Chinese-Style Spareribs

These Chinese-style spareribs are the kind of sticky, glazed, finger-licking pork that made 1970s Chinese-American restaurants famous. The sauce simmers together on the stove while the ribs get a 20-minute head start in the oven, then everything comes together as you brush coat after coat of that sweet-tangy glaze over the meat for the final 50 minutes.

The sauce is boldly flavored: tomato puree and brown sugar for sweetness, soy sauce and vinegar for salty tang, chili sauce for a gentle kick, and onion soup mix for a savory depth that ties it all together. Butter melted into the base gives the glaze a richness and sheen that helps it caramelize on the ribs.

Each brushing builds another sticky layer. By the time the ribs are done, they’re wearing a lacquered, dark, glossy crust that’s sweet, sour, salty, and spicy all at once.

Kitchen Tips

• Line the baking pan with foil. The sugar in this sauce caramelizes and bonds to metal pans permanently without it
• Bake the ribs for 20 minutes before the first brushing. This renders some fat and gives the sauce something to grip
• Brush generously and often during the last 50 minutes. More layers means a thicker, stickier glaze
• The ribs are done when the meat has pulled back from the bone tips and tears easily with a fork

Variations

• Add a tablespoon of hoisin sauce to the mixture for a more authentic Chinese flavor
• Swap the chili sauce for sambal oelek for a spicier, more Southeast Asian profile
• Finish under the broiler for 2 minutes for extra-charred, caramelized edges