Tony Zentgraf
These Chinese BBQ Spare Ribs are easy to make. Assembling the BBQ sauce is as easy as mixing it together. Marinate them overnight and smoke or roast in the oven and you will get some deliciously flavored ribs with the the aromatic flavors of hoisin, five spice powder, ginger and garlic.
What’s in this post?
Hoisin Five Spice BBQ Sauce
The classic flavors of hoisin and five spice powder infuse the sauce and the end result is a bbq sauce that is a sweet and tangy glaze for the Chinese BBQ Spare Ribs.
Hoisin is the backbone of this sauce, in addition, the ketchup brings in notes of vinegar and sugar that help balance the sweet and sour flavor of the sauce. Although this sauce has ketchup as an ingredient, the flavors of the final sauce doesn’t have a tomato flavor like some American style bbq sauces.
Use all of the sauce as a marinade for two racks of ribs and reserve the marinade after they go on the smoker. After the ribs go are removed then bring the sauce to a boil and reduce to a medium simmer. Reduce the sauce by 1/3 and then taste the sauce and adjust sweetness with some brown sugar.
Glaze the ribs a couple of times when cooking and the ribs will come out glistening. Serve some of the Hoisin Five Spice BBQ sauce on the side.
Pork and Lunar New Year
Lunar New Year or Chinese New Year is marked by the first full moon that falls between February 10 to February 20th. Depending on the country or family traditions the food made to celebrate can vary.
Traditionally pork is part of the celebrations, pork belly is often a cut often used in New Year recipes. Pork Ribs also are found on some cultures tables to celebrate.
A pig represents good luck, it also has other significant meanings, wealth, prosperity and good fortune. For the Lunar New Year this year, I wanted to share this recipe for Chinese BBQ Spare Ribs.
Recommended Cooking Methods
Cooking the ribs on a smoker will impart flavor into the ribs that accentuate the aromatic flavors in the Hoisin Five Spice BBQ Sauce. Reduce the marinade down by 1/3. Adjust the sweetness as needed then brush on while cooking and serve as a side to the ribs. Delicious!
Roast the ribs in the oven at the same temperature that is done on the smoker. The ribs will come out with a glistening shine from the bbq sauce basted on them.
Enjoy!
Chinese BBQ Spare Ribs
Print RecipeRecipe Multiplier
Spare Ribs
- 2 racks Spare Ribs - membrane removed
Hoisin Five Spice BBQ Sauce
- 1 ½ cups Hoisin
- 2 tsp Five Spice Powder
- 1 cup Ketchup
- ⅓ cup Honey
- ½ cup Soy Sauce
- ½ cup Rice Vinegar
- ½ cup Vinegar
- 2 tbsp Ginger - minced
- 3 tbsp Garlic - minced
Instructions
Preparing the Spare Ribs
- Remove the membrane from the back side of the ribs attached to the bones.
- Using a fork, slide it under the edge of the membrane on last bone.Grab the raised membrane with a paper towel. This will help grip the membrane.
- Pull the membrane across the back of the ribs to peel it from the ribs & discard.Repeat the process for all of the ribs.Place the ribs into a container that you can marinade overnight.
Making the Hoisin Five Spice BBQ Sauce
- Mince the Garlic and Ginger and add to a mixing bowl.
- Add the remaining ingredients and whisk to combine.
Marinating the Spare Ribs
- Pour the marinade on the ribs, ensure the bbq sauce covers both sides.If stacking the ribs allow sauce to in between the ribs.
- Marinate the ribs overnight. Turn the ribs and redistribute the bbq sauce a couple of times to ensure they are evenly coated.
Cooking the Ribs
- The ribs can either be oven roasted or smoked.
- Preheat the oven or smoker to 225°
- Using a wireless probe thermometer will help regulate the cook.Insert the probe thermometer in between two bones in the middle of the rack. Ensure that the probe is within the meat and not outside the meat.
- Oven Roasting – place the ribs on a sheet pan with a wire rack beneath.This will allow even heat flow on both sides of the ribs.Smoking – Place the marinated ribs directly on the rack in the smoker.
- Reserve the Hoisin Five Spice BBQ SauceBring the bbq sauce to a boil and reduce by ⅓. Adjust the sweetness if desired with some brown sugar. Reserve the sauce to brush on the ribs and serve on the side.
- Smoke or Roast the Ribs for 3 hours. Baste the ribs once with the bbq sauce and continue to cook.The internal temperature of the ribs after 3 hours will be approximately 165° give or take.
- Increase the heat of the oven or smoker to 350°.
- Baste the ribs once again with the bbq sauce to get a good glaze on the ribs.
- Roast the ribs for an additional 30 min to 1 hour. Rib temperature should increase to 200-203° before removing.
- Slice the ribs between the bones and serve with a side of the bbq sauce.Enjoy!
