Chef John's Hoisin Barbeque Pork Ribs Recipe -
Chef John's Hoisin Barbeque Pork Ribs  Recipe
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Chef John’s Hoisin Barbecue Pork Ribs
A simple, Asian-inspired marinade, dry rub, and basting sauce for pork ribs. See more
  • READY IN ABOUT 13 hrs

Chef John's Hoisin Barbeque Pork Ribs

Recipe by  

"Hoisin sauce has an interesting story behind it. I probably should have said confusing rather than interesting. According to my extensive research (5 minutes on Wikipedia), 'hoisin' is a romanticisation of the Cantonese word for seafood. What? Why? It's traditionally served with pork, isn't it?"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    4 hrs 30 mins

    12 hrs 45 mins


  1. Whisk pineapple juice, 1/2 cup hoisin sauce, and hot chile paste together in a bowl; pour marinade into a resealable plastic bag. Add spareribs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
  2. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone baking mat.
  3. Remove spareribs from the marinade and shake off excess; discard remaining marinade. Pat ribs dry and place on the prepared baking sheet.
  4. Whisk sea salt, brown sugar, Chinese five-spice powder, and cayenne pepper together in a bowl. Season ribs with dry rub.
  5. Bake ribs in the preheated oven for 1 hour.
  6. Stir ketchup, rice vinegar, 2 tablespoons hoisin sauce, soy sauce, and fish sauce together in a bowl until baste is smooth.
  7. Brush ribs all over with baste. Continue cooking in the oven, turning and basting ribs all over every 15 to 20 minutes, until ribs are tender and falling off the bone, about 3 1/2 hours.
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  • Cook's Note:
  • You can substitute hot sauce for the hot chile paste.
  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Reviews More Reviews

Aug 12, 2014

The taste of there are just fine but 300 for 4 + hours left them a bit to dry for us. They were falling off the bone but the meaty edges were like jerky. I have used this method before but cooked at 250 - 275 with better results.

Nov 15, 2014

I'm not sure I have the right to rate this, because I cheated madly. Don't usually do that with Chef John's recipes, because they are so good made exactly as stated. However - didn't have time, had ribs, so I took the ingredients and threw the lot in the slow cooker on low for 7 hours. I cut the pineapple juice a bit, used sriracha instead of chili paste, but left everything else pretty much as is. I did flip the ribs a few times. It was delicious regardless! Next time I will try doing it according to the recipe.


3 Ratings

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  • Calories
  • 482 kcal
  • 24%
  • Carbohydrates
  • 19.5 g
  • 6%
  • Cholesterol
  • 121 mg
  • 40%
  • Fat
  • 30.9 g
  • 48%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 30.1 g
  • 60%
  • Sodium
  • 2314 mg
  • 93%

* Percent Daily Values are based on a 2,000 calorie diet.

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