Description
These Sticky Chinese Pork Spare Ribs are tender, flavorful, and coated in a rich, glossy sauce made from a blend of traditional Chinese ingredients like soy sauce, hoisin, oyster sauce, and Chinese five spice. Marinated for depth and slow-baked to perfection, the ribs become fall-off-the-bone tender with a sticky, caramelized finish. Garnished with sesame seeds, coriander, shallots, and fresh chili, this dish is a delightful and satisfying treat perfect for family dinners or entertaining guests.
Ingredients
Scale
Pork Ribs and Marinade
- 2 kg / 4 lbs meaty pork ribs (cut into single rib pieces)
- 1 tsp sesame oil
- 2 tbsp lemon juice
- 2 tbsp Shao Xing wine
- 4 tbsp soy sauce
- 4 tbsp brown sugar or honey
- 4 tbsp tomato sauce or ketchup
- 2 tbsp hoisin sauce
- 2 tbsp oyster sauce
- 2 tbsp sambal oelek
- 6 cloves garlic (finely chopped)
- 2 tbsp grated ginger
- 1 tsp Chinese five spice powder
- 1 tsp salt
Garnishes (Optional)
- Sesame seeds
- Coriander
- Shallots (julienned)
- Fresh red chili (sliced)
Instructions
- Prepare Marinade: Mix all marinade ingredients—sesame oil, lemon juice, Shao Xing wine, soy sauce, brown sugar or honey, tomato sauce or ketchup, hoisin sauce, oyster sauce, sambal oelek, garlic, ginger, Chinese five spice powder, and salt—in a large bowl or freezer bag. Add the pork ribs and coat thoroughly. Marinate for at least one hour, preferably overnight, in the refrigerator. You may freeze the marinated meat for later use.
- Bring Ribs to Room Temperature: Before cooking, remove the marinated ribs from the fridge and let them come to room temperature to ensure even cooking.
- Preheat Oven: Set your oven to 160°C (320°F) to prepare for slow baking the ribs.
- Arrange Ribs in Baking Dish: Pour ribs and all the marinade into a baking dish sized just right to hold the ribs in a single layer without spreading them too thin.
- Add Water and Cover: Pour water into the dish until it reaches about one-third the height of the ribs. Cover the baking dish tightly with aluminum foil to retain moisture.
- Slow Bake: Place the covered dish in the oven and bake for approximately 1.5 hours until the ribs are tender but not falling off the bone. The marinade should remain watery at this point.
- Brown the Ribs: Remove the foil, check tenderness by touching the ribs—they should be soft but intact. Turn ribs over, return the uncovered dish to the oven, and bake for an additional 20 minutes to brown and char the ribs slightly.
- Final Glazing: Turn ribs again, spoon the marinade over them, and bake for another 10 to 20 minutes until the ribs are sticky, glossy, and the sauce has thickened into a rich glaze coating each piece.
- Rest and Garnish: Allow ribs to rest for 5 minutes after removing from oven. Garnish with sesame seeds, fresh coriander, julienned shallots, and sliced red chili for added flavor and presentation. Serve hot.
Notes
- Marinate the ribs overnight for the most intense flavor.
- Use Shao Xing wine for authentic taste; substitute dry sherry if unavailable.
- Adjust the level of sambal oelek to control spice heat according to preference.
- If you prefer less sticky ribs, reduce the final baking time slightly.
- This dish pairs well with steamed rice or stir-fried greens.
