Boneless Spareribs Recipe

Trim and dry

Pat the boneless sparerib pieces dry with paper towels. Trim any excess fat or silver skin so the meat lays flat and absorbs marinade evenly.

Season

Rub both sides of the spareribs with olive oil, then evenly season with kosher salt, black pepper, garlic powder, and smoked paprika. Rub the seasoning in so it adheres.

Optional rest

If time allows, place the seasoned spareribs uncovered on a plate in the refrigerator for 30–60 minutes to let the rub penetrate (this also helps form a better crust when cooking). Remove from refrigerator 20 minutes before cooking to come toward room temperature.

Make the sauce

In a small bowl whisk together soy sauce, hoisin, honey, rice vinegar, sesame oil, grated ginger, minced garlic, chili garlic sauce (if using), and 2 tablespoons water until smooth. Reserve 2 tablespoons of the sauce in a separate small bowl for basting/finishing.

Marinate (brief)

Place the seasoned spareribs in a shallow dish or resealable bag and pour the remaining sauce over them, turning to coat thoroughly. Marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours). If refrigerated, remove and come to room temperature 20 minutes before cooking.

Cook

Preheat oven to 375°F (190°C). Line a rimmed baking sheet with foil and place a wire rack on the sheet. Position the marinaded spareribs on the rack, allowing excess marinade to drip onto the foil. Roast in the preheated oven for 25–35 minutes (depending on thickness), turning once halfway through, until an instant-read thermometer reads 145–155°F (63–68°C) in the thickest part and edges are caramelized.

Finish & baste

During the last 6–8 minutes of roasting, brush the reserved 2 tablespoons of sauce over both sides of the spareribs and return to the oven. For extra caramelization, broil on high for 1–2 minutes, watching carefully to avoid burning.

Rest

Remove the spareribs from the oven and tent loosely with foil. Let rest 8–10 minutes so juices redistribute before slicing thin against the grain into appetizer-sized pieces.

Arrange the sliced boneless spareribs on a serving platter. Sprinkle with sliced green onions, toasted sesame seeds, and chopped cilantro if using. Serve with lime wedges on the side for squeezing over the ribs. Provide extra reserved sauce for dipping if desired.