Bbq Spare Ribs Recipe
BBQ Spare Ribs are marinated and glazed in a similar manner to our Char Siu
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Ingredients
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Ribs
Marinade / Char Siu–style base
Glaze / Finishing Sauce
Method
Ribs
- 1
Prepare ribs
Remove membrane from the back of the ribs if present: slide a knife under the membrane on one end, loosen, grab with a paper towel and pull off. Trim any large flaps of fat. Pat ribs dry with paper towels and season both sides lightly with coarse kosher salt and freshly ground black pepper.
- 2
Cut to size (optional)
If desired, cut the rack into 2–3 rib sections for easier handling and more even cooking.
Marinade / Char Siu–style base
- 3
Make the marinade
In a bowl, combine hoisin sauce, soy sauce, Shaoxing wine (or dry sherry), honey, brown sugar, Chinese five-spice powder, minced garlic, grated ginger, sesame oil, and red food coloring (if using). Whisk until smooth and sugar is mostly dissolved.
- 4
Marinate ribs
Reserve about 3/4 cup of the marinade in a separate container (this will become the glaze; do not let raw pork sit in it later). Place the ribs in a large resealable plastic bag or nonreactive container and pour the remaining marinade over them, making sure ribs are well coated. Press out excess air and refrigerate for at least 6 hours, preferably overnight (8–12 hours) for best flavor penetration. Turn once or twice if possible.
Cook & Finish
- 5
Low-and-slow oven roasting (preferred)
Preheat oven to 275°F (135°C). Line a rimmed baking sheet with foil and place a wire rack on it. Remove ribs from marinade, letting excess drip off, and place meat-side up on the rack. Cover tightly with foil and roast for 2 to 2.5 hours for spare ribs (check tenderness at about 2 hours). Ribs are done when meat is tender and pulls back from the bone about 1/4–1/2 inch and a skewer meets little resistance.
- 6
Prepare glaze
While ribs roast, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat and simmer 4–6 minutes, stirring, until it thickens slightly and any raw meat juices are cooked off. Stir in the additional 2 tablespoons honey and keep warm. If too thick, add 1–2 tablespoons water to loosen; if too thin, simmer a little longer to reduce.
- 7
Finish under broiler or on grill
When ribs are tender, increase oven temperature to 425°F (220°C) or preheat a hot grill. Uncover ribs. Brush a generous layer of the warm glaze onto the ribs. Place ribs under the broiler about 4–6 inches from heat or on direct heat of the grill and cook 3–5 minutes until glaze caramelizes and begins to char at the edges. Watch carefully to avoid burning. Remove, brush another light coat of glaze, and return 1–2 minutes more if needed for a glossy finish.
- 8
Rest and garnish
Let ribs rest 5–10 minutes after finishing. Slice between bones into individual portions. Sprinkle with toasted sesame seeds and chopped scallions if using, and serve with any remaining warm glaze on the side.