Spicy Chinese Spareribs Recipe

Chinese Cuisine Braised Spare Ribs in Brown Sauce
xia yuan / Getty Images
Ratings
  • Total: 3 hrs 15 mins
  • Prep: 2 hrs 15 mins
  • Cook: 60 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
1033 Calories
70g Fat
32g Carbs
68g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 1033
% Daily Value*
Total Fat 70g 89%
Saturated Fat 25g 127%
Cholesterol 274mg 91%
Sodium 687mg 30%
Total Carbohydrate 32g 12%
Dietary Fiber 1g 3%
Protein 68g
Calcium 153mg 12%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Five-Spice powder and sesame oil come together over these spareribs to make a delicious and spicy Chinese meal.

Ingredients

  • 3 pounds spareribs (the small spareribs sold in racks)
  • 3 tablespoons soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 teaspoon sesame oil
  • 1 teaspoon five-spice powder
  • 1 teaspoon freshly ground black or white pepper, as desired
  • 1 Clove garlic, minced
  • 1/4 cup honey dissolved in 1/2 cup boiling water

Steps to Make It

  1. Place the spareribs in a shallow dish.

  2. In a small bowl, combine the soy sauce, Chinese rice wine, sesame oil, five-spice powder, pepper and minced garlic.

  3. Add the mixture to the spareribs and marinate in the refrigerator, covered, for 2 hours. Turn occasionally to make sure the spareribs are completely coated.

  4. Preheat the oven to 350 F. Line a cookie sheet with aluminum foil. Place a rack on the cookie sheet and place the pork on the rack.

  5. Roast the pork for 50 to 60 minutes, or until the ribs just begin shrinking and the internal temperature reaches 160 F.

  6. Brush the spareribs with the honey and water mixture several times during roasting. Remove and cool briefly before serving.