Roasted Spare Ribs (Pei Quot)

Chinese spare ribs braised in a sticky sauce of soy, honey, hoisin, and fermented black beans, then roasted or grilled until the glaze sets and the surface goes tacky and caramelized.

The cooking happens in two stages. First, individual ribs get stir-fried with ginger, scallion, and garlic, then braised covered in the sauce mixture with chicken broth for 30 minutes. Stir every 5 to 6 minutes to coat. The braise tenderizes the meat and infuses every rib with flavor. Then they spread into a roasting pan and hit a hot oven for 10 minutes to dry the surface and concentrate the glaze.

Fermented black beans are the flavor backbone. Mashed before cooking, they add a deep, salty, funky richness that you can’t get from soy sauce alone. Combined with honey and hoisin, the sauce is sweet, salty, and complex.

Pro Tips

• Trim all visible fat and gristle. Untrimmed ribs release grease during the braise and the sauce won’t cling properly.
• Stir during the braise. Every 5 to 6 minutes keeps the ribs coated and prevents the sauce from burning on the bottom.
• Spread in a single layer for roasting. Overlapping ribs steam instead of developing that sticky, dry glaze.
• Grill option: These are excellent on an outdoor grill instead of the oven finish. The char adds another layer of smoky flavor.

Variations

• Milder version: Skip the hoisin sauce. The soy and honey alone make a gentler glaze.
• Five-spice ribs: Add 1 teaspoon Chinese five-spice powder to the soy sauce mixture for a more aromatic, warm-spiced flavor.
• Sticky rice side: Serve over steamed sticky rice that soaks up any extra sauce.