Broiled Boneless Pork Ribs with Scallion Oil

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Asian, Chinese

Servings 4

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.

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.

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.

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.

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.

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.