Chinese spareribs

    45 min

    After searching the internet for a good Chinese sparerib recipe and not finding any that caught my eye, I decided to make my own. I use the grilling tray and rack to cook them.

    42 people made this

    Serves: 2 

    • 3 tablespoons hoisin sauce
    • 1 tablespoon ketchup
    • 1 tablespoon honey
    • 1 tablespoon soy sauce
    • 1 tablespoon sake
    • 1 teaspoon rice vinegar
    • 1 teaspoon lemon juice
    • 1 teaspoon grated fresh ginger
    • 1/2 teaspoon grated fresh garlic
    • 1/4 teaspoon Chinese five-spice powder
    • 450g pork spareribs

    Prep:5min  ›  Cook:40min  ›  Ready in:45min 

    1. In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish and turn to coat with sauce. Cover and marinate in the fridge for 2 hours, or overnight.
    2. Preheat the oven to 170 C / Gas 3. Fill the grilling tray or a deep roasting tin with enough water to cover the bottom. Place the grilling rack over the tin. Arrange the ribs on the rack.
    3. Cook in the centre of the oven for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the grill if desired. Discard any remaining marinade.

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    Reviews in English (90)


    Wonderful recipe. I parboiled the ribs first and them marinated them overnight. I skipped the water in the pan part. Lined a pan with foil and cooked them at 325 for about an hour and half, basting every 1/2 hour. They were wonderful, fell of the bone. This recipe is a keeper.  -  28 Feb 2007  (Review from Allrecipes US | Canada)


    Used this recipe for beef short ribs in my Slow-Cooker and we both thought they were delicious! I'm a new fan of hoisin sauce! Subbed tequila (sorry) for the sake cuz I didn't have any, and used red wine vinegar instead of the rice vinegar. Reduced the spices because of my husband, just a dash of 5-spice pdr and 1/4 tsp powdered ginger. Skimmed the fat off the sauce and served it with rice and salad. Next time, will make coconut rice and bok choy salad to go with it. Thank you for a wonderful recipe!  -  03 May 2005  (Review from Allrecipes US | Canada)


    Wow! This comes really close to the stuff you get at a Chinese restaurant. I scaled this up to 10 for 5 lbs. of ribs. I didn't have sake so I used white wine and 1 tsp. of powdered ginger. I boiled the ribs for about 20 minutes first, then marinated them in some of the marinade all day, then put them on the grill basting them a bit. I then finished them in the slow cooker with the rest of the sauce for a couple of hours to get them nice and tender. If you want that deep red color, add a couple drops of red food coloring to the marinade. This stuff is awesome!  -  17 May 2010  (Review from Allrecipes US | Canada)