Irresistible Chinese Spareribs: A Flavor-Packed Feast

Discover the secret to making mouthwatering, sticky-sweet Chinese spareribs at home!

Transport your taste buds to the bustling streets of Chinatown with these delectable Chinese-style barbecue spareribs. A beloved form of siu mei (Cantonese roasted meats), these ribs are a showstopper at any gathering.

While traditional char siu often features pork shoulder, our recipe uses succulent spareribs for the perfect finger food experience. Get ready to lick your fingers clean – these ribs are that good!

We’ve skipped the artificial red coloring, letting the natural beauty of the caramelized marinade shine through. The result? Ribs that are as visually stunning as they are delicious.

Our marinade stars hoisin sauce, a rich and complex fermented soybean concoction, elevated with aromatic five-spice powder. A touch of honey creates that irresistible lacquered finish you’ll be dreaming about for days.

While restaurants might use specialized ovens, our home method delivers restaurant-quality results. We start low and slow for tender meat, then crank up the heat for that perfect sticky-sweet exterior. Get ready for ribs that rival any Chinatown window display!

Chinese Spareribs Recipe

Ingredients

• 1 tablespoon Chinese five-spice powder
• 1 full rack St. Louis-style spareribs, cut into individual ribs (about 3 pounds total) (see note)
• 1/2 cup (120g) hoisin sauce
• 1/4 cup (60ml) Shaoxing wine or dry sherry
• 2 tablespoons (30ml) soy sauce
• 1/4 cup (80g) honey

Directions

1. Embrace the aromatics! Generously coat your ribs with five-spice powder, massaging it into every nook and cranny. Set aside and let the spices work their magic.
2. Create flavor central! In a large zipper-lock bag, combine hoisin sauce, Shaoxing wine, soy sauce, and honey. Add your spice-rubbed ribs and massage the marinade into the meat. Seal the bag, removing excess air, and refrigerate. Let the flavors meld for at least one night, or up to three for maximum impact.
3. Showtime! Preheat your oven to 375°F. Remove ribs from the marinade, letting excess drip off (but save that liquid gold!). Prepare a baking sheet with foil and a wire rack. Arrange ribs on the rack and cover with foil. Roast for about 1 hour 15 minutes, until a paring knife slides in with little resistance. Now for the grand finale – remove the foil, brush with reserved marinade, and crank the heat to 450°F. Roast for 20 more minutes, basting and rotating once, until your ribs are gloriously charred, glazed, and irresistible. Let them rest for 10 minutes (if you can resist!) before serving.

Notes

Craving that classic red hue? A few drops of food coloring in the marinade will do the trick.

Baby back ribs work beautifully in this recipe too – chef’s choice!

Can’t find five-spice powder? Make your own by combining 1 teaspoon powdered cinnamon, 2 teaspoons powdered fennel, 1 teaspoon powdered star anise, 1/4 teaspoon powdered cloves, and 1/2 teaspoon powdered Sichuan peppercorns (or substitute ginger for a twist).