Chinese BBQ Spare Ribs
ID: de25ce76...
A classic Chinese restaurant-style spare ribs recipe passed down through generations. These ribs are marinated overnight in a sweet and savory sauce, slow-roasted with water to keep them incredibly juicy, and finished with a sticky, caramelized maltose glaze.
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🍳 Cooking Flow
Prepare the marinade by mixing spices, garlic, sauces, wine, pineapple juice, and optional food coloring. → Coat the ribs thoroughly with the marinade and refrigerate overnight. → Boil the excess marinade with maltose to create a thick basting glaze. → Roast the ribs on a wire rack at 375°F (190°C) with water in the pan, flipping, basting, and covering with foil at timed intervals. → Uncover, do a final baste to caramelize, then rest and slice the ribs.
Cooking Steps
Brief Cooking Order
Prepare the marinade by mixing spices, garlic, sauces, wine, pineapple juice, and optional food coloring. → Coat the ribs thoroughly with the marinade and refrigerate overnight. → Boil the excess marinade with maltose to create a thick basting glaze. → Roast the ribs on a wire rack at 375°F (190°C) with water in the pan, flipping, basting, and covering with foil at timed intervals. → Uncover, do a final baste to caramelize, then rest and slice the ribs.
Introduction
A classic Chinese restaurant-style spare ribs recipe passed down through generations. These ribs are marinated overnight in a sweet and savory sauce, slow-roasted with water to keep them incredibly juicy, and finished with a sticky, caramelized maltose glaze.
Step 1
In a bowl, combine the minced garlic, salt, sugar, white pepper, and five-spice powder.
Step 2
Add the toasted sesame oil, hoisin sauce, ground bean sauce, ketchup, Shaoxing wine, and pineapple juice to the bowl. Mix thoroughly to combine the marinade.
Step 3
Optionally, add 8 drops of red food coloring to the marinade to achieve the iconic bright red restaurant-style appearance and mix well.
Step 4
Pat the pork ribs dry with paper towels. Rub the marinade generously all over both sides of the ribs. Cover with plastic wrap and refrigerate to marinate overnight.
Step 5
Line a baking sheet with heavy-duty aluminum foil and place a wire rack on top. Pour hot water into the bottom of the baking sheet to keep the ribs moist and prevent drippings from smoking.
Ingredients List
Important Notes
Lining the baking sheet with heavy-duty foil is highly recommended to make clean-up easy, as the sugar in the drippings will burn.
Always use hot water when refilling the baking pan; cold water will lower the oven temperature and disrupt cooking times.
Maltose provides the most authentic, shiny, and sticky glaze, but honey can be used as a substitute if maltose is unavailable.
Adjust the covered roasting step based on how tender you want the meat: 30 minutes keeps some texture, while 60 minutes makes them exceptionally tender.
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