If you’ve ever found yourself torn between the sweet-savory glaze of Chinese takeout and a more minimalist, punchy home-cooked meat dish, these broiled boneless pork ribs with scallion oil might just become your new go-to. They’re juicy, deeply savory, and broil up in under 20 minutes with a crispy caramelized exterior and a tender, melt-in-your-mouth interior. The finishing touch? A sizzling scallion oil that crackles as it hits the hot meat and infuses everything with an aromatic, toasty bite. This dish is as effortless as it is impressive—perfect for weeknight dinners, casual gatherings, or when you're craving something that tastes like a cross between comfort food and street food.
And if you're a fan of dishes like Chinese boneless spare ribs or Chinese pork ribs recipe staples, this version brings some of that nostalgic flavor profile into a simplified, less sugary take that's all about balance and texture.
Broiled Boneless Pork Ribs with Scallion Oil
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Asian, Chinese
Broiler-safe baking sheet or roasting pan Preferably with a wire rack to allow air circulation and better browning. If you don’t have one, you can use foil on a sturdy baking sheet.
Mixing bowls One for the marinade, one for the scallion oil.
Small saucepan To heat the scallion oil safely and evenly.
Tongs For flipping the ribs during broiling.
Knife and Cutting Board For prepping aromatics and slicing scallions.
For the Boneless Pork Ribs
- 2 pounds boneless pork ribs country-style or shoulder strips work great
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey optional, for a slightly sweeter finish
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- ½ teaspoon Chinese five-spice powder
- ½ teaspoon black pepper
- 1 tablespoon neutral oil such as canola or grapeseed
For the Scallion Oil
- 4 scallions finely sliced
- ¼ cup neutral oil
- ½ teaspoon salt
- 1 teaspoon sesame oil
Marinate the Pork
In a medium bowl, combine soy sauce, hoisin, oyster sauce, rice vinegar, honey, garlic, ginger, Chinese five-spice, and black pepper. Add the boneless pork ribs and toss well to coat. Let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator. While optional, marinating overnight yields an even more flavorful, juicy result.
This marinade mirrors the classic base used in many a chinese boneless ribs or authentic chinese spare ribs recipe, but toned down to suit the intensity of a broiled, non-stewed preparation.
Preheat the Broiler
Adjust your oven rack to the top third of the oven—about 5 to 6 inches below the broiler element. Preheat the broiler on high and line a baking sheet with foil. Set a wire rack on top if you have one; this allows fat to drip away and edges to crisp up evenly.
Broil the Ribs
Place the marinated ribs on the wire rack (or directly on the foil if not using a rack). Broil for about 6-8 minutes on the first side. Flip the ribs, baste with any leftover marinade, and broil for another 6-7 minutes, or until the outside is beautifully charred and the internal temperature reads 145°F. Keep a close eye on them—broilers can go from golden to scorched in seconds.
The caramelized exterior of these ribs is reminiscent of the glaze on chinese takeout boneless spare ribs, but with a deeper savory kick thanks to the scallion oil that follows.
Make the Scallion Oil
While the ribs are broiling, place the sliced scallions and salt in a heatproof bowl. In a small saucepan, heat the neutral oil over medium-high heat until it just begins to shimmer—don’t let it smoke. Carefully pour the hot oil over the scallions. You’ll hear a satisfying sizzle as the scallions cook instantly. Finish with a drizzle of sesame oil and stir.
This scallion oil is inspired by condiments often served with chinese ribs in traditional Cantonese cooking—clean, pungent, and utterly addictive.
Serve
Transfer the broiled pork ribs to a serving platter and spoon the hot scallion oil generously over the top. Serve immediately with rice, noodles, or even tucked into lettuce wraps.
Pairings
These ribs are bold, salty-sweet, and aromatic, which means they pair wonderfully with a variety of sides and beverages.
Side Dishes
- Steamed jasmine or basmati rice – Ideal for soaking up the scallion oil.
- Cold sesame noodles – A refreshing contrast to the hot, broiled meat.
- Quick-pickled cucumbers or radishes – For brightness and crunch.
- Garlic sautéed greens – Such as bok choy, gai lan, or kale, to balance the richness.
Drinks
- Dry Riesling or Gewürztraminer – The slight sweetness plays nicely with the salty-savory ribs.
- Ginger beer or sparkling lemonade – Bright and zesty to cut the richness.
- Light lager or pilsner – Refreshing without overpowering the dish.
FAQs
1. Can I use pork shoulder instead of boneless pork ribs?
Yes. Boneless pork shoulder, cut into thick strips, works beautifully. It’s a great substitute if you can’t find pre-cut ribs. The key is marbling—lean cuts like loin won’t have the same juicy tenderness.
2. What’s the difference between these ribs and Chinese boneless spare ribs?
The technique is the main difference. Traditional chinese boneless spare ribs are often roasted or grilled with a sticky red glaze (think char siu-style), sometimes with food coloring or maltose for shine. These broiled ribs skip the food coloring and go for a more rustic, crisp-edged approach, while still channeling that savory-sweet flavor balance.
3. Can I make this with bone-in ribs?
You can, but you’ll need to increase the cooking time. Bone-in ribs—like baby backs or even pork spare ribs recipe cuts—will take longer to broil or may benefit more from a bake-then-broil method to tenderize the meat before charring.
4. How spicy is this recipe?
It’s not spicy at all. If you like heat, add some chili crisp to the scallion oil or stir in a teaspoon of sriracha or chili garlic paste to the marinade.
5. Can I grill these instead of broiling?
Absolutely. These ribs take beautifully to the grill. Cook them over medium-high direct heat for about 5-6 minutes per side. You’ll get lovely char marks and that classic grilled aroma. They’ll resemble something between classic BBQ and Chinese spare ribs recipe techniques.
