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Cantonese Style Baked Ribs

Cantonese-Style Baked Ribs

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Course
Cuisine Chinese
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the Ribs

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.