Boneless Spare Ribs Recipe

Prep the pork

Pat the boneless spare ribs dry with paper towels. Trim any excess fat and, if pieces are very large, cut into roughly 1–1.5 inch bite-sized pieces so they cook evenly.

Make the marinade

In a bowl combine low-sodium soy sauce, rice wine (or mirin), brown sugar, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and white pepper. Whisk until sugar mostly dissolves.

Mix cornstarch: Sprinkle the cornstarch over the pork and toss to coat evenly. This light coating helps the marinade cling and gives a slight glossy finish when cooked.

Marinate the pork: Place the pork in a resealable bag or shallow dish. Pour the marinade over the pork, ensuring all pieces are coated. Seal and refrigerate for at least 1 hour and up to 6 hours (overnight not necessary for small pieces). Turn the bag once halfway through if marinating longer than 1 hour.

Combine glaze ingredients: In a small bowl or saucepan stir together hoisin sauce, ketchup, dark soy sauce (if using), brown sugar, and water until smooth.

Warm the glaze: Heat the glaze over low heat for 2–3 minutes until it becomes slightly syrupy. Remove from heat and set aside. Taste and adjust sweetness or salt as desired (add a touch more water if too thick).

Sear the pork

Heat a large skillet or heavy-bottomed pan over medium-high heat. Add the neutral oil and swirl to coat. Remove pork from the marinade (reserve marinade) and arrange in a single layer without crowding. Sear 2–3 minutes per side until well browned and caramelized. Work in batches if needed to avoid steaming.

Simmer

After searing all pieces, return all pork to the pan. Pour the reserved marinade over the pork and bring to a simmer over medium heat. Reduce heat to medium-low, cover, and simmer gently for 8–12 minutes until pork is cooked through and tender (internal temp 145°F/63°C). Stir once halfway through so pieces cook evenly.

Glaze the ribs

Remove the lid and increase heat to medium-high to reduce the cooking liquid slightly, about 2–3 minutes. Pour the warmed basting glaze over the pork and toss to coat. Cook, stirring frequently, until the glaze becomes sticky and clings to the ribs, about 1–2 minutes. If you prefer a thicker glaze, continue to cook 1–2 more minutes, watching carefully to avoid burning.

Final sear for char (optional): For a bit of char and extra flavor, transfer glazed pieces to a broiler-safe sheet and broil 1–2 minutes, watching constantly, until edges slightly char. Alternatively, return to high heat in the skillet for 30–60 seconds to caramelize edges.

Rest and garnish: Transfer boneless spare ribs to a serving platter. Sprinkle toasted sesame seeds and sliced scallions on top. Let rest 3 minutes before serving so juices redistribute and glaze sets.