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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.
For 4 servings
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.
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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.
This chinese_american recipe takes 125 minutes to prepare and yields 4 servings. At 1163.12 calories per serving with 55.48g of protein, it's a moderately challenging recipe perfect for dinner or lunch or appetizer.
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.
Use tamari instead of soy sauce and ensure your hoisin sauce is certified gluten-free.
Add 1-2 tablespoons of sriracha or chili garlic sauce to the marinade for a spicy kick.
Pressure cook the ribs with the marinade for 25 minutes in an Instant Pot, then glaze and broil in the oven for 5-10 minutes to finish.
To reduce sugar, replace half of the honey with a sugar-free alternative and look for a lower-sugar hoisin sauce.