Savory Chinese Spare Ribs with Hoisin Glaze Easy Homemade Recipe

Let me tell you, the scent of Chinese spare ribs simmering in a sticky hoisin glaze is enough to make anyone’s mouth water. The moment those ribs hit the oven, the kitchen fills with a sweet, smoky aroma that feels like pure magic. The first time I baked these savory Chinese spare ribs with hoisin glaze, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Honestly, it’s like getting a warm, flavorful hug from the inside out.

Years ago, when I was knee-high to a grasshopper, my grandma would whip up these ribs for family gatherings. The recipe was one of those guarded treasures, passed down with love and a little wink. I stumbled upon it again during a rainy weekend, trying to recreate that nostalgic flavor. My family couldn’t stop sneaking the ribs off the cooling rack (and I can’t really blame them). These ribs have become a staple for potlucks, weekend dinners, and anytime we need a little savory comfort. Let’s face it—this recipe is dangerously easy and offers pure, nostalgic comfort that brightens up any meal.

If you’re looking for a savory Chinese spare ribs with hoisin glaze recipe that’s fuss-free but packed with flavor, you’re going to want to bookmark this one. After testing it multiple times (in the name of research, of course), it’s become my go-to for gatherings and gifting alike. You know what? It’s not just a meal, it’s an experience you’ll want to share again and again.

Why You’ll Love This Recipe

When it comes to savory Chinese spare ribs with hoisin glaze, this recipe ticks all the boxes. I’ve tried countless variations over the years, and this one stands out because of its perfect balance of flavors and ease of preparation. Here’s why this recipe is a keeper:

• Quick & Easy: Comes together in under 1 hour, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you probably already have everything in your kitchen.
• Perfect for Any Occasion: Great for potlucks, family dinners, or even casual weekend feasts.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—trust me, there’s rarely a crumb left.
• Unbelievably Delicious: The sticky hoisin glaze locks in juicy, tender ribs with a perfect sweet-savory punch.

What makes this recipe different? The hoisin glaze is the star here—blended with garlic, ginger, and a touch of honey, it gives that signature sticky sheen and depth of flavor you don’t get from just any barbecue sauce. Plus, the ribs get a quick parboil before baking, which keeps them juicy and tender without hours of slow cooking. This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite. It’s comfort food with a little Asian flair that feels like a celebration in every mouthful.

Whether you want to impress guests without stress or simply turn a simple dinner into something memorable, these savory Chinese spare ribs with hoisin glaze deliver every time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or easy to find at your local grocery or Asian market.

• Spare Ribs: About 2 pounds (900g) pork spare ribs, trimmed of excess fat (look for meaty ribs for best results)
• Hoisin Sauce: 1/2 cup (120ml) – I recommend Lee Kum Kee brand for authentic taste
• Soy Sauce: 2 tablespoons (30ml), preferably low sodium to control saltiness
• Honey: 2 tablespoons (30ml) for that perfect touch of natural sweetness
• Garlic: 3 cloves, minced (adds aromatic depth)
• Ginger: 1 tablespoon, freshly grated (gives a warm, spicy kick)
• Rice Vinegar: 1 tablespoon (15ml), balances the sweetness with a tangy note
• Sesame Oil: 1 teaspoon (5ml), for an extra nutty aroma
• Chinese Five-Spice Powder: 1 teaspoon, optional but highly recommended for authentic flavor
• Green Onions: 2 stalks, thinly sliced for garnish
• Sesame Seeds: 1 tablespoon, toasted for finishing touch

Substitution Tips:

• Use tamari instead of soy sauce for a gluten-free option.
• Swap honey with maple syrup or brown sugar if you prefer.
• If you can’t find hoisin sauce, you can mix plum sauce with a dash of soy sauce as a quick fix, but it won’t be quite the same.

Equipment Needed

• Large Pot: For parboiling the ribs (helps get rid of excess fat and tenderizes meat)
• Baking Sheet or Roasting Pan: To cook ribs evenly in the oven
• Wire Rack: Optional but recommended to elevate ribs and allow air circulation
• Mixing Bowl: To whisk the hoisin glaze ingredients together
• Brush: For glazing ribs with sauce
• Sharp Knife: To trim ribs and mince garlic/ginger

If you don’t have a wire rack, no worries—a well-lined baking sheet with foil or parchment paper works just fine. I’ve also used disposable aluminum trays when I needed an easy cleanup option, which worked great for potlucks. Keeping your tools clean and dry after use really helps maintain their lifespan, especially when working with sticky sauces like hoisin glaze.

Preparation Method

1. Prepare the Ribs: Trim excess fat from the 2 pounds (900g) pork spare ribs. Cut ribs into individual pieces or smaller sections for easier handling. (10 minutes)
2. Parboil Ribs: Place ribs in a large pot and cover with cold water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10 minutes. This step removes impurities and helps tenderize the meat. Drain and pat ribs dry with paper towels. (15 minutes)
3. Make the Hoisin Glaze: In a mixing bowl, whisk together 1/2 cup (120ml) hoisin sauce, 2 tablespoons (30ml) soy sauce, 2 tablespoons (30ml) honey, 3 minced garlic cloves, 1 tablespoon (15ml) rice vinegar, 1 tablespoon freshly grated ginger, 1 teaspoon sesame oil, and 1 teaspoon Chinese five-spice powder. Stir until well combined. (5 minutes)
4. Coat the Ribs: Toss the parboiled ribs in about two-thirds of the hoisin glaze, making sure each piece is thoroughly coated. Reserve the remaining glaze for basting later. (5 minutes)
5. Arrange for Baking: Preheat your oven to 350°F (175°C). Line a baking sheet with foil and place a wire rack on top. Arrange ribs on the rack in a single layer, allowing excess glaze to drip off. This setup helps ribs cook evenly and get that gorgeous caramelized finish. (5 minutes)
6. Bake the Ribs: Place ribs in the oven and bake for 30 minutes. After 15 minutes, brush ribs with the reserved hoisin glaze to intensify flavor and build up a sticky crust. (30 minutes total)
7. Broil for Finish: For extra caramelization, switch oven to broil and cook ribs for an additional 3-5 minutes, watching carefully to avoid burning. This step gives the ribs that irresistible charred edge. (3-5 minutes)
8. Garnish and Serve: Remove ribs from oven and let rest for 5 minutes. Sprinkle with toasted sesame seeds and sliced green onions. Serve hot with your favorite sides. (5 minutes)

Pro Tip: If your glaze starts to burn during broiling, reduce broiling time or move the ribs farther from the heat source. The ribs should smell sweet and savory with a slight tang from the vinegar—this is your cue they’re ready to devour.

Cooking Tips & Techniques

Here’s where the magic happens, and a few personal cooking lessons I’ve picked up along the way. Let’s face it, getting ribs perfectly tender and flavorful is an art.

• Don’t Skip Parboiling: It sounds old-school, but parboiling spare ribs really cuts down on cooking time and removes excess fat. I used to skip this step and ended up with greasy, chewy ribs. Not fun.
• Use a Wire Rack: Elevating ribs allows hot air to circulate evenly, so you don’t get soggy bottoms. If you don’t have one, flipping ribs halfway through baking helps.
• Balance Your Glaze: Taste your hoisin glaze before applying. If it’s too sweet, add a splash more soy or vinegar. If too salty, a little honey or water helps.
• Watch the Broiler: Broiling can take ribs from good to amazing fast, but it can also burn them instantly. Stay close and watch for those golden caramelized edges.
• Multitask: While ribs bake, prep sides or toss a quick salad. This keeps your kitchen workflow smooth and dinner ready on time.

Honestly, I once ruined a whole batch by glazing too late—ribs ended up dry and lacking flavor. Lesson learned: coat early and baste halfway through baking for that sticky, luscious finish.

Variations & Adaptations

Want to customize your savory Chinese spare ribs with hoisin glaze? Here are some tasty tweaks and adaptations I’ve tried (and loved):

• Spicy Kick: Add 1 teaspoon of chili garlic sauce or Sriracha to the glaze for a spicy-sweet combo that wakes up your taste buds.
• Slow Cooker Method: After parboiling and glazing, place ribs in a slow cooker on low for 4-5 hours, then finish under the broiler for caramelization.
• Gluten-Free Version: Use tamari instead of soy sauce and check hoisin sauce labels for gluten-free options.
• Sweet & Fruity: Mix in 2 tablespoons of plum sauce or pineapple juice into the glaze for a tropical twist.
• Smoky BBQ Style: Add a teaspoon of smoked paprika or liquid smoke to the glaze for a backyard barbecue vibe.

One of my favorite variations is swapping out pork ribs for meaty beef short ribs—same process, slightly longer cooking time, and equally finger-licking good.

Serving & Storage Suggestions

These savory Chinese spare ribs with hoisin glaze are best served hot, straight from the oven, with a sprinkle of fresh green onions and toasted sesame seeds. They pair beautifully with steamed jasmine rice, sautéed bok choy, or a crisp cucumber salad to balance the rich flavors.

If you’re serving a crowd, these ribs shine as finger food for potlucks or game day snacks. For beverages, a cold lager, jasmine tea, or even a light white wine complements the sweet-savory profile nicely.

Leftovers? No problem!

• Refrigerate: Store ribs in an airtight container for up to 3 days.
• Freeze: Wrap tightly and freeze for up to 2 months—perfect for batch cooking.
• Reheat: Warm in a 325°F (165°C) oven for 10-15 minutes, covered with foil to keep moist. Alternatively, microwave on low power, but you might lose some crispness.

Flavors often deepen overnight, so if you can wait, leftovers taste even better the next day.

Nutritional Information & Benefits

Estimated per serving (about 4 ribs): 350 calories, 22g protein, 25g fat, 6g carbohydrates.

The pork ribs provide a good source of protein and essential B vitamins. Hoisin sauce and honey add natural sugars, so moderation is key if you’re watching carbs. Using low sodium soy sauce helps keep salt levels in check. Plus, garlic and ginger bring antioxidants and anti-inflammatory benefits, making this indulgent dish a bit more wholesome.

For those mindful of allergens, be aware that hoisin and soy sauce contain wheat (unless using gluten-free alternatives). Otherwise, this recipe fits well into a balanced diet when enjoyed occasionally.

Conclusion

These savory Chinese spare ribs with hoisin glaze are more than just a recipe—they’re a delicious, comforting experience that brings a little bit of joy to your table. Whether you’re a seasoned cook or just starting out, this recipe is friendly, forgiving, and downright tasty. Customize it to your heart’s content, and don’t be shy about making it your own.

I love this recipe because it reminds me of family, warmth, and those perfect moments when food brings everyone together. Give it a try, and I promise you’ll be coming back for seconds.

Now, I’d love to hear from you! Drop a comment below with your favorite variations or any questions you might have. Share this recipe with friends who need a little savory goodness in their lives—you won’t regret it!

FAQs

How do I make the ribs more tender?

Parboiling the ribs before baking helps tenderize them and removes excess fat. Slow cooking or braising are also great alternatives.

Can I prepare the ribs ahead of time?

Absolutely! You can parboil and marinate the ribs a day ahead, then bake and broil just before serving.

What can I use if I don’t have hoisin sauce?

A quick mix of plum sauce with soy sauce works as a substitute, but the flavor won’t be quite as rich or authentic.

Is this recipe gluten-free?

Not as written, since hoisin and soy sauce usually contain wheat. Use gluten-free tamari and check hoisin labels for gluten-free versions.

How do I store leftover ribs?

Keep leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently to maintain moisture.

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