Rating: 4 stars
14 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Hoisin sauce has an interesting story behind it. I probably should have said confusing rather than interesting. According to my extensive research (5 minutes on Wikipedia), 'hoisin' is a romanticisation of the Cantonese word for seafood. What? Why? It's traditionally served with pork, isn't it?

Recipe Summary

4 hrs 30 mins
8 hrs
12 hrs 45 mins
15 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Dry Rub:


Instructions Checklist
  • Whisk pineapple juice, 1/2 cup hoisin sauce, and hot chile paste together in a bowl; pour marinade into a resealable plastic bag. Add spareribs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.

  • Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone baking mat.

  • Remove spareribs from the marinade and shake off excess; discard remaining marinade. Pat ribs dry and place on the prepared baking sheet.

  • Whisk sea salt, brown sugar, Chinese five-spice powder, and cayenne pepper together in a bowl. Season ribs with dry rub.

  • Bake ribs in the preheated oven for 1 hour.

  • Stir ketchup, rice vinegar, 2 tablespoons hoisin sauce, soy sauce, and fish sauce together in a bowl until baste is smooth.

  • Brush ribs all over with baste. Continue cooking in the oven, turning and basting ribs all over every 15 to 20 minutes, until ribs are tender and falling off the bone, about 3 1/2 hours.

Cook's Note:

You can substitute hot sauce for the hot chile paste.


The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

482 calories; protein 30.1g; carbohydrates 19.5g; fat 30.9g; cholesterol 120.8mg; sodium 2314mg. Full Nutrition