Pu Pu Spare Ribs Recipe

Trim and prep ribs

Rinse ribs and pat dry. If needed, separate into 2–3 bone portions for easier handling. Trim excess fat and remove any silver skin from the bone side with a sharp knife.

Make marinade

In a bowl combine 1 cup soy sauce, 2 tbs Shaoxing wine, 3 tbs hoisin, 2 tbs brown sugar, 1 tsp sesame oil, grated ginger, minced garlic, 1 tsp five-spice, 1 tsp white pepper, and 1 tbs cornstarch. Whisk until sugar and cornstarch are dissolved and mixture is homogeneous. The cornstarch helps the marinade cling and slightly thicken.

Marinate ribs

Place ribs in a large zip-top bag or container and pour the marinade over them, ensuring all surfaces are coated. Press out excess air and refrigerate for at least 3 hours, preferably overnight (8–12 hours) for best flavor penetration. Turn once or twice during marination.

Par-cook (optional but recommended)

Preheat oven to 300°F (150°C). Remove ribs from marinade and reserve marinade. Place ribs on a rack over a foil-lined baking sheet and cover loosely with foil. Bake for 1 to 1¼ hours until ribs are tender but not falling completely apart. This step renders fat and tenderizes for a better final glaze. You can also gently simmer ribs in a shallow pan with reserved marinade for 30–40 minutes until tender.

Prepare glaze

While ribs bake, whisk together 3 tbs hoisin, 2 tbs honey, 1 tsp dark soy (if using), 1 tsp rice vinegar and 1 tsp chili garlic sauce (optional) in a small bowl. This will be brushed on during the final roast/grill step.

Reduce reserved marinade

If you reserved marinade from the raw ribs, pour it into a small saucepan and bring to a boil, then simmer for 3–5 minutes to cook out raw juices. Optionally thicken slightly by whisking in 1 tsp cornstarch slurry (1 tsp cornstarch + 1 tbs water) and simmer until glossy. Use sparingly as additional glaze or dipping sauce.

Glaze and finish under high heat

Preheat broiler or a hot grill to high. Brush the ribs generously with the prepared glaze. Place ribs under broiler or on the hot side of the grill and cook 3–5 minutes per side, watching closely, until glaze caramelizes and takes on a deep mahogany color. Flip and glaze again, repeating until the ribs are sticky and charred at the edges. Total high-heat time: about 6–10 minutes.

Rest and slice

Remove ribs from heat and let rest 5 minutes so juices redistribute. Slice between bones into individual rib portions or serve as racks.

Arrange ribs on a platter. Sprinkle with sliced scallions and toasted sesame seeds. Serve with steamed rice and pickled or fresh cucumber on the side. Provide extra reduced marinade or leftover glaze as a dipping sauce if desired.