Chinese BBQ Ribs are finger licking good and will enhance any table with its presence. The rub embeds its flavors in the meat through well timed marination and the basting BBQ sauce drips like glazed honey. These Ribs feature a gorgeous presentation of red and have the essence of the orient captured in the flavor combination of the rub and the delicious sauce. The cook times on these instructions are spot on for ribs that pull from the bone with ease and are not dried out from over cooking. You will love how simple this recipe is to make and your family will leave nothing but the bones on their plates.
Chinese BBQ baby back ribs are easily prepared at home. I was inspired to refine this recipe because we live about 3 hours from the closest good Chinese BBQ restaurant. I do not have to pay restaurant prices for an easy to make at home meal for half the cost. Typically when you go to the restaurant, ribs are served with rice and vegetables but when you make these at home, you can enjoy them with what ever you prefer and make for a unique eatfoodlicious experience. My favorite thing about this recipe are the leftovers, that’s like a two for one in the kitchen. This BBQ Sauce is somewhat reminiscent of Char Siu sauce except this recipe incorporates five spice which enhance the flavor of the pork and makes the taste buds pop with pleasure at each bite.
Change up the way you have your BBQ ribs with this easy to follow sticky finger Chinese BBQ Ribs recipe. Do not hesitate to watch the video and follow the instructions below to get this on your table today. Feel free to share this or any of my recipes from my growing catalogue of daily suggested meal options. Also hit the like button, leave a comment and let me know what you think or suggest a food item you wold like for me to develop a recipe for.
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Optional: recommend serving with rice or noodles and cooked vegetables.
Clean and pat the ribs dry with a paper towel. Place the meat side down on the cutting borad. Remove the skin membrane from the ribs and discard.
In a small bowl: combine salt, chinese five spice, brown sugar and mix.
Coat both sides of the ribs with the rub.
Marinate for 30 minutes.
Place a wire rack on a baking sheet. Place the rub ribs on top of the wire rack.
Place the ribs in the oven (uncovered) and bake for 1 hour.
In a non-stick pan: combine soy sauce, hoisin, honey, shaoxing wine, oyster sauce, garlic, ginger, sesame oil and whisk.
Bring to a simmer and cook for 5-8 minutes or until starts to thicken (half of the liquid should be evaporated). Let the sauce cool until ready for use (it will continue to thicken as it cools).
First Baste: Remove the ribs from the oven. Turn the oven up to 450°F (232°C). Generously baste the ribs with BBQ sauce. Bake for 15 minutes. Note: St. Louis style ribs: bake for 20 minutes.
Second Baste: Remove the ribs from the oven and baste again with BBQ sauce. Bake for another 15 minutes. Note: St. Louis style ribs: bake for 20 minutes.
Remove the ribs from the oven and baste with sauce again.
Cool for 15 minutes before cutting.
Place the ribs on a cutting board.
Cut between the bones.
Juicy & tender ribs
Enjoy!
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Chinese BBQ Baby Back Ribs
Equipment
- Baking Sheet & Wire Rack
Ingredients
- 3-3 ½ lbs baby back ribs or St. Louis style pork spareribs
Rub
- ¼ cup brown sugar
- 2 tsp chinese five spice
- 1 tsp salt
Sauce
- ¼ cup soy sauce
- ¼ cup hoisin sauce
- ¼ cup honey
- ¼ cup shaoxing cooking wine or dry sherry
- ¼ cup oyster sauce
- 1 tbsp ginger grated
- 2 tsp sesame oil
- 1 tsp garlic grated
- 6-8 drops red food color optional
Instructions
Rub
- In a small bowl: combine salt, chinese five spice, brown sugar and mix.
Cook
- Preheat the oven to 300°F (148°C).
- Clean and pat the ribs dry with a paper towel. Place the meat side down on the cutting borad. Remove the skin membrane from the ribs and discard.
- Coat both sides of the ribs with the rub and marinate for 30 minutes.
- Place a wire rack on a baking sheet. Place the rub ribs on top of the wire rack.
- Place the ribs in the oven (uncovered) and bake for 1 hour.
- BBQ Sauce: In a non-stick pan: combine soy sauce, hoisin, honey, shaoxing wine, oyster sauce, garlic, ginger, sesame oil and whisk. Bring to a simmer and cook for 5-8 minutes or until starts to thicken (half of the liquid should be evaporated). Let the sauce cool until ready for use (it will continue to thicken as it cools).
- First Baste: Remove the ribs from the oven. Turn the oven up to 450°F (232°C). Generously baste the ribs with BBQ sauce. Bake for 15 minutes. Note: St. Louis style ribs: bake for 20 minutes.
- Second Baste: Remove the ribs from the oven and baste again with BBQ sauce. Bake for another 15 minutes. Note: St. Louis style ribs: bake for 20 minutes.
- Remove the ribs from the oven and baste with sauce again. Cool for 15 minutes before cutting. Place the ribs on a cutting board and cut between the bones.
- Optional: recommend serving with rice or noodles and cooked vegetables.
Serve & Enjoy!
Video
Notes
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