This page may contain affiliate links. So, I receive a small commission at no cost to you when you make a purchase using my link. Here is a post about amazingly delicious Chinese BBQ Spareribs!
1,000 Foods To Eat Project
In this book, the author Mimi Sheraton lists her choices for the 1,000 Foods of the World that you MUST try.
Ms. Sheraton includes delicious Chinese Barbecued Spareribs in her book. They are called Kao-Pai-Ku in the book, and this is food #47 in my 1,000 Foods To Eat Project!
What Are Chinese BBQ Ribs?
When most people think of BBQ Spareribs prepared in the Chinese style, they will think of sticky and sweet ribs tinged with a red color. I discovered that the red color comes from a reddish colored fermented bean curd called nanru. I would have loved to have nanru to work with (maybe next time!) but it’s not easily found where I am. Some recipes call for using red food coloring to impart the red color, so I decided to incorporate this in an effort to get that red hue. One thing is for sure…you’ll definitely get exceptionally tender, delicious, sweet and sticky ribs here!
They will also be a little bit chewy and have a bit of caramelization after broiling due to the honey in the basting glaze. Oh and did I mention that with generous amounts of fat they will just melt in your mouth? 😋
So let’s make some Chinese Barbecue Spareribs!!
What Do You Need To Make Chinese BBQ Spareribs?
You won’t believe how few ingredients you will need to make these incredibly delicious ribs!
The following is what you will need to have on hand to make these delicious ribs!
- Pork spareribs
- Hoisin sauce
- Chinese 5 Spice
- Rice vinegar
- Brown sugar
- Soy Sauce
- Red food coloring
That’s it! 😃
The Method To Make Chinese Spareribs
There are 3 main steps you will need to follow to get the most succulent spareribs ever.
Step one is to marinate the ribs overnight in your refrigerator. I used a plastic bag that could be sealed tightly to store the ribs and marinade.
The second step is to bake the ribs low and slow for 4 hrs at 275F in your oven.
This is how they look after 4 hrs in the oven. They are super tender!
The third and final step is to baste with a glaze and broil. The glaze is made from hoisin sauce, honey, Chinese 5 Spice, and the resulting juices you get after baking the pork. Boil these combined ingredients until you get a reduced thick and glossy glaze as you see below.
Your ribs will look something like the picture below after you broil.
Chinese BBQ Spareribs are one of the MUST TRY foods for any food lover! Try them at your favorite local Chinese restaurant. Or better yet! Make these in your own home and WOW your family with some of the most amazing Chinese style spareribs ever!!
Some Other Recipes You May Enjoy!
1,000 Foods To Eat Project
Please follow along with me on this quest to try the 1,000 Foods To Eat Before You Die, from the book by Mimi Sheraton! Join me in this journey and discover new foods, experiences, and cuisines which I hope will add inspiration, fun, and joy to your life! Visit the 1,000 Foods to Eat Project page to view a list of the foods tried so far.
If you’d like to follow along and be a part of the 1,000 Foods Project, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It’s an incredible journey, please join me by signing up here.
Chinese BBQ Spareribs
- 3.5-4 lbs Pork Spareribs
- 1/4 cup Hoisin sauce
- 1/4 cup soy sauce
- 3 tbsp honey
- 2 tbsp Chinese 5 Spice
- 2 tbsp rice vinegar
- 2 tbsp minced garlic
- 2 tbsp brown sugar
- 1/2-1 ts red food coloring optional but nice to use to give your ribs a reddish color
Extra Basting Ingredients for Basting Sauce
- 1/4 cup Hoisin sauce
- 1 tbsp honey
- 1 ts Chinese 5 Spice
- Juices that result from baking the ribs
- Rinse and pat dry the pork spareribs. Remove the membrane if you like.
- Combine the marinade ingredients in a small bowl (hoisin sauce, soy sauce, honey, 5 Spice, rice vinegar, garlic, red food coloring (if using) and brown sugar.
- Place the pork spareribs, along with the marinade, in a large plastic sealable bag. Marinade overnight.
- The next day, pour off the marinade and preheat the oven to 275F. Wrap the ribs tightly in foil and bake low and slow for 4 hrs.
- Remove from the oven after 4 hrs. Pour off the juices (that result from baking the pork) into a small saucepan and add the Extra Basting Ingredients for Basting Sauce. Bring to the boil, and boil down until you get a reduced thick and glossy sauce. It took me approximately 10 minutes.
- Turn your oven to med-high to high broil. In the meantime, baste the pork ribs with the glossy marinade. Baste liberally!
- Place under the broiler, and broil. Check every few minutes…I recommend every 3 minutes or so remove, baste with some more marinade and continue broiling!
- You'll finish broiling and basting (approximately 10 minutes or so!) when you get a lovely charred and sticky look something like this!
- Cut into individual ribs, then garnish wish sesame seeds and sliced scallions!