Chinese take-out spare ribs

for BBQ I much prefer baby back ribs. But spare ribs work perfectly for the crispy sweet ribs that every Chinese restaurant seems to make the same way. 

I found an easy recipe for making them myself:


  • 6 spare ribs, separated
  • 2 TB hoisin sauce
  • 2 TB sherry or rice wine
  • 2 TB garlic, minced
  • 1 TB ginger, chopped
  • 1/2 tsp 5 spice powder
  • 1 tsp sesame oil
  • 2 TB soy sauce
  • 2 TB honey
  • 2 TB ketchup


  1. mix the marinade ingredients in a small bowl, and pour into a ziploc bag with the ribs
  2. make sure the ribs are evenly coated, and marinate in refrigerator several hours or overnight
  3. drain the ribs and roast at 375F for 50 minutes, turning halfway
  4. reserve the marinade, and heat in small saucepan with some cider vinegar, chinese mustard, and duck sauce to create a glaze for the ribs. Bring to a boil and simmer for a few minutes. adjust seasonings to taste, adding more hoison sauce if not sweet enough.
  5. When ribs are done, brush with glaze and return to oven at 350F for 5 minutes each side to set.


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