Hong Kong Ribs
Indulge in the irresistible flavors of Hong Kong Ribs, a show-stopping dish that combines fall-off-the-bone tenderness with a sticky, caramelized glaze bursting with sweet, savory, and umami notes. Marinated in a delectable blend of soy and hoisin sauce, honey, garlic, ginger, and aromatic Chinese five-spice powder, these pork ribs are oven-baked low and slow to perfection, then finished at high heat for that golden, lacquered finish. Brushed with a rich, simmered glaze and garnished with fresh scallions and sesame seeds, this recipe delivers a harmonious fusion of traditional Chinese flavors. Perfect for family gatherings or as a centerpiece for your next feast, these ribs are sure to impress even the most discerning palates.
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Recipe Information
Ingredients
- 2 pounds pork ribs
- 0.5 cup soy sauce
- 0.25 cup hoisin sauce
- 3 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon sesame oil
- 1 teaspoon Chinese five-spice powder
- 0.5 cup water
- 2 stalks scallions, chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
Prepare the pork ribs by rinsing them under cold water and patting them dry with paper towels. Remove the silver skin membrane on the underside of the ribs if it hasn’t been removed already.
In a bowl, combine soy sauce, hoisin sauce, honey, brown sugar, rice vinegar, minced garlic, minced ginger, sesame oil, and Chinese five-spice powder. Mix well to form the marinade.
Place the ribs in a large shallow dish or a resealable plastic bag. Pour the marinade over the ribs, ensuring they are evenly coated. Cover with plastic wrap (if in a dish) or seal the bag, then refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Preheat your oven to 300°F (150°C) and line a baking sheet with aluminum foil. Place a wire rack on top of the baking sheet.
Remove the ribs from the marinade, reserving the leftover marinade for later use. Arrange the ribs on the wire rack, meat-side up.
Cover the ribs tightly with aluminum foil and bake for 90 minutes. This slow cooking process will make the ribs tender.
While the ribs are baking, place the reserved marinade in a small saucepan, add the water, and bring it to a boil. Reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, until it thickens into a glaze.
After 90 minutes of baking, remove the aluminum foil from the ribs. Brush a generous layer of the glaze onto the ribs, then increase the oven temperature to 425°F (220°C).
Bake the ribs for an additional 20-25 minutes, basting with more glaze every 10 minutes, until the ribs are caramelized and slightly charred at the edges.
Remove the ribs from the oven and let them rest for 5 minutes. Slice them into individual ribs, garnish with chopped scallions and sesame seeds, and serve hot.
Nutrition Facts
Calories |
841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 1603 mg | 70% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 24.0 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 113 mg | 9% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 843 mg | 18% | |
*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.
