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Ingredients
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Marinade & Glaze
Pork Ribs & Seasoning
Finish & Garnish
Method
Marinade & Glaze
- 1
Make the marinade
In a medium bowl, whisk together hoisin sauce, dark soy, light soy, Shaoxing wine, maltose (or honey), Chinese five-spice, grated ginger, minced garlic, sesame oil, rice vinegar, and chili paste if using. Taste for balance — it should be sweet-savory with warm spice notes.
- 2
Reserve glaze
Set aside 1/4 cup of the marinade in a small bowl (this will be used for glazing during the final roast).
Pork Ribs & Seasoning
- 3
Prepare ribs
Rinse the ribs and pat dry with paper towel. If a membrane remains on the bone side, remove it by sliding a thin knife under it and pulling it off.
- 4
Tenderize lightly
Sprinkle 1/2 tsp baking soda evenly over the meaty side of the ribs and rub gently. Let sit 15 minutes to help tenderize. After 15 minutes, rinse thoroughly under cold running water (about 1/2 cup water) and pat dry very well.
- 5
Season
Season both sides of the ribs with 1 tsp kosher salt and 1/4 tsp ground white pepper.
- 6
Marinate
Place the ribs in a shallow dish or large resealable bag. Pour the remaining marinade over the ribs (not the reserved 1/4 cup). Massage to coat thoroughly. Refrigerate and marinate for at least 2 hours, preferably 6–8 hours or overnight for best flavor.
Cooking & Finish
- 7
Bring to room temperature
About 30 minutes before cooking, remove ribs from refrigerator and let sit at room temperature. Preheat oven to 325°F (165°C). Line a baking sheet with foil and place a wire rack on top.
- 8
- 9
Glaze and finish under high heat
Increase oven temperature to 450°F (230°C) or preheat broiler. Brush the reserved 1/4 cup glaze evenly over the ribs. Lightly brush a little neutral oil to help caramelization. Return ribs to oven and roast uncovered 6–10 minutes, or broil 3–5 minutes, watching closely, until glaze is deeply caramelized and edges are charred in spots. Remove when sticky and glossy.
- 10
Rest and garnish
Let ribs rest 5 minutes. Transfer to a cutting board, cut between bones into individual pieces if desired. Sprinkle with sliced scallions and toasted sesame seeds before serving.