Sticky Chinese Pork Spare Ribs Recipe

If you’re craving something irresistibly savory with a perfect balance of sweet and spicy, this Sticky Chinese Pork Spare Ribs Recipe will become your new go-to favorite. These pork ribs are coated in a luscious, sticky glaze that caramelizes beautifully in the oven, delivering tender meat that practically melts off the bone. With an aromatic blend of ginger, garlic, and Chinese five-spice, every bite bursts with depth and flavor, making it a standout dish for family dinners or casual gatherings. Trust me, once you try this recipe, you’ll be hooked on its rich, mouthwatering goodness.

Ingredients You’ll Need

This recipe keeps things wonderfully simple but packs a punch with every ingredient. Each component plays a critical role—whether it’s the caramel sweetness from brown sugar or honey, the smoky tang of soy sauce, or the gentle heat from sambal oelek—all beautifully complementing the meaty pork ribs for an unforgettable dish.

• 2 kg / 4 lbs meaty pork ribs: Choosing ribs with plenty of meat guarantees juicy, satisfying bites.
• 1 tsp sesame oil: Adds a subtle nutty depth that enriches the overall flavor.
• 2 tbsp lemon juice: Offers a fresh, bright contrast to the rich marinade.
• 2 tbsp shao xing wine: This Chinese cooking wine adds authenticity and a delicate aroma.
• 4 tbsp soy sauce: Brings the salty umami foundation to the marinade.
• 4 tbsp brown sugar or honey: Creates that signature sticky glaze with a natural sweetness.
• 4 tbsp tomato sauce or ketchup: Adds a tangy depth and body to the sauce.
• 2 tbsp hoisin sauce: Enhances the sweet and savory complexity.
• 2 tbsp oyster sauce: Intensifies umami flavors for a rich mouthfeel.
• 2 tbsp sambal oelek: Infuses a gentle kick of chili heat.
• 6 cloves garlic, finely chopped: Brings aromatic warmth and pungency.
• 2 tbsp grated ginger: Introduces a zesty zing and freshness to balance richness.
• 1 tsp Chinese five spice powder: Gives that classic Chinese flavor with cinnamon, star anise, and more.
• 1 tsp salt: Enhances all the flavors perfectly.
• Sesame seeds, coriander, shallots, and red chili (optional garnish): Add crunch, color, and a vibrant finish.

How to Make Sticky Chinese Pork Spare Ribs Recipe

Step 1: Marinate the Ribs

Start by mixing all the marinade ingredients in a large bowl or freezer bag until well combined. Toss the pork ribs into this flavorful mix, ensuring every piece is coated thoroughly. For best results, let them marinate for at least an hour—but if you have time, marinate overnight to really let those layers of flavor soak in. Don’t worry about preparing ahead; you can also freeze the ribs in the marinade for convenience.

Step 2: Bring Ribs to Room Temperature

Before cooking, remove the ribs from the fridge and let them come to room temperature for about 20-30 minutes. This helps them cook more evenly and tenderly during the long, low oven process.

Step 3: Preheat Your Oven

Set your oven to 160C (320F), the perfect gentle heat to slowly tenderize the ribs without drying them out.

Step 4: Arrange Ribs for Baking

Place the ribs and all the marinade into a baking dish. Choose a dish that fits the ribs in a single layer so they cook evenly—too large, and the marinade will spread too thin, affecting the glaze’s consistency.

Step 5: Add Water and Cover

Pour in enough water to reach about one-third of the way up the ribs. Then cover the dish tightly with foil to trap moisture and start the slow cooking. This steam bath softens the ribs, making them tender in about an hour and a half.

Step 6: Check for Tenderness

After the initial long cook, remove the foil and give the ribs a gentle touch. They should feel tender yet hold their shape—they aren’t falling off the bone yet, and the marinade will still be more watery at this stage.

Step 7: Brown and Caramelize

Flip the ribs over and return the uncovered dish to the oven. After about 20 minutes, the ribs will start to brown and develop a slightly charred surface. Flip them again, baste with the marinade, and let them cook for another 10 to 20 minutes. This step is what transforms the ribs into sticky, glossy wonders that are practically bursting with flavor.

Step 8: Final Texture Check

The ribs are ready when they are wonderfully tender and almost falling off the bone, with a thick, shiny sauce generously coating each piece. This stage is pure magic—the sticky glaze clings to the ribs, carrying all those complex, sweet, and spicy notes in every bite.

Step 9: Rest and Garnish

Let the ribs rest for about 5 minutes after cooking to let all those juices redistribute. Sprinkle them with sesame seeds, fresh coriander, finely julienned shallots, and thin slices of red chili for a pop of color and contrasting textures.

How to Serve Sticky Chinese Pork Spare Ribs Recipe

Garnishes

Simple, fresh garnishes take this dish from excellent to spectacular. Toasted sesame seeds add a nutty crunch, coriander brings herby brightness, and fresh red chili offers a mild heat that complements the glaze beautifully. Shallots provide a subtle crunch and mild onion flavor that enhances every mouthful.

Side Dishes

These ribs pair perfectly with a light side to balance their richness. Steamed jasmine rice or fragrant coconut rice soak up every bit of that sticky sauce. For a fresh crunch, a crisp Asian slaw or steamed bok choy tossed with garlic adds brightness and texture. Pickled vegetables or a simple cucumber salad also cut through the richness effortlessly.

Creative Ways to Present

Make your Sticky Chinese Pork Spare Ribs Recipe the star of any dinner party by serving it on a large wooden board for casual family-style sharing. Drizzle extra reduced marinade on top as a dipping sauce. For a fun twist, serve alongside bao buns or lettuce leaves so guests can create their own rib wraps with garnishes.

Make Ahead and Storage

Storing Leftovers

Keep any leftover ribs in an airtight container and store them in the refrigerator for up to 3 days. The flavors deepen even more overnight, making reheated ribs just as delicious as freshly made.

Freezing

If you want to keep the ribs longer, wrap them tightly in foil or place in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating to preserve texture and flavor.

Reheating

Reheat ribs gently in a low oven (around 150°C / 300°F) covered with foil to lock in moisture. Alternatively, microwave on medium power, but be careful not to overheat and dry them out. Adding a splash of water or leftover marinade helps keep them juicy.

FAQs

Can I use a different cut of pork for this Sticky Chinese Pork Spare Ribs Recipe?

While spare ribs are ideal for their balance of meat and fat, you can experiment with baby back ribs or even pork shoulder pieces, although cooking times and results may vary slightly.

Is it necessary to marinate the ribs overnight?

Marinating for at least an hour works, but overnight soaking really lets the flavors penetrate deeply, resulting in even tastier and more tender ribs.

What can I substitute if I don’t have shao xing wine?

You can use dry sherry or a mild white wine as alternatives. Adding a splash of apple cider vinegar can help mimic the tang if you don’t have those on hand.

Can this recipe be made spicy or milder?

Absolutely! Adjust the amount of sambal oelek to your heat preference, or leave it out altogether for a milder version. Adding fresh chili slices at the end also helps control the spice level.

How do I get the ribs sticky without burning the sauce?

Cooking low and slow with foil keeps the ribs moist initially, then finishing uncovered at a higher temperature lets the sugars caramelize without burning. Keep an eye during the last stage and baste regularly for that perfect sticky glaze.

Final Thoughts

There’s something truly special about the Sticky Chinese Pork Spare Ribs Recipe that makes dinner feel like a celebration. Its rich, complex flavors and fall-off-the-bone tenderness are sure to please any crowd. Don’t hesitate to dive into making this dish; once you do, it might just become one of your favorite ways to enjoy pork ribs. Happy cooking and even happier eating!

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