Chinese Barbequed Spareribs

Chinese Barbequed Spareribs

26 Reviews 2 Pics
  • Prep

    1 h 20 m
  • Cook

    1 h
  • Ready In

    3 h 20 m
JRIVIERA77
Recipe by  JRIVIERA77

“This is the recipe that is served in all the Chinese restaurants in my area. Serve these as a main course or appetizer.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. In a large bowl, blend hoisin sauce, cranberry sauce, soy sauce, white wine, honey, and red food coloring. Mix in garlic salt and Chinese five-spice powder. Place ribs in the mixture. Cover, and marinate in the refrigerator at least 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Place water in the bottom of a large roasting pan. Arrange ribs on pan rack, and cook 30 minutes in the preheated oven. Cover with remaining sauce mixture, and continue cooking 30 minutes, to an internal temperature of 160 degrees F (70 degrees C).

Share It

Reviews (26)

Rate This Recipe
Lynn
28

Lynn

It was delicious! I left out the food coloring, but other than that, I followed the directions exactly. Will try it on company now.

ALLEYCAT27
24

ALLEYCAT27

Excellent taste. First time I have made ribs and these came out excellent! I followed the recipe down to the letter including using the red food coloring. I like salty so when I make it next time I will put a little more soy sauce. Also I will puncture the ribs with a fork before marinating them to absorb more flavor. I will let them marinade at least 3 hours. This is important because as the ribs cook, the sauce drips down into the pan of water so it is wise to saturate the ribs and maybe basting every 15 minutes may not be a bad idea. But I dont want to be bothered, so I think the steps above will improve the recipe to give more flavor on the inside. These ribs where fall of the bone and succulent but I like mine a little crispier and burnt a little which is why I advise after the hour in the oven is done I would turn up the heat in the oven and let 'em roast an extra 5-10 minutes to make the outsides more crispy. Must also say that the leftovers taste even better than the fresh batch. The leftovers that sat overnight in the fridge had even more flavor the next afternoon when I microwaved them. I made them with the chinese chicken fried rice recipe from allrecipes.com and got many compliments. A+++++

TERRI73064
19

TERRI73064

I just made these ribs and everyone went wild! What a fantastic recipe. I didn't cook them on a broiler pan with the water. I put them single layer on a cookie sheet and baked them at 350 degrees on convection roast. I changed the foil on the cookie sheet and then basted them with some fresh marinade I made. Put them back in on convection roast for another 5 minutes and basted them one more time. I also sprinkled some sesame seeds on top. Finger licking good!! This recipe is a keeper. I also served it with the Vegetable Lo Mein recipe I got off of allrecipes.com. Great dinner!!!! Thanks!!!

More Reviews

Similar Recipes

Barbequed Pork Ribs
(117)

Barbequed Pork Ribs

Chinese Spareribs
(53)

Chinese Spareribs

Slow Cooker Country-Style Spareribs
(48)

Slow Cooker Country-Style Spareribs

Hawaiian Spareribs
(54)

Hawaiian Spareribs

Lime Spareribs
(20)

Lime Spareribs

Spareribs and Kraut
(19)

Spareribs and Kraut

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 932 cal
  • 47%
  • Fat
  • 71.5 g
  • 110%
  • Carbs
  • 20.5 g
  • 7%
  • Protein
  • 48 g
  • 96%
  • Cholesterol
  • 243 mg
  • 81%
  • Sodium
  • 1009 mg
  • 40%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Barbequed Pork Ribs

>

next recipe:

Slow Cooker Country-Style Spareribs