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Savory Chinese Spare Ribs with Hoisin Glaze

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Tender pork spare ribs coated in a sticky, sweet-savory hoisin glaze, baked to perfection with a smoky caramelized finish. A quick and easy recipe perfect for family dinners and gatherings.

Ingredients

Scale
  • 2 pounds (900g) pork spare ribs, trimmed of excess fat
  • 1/2 cup (120ml) hoisin sauce (Lee Kum Kee recommended)
  • 2 tablespoons (30ml) soy sauce, preferably low sodium
  • 2 tablespoons (30ml) honey
  • 3 cloves garlic, minced
  • 1 tablespoon (15ml) freshly grated ginger
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon (5ml) sesame oil
  • 1 teaspoon Chinese five-spice powder (optional)
  • 2 stalks green onions, thinly sliced for garnish
  • 1 tablespoon toasted sesame seeds for finishing

Instructions

  1. Trim excess fat from the pork spare ribs and cut into individual pieces or smaller sections for easier handling. (10 minutes)
  2. 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 to remove impurities and tenderize the meat. Drain and pat ribs dry with paper towels. (15 minutes)
  3. In a mixing bowl, whisk together hoisin sauce, soy sauce, honey, minced garlic, rice vinegar, grated ginger, sesame oil, and Chinese five-spice powder until well combined. (5 minutes)
  4. Toss the parboiled ribs in about two-thirds of the hoisin glaze, ensuring each piece is thoroughly coated. Reserve the remaining glaze for basting later. (5 minutes)
  5. Preheat 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. (5 minutes)
  6. Bake ribs for 30 minutes. After 15 minutes, brush ribs with the reserved hoisin glaze to intensify flavor and build a sticky crust. (30 minutes total)
  7. Switch oven to broil and cook ribs for an additional 3-5 minutes, watching carefully to avoid burning, to achieve caramelized edges. (3-5 minutes)
  8. Remove ribs from oven and let rest for 5 minutes. Sprinkle with toasted sesame seeds and sliced green onions. Serve hot.

Notes

Parboiling the ribs before baking removes excess fat and tenderizes the meat. Use a wire rack to allow air circulation and avoid soggy bottoms. Baste ribs halfway through baking for a sticky, luscious finish. Watch carefully during broiling to prevent burning. For gluten-free, substitute tamari for soy sauce and check hoisin sauce labels.

Nutrition

Keywords: Chinese spare ribs, hoisin glaze, pork ribs, easy Chinese recipe, savory ribs, oven-baked ribs, Asian cuisine, quick dinner

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