Home » Recipes » Pork » Sticky Chinese Spareribs
by Joanne February 6, 2012 (updated September 20, 2019)
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These Chinese spareribs are sticky, tender, and delicious, and they’re really easy to prepare.
Dare I say I like these sticky Chinese spareribs more than American BBQ? Well, at least I like them more right now during the winter season, because I can make these finger lickin’ good ribs in my oven instead of outside on the grill. If you glance through the recipe, you’ll see the recipe is very simple. Not much more is involved than letting the ribs marinate, popping them in the oven to do their thing, and basting them with sauce every once in a while to keep them moist and flavorful. Here’s how to do it:
Make the marinade by combining hoisin, ketchup, soy sauce, red wine, and several other flavorings.
Trim any excess fat from the spareribs, and cut into individual ribs. Toss the ribs in the marinade and let sit at room temperature for 90 minutes.
Place the ribs on a wire rack to head into the oven.
Roast until the meat is falling off the bone.
Sticky Chinese Spare Ribs
Servings: 6
Prep Time: 1 hour hr 30 minutes mins
Cook Time: 1 hour hr 15 minutes mins
Total Time: 2 hours hrs 45 minutes mins
These Chinese spare ribs are sticky, tender, and delicious, and they're really easy to prepare.
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Ingredients
- 4 lb rack pork spareribs
- 1/2 cup hoisin sauce
- 1 tbsp ketchup
- 1/3 cup soy sauce
- 1/4 cup red wine
- 4 cloves minced garlic
- 2 tbsp honey
- 1/4 tsp chinese five spice powder
- 1/4 tsp grated ginger
- 1 tsp sriracha
- 3 drops liquid smoke
- chopped scallions for garnish
- sesame seeds for garnish
Instructions
Whisk to combine the hoisin, ketchup, soy sauce, red wine, garlic, honey, five spice powder, grated ginger, sriracha, and liquid smoke.
Trim any excess fat from the spareribs, and cut into individual ribs. Toss the ribs in the marinade and let sit at room temperature for 90 minutes.
Preheat the oven to 350 degrees F. Cover a rimmed sheet pan with foil, and place a wire rack on top. Place the ribs on the wire rack meat side up (save the marinade), and fill the pan halfway up the sides with boiling water, making sure the water doesn’t touch the ribs.
Cook for 1 hour, basting the ribs on both sides with the leftover marinade ever 20 minutes. Bump the temperature up to 450, and baste again. Cook for 15 minutes until sticky and browned, but watch carefully so they don’t burn. Enjoy!
Nutrition
Calories: 925kcal, Carbohydrates: 18g, Protein: 49g, Fat: 72g, Saturated Fat: 23g, Cholesterol: 243mg, Sodium: 1415mg, Fiber: 1g, Sugar: 12g
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Course: Main Course
Cuisine: Chinese
Author: Fifteen Spatulas
posted in: All Recent Posts, Asian Dishes, Dairy-free, Pork 18 comments
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rob — Reply
This makes a great jerky marinate as a bonus, I throw in some beef first and let marinade over night then do the ribs.
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Laurie — Reply
Love these!
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Liz Nichols — Reply
hi Can you tell me what sriracha and liquid smoke is please. Dont think we have those ingerdients in Australia? cheers from down under Liz
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Joanne Ozug — Reply
Hi Liz, liquid smoke just adds a smoky flavor to the sauce, and sriracha is a hot chili sauce. You could try leaving them out, but it won’t be as flavorful. I think it would still taste good though =)
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Liz Nichols —
Thankyou Might get my American friends to look out for some and post over..
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rob —
Sriracha is originally Thai you should be able to pick that up easily in Oz, liquid smoke keep an eye out on Amazon Stubbs or Wrights can be bought when in stock
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Martyna@WholesomeCook — Reply
All I can say, I’m not a big eater but I would happily sit there and eat the lot! Love the flavours!
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Fresh and Foodie — Reply
These look awesome!
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Mandy - The Complete Cook Book — Reply
Oh no, I seem to have lost my subscription to your blog! I have just resubscribed now. I have missed out on some awesome recipes! Going to have a read through what I have missed right away.
🙂 Mandy -
Bam — Reply
Finger licking good!
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Tina@flourtrader — Reply
I must say that Chinese cuisine does have a lock on some of the best ways to prepare pork. This does look like a winner and I cannot wait to try it. Saving this delicious recipe-yum!
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Raymund — Reply
This is literally finger licking good!
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Pure Complex — Reply
Okay.. we’re not even going to talk about how much I LOVE this recipe. I won’t even say that I will be making these as soon as I can. In fact.. next Sunday will be the day I make these.
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mjskit — Reply
Love that marinade/sauce! Love the sweet and spicy and the addition of the 5 Chinese spice. I know Bobby would to wait until summer to grill these but I might just have to sneak in an oven batch. 🙂 I don’t think I could wait until summer. Great recipe!
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Sarah Nice — Reply
Oh my gosh! These look so yummy. Even though I already have all our dinners planned for this week, I think I’ll run to the store to get the ingredients to make this. Thanks for the recipe!
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Katherine Martinelli — Reply
I don’t think it’s so crazy to say you like Chinese spareribs better than American bbq – I may be with you on that one! Especially with this delicious looking recipe. Seriously has me craving ribs now 🙂
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Caroline — Reply
These look sooo delicious, Joanne! I’m a big rib fan, but have never tried the Chinese version. Looks like I’ll have to give them a try. 🙂
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Oh yum! I love anything with hoisin, soy and 5 spice powder!
