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Chinese Spareribs

(2 Votes)
Coming In:
1 Hr 30 Min

Most people count this staple among their favorite Chinese pork recipes, but haven't tried to re-create it at home. Why not give it a try? You'll see that it's easier than you thought to make Chinese Spareribs.

What You'll Need:
  • 2 (10-1/2-ounce) cans condensed beef broth
  • 1/2 cup ketchup
  • 1/2 cup honey
  • 1/2 cup soy sauce
  • 8 garlic cloves, minced
  • 1/4 teaspoon red food color (see Notes)
  • 2 teaspoons salt
  • 4 pounds pork baby back ribs
What To Do:
  1. In a 9" x 13" baking dish, combine all ingredients except the ribs; mix well. Add ribs, turning to coat well with the marinade. Cover and chill overnight, or at least 4 hours, turning occasionally.
  2. Preheat oven to 450 degree F. Line a rimmed baking sheet with aluminum foil. Place spareribs on baking sheet; reserve marinade for basting.
  3. Bake 15 minutes then reduce heat to 350 degree F. and bake 1 to 1-1/4 hours, or until ribs are tender and glaze is crispy, basting occasionally with reserved marinade. Cut into individual ribs and serve.
  • In most Chinese-American restaurants, red food color is used to give these spareribs their bright color.
  • Looking for more traditional Chinese food recipes you can easily make at home? Don't miss our collection of 26 Takeout Dishes to Make at Home: Easy Chinese Recipes!

Ratings & Comments

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I have not made this yet so I cannot rate it.

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I use my saved jar of marrichino cherry "juice" which comes out exactly the color of the ribs you see in Restaurants. Marinate overnite - no need for food coloring or honey it's sweet enough. Another great way to get them to fall off the bone is to wrap them in Heavy Duty Reynolds wrap. Entire slab of ribs no cutting first. Let them cook through 1.5 hr. You'll be able to cut them with a butter knife!

When I saw this recipe I started laughing. I remember a Bruce Lee movie when I was a boy. The bad guys go into a restaurant. This black guy says, "I would like some Chinese Spareribs. I didnt know there really was such a meal. LOL

Good recipe if you want a little "heat" try a dash of red pepper flakes NOT Cayenne

I don't think it's wise to use the left over marinade the raw meat was in without cooking (simmering) it for at least 10-15 minutes first.

cooking time will solve that

also simmering will thicken it up, concentrating the flavor a bit

looks good can i freeze thnese ribs???


Would be mo better with some cayenne in the recipe

I made these twice, and after removing the skin on the back I cut the ribs into 2 bone sections. The first time I followed the recipe exactly and they were really good, although a bit chewy, almost on the tough side (I like my ribs almost falling off the bone, and I know Chinese ribs aren't like that). Second time I brought them to a boil in plain water then simmered 30 minutes before adding them to the marinade. Much more tender. Either way, these top most restaurants! Definitely a keeper.


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