These Chinese spare ribs are tender and loaded in flavor. We are going to marinate them overnight and then cook them very slowly in a low oven. The final result is phenomenal.
When you are cooking ribs make sure to remove the membrane from the back. This will make them more tender and easier to eat.
After you make the marinade separate 1/2 a cup to make the glaze. Add the rest of the marinade to the ribs and let them soak overnight. After you remove them to cook them discard the left over marinade in the bag.
These ribs are seriously delicious. They are great for anytime you want to eat some amazing food with your hands.
This is what you are going to need for these finger licking good Chinese spare ribs:
3 pounds spare ribs – membrane removed and cut into individual ribs
FOR THE MARINADE:
½ cup light brown or white sugar
½ cup soy sauce (preferably low sodium)
1/3rd cup Hoisin sauce
1 tsp. Chinese five spice
¼ cup rice wine vinegar
¼ tsp. ground chilies (optional)
1 TBS sesame oil
4 garlic cloves – minced
1 TBS grated fresh ginger
Place all the ingredients in a bowl and whisk well. Separate about ½ cup of marinade and place it in a closed jar in your fridge until tomorrow.
Place the ribs in a large sealable bag and pour in the marinade. Rub the marinade inside the bag all over the ribs making sure to cover them completely. Place the ribs in the fridge and let them marinade overnight.
THE NEXT DAY:
FOR THE GLAZE:
½ cup reserved marinade
½ cup ketchup
1 TBS honey
Place all the ingredients in a small pot, mix well and cook at low heat for about ten minutes until it thickens.
Heat the oven to 325 degrees F (162 C).
Remove the ribs from the bag and discard the bag with the marinade. Place them on a wire rack inside a roasting pan, bone side down. Allow them to lose their chill by sitting on the counter for about 15 minutes.
Tent the pan with aluminum foil and place the ribs in the oven for 90 minutes. Remove the ribs from the oven and glaze them with the thickened sauce.
Cover the pan with aluminum foil again and return the ribs to the oven. Cook for another 45 minutes.
Remove the pan from the oven and pour a glass of water into the pan under the rack. Don’t wet the ribs. Glaze the ribs again.
Cover the pan and return it to the oven. Cook the ribs covered for 25 minutes. Uncover the pan and finish cooking the ribs uncovered for 15 minutes. If the glaze is getting too browned or burning please cover them again.
Serve and enjoy with lots of napkins.