chinese spare ribs

These Chinese boneless spare ribs are just like the takeout recipe. Sticky and sweet with crispy edges and that deep red color. You can easily make them at home!

Chinese Boneless Spare Ribs

pork loin (or boneless spare ribs)

soy sauce (*see note)

hoisin sauce (*see note)

dry red wine

sugar

garlic

Chinese Five Spice

natural red food coloring

Thinly slice the pork into strips about 3" long and place in a large sealable plastic bag.

Whisk together the remaining ingredients in a small bowl until well combined.

Pour the marinade into the plastic bag with the pork.

Seal the bag and place in the refrigerator overnight or for at least 4 hours.

When ready to cook, preheat oven to 350°F. Line a large baking sheet with aluminum foil and place a baking rack on top.

Place the pork slices on top of the baking rack. Reserve any extra marinade.

Bake for 40-45 minutes brushing the pork slices with the extra marinade 2-3 times while cooking.

Broil for last 1-2 minutes for extra crispy edges.

Remove from oven and serve with rice and steamed vegetables. Best enjoyed immediately.

https://content.jwplatform.com/videos/7o29xPet.mp4

These Chinese boneless spare ribs are just like the takeout recipe. Sticky and sweet with crispy edges and that deep red color. Learn how easily you can make them at home!

Chinese Boneless Spare Ribs.mp4

The absolute best Chinese Spare Ribs coated in a rich black bean garlic sauce. Prepped in less than 10 minutes and slow simmered until the meat is tender and falls off the bone.

Chinese Spare Ribs

baby back pork ribs

black bean garlic sauce ((1/2 a jar,

soy sauce

dry sherry

chicken broth ((or more to cover))

cornstarch

broth

scallions

white rice

In a large pot, combine all ingredients for the ribs (except broth) and mix thoroughly until coated. Then pour chicken broth over ribs until just covered.

Bring to a boil, then adjust heat to a very gentle simmer. Cover and cook for 2 to 2 &amp; 1/2 hours until ribs are tender and fall off the bone. (*see note)

Gently transfer the ribs to a big bowl with a slotted spoon.

To thicken the sauce: in a small bowl, whisk together the cornstarch, soy sauce, and 1/2 cup hot broth from the pot until combined and cornstarch is dissolved. Then slowly whisk the mixture into the pot and gently simmer for an additional 1 minute, or until thickened.

Add the ribs back to the pot and gently toss to coat.

Serve over cooked white rice and garnish with diced scallions.

Yes, this is a recipe that is going to be a keeper for me.  The sauce is easy to make and I have enough sauce to keep for another meal and add meatballs.  Thank you.

This is a great recipe. Hubby loved it very much. Thanks for sharing this.

A friend share this recipe on Facebook and I couldn't wait to make it. It did not disappoint - FANTASTIC!

::drools:: SO yummy and SO easy. Leftovers the next day were just as good!

Truly awesome dish. We all loved the combination of flavors. My husband said I must put this one in the permanent recipe book.

This was an absolutely incredible meal! Rich and so flavorful - everyone loved it! Couldn't believe how easy it was. Will definitely make again and again.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1611009688/zahzylzdziqcs9wdu6zv.mp4

I learned this Chinese Spare Ribs recipe from my father, who worked for years in Chinese restaurant kitchens. People always raved about his ribs!

Chinese Spare Ribs (Restaurant Secret!)

garlic ((minced))

salt

ketchup

hoisin sauce

bean sauce

Shaoxing wine

pineapple juice

five spice powder

white pepper

red food coloring ((optional,

water

maltose ((or honey))

In a medium bowl, make the BBQ sauce by combining the garlic, sugar, salt, ketchup, hoisin sauce, ground bean sauce, Shaoxing wine, pineapple juice, five spice powder, white pepper, and red food coloring (if using). Reserve 3 tablespoons of the marinade, and set it aside in a small bowl.

Rub the whole rack of ribs with the rest of the sauce, and marinate on a sheet pan or in a bowl. Cover and refrigerate the ribs overnight or up to 2 days.

When ready to cook, remove the ribs from the refrigerator and preheat the oven to 375°F/190°C. Line a rimmed baking sheet with heavy duty foil and place a metal rack on top.

Place the ribs bone side up on the wire rack, and transfer to your preheated oven. Before closing the oven, pour 1½ cups of water into the pan below the rack. This prevents any drippings from burning or smoking and keeps the ribs moist. Roast for 30 minutes.

Meanwhile, combine the reserved marinade with the maltose or honey, and heat it up in the microwave or bring it to a simmer in a saucepan. Stir until the maltose/honey have dissolved into the sauce. You’ll use it to baste the ribs.

Next, carefully remove the ribs from the oven (careful of any remaining water in the bottom of the pan!) and flip the ribs. Add more hot water to the bottom of the pan; it should cover the bottom of the pan in a thin layer. Roast for another 30 minutes.

Cover the entire pan with a piece of aluminum foil and continue roasting for 30-60 minutes. (30 minutes for ribs with a bit of bite to them, which is what we like, or 60 minutes for more tender ribs.)

Remove the ribs from the oven and baste them on both sides. Add more hot water to the pan if needed, and roast for another 10 minutes. Repeat this step, basting the ribs on both sides again and return them to the oven for the last 10 minutes.

Remove the ribs from the oven, cover with foil, and rest for 10 minutes before slicing and serving!

Bill, you share the same first name as my father! My dad was the head chef at the Copacabana in New York City. You also gave away the secret ingredient which was ground bean sauce! Your Dad's recipe is exactly as his. I've put in a blender Chinese licorice ginger candy or sometimes fresh ginger. If I could give you 10 stars I would!

Made these ribs for Thanksgiving. Marinated them overnight Wednesday, and just popped them into the oven Thursday. Served alongside sweet potatoes topped with a blend of chili crisp and maple syrup. Thank you for a yummy and memorable Thanksgiving.

These are the ribs I've been missing from my childhood growing up in New Jersey. So very good, thank you!
One question: after basting, do you cover the ribs with foil again, or leave it off?

This recipe just genuinely transported me back to childhood in NYC. I live in the UK and I’m coeliac so it’s been at least a decade since I’ve been able to tear into a steaming bag of ribs. I just made these with some good GF subsitutes. They were perfect. It was just as I remembered. And I just want to say thank you! I use a lot of your recipes and they are all great.

Bill, these are some of the best ribs I've ever eaten and in the top two that I have made.  The marinade/sauce is amazing, finger licking good for sure!  I did the full hour covered, then basted 3 times for 10 minutes each time, the last under the broiler for less than a minute.  Falling off the bone delicious!!  This goes into regular rotation.  Thanks Bill!

New York style Chinese spare ribs have been the bane of my existence. They're nearly impossible to find outside the state. Midwestern ones tend to be saucier and more tender, like smoked ribs. Out west they're drier, there's a jerkiness to them. And the taste is off , well 'off' from what I was wanting.

I had never tried your recipe because I'd finally concocted one of my own that was close enough that only differed from yours in a few ingredients-- and they were close. 

Duck sauce instead of the pineapple and ketchup.

A bit of soy, a bit of grated fresh ginger.

Tried both the fermented bean curd and the red food coloring. Like you, I like the red food coloring better.

And then I watched the video and thought, 'You've always wanted a chinese chef to just tell you how do do it, here he is, what's the problem?'

So I made yours and they're nearly dead on. A little five-spicey, but that's just the local chef's preference because these are definitely New York spare ribs. 

I'll play with the five spice until I get that perfect Staten Island flavor I've been craving.

Thank you for giving me something back I hadn't had in decades.

Hi Bill thanks for the reply.  My question is regarding the Ground bean sauce: at my Asian market they only had Kum Lee "Bean Sauce" which I used for the recipe; but the sauce jar also had numerous solid black beans in it that I painstakingly removed each one from the bean sauce.   It seems this was not the correct "Ground" bean sauce?  Is there a difference?
I made the ribs, and they were delicious!   What should I do next time about the bean sauce?  (I want the flavor to be true to the recipe!).

https://content.jwplatform.com/videos/A5YLF2CS.mp4

Bill explains the different cuts of ribs that are available to buy and prices! (No surprise Costco has some of the cheapest ribs!)

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Top 3 chinese spare ribs recipes from across the web

The most viewed chinese spare ribs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed chinese spare ribs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine