Chinese Spare Ribs
Chinese Spare Ribs
Chinese Spare Ribs
Chinese Spare Ribs

Chinese Spare Ribs

David Venable

David’s Note: Spare nothing when it comes to Asian-inspired ribs! You'll love the flavor & melt-in-your-mouth goodness.


  • 7 Tbsp hoisin sauce
  • 2 Tbsp ketchup
  • 2 Tbsp honey
  • 1 Tbsp rice wine vinegar
  • 2 Tbsp soy sauce
  • 2 tsp lemon juice
  • 1 Tbsp ginger, chopped
  • 1 Tbsp garlic, chopped
  • 1/2 tsp five spice
  • 2 tsp red food coloring
  • 2 tsp sesame oil
  • 2 (1 lb) baby back rib racks, cut into individual ribs
  • Potstickers, for serving


In a mixing bowl, whisk together all of the ingredients, except the ribs and potstickers, to make a marinade.
Take half of the marinade and coat the ribs completely. Place marinated ribs in a container. Cover and refrigerate overnight.
Preheat the oven to 325°F.
Place the ribs, bone-side down, on a baking rack. Place the baking rack on top of a roasting pan lined with aluminum foil. Bake the ribs in the oven for 1 hour. Using a pastry brush, baste the ribs. Continue baking for an additional hour. Baste the ribs another time and turn on the broiler in your oven. Broil for about 5 to 10 minutes, until you achieve a little charring on the ribs (watch carefully so they don’t burn). Serve warm with potstickers.

Cook's Notes

Tip: You can also make this recipe on an outdoor grill. Bank the coals to one side in order to prevent the ribs from scorching.