Chinese Spareribs

Chinese Spareribs

Made  times

"After searching the internet for a good Chinese Spareribs recipe and not finding any that caught my eye, I decided to make my own. This recipe is pretty simple, and yields tender, juicy, tangy ribs. In Japan, I cooked this in the fish broiler, but it should be fine on the grill or in the oven."
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45 m servings 504 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 504 kcal
  • 25%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 1015 mg
  • 41%

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

  • Cook

  • Ready In

  1. In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
  2. Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
  3. Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 75 Ratings

Most helpful positive review

Used this recipe for beef short ribs in my Slow-Cooker and we both thought they were delicious! I'm a new fan of hoisin sauce! Subbed tequila (sorry) for the sake cuz I didn't have any, and us...

Most helpful critical review

These looked great but dried out when left on "hold" for guests. I think I expected them to have a sweeter flavor. Love the cooing technique will tweak the sauce.

Used this recipe for beef short ribs in my Slow-Cooker and we both thought they were delicious! I'm a new fan of hoisin sauce! Subbed tequila (sorry) for the sake cuz I didn't have any, and us...

Wonderful recipe. I parboiled the ribs first and them marinated them overnight. I skipped the water in the pan part. Lined a pan with foil and cooked them at 325 for about an hour and half, b...

Wow! This comes really close to the stuff you get at a Chinese restaurant. I scaled this up to 10 for 5 lbs. of ribs. I didn't have sake so I used white wine and 1 tsp. of powdered ginger. I...

After 40 years of cooking, I rarely (if ever) follow a recipe exactly. I did follow this one, with two tiny additions -- I added a small amount of sesame oil because I like the flavour, and a f...

this has become a favorite way of mine to do country ribs in the crockpot....I turn it on for 6 hours and when I come back they are just falling apart...I have also used the meat inside of pie c...

Even without the five spice powder (didn't have any on hand) these ribs were amazing. I absolutely love cooking with hoisin sauce so I was very excited to find this recipe. I always simmer my ri...

Big hit at dinner party! I doubled recipe for 8 pork chops and doubled again for 16 chicken thighs. Cooked 30 minutes covered and then 30 minutes uncovered. Boiled and reduced leftover marinade ...

I am SO, SO, SO glad I tried this recipe! These ribs were EXCELLENT and I will make them again, and again , and again! I let them marinate for 5 hours and simply baked them in the oven. I didn't...

i used babyback ribs, the sauce was better then the chinese takeout by far!! Will def make this again, GREAT recipe!!!!

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