chinese_americanMediumnon vegetariandairy freenut free
Barbecue Spareribs
POPULARITY
0.0/5
TASTE SCORE
9/10
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.
SERVINGS
4
INGREDIENTS
For 4 servings
NUTRITION · PER SERVING
1163
1163
CALORIES · 3 SERVINGS
Protein55g · 19%
Carbs42g · 14%
Fat85g · 66%
Fiber1g
Sodium2364mg
Potassium982mg
Phosphorus545mg
INSTRUCTIONS
6 steps. 105 minutes total.
6 STEPS
- 1
Prepare the ribs: Locate the thin, papery membrane on the bone-side of the ribs
- a.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.
- 2
Step 2
- a.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.
- 3
Step 3
- a.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.
- 4
Bake the ribs low and slow: Preheat your oven to 300°F (150°C)
- a.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.
- 5
Glaze and finish the ribs: Increase the oven temperature to 400°F (200°C)
- a.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.
- 6
Step 6
- a.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.
PRO TIPS
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Removing the membrane from the back of the ribs is a crucial step for achieving a tender, fall-off-the-bone texture.
- 2For the deepest flavor, marinate the ribs overnight. This allows the sauce to penetrate the meat.
- 3Don't skip the initial low-and-slow baking step in foil. It steams the ribs, making them incredibly moist and tender.
- 4Keep a close eye on the ribs during the final glazing stage. The high sugar content in the sauce can cause them to burn quickly.
- 5Let the ribs rest for at least 10 minutes after baking. This allows the juices to redistribute, resulting in a more flavorful and moist rib.
RECIPE VARIATIONS
Adapt it for your goals.
gluten free
Gluten free
Use tamari instead of soy sauce and ensure your hoisin sauce is certified gluten-free.
spicySpicy
Add 1-2 tablespoons of sriracha or chili garlic sauce to the marinade for a spicy kick.
quickQuick
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.
healthyHealthy
To reduce sugar, replace half of the honey with a sugar-free alternative and look for a lower-sugar hoisin sauce.
PAIRS WELL WITH
