1/1 Photo of Chinese-Style Spareribs
2 hrs 20 mins
I adopted this recipe after Mean Chef left the site. The recipe is from Fine Cooking Magazine. My comments from my first reviews were, "I prepared these for my Christmas Open House appetizer buffet. I used baby back ribs and rubbed liberally with the spice rub. They smelled heavenly while baking, and had a great flavor even before I added the sauce. Everyone raved, and they were the first item to disappear from the buffet." I have since made these for many, many parties and everyone always loves them. I use baby back ribs, and 2 racks are never enough. Cooking time for baby back ribs is about 3 hours.
My Private Note
Units: US | Metric
For the Chinese spice rub
- 29.58 ml ground coriander
- 29.58 ml hot chili powder
- 29.58 ml dark brown sugar
- 14.79 ml five-spice powder
- 14.79 ml ground fennel
- 14.79 ml kosher salt
- 4.92 ml dried red chili pepper flakes
For the ribs
- 2 full 13-rib st. louis-cut pork spare rib racks (about 3 pounds each, ask the butcher to remove the breastbone and adjacent strip of fatty joints)
- kosher salt
For the Asian dipping sauce
- 1Note: Yields 1/2 cup spice rub and about 2/3 cup sauce.
- 2Make the spice rub: In a small bowl, stir together all the ingredients.
- 3Cook the ribs: Position a rack in the center of the oven and heat the oven to 300°F Sprinkle and press 1/4 cup of the rub on both sides of each rib rack.
- 4Put the racks, meaty side up, on a broiling pan or a wire roasting rack set over a baking sheet.
- 5Lightly season the ribs with salt and put them in the oven.
- 6After the first hour, rotate the pan every 30 minutes (If you use two baking sheets, switch their position in the oven, too.) The ribs will sizzle gently as they cook, and they’ll become tender after about 2 - 3 hours in the oven.
- 7To test for doneness, pick up the center of the ribs with tongs; the ends of the ribs should flop downward (this means the fat and cartilage have broken down), and a skewer inserted between the ribs should meet little resistance.
- 8If the meat between the ribs is still tough, keep cooking, checking every 15 minutes and rotating the pan.
- 9Meanwhile, make the dipping sauce: In a medium saucepan over medium heat, bring the soy sauce, sugar, rice vinegar, ginger, and sesame oil to a simmer, stirring occasionally.
- 10Remove from the heat and let cool to room temperature.
- 11The sauce will keep for about a week in the refrigerator.
- 12Cut and serve: When the ribs are done, remove them from the oven, put them on a cutting board meaty side down (so they’re easier to slice), and slice them into individual ribs.
- 13Arrange on a platter and serve with the sauce on the side.
- 14Or, stack the ribs, drizzle with some of the dipping sauce (serve the rest on the side), and garnish with the sliced scallions.
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Nutritional Facts for Chinese-Style Spareribs
Serving Size: 1 (33 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 98.7
- Calories from Fat 22
- Total Fat 2.5 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 2830.6 mg
- Total Carbohydrate 18.9 g
- Dietary Fiber 3.5 g
- Sugars 13.6 g
- Protein 3.1 g
The following items or measurements are not included:
pork spare rib racks