Authentic Chinese Barbecued Spareribs
Finger licking sticky authentic Chinese barbecue spareribs at home. Chinese spare ribs are one of the most popular Chinese restaurant take-out favorites.
Yield
4 servingsPrep
15 minCook
2 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | pounds |
pork ribs
|
|
| 2 | teaspoons |
salt
|
|
| 12 | teaspoons |
black pepper
freshly ground |
|
| Tangy barbecue sauce | |||
| 1 ½ | tablespoons |
peanut oil
|
|
| 2 | tablespoons |
shallots
finely chopped |
|
| 2 | tablespoons |
scallions, spring or green onions
finely chopped |
|
| 1 | tablespoon |
garlic
finely chopped |
|
| 1 | tablespoon |
ginger
fresh, finely chopped |
|
| 2 | tablespoons |
cilantro
finely chopped |
|
| 3 | tablespoons |
hot chili peppers
fresh, finely chopped |
|
| 2 | tablespoons |
rice wine
or dry sherry |
|
| 3 | tablespoons |
hoisin sauce
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | teaspoons |
sesame oil
|
|
| 1 | tablespoon |
orange zest
|
|
| 2 | tablespoons |
chili bean sauce
or 2 teaspoons satay paste |
* |
| 2 | teaspoons |
tomato paste
|
|
| 1 | teaspoon |
rice vinegar
or cider vinegar |
|
| ½ | cup |
orange juice
|
|
| 1 ½ | tablespoons |
soy sauce, light
|
|
| 1 ½ | tablespoons |
soy sauce, dark
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.6 | kg |
pork ribs
|
|
| 1E+1 | ml |
salt
|
|
| 6E+1 | ml |
black pepper
freshly ground |
|
| Tangy barbecue sauce | |||
| 23 | ml |
peanut oil
|
|
| 3E+1 | ml |
shallots
finely chopped |
|
| 3E+1 | ml |
scallions, spring or green onions
finely chopped |
|
| 15 | ml |
garlic
finely chopped |
|
| 15 | ml |
ginger
fresh, finely chopped |
|
| 3E+1 | ml |
cilantro
finely chopped |
|
| 45 | ml |
hot chili peppers
fresh, finely chopped |
|
| 3E+1 | ml |
rice wine
or dry sherry |
|
| 45 | ml |
hoisin sauce
|
|
| 3E+1 | ml |
sugar
|
|
| 1E+1 | ml |
sesame oil
|
|
| 15 | ml |
orange zest
|
|
| 3E+1 | ml |
chili bean sauce
or 2 teaspoons satay paste |
* |
| 1E+1 | ml |
tomato paste
|
|
| 5 | ml |
rice vinegar
or cider vinegar |
|
| 118 | ml |
orange juice
|
|
| 23 | ml |
soy sauce, light
|
|
| 23 | ml |
soy sauce, dark
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
freshly ground |
|
Directions
Preheat the oven to 250℉ (120℃) F.
Season the pork ribs evenly with salt and black pepper. Place the ribs in a baking dish and cook for 2 hours to render the fat and tenderize the meat.
Remove the ribs from the dish, drain any accumulated fat, and set aside.
Heat the oil in a wok or large frying pan over medium-high heat.
Quickly add the shallots, scallions, ginger, and garlic.
Stir-fry for 20 seconds and add the rest of the sauce ingredients.
Reduce the heat and simmer the sauce gently for 15 minutes.
Allow the sauce to cool.
(These steps can be done hours ahead or even the night before.)
When you are ready to cook the ribs, smear them with the barbecue sauce.
Make a charcoal fire and, when the coals are ash white, grill the ribs, basting with any remaining sauce.
Cook the ribs for 5 to 10 minutes on each side, depending on thickness.
Serve immediately.
