A fantastic fusion of traditional Chinese five spice and additional blends to produce an Asian treat with wow factor!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 20 mins |
| Additional Time: | 4 hrs |
| Total Time: | 5 hrs 35 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon white wine vinegar
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1 teaspoon Chinese five-spice powder
- ½ teaspoon minced garlic
- ½ teaspoon ground ginger
- 2 pounds pork short spareribs
Instructions
- Combine soy sauce, white wine vinegar, sesame oil, honey, five-spice powder, garlic, and ginger in a large storage bag. Shake to mix well. Add ribs to marinade; refrigerate 4 to 8 hours, turning bag occasionally.
- Preheat an oven to 325 degrees F (165 degrees C). Remove ribs from marinade and place in a roasting pan; cover tightly with aluminum foil.
- Cook ribs for one hour, turning occasionally. Increase oven temperature to 400 degrees F. Remove foil from pan and bake an additional 20 minutes, turning once, until ribs are nicely browned.
Nutrition Facts
| Calories | 855 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 240 mg |
| Dietary Fiber | 0 g |
| Protein | 59 g |
| Saturated Fat | 22 g |
| Sodium | 1088 mg |
| Sugars | 9 g |
| Fat | 63 g |
| Unsaturated Fat | 0 g |
Reviews
I decided to make these for a friend’s birthday at the last minute so I did not brine the St Louis ribs. I bought ones already brined. The flavor was excellent and I marinated only for 2 hours because I had to get it done by the evening. What I did different is use the air fryer instead of using the oven . I put it on for 30 minutes at 385 F snd the last 5 at 390 to give it a crust. The oven like air fryer you would have to flip the second and third shelf to the first so that it can get golden. The basket air fryer no need to do that but would have to do in batches.
Delicious. Very easy to make either in your oven or slow cooker . I did not boil ribs before cooking and cooked for probably 30 – 45 min less . You won’t be sorry with them . Very easy and delicious
Made these a couple of times, using spareribs and again with country ribs. The first time we did as stated baking at 325 & then grilling for an hour because we thought 400 for an hour was to high. They were dry, so wouldn’t recommend grilling that long. Today we had the country ribs with much better results. They were very thick so marinated overnight. We use our Big Boss (air fryer) in the low position at 400 for 30 min. I think the thinner ones could’ve came out sooner, but overall very juicy & you could taste the 5 spice which we like. We’ll keep the recipe now but only use the Big Boss or grill on low temp for probably a couple of hours.
I baked the ribs a bit longer so the internal temp was 190 F so the meat would fall off the bones. Delicious!
Really didn’t like the flavor at all, I think way to much 5 spice
Super easy to make, be sure to marinate it for the full time if possible.
Turned out quite well. I had time to I put it in the oven at 295 degrees for 3 hours and then turned it to 400 degrees for the last 20-30 minutes and took the cover off. The meat fell off the bone and was quite tasty
Delicious. My family enjoyed not having the messy sauce and the taste was great. I browned them on the bbq grill after the oven as we all like crispy fat. I did add a little lime juice to the marinade.
My hudband loved this! This recipe is definitely a keeper. I used boneless country ribs. We LOVE ginger and garlic so I added an extra teaspoon of each. I cooked it on low in a crock pot for 7 hours then placed the ribs in a pan in the oven uncovered as directed in the 2nd part of the baking process. Thanks for sharing the recipe! 🙂
I think the recipe is heavy on garlic and honey. Garlic didn’t handle the long slow cooking heat and the honey was too clawing
I loved the smell of the ribs as they were cooking! I rotated them after 30 minutes then I took them out of the oven after 1 hour. I drained off all the drippings into a small pan and warmed up the sauce adding one tablespoon of brown sugar and cornstarch. I placed the ribs back in the oven at 425F and let them cook for an additional 20 minutes. I poured the sauce over the ribs as they came out of the oven. They cooked well and looked fantastic but I thought they could have been a bit sweeter!
Good taste 🙂
They were AMAZING. I LOVED them. So I gave them four stars.
Great recipe for the family, easy preparation and so enjoyable. Never changed a thing in the ingredients and it was delicious. Thanks
I followed the exact recipe. Best spare ribs ever!
I added cumin because I did not have enough five spices powder. But this recipe is great! I would’ve liked the ribs to be softer so maybe 10 more minutes in the oven next time!
The ribs were phenomenal. I used three pounds of Saint Louis Style ribs cut into individual ribs and I doubled the marinade to make I had enough to cover the extra ribs. I made my own five spice powder. Otherwise I followed the recipe. They gave off a wonderful aroma while cooking and the meat nearly fell off the bones. These are some of the best oven baked ribs I have had. My wife liked them but thought they were only OK. I will be making these again even if only for myself. Thank you for sharing.
Very unique flavor. Easy to prepare and a real treat around our house.
I made this for my husband as he loves Chinese ribs and he loved it. I even got a big kiss after he ate it! It was just like what you would get from a Chinese but better 🙂
dry,,very dry..flavor was not to my liking
The taste was very good, even though I didn’t have the time to marinate it as long as suggested. The only reason I’m not giving it five stars is because they were a little dry for our taste, despite making more marinade than the recipe called for.