Description

These Cantonese Style Ribs are tender, flavorful, and coated in a sweet and savory glaze made with hoisin sauce, soy sauce, and Chinese five spice. They’re slow-cooked until fall-off-the-bone delicious and finished under the broiler for that perfect sticky, caramelized finish. Perfect for dinner, parties, or a weekend treat!

Ingredients

2 1/2 lbs pork spare ribs or baby back ribs
1/4 cup hoisin sauce
2 tbsp soy sauce
2 tbsp honey
1 tbsp Chinese Shaoxing wine (or dry sherry)
1 tsp Chinese five spice powder
1 tbsp brown sugar
2 garlic cloves, minced
1 tsp grated fresh ginger
1 tbsp oyster sauce (optional, for deeper flavor)
1/2 tsp sesame oil
1 tbsp rice vinegar
Green onions and sesame seeds, for garnish

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Instructions

Prep the ribs: Remove the silver skin from the back of the ribs. Cut into individual ribs if desired.
Make the marinade: In a bowl, whisk together hoisin sauce, soy sauce, honey, Shaoxing wine, five spice, brown sugar, garlic, ginger, oyster sauce, sesame oil, and rice vinegar.
Marinate: Place ribs in a large zip-top bag or container. Pour the marinade over the ribs, seal, and refrigerate for at least 4 hours or overnight for best flavor.
Bake the ribs: Preheat oven to 300°F (150°C). Place ribs on a foil-lined baking sheet or in a roasting pan. Cover with foil and bake for 2½ hours, until tender.
Glaze and broil: Remove foil and brush ribs with leftover marinade. Broil for 5-7 minutes until caramelized and slightly charred. Keep a close eye to prevent burning.
Garnish and serve: Sprinkle with chopped green onions and sesame seeds. Serve hot.

Notes

For easier cleanup, line your baking tray with foil or parchment paper.
Marinating overnight gives the best flavor, but even a few hours will still taste great.
You can substitute Shaoxing wine with dry sherry or even apple juice if needed.

These ribs can also be cooked in a slow cooker, then broiled for a crispy finish

Nutrition

Serving Size: About 6-7 ribs
Calories: 520
Sugar: 14g
Sodium: 870mg
Fat: 35g
Saturated Fat: 12g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 30g
Cholesterol: 105mg