Chinese Bbq Ribs Recipe

This recipe is an absolute favorite of mine because it masterfully combines the rich flavors of hoisin and oyster sauce with the warmth of five-spice powder, creating ribs that are both deeply savory and perfectly caramelized. Plus, the process of slow-roasting followed by a high-heat finish ensures each bite is fall-off-the-bone tender while still achieving that irresistible charred glaze that feels like a gourmet BBQ experience at home.

I love composing a dish that achieves a sublime equilibrium of sweet, savory, and aromatic flavors. My Chinese BBQ Ribs do exactly that.

They feature the flavor-packed tender pork spare ribs, marinated in a heavenly mixture of hoisin sauce, soy sauce, honey, and spices, including just the right amount of black pepper. Resulting in a pork rib dish with complex layering of flavors.

They’re finished with a coating of freshly made, mouthwatering ginger-garlic sauce. Great as a main plating course, these ribs are impossible to resist.

Ingredients

– Hoisin Sauce: Sweet and salty, adding rich umami flavor.

– Soy Sauce: Savory, rich in umami, provides sodium.

– Honey: Sweetener in its natural state, adds to the sweetness, and brings a caramel texture.

– Vinegar Rice: A vinegar that is tangy and acidic.

It balances out the flavors.

– Oyster Sauce: Full of umami, it boosts the flavor with a whisper of sweetness.

– Oil from sesame seeds: Has a nutty taste and an aromatic quality.

Contains healthy fats.

– Five-Spice Powder: Contains star anise and cloves; warming and aromatic.

– Garlic: Strong aroma, boosts overall flavor, provides antioxidants.

Ginger: Pungent, perfumed, helps to settle the stomach.

– White Pepper: Not very spicy, provides just a hint of heat.

Chili Paste/Sauce: Optional spice, provides heat and depth.

Ingredient Quantities

• 2 racks of pork spare ribs (about 4 pounds total)
• 1/4 cup hoisin sauce
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 1 tablespoon five-spice powder
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon white pepper
• 1/2 teaspoon chili paste or sauce (optional, for spice)
• 2 green onions, finely chopped for garnish
• 1 tablespoon toasted sesame seeds for garnish

Instructions

1. Set your oven to an even 300°F (150°C). Prepare a baking sheet with aluminum foil and set a wire rack on top, then place that setup into the awaiting oven.

2. In a mixing bowl, blend together the hoisin sauce, soy sauce, honey, rice vinegar, oyster sauce, sesame oil, five-spice powder, minced garlic, grated ginger, white pepper, and chili paste.

3. Position the ribs on the wire rack and use a generous hand to brush the marinade over both sides, reserving some for basting later. Both sides of the ribs should be well coated.

4. Enclose the ribs in aluminum foil and roast in the preheated oven for 2 hours, until they are fork-tender.

5. Take off the foil; raise the oven to 400 degrees Fahrenheit (200 degrees Celsius).

6. Use the reserved marinade to baste the ribs, then place them back in the oven, without any cover, for 15 to 20 more minutes. You are looking for a stage of doneness where the ribs are not only finished cooking but also have reached that dark brown, slightly charred, and well caramelized stage. You want them to look sort of like the ribs you see on the cover of BBQ cookbooks.

7. Let the ribs relax for 10 minutes after removing them from the oven.

8. With a sharp knife, cut the ribs between the bones to serve.

9. Top with green onions that have been finely chopped and sesame seeds that have been toasted.

10. Heat and serve with your preferred accompaniments and enjoy!

Equipment Needed

1. Oven
2. Baking sheet
3. Aluminum foil
4. Wire rack
5. Mixing bowl
6. Measuring cups
7. Measuring spoons
8. Basting brush
9. Sharp knife
10. Cutting board

FAQ

• Q: Can I use baby back ribs instead of spare ribs?Yes, you can use baby back ribs, but you may have to cook them for a shorter time because they are smaller in size.
• Q: How long should I marinate the ribs for the best flavor?A: The ribs should be marinated for a minimum of 4 hours, with overnight being the better option for achieving a stronger, more pronounced flavor.
• Q: Can I bake the ribs instead of grilling them?A: Yeah, for sure! You can finish the ribs by placing them in an oven that’s heated to 275°F (135°C) for about 2.5 to 3 hours, or until you’re able to penetrate the meat easily with a toothpick.
• Q: What can I use if I don’t have five-spice powder?A mix of ground cinnamon, cloves, fennel seed, star anise, and szechuan peppercorns can substitute for five-spice powder.
• Q: Is the chili paste necessary?A: You can certainly leave it out, if you prefer non-spicy ribs. But if you want to add a bit of spicy heat to your ribs, this sauce is perfect for that. It’s optional, but it certainly brings some extra flavor to the dish!
• Q: How should I store leftover ribs?A: Refrigerate them in an airtight container for up to 3 days. Reheat in a preheated oven or microwave before serving.
• Q: Can this recipe be made gluten-free?A: Yes, employ gluten-free soy sauce and hoisin sauce to prepare it for a gluten-free diet.

Substitutions and Variations

Plum sauce or teriyaki sauce can be used in place of hoisin sauce for a slightly different flavor profile.
Tamari is a gluten-free substitute for soy sauce. You can also use coconut aminos, a lower-sodium alternative.
Honey: You can substitute maple syrup or agave nectar for honey in different recipes.
Rice vinegar: If rice vinegar is not available, apple cider vinegar or white wine vinegar may be used.
Vegetarian oyster sauce: Use mushroom stir-fry sauce or vegetarian “oyster” sauce, made with mushrooms, in place of oyster sauce.

Pro Tips

1. Marinate Overnight For deeper flavor, marinate the ribs overnight in the refrigerator. This allows the spices and sauces to penetrate the meat more thoroughly, enhancing the overall taste.

2. Pat Dry the Ribs Before applying the marinade, pat the ribs dry with paper towels. This helps the marinade adhere better to the meat and reduces excess moisture that can dilute flavors.

3. Use a Basting Brush or Mop Use a basting brush or a mop to apply the marinade and ensure an even coating. This helps achieve a consistent, rich caramelization on the ribs when roasting.

4. Add Smoke Flavor For an added layer of flavor, consider using a few drops of liquid smoke in the marinade or lightly smoking the ribs in a smoker before the final caramelization step.

5. Rest for Better Juiciness Letting the ribs rest for at least 10 minutes after cooking allows the juices to redistribute, making the ribs more tender and flavorful when you finally cut into them.