5 Spice Ribs Recipe

Prepare Ribs

If the ribs have a silver skin (membrane) on the bone side, remove it for more tender results: slide a small knife under the membrane at one end, lift and grab with a paper towel, then pull it off in one piece. Pat ribs dry with paper towels and cut into 2-rib portions if desired for easier handling and serving.

Make the marinade: in a bowl combine five-spice powder, soy sauce, hoisin sauce, rice vinegar, brown sugar, honey, minced garlic, grated ginger, and sesame oil. Whisk until sugar is dissolved and ingredients are homogeneous.

Place ribs in a large resealable bag or nonreactive dish. Pour about two-thirds of the marinade over the ribs, massaging to coat all surfaces. Reserve the remaining marinade in a separate container for basting and glaze. Seal or cover and refrigerate for at least 3 hours, preferably overnight for best flavor penetration.

Remove ribs from refrigerator 30 minutes before cooking to come toward room temperature. Preheat oven to 300°F (150°C) if using oven method, or prepare grill for indirect medium-low heat (about 275–300°F / 135–150°C) if grilling/smoking.

Oven Method (Low and Slow, Covered)

Line a large baking sheet with foil and place a rack on it (or use a roasting pan). Arrange ribs bone side down on the rack. Tent tightly with foil (or cover pan) to trap steam. Roast in preheated 300°F oven for 2 to 2 1/2 hours, until meat is tender and pulling back from the ends of bones by about 1/4 inch. Every 30–40 minutes, baste ribs with some of the reserved marinade using a brush. Keep the reserved marinade refrigerated until ready to use; do not pour raw marinade over finished ribs without cooking it (see glaze step).

Grill/Smoke Method (Indirect Heat)

Set grill for indirect cooking at about 275–300°F with a drip pan under the ribs. Place ribs bone side down away from direct flame and close lid. Cook low and slow for 2 to 2 1/2 hours until tender. After the first hour, begin basting every 20–30 minutes with reserved marinade. If using a smoker, aim for a mild fruitwood like apple or cherry for 2–3 hours total.

Check doneness: ribs are ready when a toothpick or small knife slides between the bones with little resistance and the meat has pulled back slightly from bone ends. Internal temperature will be around 190–203°F (88–95°C) when very tender.

Make a cooked glaze from the reserved marinade: pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Reduce to a gentle simmer for 3–5 minutes to cook off raw juices. To thicken, mix cornstarch with cold water to form a slurry, then whisk into the simmering sauce. Cook 1–2 minutes until glossy and slightly thickened. Remove from heat. Taste and adjust—add a teaspoon of honey or brown sugar if you want it sweeter, or a splash of rice vinegar if it needs brightness.

For a sticky finish: during the last 10–15 minutes of cooking (oven or grill), brush the cooked glaze generously onto the ribs and increase heat slightly or move to direct heat briefly to caramelize the glaze. Watch carefully to avoid burning: flash for 1–3 minutes per side if grilling, or switch oven to broil and broil 2–4 minutes, watching constantly until glaze caramelizes and is sticky.

Remove ribs and let rest for 5–10 minutes, loosely tented with foil. Sprinkle toasted sesame seeds and sliced green onions over the ribs before slicing into individual portions. Serve with steamed rice, bao buns, or quick pickles as desired.

If serving with quick slaw or pickles, prepare these ahead: thinly slice cucumbers and toss with 1/4 cup rice vinegar, 1 tsp sugar, pinch salt, and a few slices of red chili or shallot. Let sit at least 15 minutes to marinate while ribs cook.

Portioning: slice between bones into individual ribs or leave in 2-rib sections. Serve hot with extra glaze on the side for dipping.