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Chinese Barbequed Spareribs


"This is the recipe that is served in all the Chinese restaurants in my area. Serve these as a main course or appetizer."
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3 h 20 m servings 932 cals
Original recipe yields 6 servings


  • Calories:
  • 932 kcal
  • 47%
  • Fat:
  • 71.5 g
  • 110%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 48 g
  • 96%
  • Cholesterol:
  • 243 mg
  • 81%
  • Sodium:
  • 1009 mg
  • 40%

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.

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  • Prep

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  1. In a large bowl, blend hoisin sauce, cranberry sauce, soy sauce, white wine, honey, and red food coloring. Mix in garlic salt and Chinese five-spice powder. Place ribs in the mixture. Cover, and marinate in the refrigerator at least 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Place water in the bottom of a large roasting pan. Arrange ribs on pan rack, and cook 30 minutes in the preheated oven. Cover with remaining sauce mixture, and continue cooking 30 minutes, to an internal temperature of 160 degrees F (70 degrees C).


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 30
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It was delicious! I left out the food coloring, but other than that, I followed the directions exactly. Will try it on company now.

Excellent taste. First time I have made ribs and these came out excellent! I followed the recipe down to the letter including using the red food coloring. I like salty so when I make it n...

I just made these ribs and everyone went wild! What a fantastic recipe. I didn't cook them on a broiler pan with the water. I put them single layer on a cookie sheet and baked them at 350 deg...

These were delicious and did taste like Chinese style spareribs. I was only cooking one rack of baby back ribs (about 2 lbs.)but made the sauce for 4 lbs. of ribs. I did not change one thing in...

I omitted the food coloring. The flavor was wonderful. I finished off the ribs by putting them under the broiler for about four minutes on each side. The only thing I'd do different next time...

I loved this recipe, easy and good. I would have given it 5 stars, but I cheated on the recipe alittle...I didn't have cranberry sauce, so I used duck sauce. It was just like the chinese ribs....

Just like Chinese restaurant ribs - broiled them for a couple minutes at the end. Perfect. Definitely a keeper.

When I found this recipe I knew right away that I had to try it. I went to the store to buy all of the ingredients I didn't have on hand and used substitues for whatever I couldn't find in the s...

I just finished licking the sauce off my fingers after polishing off a bunch of these. Fantastic! These were better than some of the takeout places around here! I can't think of anything to chan...