When we were youngsters, my mother used to make this ground beef dish for my brother and myself. Really full. accepts changes and additions well.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 20 mins |
| Servings: | 6 |
Ingredients
- ½ cup hoisin sauce
- ¼ cup jellied cranberry sauce
- 3 tablespoons reduced sodium soy sauce
- 2 tablespoons white wine
- 2 tablespoons honey
- ½ teaspoon red food coloring
- ½ teaspoon garlic salt
- ¼ teaspoon Chinese five-spice powder
- 4 pounds pork spareribs, cut into 1-inch pieces
- 2 cups water
Instructions
- In a large bowl, blend hoisin sauce, cranberry sauce, soy sauce, white wine, honey, and red food coloring. Mix in garlic salt and Chinese five-spice powder. Place ribs in the mixture. Cover, and marinate in the refrigerator at least 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place water in the bottom of a large roasting pan. Arrange ribs on the pan rack, and cook 30 minutes in the preheated oven. Cover with remaining sauce mixture, and continue cooking 30 minutes or until it has an internal temperature of 160 degrees F (70 degrees C).
Nutrition Facts
| Calories | 932 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 243 mg |
| Dietary Fiber | 1 g |
| Protein | 48 g |
| Saturated Fat | 23 g |
| Sodium | 1010 mg |
| Sugars | 16 g |
| Fat | 72 g |
| Unsaturated Fat | 0 g |
Reviews
Left out the red food colouring. Didn’t have five spice on hand, so left out. Tasted great!
I made this red food color and all, as written. It was perfect. It just so happened my husbands family was in town and came to our house on their way out of town. I added egg rolls a quick stir fry and the ribs. They were very impressed. It was strange how it all worked out. Now they think I’m this great cook…. If they only knew. Ha ha the ribs were great and another food adventure for me. Everyone remarked on the ribs. Will make again.
Wow! So good! I was confused with the recipe on cutting into 1 inch strips with bones in the spare ribs so I took the meat off the bones. I laid them on a cookie sheet to cook. Came out so good! Just like the ones I like from the Chinese restaurants. Paired it with a homemade chicken fried rice recipe I found too. Quote from husband:”you can make that anytime!” Thanks so much for this recipe…it’s going in the book!!!
We absolutely love this recipe! I do change the method though and it turns out tender and delicous. I mix together all of the sauce ingredients, put the ribs into a crock pot and pour the sauce over the ribs. Then I cook the ribs for 6-8 hours on low ( I suppose you could cook them for 3-4 hours on high if you needed to) and occasionally spoon the sauce over the ribs if I get a chance and turn the ribs. If I don’t get a chance to turn the ribs or baste them they still turn out great. We love this recipe with rice and the ‘ginger veggie stir fry’ recipe on this site which is very versatile. Thanks for a great recipe JRivera77!
These ribs were pretty darn good. I might have used too much 5 spice but they were good!
This was good but not the restaurant style Chinese ribs I was looking for. I think the ribs need more seasoning. Thanks JRIVIERA77 for sharing the recipe.
We love these! So easy and really good! I marinate them all day in the fridge, then cook. I skipped the food coloring because I didn’t have any.
Not only is this sauce good on spareribs but on chicken wings as well. My kids love it. We have made it so many times already and will make it many more times.
they are the best barbecue ribs I’ve tasted in a long time.and i made them without the bone .just the pork and everybody loved them.
Hubby loved these – not a fan of spareribs, so I didn’t try them, but even so they smelled really good!
Just like Chinese restaurant ribs – broiled them for a couple minutes at the end. Perfect. Definitely a keeper.
I didn’t have any 5-spice powder so I added a bit of cinnamon, cloves, ginger and alspice. I have a feeling it made the dish sweeter than originally intended, but it was still very good.
Thank you so much for posting this recipe. It came out fantastic and tasted exactly like the chinese restaurant ribs! I have never made ribs before and these turned out amazing. This will definitely be a recipe that I will make again.
Over all a very good recipe. I followed the sauce recipe exactly but cut the ribs and steamed them in a steamer pot for 20 minutes to de-fat them as I usually do, then baked them in the sauce for 1.5 hours. The family loved it but I felt it was a little off mark. Next time I’ll substitute 1/4 cup brown sugar for the the honey, double the 5 spices and add some ground ginger.
When I found this recipe I knew right away that I had to try it. I went to the store to buy all of the ingredients I didn’t have on hand and used substitues for whatever I couldn’t find in the store. I used Bragg’s Liquid Aminos instead of normal soy sauce, a half and half blend of regular salt and garlic powder instead of garlic salt, and because my local grocery didn’t have any cooking wine I used some flat 7Up (<- sounds bad, I know, but it turned out fine). These ribs were absolutely delicious. I'm no longer a slave to my local restaurant's spareribs - now I can make my own! :-)
These were delicious and did taste like Chinese style spareribs. I was only cooking one rack of baby back ribs (about 2 lbs.)but made the sauce for 4 lbs. of ribs. I did not change one thing in the recipe except for the cooking time. I cook ribs constantly in the oven and I know that mine would not have been done in 1 hour at 300 unless I had parboiled them first. I ended up cooking them for 2 hours and basting them every 30 minutes for the first hour and then every 15 minutes for the 2nd hour – which explains why I used up all the sauce. I broiled them for 3 minutes before I took them out which gave them that nice charred flavor and look that you get in the restaurant. This was easy and I will be making this again. Thanks submitter.
Great flavor, but I based on other reviews I was expecting finger lickin’ sauce. I marinated them in the “stuff” for a few hours, having taken other reviewers suggestions and stabbing the meat all over with fork so it would infuse. That definitely happened, but there wasn’t any “sauciness”. Fixed that by heating the leftovers up the next day in the Rice Vinegar Basting Sauce also on this site.
I just finished licking the sauce off my fingers after polishing off a bunch of these. Fantastic! These were better than some of the takeout places around here! I can’t think of anything to change in this recipe. I will be making this one often.
I made these for new years party and they were great. I didn’t use the 5 spice powder cause my supermarket didn’t carry it. Also I used red instead of white wine and regular cranberry suace instead of jelled. First they smelled just like the restaurant then they tasted the same. So good, everyone pigged out on them.
These ribs are awesome. I often eat in Chinese restaurants, so I’ve had plenty of the ribs prepared with this style. This recipe very closely approximates and in some cases betters the ribs I’ve had in these restaurants. I did make a mistake. I mixed two cups of water with the marinade. After realizing my mistake, I mixed another batch of sauce and finished the recipe as written. I imagine these will only get better when I prepare them next time since the marinade will be more concentrated. These ribs are highly recommended.
I don’t know how they make them by you, but these were EXACTLY like the Chinese restaurants in Atlanta. They were sooo good! I used baby back ribs and followed the recipe exactly. I marinated them for about 2 hours and cooked them for an hour. I then boiled the marinade and brushed it on before serving. Everyone loved them, thank you!