Chef John's Hoisin Barbeque Pork Ribs

Rating: 4.15 stars
13 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 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?

By Chef John

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Recipe Summary

prep:
15 mins
cook:
4 hrs 30 mins
additional:
8 hrs
total:
12 hrs 45 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

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

Directions

  • 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.

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  • 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.

Nutrition:

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

Per Serving:
482 calories; protein 30.1g; carbohydrates 19.5g; fat 30.9g; cholesterol 120.8mg; sodium 2314mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Baking Nana
Allstar
Rating: 4 stars
08/13/2014
The taste of there are just fine but 300 for 4 + hours left them a bit to dry for us. They were falling off the bone but the meaty edges were like jerky. I have used this method before but cooked at 250 - 275 with better results. Read More
Helpful
(13)

Most helpful critical review

john bellinger
Rating: 3 stars
04/28/2017
the ribs came out pretty well but what I would do next time is use a little less hoisin sauce and would probably leave it in the oven for no more than 2 hours at the 300 degrees that was recommended but would definitely try it again Read More
Helpful
(1)
13 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Baking Nana
Allstar
Rating: 4 stars
08/12/2014
The taste of there are just fine but 300 for 4 + hours left them a bit to dry for us. They were falling off the bone but the meaty edges were like jerky. I have used this method before but cooked at 250 - 275 with better results. Read More
Helpful
(13)
Nanny
Rating: 5 stars
11/15/2014
I'm not sure I have the right to rate this, because I cheated madly. Don't usually do that with Chef John's recipes, because they are so good made exactly as stated. However - didn't have time, had ribs, so I took the ingredients and threw the lot in the slow cooker on low for 7 hours. I cut the pineapple juice a bit, used sriracha instead of chili paste, but left everything else pretty much as is. I did flip the ribs a few times. It was delicious regardless! Next time I will try doing it according to the recipe. Read More
Helpful
(11)
Robin Carson
Rating: 5 stars
11/06/2017
Very nicely done! I doubled the basting sauce because I like them extra flavourful, but if I was making 5his again as a main dish meat, I would cut it back to the regular amount of sauce. As an appetizer I would double the sauce and probably cute the ribs into singles after the first 1 1/2 or so, but that does not take anything away from the recipe. Have always liked Chef John’s recipes and this is no exception. Read More
Helpful
(4)
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carole
Rating: 5 stars
10/29/2015
This stuff is addictive. Made as written one time then two more times adding whatever I have around. If I can't fail at this no one can. Read More
Helpful
(1)
kirby
Rating: 1 stars
12/29/2016
After 1.5 hours in ven I reduced temp to 275 Checking them 15 min later to baste again i decided they were getting overcooked. I turned oven off nd removed ribs 5 min later. Alas even the thicker chunks were dried and over cooked. I cant imagine using the times prescribed and not having overdone meat. Something is wrng here. And afyer all the fussing with this recipe Im v disappointed. We couldnt really eat much of it simply too dries/over cooked. Read More
Helpful
(1)
David Roberts
Rating: 4 stars
12/12/2016
Very much liked them. I used a slightly different rub variation with more 5 spice but this a fun and different way to serve Ribs. I have a few other rib styles I prefer but I did like these I will do them again. Never thought to marinate ribs by cutting into half racks and using a zip lock. good tip! Read More
Helpful
(1)
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Martin Rosenthal
Rating: 4 stars
12/03/2015
Waay too much salt. Next time I'll start with 1 teaspoon salt and more brown sugar. Needs a little sweet I added some dark corn syrup to the basting. I'll try honey next time. Read More
Helpful
(1)
john bellinger
Rating: 3 stars
04/27/2017
the ribs came out pretty well but what I would do next time is use a little less hoisin sauce and would probably leave it in the oven for no more than 2 hours at the 300 degrees that was recommended but would definitely try it again Read More
Helpful
(1)
monterrapin
Rating: 5 stars
01/24/2017
Loved em! Great flavor & tender as they come! Most definitely a keeper recipe!! Read More
Helpful
(1)
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