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Tangy, melt-in-mouth BBQ spareribs – a comforting, protein-packed snack for any time!
Tender, fall-off-the-bone pork spareribs glazed in a sticky, sweet, and savory Chinese barbecue sauce. These vibrant red ribs are oven-baked to perfection, making them an irresistible appetizer or main course.
Serving size: 3 servings
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Tangy, melt-in-mouth BBQ spareribs – a comforting, protein-packed snack for any time!
This chinese_american dish is perfect for snack. With 1143.97 calories and 55.78g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the ribs: Locate the thin, papery membrane on the bone-side of the ribs. Slide a butter knife under the membrane to lift it, then grip with a paper towel and pull it off completely. Pat the entire rack dry with paper towels.
Make the barbecue sauce marinade: In a medium bowl, whisk together the hoisin sauce, soy sauce, honey, Shaoxing wine, five-spice powder, garlic powder, white pepper, and sesame oil. If using, add the red food coloring and mix until the color is uniform. Reserve about 1/2 cup of the sauce in a separate small bowl and set aside in the fridge for glazing later.
Marinate the ribs: Place the rack of ribs in a large baking dish or on a foil-lined baking sheet. Pour the remaining marinade over the ribs, using your hands or a brush to coat them evenly on all sides. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight for the best flavor.
Bake the ribs low and slow: Preheat your oven to 300°F (150°C). Remove the ribs from the marinade, letting any excess drip off. Place them on a large sheet of heavy-duty aluminum foil. Wrap the foil tightly around the ribs to create a sealed packet and place it on a baking sheet. Bake for 90 minutes.
Glaze and finish the ribs: Increase the oven temperature to 400°F (200°C). Carefully open the foil packet, being mindful of hot steam, and discard the foil and any liquid. Brush a layer of the reserved glaze over the top of the ribs. Return the ribs to the oven, uncovered, and bake for 8-10 minutes. Remove from the oven, apply another coat of glaze, and bake for another 5-7 minutes, or until the glaze is bubbly and caramelized. Watch closely to prevent burning.
Rest and serve: Remove the ribs from the oven and let them rest for 10 minutes before slicing. Slice the rack between the bones into individual ribs. Arrange on a platter, garnish with toasted sesame seeds and sliced scallions, and serve immediately.
