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Chinese BBQ Ribs

These Chinese BBQ Ribs transform ordinary weeknight dinners into something truly special. The sticky-sweet glaze creates layers of caramelized flavor that will have your family asking for seconds.
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Prep Time 15 minutes
Cook Time 2 minutes
Servings: 4
Calories: 580
Ingredients Method Notes

Ingredients
  

For the Ribs
  • 3 lbs pork baby back ribs
  • 2 tablespoons brown sugar
  • 1 tablespoon salt
  • 1 teaspoon black pepper
For the Chinese BBQ Glaze
  • 1/2 cup hoisin sauce
  • 1/4 cup soy sauce
  • 3 tablespoons honey
  • 2 tablespoons rice wine (or dry sherry)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon five-spice powder
  • 2 tablespoons ketchup

Method
 

  1. Remove the membrane from the back of the ribs by sliding a knife underneath and peeling it off with paper towels. Rub the brown sugar, salt, and pepper all over the ribs, massaging the seasoning into the meat.
  2. Whisk together hoisin sauce, soy sauce, honey, rice wine, minced garlic, grated ginger, five-spice powder, and ketchup in a bowl.
  3. Preheat oven to 275°F. Place ribs bone-side down on a foil-lined baking sheet. Cover tightly with foil and roast for 2 hours.
  4. Remove foil and brush half the glaze over the ribs. Increase oven temperature to 400°F and roast uncovered for 20-30 minutes, basting with remaining glaze every 10 minutes.
  5. Let ribs rest for 10 minutes before cutting between bones.

Notes

Remove the membrane from the back of ribs for tender texture. Don't apply glaze too early as sugars will burn. Let ribs rest 10 minutes before cutting. Can substitute five-spice powder with equal parts cinnamon, star anise, and cloves. Rice wine can be replaced with apple juice for kid-friendly version. Refrigerate leftovers up to 4 days or freeze for 3 months. Reheat in 300°F oven wrapped in foil.