📝 About This Recipe
Experience the deep, complex flavors of traditional Cantonese barbecue with these melt-in-your-mouth spare ribs. The star of the show is the hoisin—a rich, fermented soybean paste that provides a savory-sweet backbone, elevated by aromatic five-spice and tangy black vinegar. Slow-roasted until tender and finished with a high-heat glaze, these ribs offer a perfect balance of sticky caramelization and succulent, juicy meat.
🥗 Ingredients
The Meat
- 3 pounds Pork Spare Ribs (St. Louis style preferred, silver skin removed)
The Fermented Hoisin Glaze
- 1/2 cup Hoisin Sauce (high-quality fermented soybean base)
- 2 tablespoons Soy Sauce (light or all-purpose)
- 1 tablespoon Chinkiang Black Vinegar (for a deep, malty acidity)
- 3 tablespoons Honey (or maltose for authentic gloss)
- 2 tablespoons Shaoxing Rice Wine (dry sherry is a good substitute)
- 2 tablespoons Brown Sugar (packed)
- 1 teaspoon Chinese Five Spice Powder
- 1 teaspoon Toasted Sesame Oil
Aromatics & Seasoning
- 4 cloves Garlic (finely minced)
- 1 tablespoon Fresh Ginger (grated into a paste)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon White Pepper (ground)
Garnish
- 2 pieces Green Onions (thinly sliced on a bias)
- 1 teaspoon Toasted Sesame Seeds (white or black)
- 1/4 cup Fresh Cilantro (roughly chopped)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Line a large rimmed baking sheet with heavy-duty aluminum foil for easy cleanup.
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2
Prepare the ribs by removing the thin, papery membrane (silver skin) from the back of the rack using a butter knife and a paper towel for grip.
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3
Pat the ribs dry with paper towels. In a small bowl, mix the kosher salt and white pepper, then season both sides of the ribs evenly.
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4
In a medium mixing bowl, whisk together the hoisin sauce, soy sauce, black vinegar, honey, Shaoxing wine, brown sugar, five-spice powder, sesame oil, minced garlic, and grated ginger until smooth.
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5
Place the ribs on the prepared baking sheet. Brush both sides of the ribs with about 1/3 of the hoisin mixture, ensuring they are well coated.
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6
Cover the baking sheet tightly with another layer of aluminum foil, creating a sealed pouch to trap steam and keep the meat moist.
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7
Bake in the center of the oven for 2 hours. The meat should be very tender and starting to pull away from the ends of the bones.
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8
While the ribs bake, pour the remaining hoisin glaze into a small saucepan. Simmer over medium-low heat for 5-8 minutes until it thickens into a syrupy consistency.
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9
Remove the ribs from the oven and carefully discard the top layer of foil. Increase the oven temperature to 425°F (220°C) or set to 'Broil'.
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10
Generously brush the thickened glaze over the top (meaty side) of the ribs.
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11
Return the ribs to the oven uncovered for 8-12 minutes. Watch closely—you want the glaze to bubble and char slightly in spots without burning.
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12
Remove the ribs from the oven and let them rest for 10 minutes. This allows the juices to redistribute and the glaze to set into a sticky lacquer.
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13
Slice between the bones and transfer to a serving platter. Garnish with sliced green onions, sesame seeds, and fresh cilantro.
💡 Chef's Tips
Always remove the membrane from the back of the ribs; it prevents the seasoning from penetrating and can be chewy. If you have time, marinate the ribs in the sauce for 4-6 hours in the fridge before cooking for deeper flavor. For a spicy kick, add a tablespoon of Sambal Oelek or Sriracha to the glaze. Don't skip the resting period; it's the secret to succulent meat that doesn't shred when you slice it. If the glaze is browning too fast under the broiler, move the rack lower in the oven.
🍽️ Serving Suggestions
Serve alongside steamed jasmine rice to soak up the extra sauce. A crisp, chilled cucumber salad with rice vinegar and chili oil provides a refreshing contrast. Pairs beautifully with a cold Tsingtao beer or a dry, aromatic Riesling. Blanched bok choy or gai lan with oyster sauce makes for a complete, balanced meal. For a modern twist, serve with a side of creamy slaw dressed with lime and sesame oil.