they’re then garnished with sesame seeds and scallions for a restaurant-style finish. Serve with steamed rice or stir-fried vegetables to complete this crowd-pleasing summer feast.
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Recipe Information
Ingredients
- 2 pounds Pork spareribs
- 0.25 cup Soy sauce
- 3 tablespoons Hoisin sauce
- 1 tablespoon Dark soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons Honey
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 0.5 teaspoons Five-spice powder
- 1 teaspoon Sesame oil
- 0.25 teaspoon Ground white pepper
- 2 tablespoons Scallions, chopped (optional, for garnish)
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
Begin by preparing the marinade in a mixing bowl. Combine the soy sauce, hoisin sauce, dark soy sauce, Shaoxing wine, honey, minced garlic, grated ginger, five-spice powder, sesame oil, and ground white pepper. Mix well until all ingredients are fully incorporated.
Place the pork spareribs in a large resealable bag or a shallow dish. Pour the marinade over the ribs, ensuring all sides are thoroughly coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours or, ideally, overnight for maximum flavor.
Preheat your grill to medium heat (about 300°F). If using a charcoal grill, spread the coals evenly on one side to create a two-zone fire for indirect grilling.
Remove the ribs from the marinade, allowing any excess to drip off. Reserve the marinade for basting later.
Place the ribs on the grill, bone-side down, on the cooler side of the grill (indirect heat). Close the lid and cook for about 90 minutes, flipping occasionally and basting with the reserved marinade every 20 minutes.
In the final 10-15 minutes of cooking, move the ribs directly over the heat (direct grilling) to achieve a caramelized, slightly charred surface. Be sure to keep a close watch to prevent burning.
Using a meat thermometer, ensure the internal temperature of the ribs reaches at least 145°F to confirm they are fully cooked.
Remove the ribs from the grill and let them rest for 10 minutes before slicing into individual pieces.
Garnish with chopped scallions and sesame seeds if desired, and serve hot. Pair with steamed rice or a side of stir-fried vegetables for a complete meal.
Nutrition Facts
Calories |
4112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 340.0 g | 436% | |
| Saturated Fat | 119.9 g | 600% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 954 mg | 318% | |
| Sodium | 4916 mg | 214% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 48.7 g | ||
| Protein | 147.1 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2512 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.
