Chinese BBQ Spareribs Recipe

Pork spareribs: The main protein, providing a tender and juicy base for the dish.

Hoisin sauce: A thick, fragrant sauce used in Chinese cuisine, adding sweetness and depth.

Soy sauce: A salty, umami-rich liquid that enhances the overall flavor.

Honey: Adds a natural sweetness and helps to caramelize the ribs.

Rice vinegar: Provides a slight tanginess to balance the sweetness.

Garlic: Adds a pungent, aromatic flavor.

Ginger: Contributes a warm, spicy note.

Chinese five-spice powder: A blend of spices that adds complexity and a distinctive Chinese flavor.

When preparing spareribs, it's essential to ensure even cooking and maximum flavor absorption. To achieve this, consider marinating the ribs in the sauce mixture for at least 2 hours, or preferably overnight, in the refrigerator. This allows the hoisin sauce, soy sauce, honey, rice vinegar, garlic, ginger, and chinese five-spice powder to deeply penetrate the meat, resulting in more tender and flavorful ribs. Additionally, when basting during the final baking stage, use a pastry brush to evenly coat the ribs, ensuring a glossy and caramelized finish.

• pork spareribs - Substitute with beef short ribs: Beef short ribs have a similar texture and can absorb marinades well, making them a good alternative for a hearty dish.

• hoisin sauce - Substitute with plum sauce: Plum sauce has a similar sweet and tangy flavor profile, making it a suitable replacement in marinades and glazes.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor, making it a good substitute for those with gluten sensitivities.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and viscosity, making it a good alternative in marinades and glazes.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can provide a comparable tangy flavor in recipes.

• garlic, minced - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it is less pungent and more concentrated, so use sparingly.

• ginger, minced - Substitute with ground ginger: Ground ginger can provide a similar spicy and aromatic flavor, though it is more concentrated, so use in smaller amounts.

• chinese five-spice powder - Substitute with allspice and a pinch of cinnamon: Allspice combined with a pinch of cinnamon can mimic the warm and complex flavors of Chinese five-spice powder.

• Allow the spareribs to cool completely at room temperature before storing.
• For short-term storage, place the spareribs in an airtight container or wrap them tightly with plastic wrap. Store in the refrigerator for up to 3-4 days.
• To freeze, wrap each rib individually in plastic wrap to prevent freezer burn. Then, place the wrapped ribs in a heavy-duty freezer bag or an airtight container. Label with the date and store in the freezer for up to 3 months.
• When ready to reheat, thaw the spareribs in the refrigerator overnight.
• Reheat the spareribs by preheating your oven to 300°F (150°C). Place the ribs on a baking sheet lined with aluminum foil and cover with another piece of foil. Heat for about 20-25 minutes or until warmed through.
• Alternatively, you can reheat the spareribs in the microwave. Place the ribs on a microwave-safe plate, cover with a damp paper towel, and heat on medium power in 1-minute intervals until hot.
• For a crispy finish, you can broil the spareribs for 2-3 minutes after reheating. Brush with additional hoisin sauce or honey before broiling for extra flavor.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Place the spareribs on a baking sheet lined with aluminum foil.
  3. Cover the ribs with another piece of foil to prevent them from drying out.
  4. Heat for about 20-30 minutes or until the ribs are warmed through.
  5. For a slightly crispy exterior, remove the top foil for the last 5 minutes of reheating.

• Microwave Method:

  1. Place the spareribs on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through.
  4. If not heated through, continue in 30-second increments until warm.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil or vegetable oil to the pan.
  3. Place the spareribs in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, turning occasionally, until the ribs are warmed through.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Wrap the spareribs in aluminum foil to prevent them from drying out.
  3. Place the wrapped ribs on the grill and heat for about 10-15 minutes.
  4. For a smoky flavor, unwrap the ribs for the last 5 minutes of grilling.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the spareribs in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Oven: Used to bake the spareribs at a consistent temperature of 300°F (150°C).

• Baking sheet: Provides a flat surface to place the spareribs on for baking.

• Aluminum foil: Used to line the baking sheet and cover the ribs to retain moisture during baking.

• Mixing bowl: Used to combine the hoisin sauce, soy sauce, honey, rice vinegar, garlic, ginger, and Chinese five-spice powder.

• Basting brush: Used to apply the sauce mixture evenly over the ribs.

• Knife: Used to mince the garlic and ginger.

• Measuring cups: Used to measure out the hoisin sauce, soy sauce, honey, and rice vinegar.

• Measuring spoons: Used to measure out the Chinese five-spice powder.

• Tongs: Useful for handling the hot ribs when removing them from the oven.

• Cutting board: Provides a surface for mincing the garlic and ginger.

Prepare the marinade in advance: Mix the hoisin sauce, soy sauce, honey, rice vinegar, garlic, ginger, and chinese five-spice powder the night before to save time on the day of cooking.

Use a slow cooker: Instead of baking, cook the spareribs in a slow cooker on low for 6-8 hours. This method is hands-off and ensures tender ribs.

Line the baking sheet: Use aluminum foil to line the baking sheet for easy cleanup.

Pre-minced garlic and ginger: Save time by using pre-minced garlic and ginger available in jars.