Chinese Spare Ribs (Restaurant Secret!)
I learned this Chinese Spare Ribs recipe from my father, who worked for years in Chinese restaurant kitchens. People always raved about his ribs!
Servings: 8
Calories: 385kcal
Ingredients
- 5 cloves garlic (minced)
- 5 tablespoons sugar
- 1 tablespoon plus 1 teaspoon salt
- 3 tablespoons ketchup
- 2 tablespoons hoisin sauce
- 1 tablespoon ground bean sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon pineapple juice
- 1 teaspoon five spice powder
- 1/2 teaspoon white pepper
- 8 drops red food coloring (optional, for the old-school "look)
- 3 pound rack of St. Louis ribs (trimmed pork spare ribs; 3 pounds/1.35kg = 1 rack)
- water
- 2 tablespoons maltose (or honey)
Instructions
- In a medium bowl, make the BBQ sauce by combining the garlic, sugar, salt, ketchup, hoisin sauce, ground bean sauce, Shaoxing wine, pineapple juice, five spice powder, white pepper, and red food coloring (if using). Reserve 3 tablespoons of the marinade, and set it aside in a small bowl.
- Rub the whole rack of ribs with the rest of the sauce, and marinate on a sheet pan or in a bowl. Cover and refrigerate the ribs overnight or up to 2 days.
- When ready to cook, remove the ribs from the refrigerator and preheat the oven to 375°F/190°C. Line a rimmed baking sheet with heavy duty foil and place a metal rack on top.
- Place the ribs bone side up on the wire rack, and transfer to your preheated oven. Before closing the oven, pour 1½ cups of water into the pan below the rack. This prevents any drippings from burning or smoking and keeps the ribs moist. Roast for 30 minutes.
- Meanwhile, combine the reserved marinade with the maltose or honey, and heat it up in the microwave or bring it to a simmer in a saucepan. Stir until the maltose/honey have dissolved into the sauce. You’ll use it to baste the ribs.
- Next, carefully remove the ribs from the oven (careful of any remaining water in the bottom of the pan!) and flip the ribs. Add more hot water to the bottom of the pan; it should cover the bottom of the pan in a thin layer. Roast for another 30 minutes.
- Cover the entire pan with a piece of aluminum foil and continue roasting for 30-60 minutes. (30 minutes for ribs with a bit of bite to them, which is what we like, or 60 minutes for more tender ribs.)
- Remove the ribs from the oven and baste them on both sides. Add more hot water to the pan if needed, and roast for another 10 minutes. Repeat this step, basting the ribs on both sides again and return them to the oven for the last 10 minutes.
- Remove the ribs from the oven, cover with foil, and rest for 10 minutes before slicing and serving!
Video
Notes
Not included in prep time is overnight marinating time!
Nutrition
Calories: 385kcal | Carbohydrates: 17g | Protein: 18g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 91mg | Sodium: 1081mg | Potassium: 317mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg