Chef John's Hoisin Barbeque Pork Ribs

Chef John's Hoisin Barbeque Pork Ribs

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Chef John 23864

"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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12 h 45 m servings 482 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 482 kcal
  • 24%
  • Fat:
  • 30.9 g
  • 48%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 2314 mg
  • 93%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • 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.


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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 coo...

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...

This stuff is addictive. Made as written one time, then two more times adding whatever I have around. If I can't fail at this, no one can.

?Waaaaaay too much salt. Next time I'll start with 1 teaspoon salt and more brown sugar. Needs a little sweet, I added some dark corn syrup to the basting. I'll try honey next time.

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