|Nutritional Guidelines (per serving)|
|Servings: 2 racks (4 to 6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 46g||59%|
|Saturated Fat 17g||84%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The next time your family clamors for Chinese takeout, serve up this Chinese spare ribs recipe. It's made with a hoisin sauce that mimics what you would get from your favorite takeout restaurant, but it's much friendlier on the budget. When serving ribs, you generally allot about half a rack—or about 2 pounds—per adult. For Chinese-style spare ribs, you can divide it up the same way for an entree or reserve fewer ribs per person if you're serving them as an appetizer.
- 2 racks spare ribs (8 to 10 pounds)
- 3 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 3 tablespoons ketchup
- 2 tablespoons Chinese rice wine or dry sherry
- 1 tablespoon brown sugar
- 2 garlic cloves (finely chopped)
- 2 tablespoons honey
- 1/4 cup water
Cut the spare ribs apart into individual ribs, and place them in a shallow glass baking dish.
Cover and marinate overnight in the refrigerator, turning occasionally to make sure the ribs are thoroughly coated.
Preheat the oven to 350 F/177 C.
Bring the water to a boil, and dissolve the honey.
Fill a shallow roasting pan with 1/2-inch of water and place in the bottom of the oven. Place the pork on a rack above the water. Roast the pork for 30 minutes, or until the ribs just begin shrinking and the internal temperature reaches 160 F/71 C. Brush the spareribs several times with the honey and water mixture during roasting. Remove, let the ribs rest for 15 minutes, and serve.
- Spareribs can be cooked ahead of time and refrigerated or frozen. Thaw the frozen pork in the refrigerator or microwave. Use refrigerated pork within 4 days. Reheat the frozen or refrigerated pork before serving.
- Cutting the slabs into individual ribs allows them to cook faster and more evenly. If you want to cook the whole slab, do the low-and-slow method: around 250 F for 2 1/2 to 33 hours.
- If you want a deep red hue to the ribs, like you might get from the Chinese restaurant, add a few drops of red food coloring to the sauce.
- Grilled Chinese spare ribs: After marinating overnight, take the ribs out of the fridge and bring them to room temperature. Heat a charcoal or gas grill to 275 F. Place the ribs on a wire rack, and place the rack on the cooler side of the grill. Cook for 2 to 3 hours, basting occasionally. Drizzle the ribs with the honey money and cook them on the grill over direct heat until they're quickly charred.
- Smoky barbecue spare ribs: Replace the sauce ingredients (hoisin, soy sauce, ketchup, rice wine, sugar, and garlic) with 1/2 cup Dijon mustard, 1 1/2 cups of your favorite spice rub, 1/2 cup brown sugar, and 1 1/3 tablespoons liquid smoke. Brush the ribs with barbecue sauce (about 2 cups' worth) throughout cooking.