Sticky Chinese Spareribs
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
- 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
- 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!