Chinese Spareribs

Chinese Spareribs

57
IBNSHISHA 6

"After searching the internet for a good Chinese Spareribs recipe and not finding any that caught my eye, I decided to make my own. This recipe is pretty simple, and yields tender, juicy, tangy ribs. In Japan, I cooked this in the fish broiler, but it should be fine on the grill or in the oven."

Ingredients 45 m {{adjustedServings}} servings 504 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 504 kcal
  • 25%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 1015 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

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  1. In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
  2. Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
  3. Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.
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Reviews 57

  1. 74 Ratings

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STARFLOWER
5/8/2005

Used this recipe for beef short ribs in my Slow-Cooker and we both thought they were delicious! I'm a new fan of hoisin sauce! Subbed tequila (sorry) for the sake cuz I didn't have any, and used red wine vinegar instead of the rice vinegar. Reduced the spices because of my husband, just a dash of 5-spice pdr and 1/4 tsp powdered ginger. Skimmed the fat off the sauce and served it with rice and salad. Next time, will make coconut rice and bok choy salad to go with it. Thank you for a wonderful recipe!

Betty
2/28/2007

Wonderful recipe. I parboiled the ribs first and them marinated them overnight. I skipped the water in the pan part. Lined a pan with foil and cooked them at 325 for about an hour and half, basting every 1/2 hour. They were wonderful, fell of the bone. This recipe is a keeper.

Jillian
5/17/2010

Wow! This comes really close to the stuff you get at a Chinese restaurant. I scaled this up to 10 for 5 lbs. of ribs. I didn't have sake so I used white wine and 1 tsp. of powdered ginger. I boiled the ribs for about 20 minutes first, then marinated them in some of the marinade all day, then put them on the grill basting them a bit. I then finished them in the slow cooker with the rest of the sauce for a couple of hours to get them nice and tender. If you want that deep red color, add a couple drops of red food coloring to the marinade. This stuff is awesome!