These Chinese spareribs have a juicy, zesty, and soft texture. While looking for an excellent sparerib recipe, nothing struck my attention, so I came up with this one. This was prepared under the broiler while I was cooking it in Japan, but a grill or oven should work just fine.
| Prep Time: | 5 mins |
| Cook Time: | 40 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 45 mins |
| Servings: | 2 |
Ingredients
- 3 tablespoons hoisin sauce
- 1 tablespoon ketchup
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 teaspoon rice vinegar
- 1 teaspoon lemon juice
- 1 teaspoon grated fresh ginger
- ½ teaspoon grated fresh garlic
- ¼ teaspoon Chinese five-spice powder
- 1 pound pork spareribs
Instructions
- Mix together hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic, and five-spice powder in a shallow glass dish. Place ribs in the dish and turn to coat. Cover and marinate in the refrigerator for 2 hours or up to overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or a rack over the tray; arrange ribs on the grate.
- Cook in the preheated oven on the center rack for 40 minutes, turning and brushing with marinade every 10 minutes. Let marinade cook on for final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.
- Aluminum foil can be used to make clean-up easier.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 503 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 121 mg |
| Dietary Fiber | 1 g |
| Protein | 30 g |
| Saturated Fat | 11 g |
| Sodium | 1015 mg |
| Sugars | 18 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I loved this recipe and I have been making these fof a long to d and I did change it up a little bit .. so instead of the hoisin sauce I used honey and I made thesauce thick and I literally just through it the oven at 400 it’s pork .. and I covered it with tin foil and just let it for a couple of hours and it came out juicy and falling off the bones so good .. thanks
Easy and tasty.
EXCELLENT…must keep basting…and i followed step 2 of placing in broiler…recipe didn’t specify so i put on bake at 325 as directed but to get glaze at end, i broiled and kept turning them
I will never buy ribs from my takeout place again. (Sorry Lucky Inn). The recipe is relatively easy with ingredients available from my local supermarker. I used Mirin instead of the Sake and par boiled them before marinating them. I didn’t use the water/pan but baked them and finished them off under the broiler. Fabulous recipe!
The ribs taste great. Will try BBQ next time and add some spicy heat.
I made these for a small gathering with my husband’s cousin. Rave reviews. Definitely will make again. The only thing I did different was use one clove garlic more. Yummy. Thx!
I will definitely make these again. I doubled the recipe to make enough for two racks of ribs. I added a tsp of chili flakes and 2 tbsp of corn starch. Also, I included 4 pieces of zucchini cut as a 1″x3″ rectangles in the marinade and these took on the flavors wonderfully. Tofu would also make a logical vegetarian substitution.
Made these last night along with Thai Brussel sprouts. Kind of a fusion meal, but both were very good!!
I loved the taste. But I did modify a but. I added a little food coloring of red and orange for traditional Chinese restaurant style look and 40mins of cooking was not nearly enough. It was still raw on the inside. After I cut it, I still baked it an additional 40 mins while still turning and glazing in between turns. Came out to be medium rare (145°) which was perfect for me. Next time I will probably up the amount of honey and a dash more of five spice.
These are terrific! First time I made them as soon as I got a whiff of the marinade’s aroma I tripled the recipe and went and got more ribs. It was straight forward and the results were crowd pleasing and delicious! One of the best aspects was that they were not greasy as is often the case with Chinese take-out ribs.
Used on beef short ribs. So I coated raw ribs with 5-spice and let sit for 5 hours, and left the 5-spice powder out of bbq sauce. Wrapped ribs in foil and cooked at 250 for 5 hours, then took out of foil and coated the ribs with the bbq sauce and placed in 350 oven for 15 minutes, took out re-coated with bbq sauce and back in oven for another 15 minutes. Best short ribs ever!
I followed exactly what it said and family loved what I made.
This dish was too simple to make to be soo good!!! I will definitely be making this again and again!
This is delish! It is one to make again and again.
I followed the recipe exactly and it came out great. The marinade is full of flavor and the meat was cooked very nicely the recommended time. I thought about doing it in my electric smoker next and I think it would really set this recipe over the top
Everybody from Grandpa to baby loved it. I put the ingredients in a crock pot the night before except the ribs which were in the fridge. Put the ribs in, in the morning and put it high for about 3 hours then chopped some green oven on top for garnish and flavor.
Kinda of disappointed. We had a little over 3 lbs of spareribs so used ingredients accordingly. That to me was a mistake because it made way to much sauce. We did marinate overnight which we usually do so no problem there. Had to eventually turn the oven up to 350 but the ribs still came out tender & juicy. Warmed up & used more leftover sauce on the ribs tonight & were actually better than the 1st night. I was willing to try again but use less hoisin sauce & ketchup because I thought it was to heavy on the taste, but hubs said no to delete the recipe. If I could give a thought, I’d keep with the ingredients as is & don’t increase for the weight of the ribs within reason. My ingredients list was for 1 lb of ribs & we had just over 3 lbs. I really felt it was a waste of sauce.
These were fabulous ribs. I tripled the recipe. After marinading overnight I Covered with foil at 350 degrees for two hours. Reduced marinade to a glaze, uncovered ribs for a half hour at 350 a basted frequently. Raised oven to broil, glazed again and broiled for four minutes. Glazed a final time and served
Loved it! I doubled the hoisin sauce (because I like it) and doubled the 5 spice(my husband likes that). Marinated it for 6 hours and then cooked it covered at 350 F for 40 minutes, uncovered and cooked it a further 40 minutes at 325 F. The ribs were soft and juicy and not falling off the bone – we like to gnaw them! Perfect. Will make again for sure.
A delicious sauce that is as good as any restaurant’s house sauce! A rich a deep flavor of sweet, sour, and salty that go with a well cooked bit of meat on a bone that really makes the labor intensive cooking worth every minute!
Fantastic!! I followed the recipe exactly, put it on the traeger at 375 degrees for 1 hour 20 minutes, then a quick 5 minutes of basting! Perfect, will make again!!