Oven-Roasted Chinese BBQ Spare Ribs
These Oven-Roasted Chinese BBQ Spare Ribs are marinated in a classic Char Siu sauce blend of hoisin, soy, honey, and five-spice, then slow-roasted until fall-apart tender and finished with a sticky, caramelized glaze.This easy pork spare ribs recipe delivers authentic Chinese BBQ flavor from your home oven with minimal effort and maximum reward.
Equipment
- Rimmed baking sheet
- Wire rack
- Large zip-lock bag or shallow dish
- Mixing bowl
- Pastry brush
- Aluminum foil
Ingredients
Ribs
- 3.5 lbs pork spare ribs membrane removed from the back
Char Siu Marinade
- 3 tbsp char siu sauce store-bought or homemade
- 2 tbsp hoisin sauce
- 2 tbsp soy sauce low sodium preferred
- 3 tbsp honey plus extra for basting
- 1 tbsp Shaoxing wine or dry sherry as substitute
- 1 tsp five-spice powder
- 3 cloves garlic freshly grated
- 1 tsp fresh ginger freshly grated
- 1 tsp sesame oil
- 1 tbsp red fermented bean curd optional but recommended for authentic color and flavor
Garnish
- 2 tsp toasted sesame seeds
- 2 stalks green onions thinly sliced
Instructions
- Remove the silver membrane from the back of the pork spare ribs. Slide a butter knife under the membrane at one end, grip it firmly with a paper towel, and pull it off in one motion. This allows the marinade to fully penetrate the meat.
- In a mixing bowl, whisk together the char siu sauce, hoisin sauce, soy sauce, honey, Shaoxing wine, five-spice powder, grated garlic, grated ginger, sesame oil, and red fermented bean curd (if using) until smooth and well combined.
- Place the ribs in a large zip-lock bag or shallow dish. Pour the marinade over the ribs and turn to coat thoroughly on all sides. Seal and refrigerate for at least 4 hours, or overnight for the deepest flavor. Reserve about one-third of the marinade separately in a small bowl for basting during cooking.
- When ready to cook, preheat your oven to 325 degrees F (165 degrees C). Line a rimmed baking sheet with aluminum foil and place a wire rack on top. Lightly oil the rack to prevent sticking.
- Remove the ribs from the marinade and place them meat side up on the prepared rack. Discard the used marinade from the bag. Cover the ribs loosely with foil and roast in the preheated oven for 90 minutes. This slow phase renders the fat and makes the pork beautifully tender.
- After 90 minutes, remove the foil covering the ribs and increase the oven temperature to 425 degrees F (220 degrees C). Brush the ribs generously with the reserved basting marinade. Roast uncovered for 15 to 20 minutes, basting every 5 to 7 minutes, until the glaze is deeply caramelized, sticky, and lightly charred at the edges.
- Remove the ribs from the oven and let them rest on a cutting board for 10 minutes before slicing. Cut between the bones into individual ribs. Garnish with toasted sesame seeds and sliced green onions. Serve immediately with steamed rice or your preferred side dishes.
Notes
For the most authentic flavor, do not skip the red fermented bean curd. It can be found at most Asian grocery stores labeled as 'nam yu' or 'red tofu.' Overnight marinating is strongly recommended over the 4-hour minimum. Watch the ribs closely during the high-heat glazing stage, as the honey can burn quickly. Leftovers keep in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat in a 350 degree F oven with a fresh brush of honey for best results.