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My review
Chinese Spareribs
IBNSHISHA
"After searching the internet for a good Chinese Spareribs recipe and not finding any that caught my eye, I decided to make my own. This recipe is pretty simple, and yields tender, juicy, tangy ribs. In Japan, I cooked this in the fish broiler, but it should be fine on the grill or in the oven."
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Ingredients
2 h 45 m servings 503 calsOriginal recipe yields 2 servings
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Directions
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- In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
- Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 503 calories; 30.9 g fat; 23 g carbohydrates; 30.4 g protein; 121 mg cholesterol; 1015 mg sodium. Full nutrition
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Reviews
Read all reviews 83103 Ratings
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Most helpful positive review
2/28/2007
Wonderful recipe. I parboiled the ribs first and them marinated them overnight. I skipped the water in the pan part. Lined a pan with foil and cooked them at 325 for about an hour and half, b...
Most helpful critical review
3/16/2015
These looked great but dried out when left on "hold" for guests. I think I expected them to have a sweeter flavor. Love the cooing technique will tweak the sauce.
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2/28/2007
Wonderful recipe. I parboiled the ribs first and them marinated them overnight. I skipped the water in the pan part. Lined a pan with foil and cooked them at 325 for about an hour and half, b...
5/3/2005
Used this recipe for beef short ribs in my Slow-Cooker and we both thought they were delicious! I'm a new fan of hoisin sauce! Subbed tequila (sorry) for the sake cuz I didn't have any, and us...
5/17/2010
Wow! This comes really close to the stuff you get at a Chinese restaurant. I scaled this up to 10 for 5 lbs. of ribs. I didn't have sake so I used white wine and 1 tsp. of powdered ginger. I...
2/19/2007
After 40 years of cooking, I rarely (if ever) follow a recipe exactly. I did follow this one, with two tiny additions -- I added a small amount of sesame oil because I like the flavour, and a f...
10/13/2007
this has become a favorite way of mine to do country ribs in the crockpot....I turn it on for 6 hours and when I come back they are just falling apart...I have also used the meat inside of pie c...
9/12/2005
Even without the five spice powder (didn't have any on hand) these ribs were amazing. I absolutely love cooking with hoisin sauce so I was very excited to find this recipe. I always simmer my ri...
3/13/2007
I am SO, SO, SO glad I tried this recipe! These ribs were EXCELLENT and I will make them again, and again , and again! I let them marinate for 5 hours and simply baked them in the oven. I didn't...
4/22/2007
Big hit at dinner party! I doubled recipe for 8 pork chops and doubled again for 16 chicken thighs. Cooked 30 minutes covered and then 30 minutes uncovered. Boiled and reduced leftover marinade ...