This Chinese Takeout-Style Bone-In Spare Ribs (Sticky, Sweet & Better Than Takeout!) is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What cut of ribs are used in Chinese spare ribs?
Bone-in pork spare ribs cut into 2-inch pieces through the bone (ask your butcher for flanken-style cuts). They can also be found pre-cut at Asian grocery stores.
2. What gives Chinese spare ribs their red color?
Red food coloring or red fermented bean curd (nam yue) gives the signature red hue. Some recipes use a combination of ketchup and hoisin for color without artificial dye.
3. What is in the Chinese spare rib marinade?
Soy sauce, hoisin sauce, honey, five-spice powder, garlic, ginger, rice wine (Shaoxing wine), and sesame oil create the authentic takeout-style sweet-savory marinade.
4. How long should I marinate the spare ribs?
Minimum 4 hours, but overnight is best. The longer the marinade works, the deeper the flavor penetrates the meat. Turn the ribs in the marinade a few times.
5. Should I boil the ribs before roasting?
Parboiling for 5 minutes removes excess fat and scum, resulting in cleaner-tasting ribs. It is a common Chinese technique that also helps the marinade adhere better.
6. What oven temperature makes the best Chinese ribs?
Start covered at 325°F for 1.5 hours until tender, then uncover and broil at high for 5 minutes to caramelize the glaze. This two-step method is the key.
7. Can I make these in an air fryer?
Yes, cook marinated ribs at 360°F for 25-30 minutes, flipping and glazing halfway through. They come out sticky, caramelized, and delicious.
8. What is five-spice powder?
A Chinese spice blend of star anise, cloves, cinnamon, Sichuan peppercorn, and fennel seed. It adds the distinctive warm, slightly sweet flavor essential to Chinese spare ribs.
9. What do Chinese restaurants serve with spare ribs?
Fried rice, lo mein noodles, steamed white rice, and hot mustard dipping sauce are the classic accompaniments at Chinese-American restaurants.
10. How do I get the glaze sticky and lacquered?
Brush with extra marinade (boiled first for food safety) during the last 10 minutes and broil. The sugars in the hoisin and honey caramelize into a glossy, sticky finish.
Watch How to Make This
Chinese Takeout-Style Bone-In Spare Ribs (Sticky, Sweet & Better Than Takeout!)
Ingredients
Method
- Marinate the Ribs:
- In a bowl, whisk together hoisin sauce, ketchup, honey, soy sauce, oyster sauce, Shaoxing wine, five-spice powder, garlic powder, onion powder, white pepper, and red food coloring (if using).
- Add the ribs and mix well to coat. Cover and refrigerate for at least 4 hours, or overnight for the best flavor.
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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