Cantonese Style Ribs are tender, flavorful pork ribs marinated and glazed in a sweet, savory, and slightly sticky sauce that reflects the essence of traditional Cantonese cooking. These ribs are typically oven-roasted or grilled to perfection, with a beautiful caramelized exterior and juicy interior. Perfect for family dinners, potlucks, or a flavorful addition to an Asian-inspired meal, they deliver rich umami and a mouthwatering aroma.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pork spare ribssoy sauceshaoxing winehoisin saucesugarhoneygarlicgingerfive spice powderwhite pepperrice vinegarwatergreen onions (for garnish)

directions

Cut the ribs into individual pieces or sections, depending on your preference.

In a large bowl, combine soy sauce, Shaoxing wine, hoisin sauce, sugar, honey, minced garlic, grated ginger, five spice powder, white pepper, rice vinegar, and a bit of water to make the marinade.

Add the ribs to the marinade and mix until fully coated. Cover and refrigerate for at least 4 hours, preferably overnight.

Preheat your oven to 375°F (190°C). Line a baking tray with foil and place a wire rack over it.

Arrange the ribs on the rack and roast for 30 minutes, brushing occasionally with remaining marinade.

Increase the oven temperature to 425°F (220°C) and roast for another 10–15 minutes until the ribs are deeply caramelized and slightly charred on the edges.

Let the ribs rest for a few minutes before garnishing with sliced green onions.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 15 minutesMarinating time: 4 hours (or overnight)Roasting time: 40–45 minutesTotal time: About 5 hours (including marinating)

Variations

Substitute Shaoxing wine with dry sherry if unavailable.

Add a dash of chili sauce or crushed red pepper flakes for a spicier version.

Use baby back ribs for a more tender and leaner cut.

Grill the ribs instead of roasting for a smoky flavor.

storage/reheating

Store leftover ribs in an airtight container in the refrigerator for up to 4 days.Reheat in a 350°F (175°C) oven for 10–15 minutes, or microwave briefly until warm.Freeze cooked ribs for up to 2 months; thaw overnight before reheating.

FAQs

What is the best cut of meat for Cantonese-style ribs?

Pork spare ribs are traditional, but baby back ribs or St. Louis-style ribs also work well.

Can I cook the ribs in an air fryer?

Yes, air fry at 375°F for about 20–25 minutes, flipping halfway through and brushing with marinade.

Do I need to boil the ribs first?

Not for this recipe—marinating and roasting are sufficient for tender ribs.

Is five spice powder necessary?

It adds authentic flavor, but you can omit it or use a pinch of cinnamon and clove as substitutes.

Can I marinate the ribs longer than overnight?

Yes, up to 24 hours is fine for deeper flavor.

Why do the ribs need to be placed on a rack?

It allows heat to circulate and helps achieve a nice caramelized finish without steaming the ribs.

What if I don’t have hoisin sauce?

You can mix soy sauce, a bit of peanut butter, and honey as a quick substitute.

Can I double the recipe?

Absolutely, just use a larger baking tray and rotate halfway through cooking for even roasting.

Are Cantonese ribs sweet?

They are mildly sweet with a balanced savory profile and rich glaze.

Can I add sesame seeds?

Yes, sprinkle toasted sesame seeds on top before serving for added texture and flavor.

Conclusion

Cantonese Style Ribs are a delicious, crowd-pleasing dish that brings the bold, balanced flavors of Chinese cuisine to your table. Whether served with steamed rice, noodles, or enjoyed on their own, these ribs are sure to satisfy your cravings and become a repeat favorite in your kitchen.