Chinese Barbecued Spareribs

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This recipe is based on one that appears in the Joyce Chen Cook Book (J. B. Lippincott, 1962) by the author of the same name. For this dish, we like to use leaner, Chinese-style spareribs, also called St. Louis style, from which the breast bones and flaps of cartilaginous meat have been removed.
Source: Saveur
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Chinese Barbecued Spareribs Photo: Andre Baranowski

1⁄3 cup hoisin sauce
1⁄4 cup soy sauce
3 tbsp. dry sherry
2 cloves garlic, finely chopped
2 tbsp. sugar
3⁄4 tsp. red food coloring
1⁄4 tsp. Chinese five spice powder
1  2-lb. slab spareribs, preferably St. Louis style,
   cut into individual ribs

1. Whisk together hoisin, soy, sherry, garlic, sugar, food coloring, and spice powder in a large bowl. Add ribs; toss to coat with marinade. Set aside, covered with plastic wrap, to let marinate at room temperature for 1 hour.

2. Heat oven to 350°. Arrange a baking rack on top of a rimmed, foil-lined sheet pan. Remove ribs from marinade (reserve marinade); arrange on the rack, meat (not bone) side up. Place pan on middle rack of oven; pour in enough water that it reaches halfway up the sides of the pan, making sure the water does not touch the ribs. Bake ribs for 35 minutes. Baste ribs with reserved marinade; flip and baste again. Bake for 35 minutes more. (Add more water to pan if it dries up.) Raise heat to 450°. Flip ribs again; baste with remaining marinade. Continue baking until ribs are glazed, browned, and tender, about 20 minutes more. Serve with Chinese mustard or duck sauce, if you like.

SERVES 4

This article was first published in Saveur in Issue #111

Ratings & Reviews (6)

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Whether or not to use food colouring is not as important as the proper ingredients and time for marinating. I've done this recipe five times and it ALWAYS comes out wonderful. The first time was done, spur of the moment, on a Saturday afternoon. As soon as the first bite was taken, our lives changed and there was a new standard.
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Our favorite rib recipe. Easy, simple and excellent. My mouth waters every time I think about these ribs. Superb.
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Simple and outstanding!
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this is just about the same recipie that i used in my chinese restaurant.  absolutely delicious!
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easy to follow directions. sauce can be made ahead of time.  outstanding finished product.  wonderful flavor and color.  entirely reminiscent of the pupu platter standard.

 i made a double batch of the sauce and used the remainder to marinate boneless pork loin chops overnight.  outstanding on the grill or under the broiler.

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the ribs were awesome, so juicy and flavorful--i served them to guest who also thought they were great!!!

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