There’s just something undeniably irresistible about Cantonese-style ribs. Glazed in a glossy, sticky sauce packed with the bold flavors of soy, hoisin, garlic, and five-spice, these ribs are baked low and slow until perfectly tender and caramelized. Growing up, my family would order these from our favorite Chinese takeout place every Friday night—and somehow, there were never enough to go around. That’s when I decided to learn to make my own at home. This baked spare ribs oven recipe has become one of my most reliable comfort food dishes, and it easily rivals restaurant-quality Chinese pork ribs. If you're into casserole recipes for dinner or hearty oven meals, this dish fits right in, offering all the richness and depth of traditional Chinese ribs without requiring a grill or smoker.
Cantonese-Style Baked Ribs
Prep Time 20 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 20 minutes mins
Course Main Course
Cuisine Chinese
Rimmed baking sheet or roasting pan For baking the ribs. You can also use a large casserole dish, especially if you’re a fan of casserole recipes for dinner.
Aluminum foil Helps to cover the ribs during the initial baking stage to lock in moisture.
Wire rack (optional) Placing the ribs on a rack allows fat to render down into the pan, giving you a cleaner, less greasy finish.
Mixing bowl To whisk together your sauce ingredients.
Basting brush Helps coat the ribs evenly with marinade during the final stages of baking.
Sharp knife or cleaver To separate the ribs if needed. Many butchers will do this for you.
For the Ribs
- 3 pounds pork spare ribs you can also use baby back ribs, but spare ribs yield a more flavorful result
- 1 tablespoon kosher salt
- 1 teaspoon white pepper
- 2 teaspoons Chinese five-spice powder
For the Marinade/Sauce
- 1/2 cup hoisin sauce
- 1/3 cup soy sauce preferably dark soy for depth
- 1/4 cup honey
- 2 tablespoons Shaoxing wine or dry sherry
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 3 cloves garlic minced
- 1 tablespoon fresh grated ginger
- 2 tablespoons brown sugar
- 1 tablespoon ketchup adds color and acidity
- Optional: 1–2 teaspoons chili garlic sauce or Sriracha for a spicy kick
Prepare the Ribs
Rinse and pat dry your pork spare ribs. Remove the silver skin membrane from the back of the ribs (this helps them get more tender and allows the marinade to penetrate). Then, season the ribs evenly with salt, white pepper, and five-spice powder.
Make the Marinade
In a bowl, whisk together the hoisin sauce, soy sauce, honey, Shaoxing wine, oyster sauce, sesame oil, rice vinegar, minced garlic, ginger, brown sugar, and ketchup. Add the optional chili garlic sauce if you want some heat.
Marinate the Ribs
Place the ribs in a large resealable bag or a shallow baking dish and pour over about 3/4 of the marinade. Reserve the remaining 1/4 for basting later. Marinate the ribs in the refrigerator for at least 4 hours, but preferably overnight.
Preheat and Prep for Baking
Preheat your oven to 300°F (150°C). Line a baking sheet or casserole dish with foil for easy cleanup. If using a wire rack, place it over the foil-lined pan. Arrange the ribs in a single layer.
Bake Low and Slow
Cover the ribs tightly with foil and bake in the preheated oven for 1 hour and 30 minutes. This slow bake allows the connective tissue to break down, yielding that tender, fall-off-the-bone texture you love in chinese bbq spare ribs.
Glaze and Caramelize
After 1.5 hours, remove the foil and increase the oven temperature to 400°F (205°C). Baste the ribs generously with the reserved marinade and return them to the oven, uncovered, for another 20–30 minutes. Baste every 10 minutes for that glossy, sticky finish.
Rest and Serve
Let the ribs rest for about 5–10 minutes before slicing between the bones. They’ll be incredibly tender, with just the right balance of savory, sweet, and tangy notes.
Pairings
These Cantonese-style baked spare ribs are rich and flavorful, so they shine best alongside lighter, refreshing dishes. Here are some ideas to create a balanced meal:
- Steamed Jasmine Rice: The simplest and most traditional pairing, soaking up the sauce beautifully.
- Garlic Stir-Fried Bok Choy: Light, crisp, and garlicky—a perfect green complement.
- Cucumber Salad with Rice Vinegar and Sesame: Adds a cooling crunch.
- Chinese Egg Drop Soup: A soothing starter that doesn’t overpower the ribs.
- Cold Tsingtao Beer or a light Riesling: Both balance the sticky-sweet glaze of the ribs nicely.
This meal also works well as part of a larger Chinese ribs recipe ovens dinner spread, where you could include dishes like Korean pork ribs or chicken recipes for dinner to cater to multiple tastes.
FAQs
1. Can I use beef instead of pork for this recipe?
Yes, you can substitute pork spare ribs with beef spare ribs in the oven. However, you may need to increase the cooking time slightly as beef ribs tend to be larger and meatier. The flavor will still be delicious, just more robust.
2. What’s the difference between boneless spare ribs and regular spare ribs?
Boneless spare ribs, often found in a chinese boneless spare ribs recipe, are usually cut from pork shoulder rather than actual rib bones. They’re great for quicker cooking methods but don’t have quite the same richness as traditional pork spare ribs in the oven.
3. Do I need to marinate the ribs overnight?
While overnight marination provides the best flavor, even a few hours will make a noticeable difference. If you’re in a pinch, you can marinate for 1–2 hours and still get a decent result—but for that deep, restaurant-style flavor you find in a proper chinese pork ribs recipe, overnight is best.
4. Can I cook these ribs ahead of time?
Absolutely. You can fully cook the ribs, let them cool, and refrigerate them. When ready to serve, reheat them in a 350°F oven for about 15–20 minutes. They also freeze well.
5. What kind of ribs are best for Chinese-style recipes?
Pork spare ribs are traditional and highly recommended for any authentic chinese pork spare ribs recipe. They have the right amount of fat and connective tissue, which renders into tender meat when baked slowly. Baby back ribs are leaner but can also be used. If you prefer meatier ribs, beef spare ribs in the oven are a great alternative, though they create a different flavor profile.
