Chinese Spare Ribs are a beloved takeout favorite that combines tender, fall-off-the-bone pork with a glossy, sweet-savory glaze bursting with authentic Asian flavors. While this dish might seem intimidating to recreate at home, it’s surprisingly simple when you have the right ingredients. This straightforward recipe delivers Chinese restaurant-quality results that will have you skipping the takeout line and impressing family and friends with your culinary skills.
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Why Make Chinese Spare Ribs at Home
Chinese Spare Ribs may seem complex, but they’re essentially Chinese BBQ ribs with a distinctive glaze that’s both sweet and savory. Making them at home allows you to control the quality of ingredients, adjust flavors to your preference, and save money compared to frequent takeout orders. The marinade does most of the work, infusing the meat with incredible flavor while you go about your day.
Getting the right ingredients
For the Marinade and Glaze:
- Hoisin sauce – Provides the signature sweet-savory base made from fermented soybeans, creating authentic Chinese flavor
- Toasted sesame oil – Adds distinctive nutty aroma and depth that’s essential to Asian cuisine
- Soy sauce – Contributes umami and saltiness that balances the sweetness
- Mirin – Sweet rice wine that tenderizes meat and adds subtle complexity
- Chinese Five-spice powder – Traditional Chinese spice blend bringing warm, aromatic notes
- Fresh garlic – Adds pungent flavor and aromatic base to the marinade
- Honey – Natural sweetener that helps create the glossy glaze and caramelization
- Ketchup – Provides acidity and helps achieve the characteristic reddish color
For the Ribs:
- Pork spare ribs – Traditional cut with ideal fat-to-meat ratio for juicy, tender results
Choosing and preparing Chinese spare ribs
- Traditional Spare Ribs: Cut from the lower portion of the ribcage near the belly, these ribs have more fat marbling, ensuring juicy, tender meat with rich flavor.
- St. Louis Style Ribs: These are spare ribs trimmed into a rectangular shape, offering the same tenderness with a more uniform appearance.
Both cuts work excellently for this recipe, with the higher fat content ensuring the meat stays moist during cooking.
How to make Chinese spare ribs
- Combine Hoisin sauce, sesame oil, soy sauce, rice cooking wine, five-spice powder, chopped garlic, honey, and ketchup in a large bowl.
- Cut the ribs into individual pieces on a cutting board.
- Pour glaze over pork spare ribs and marinate for at least 1 hour.
- Place ribs on a wire rack resting on a foil-lined rimmed baking sheet. Be sure to place the ribs meat side down and fat side up.
- Bake at 375 in the oven for about 40 to 50 minutes.
What to serve with Chinese pork ribs
Your options are limitless when it comes to serving this recipe. I like to serve it with crunchy Asian coleslaw, egg rolls, and crispy wontons.
Storage & Reheating Instructions
- Refrigerator Storage: Store leftover ribs in airtight containers for up to 5 days. Keep any remaining glaze separate to prevent sogginess.
- Reheating Method: Wrap ribs in foil and reheat in a 350°F oven for 10-15 minutes until warmed through. This method preserves moisture and texture.
- Freezing: Cooked ribs freeze well for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Chinese Take Out Recipes
One of the best things about going to a Chinese restaurant is sharing dishes. With this recipe, you can start your adventure in Chinese cooking. Why not create other Chinese dishes for a more authentic experience? Try these favorite Chinese classics:
- Egg Foo Young
- Authentic Sweet and Sour Chicken
- Chinese Restaurant Egg Drop Soup
- DIY Honey Walnut Shrimp
- Seafood Bake Casserole
- Chow Mein Noodles
- Cheese Rangoon
- Hot Mustard for Egg Rolls
- Homemade Wonton Chips
- Chinese Almond Cookies
Popular Ribs Recipes
Be sure to check out more of my easy Chinese Food recipes and the best pork recipes.
Chinese Spare Ribs Takeout Copycat Recipe
Ingredients
- 1 tablespoon Hoisin sauce
- 1 teaspoon toasted sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons mirin or dry sherry
- 1/2 teaspoon five spice powder
- 2 tablespoons chopped garlic
- 2 tablespoons honey
- 2 tablespoons ketchup
- 2 pounds pork spare ribs
Instructions
- In a medium sized bowl combine Hoisin sauce, sesame oil, soy sauce, rice cooking wine, five spice powder, chopped garlic, honey, and ketchup.
- Stir until the sauce if fully blended.
- Pour over pork spare ribs and marinate for at least 1 hour. These taste better if you can allow them to marinate a little longer.
- Place ribs on a wire rack on a foil lined baking sheet. Try to place the ribs fat side up. Discard any leftover marinade.
- Bake at 375 for about 40 to 50 minutes.
My family loved this recipe. It was just like take-out.
Can you clarify what brand of hoisin sauce you use? Ive tried two different brands for other things ive made and they can taste exceedingly different, like they are entirely different sauces that have the same name for some reason. similar to how “teriyaki” sauces never taste the same from brand to brand.
I am sure I used Kikkoman for this, I used something that I picked up at Kroger.
Hello;
I would like to have a recipe for Chinese chicken wings and the duck sauce.
I can’t seem to find them on any websites that takes like the ones you get at a Chinese restaurant.
Hope to hear from you soon.
Thank you for your ideas.
Wow. AMAZINGLY GREAT! THANK YOU SO MUCH! From today one this is my recipe.!
can’t wate to try it thank you
Do you cut ribs when marinating them.
This makes about 1/4 cup of extremely good marinade. I quadruple it, which makes it easier to marinate the ribs, and either boil the rest to serve with the ribs or brush on them as they bake. I also cook at 300 degrees sealed in foil until they are fall-off-the-bone tender,
My favorite bbq ribs are done by Christine Lees in Miami I would like to know how to make that read sauce she uses . What does she and other chinese restaurant use to make ribs red. possibly adding honey to hers for more flavor
Red food dye
Ah-so sauce
The marinade is called Char Siu. The red color is from red yeast fermented tofu if authentic, red food coloring if not authentic.
Hi Stephanie,
I am so happy I found your site and am looking forward to trying some of your recipes! I will be preparing Baked Steakhouse Potatoes to go with steak dinner this evening. Then these delicious ribs!!
Keep up the good work!
Cynthia
What is your favorite flavor of ribs?
BBQ ORIGINAL… GOT A RECIPE???
I will work on one 😉