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: http://www.copykat.com/2015/04/22/chinese-spare-ribs/
- 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
- mix the marinade ingredients in a small bowl, and pour into a ziploc bag with the ribs
- make sure the ribs are evenly coated, and marinate in refrigerator several hours or overnight
- drain the ribs and roast at 375F for 50 minutes, turning halfway
- 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.
- When ribs are done, brush with glaze and return to oven at 350F for 5 minutes each side to set.