These Chinese BBQ Spareribs can be summed up in one little word: YUM… and I mean lick your fingers YUM. The five-spice powder is what gives these ribs their distinctive flavor. Look for Chinese five-spice in the Asian section of your grocery store.
For this recipe, you’ll want to buy St. Louis Style (sometimes called Kansas City Style) pork ribs. St. Louis Style ribs have the sternum bone, cartilage, and rib tips removed – creating a very rectangular shaped rack. If you have trouble identifying them, just ask your butcher. This is a popular cut and should be readily available.
To get the most flavor, marinate at least over-night or up to three days.
- 1 full rack St. Louis-style spareribs (about 3 lbs. total)
- 3 Tbsp. Chinese five-spice powder
- ¼ cup honey
- ½ cup hoisin sauce
- ¼ cup dry sherry
- 2 Tbsp. soy sauce
- Cut the rack into individual ribs. Sprinkle the five-spice powder evenly over the ribs and rub it in thoroughly until all pieces are well coated. Set ribs aside.
- Combine hoisin sauce, dry cooking sherry, soy sauce, and honey in a gallon-sized zip-lock bag. Add ribs to the bag and mix until evenly coated. Seal the bag.
- Ribs ready for the oven
- Transfer to the refrigerator, and let ribs marinate at least overnight and up to three nights.
- Preheat oven to 375 degrees. Remove ribs from bag, wiping off excess marinade with your fingers. Reserve extra marinade.
- Line a rimmed baking sheet with foil, set a wire rack in it, and spread the ribs evenly over the rack. Cover with aluminum foil and roast for 1 hour.
- Remove foil, brush ribs with marinade, increase heat to 450 degrees, and continue to roast until charred, glazed, and sticky, about 20 minutes, rotating ribs and basting with marinade once more during cooking. Remove from the oven, let rest 10 minutes, then serve.