Chinese BBQ Ribs
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs 15 mins
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Total Time
2 hrs 25 mins
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Servings
4 to 6 servings
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Calories
365 kcal
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Course
Main Course, Appetizer
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Cuisine
Chinese
Chinese BBQ Ribs
Description
The Chinese BBQ Ribs recipe uses a whole rack of pork ribs rubbed with a mixture of salt, gochugaru chili powder, white pepper, and five spice powder. The ribs are optionally prepared by removing the membrane for better texture. The ribs are baked at a low temperature (275°F/135°C) wrapped in foil to create a sealed environment where they cook slowly, preserving moisture and tenderness. A sauce made from brown sugar, oyster sauce, hoisin sauce, honey, soy sauce, garlic, ginger, and Shaoxing wine is brushed over the ribs before baking, imparting a savory-sweet flavor profile with depth from fermented sauces and aromatic spices.
The method produces ribs that are tender enough to be tested with a fork poked through the foil and develop a concentrated, sticky coating of the BBQ sauce. The slow roasting time varies depending on the weight of the ribs, generally between 2 to 3 hours, to achieve a juicy texture without drying.
This dish goes well as a centerpiece for a casual meal and can be served alongside steamed rice or vegetables to balance the savory richness of the ribs.
Special notes include the option to use different types of chili powder if gochugaru is not available, recognizing it adds color and moderate heat. Adjust cooking times based on size, and test doneness by feel or temperature. The ribs can be finished by roasting at higher heat for a few minutes if a crispier surface is desired.
Ingredients
- 1 rack pork ribs the one I used was about 3 lbs / 1.4 kg, 2.5 to 4 lbs
Dry Rub
- 1/2 tablespoon salt
- 1 1/2 teaspoon gochugaru (or chile powder) (*Footnote 1)
- 1/2 teaspoon white pepper
- 1/2 teaspoon five spice powder
BBQ Sauce
- 3 tablespoons brown sugar
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 2 teaspoons rice vinegar
- 2 teaspoons Shaoxing wine (or dry sherry)
- 1 teaspoon ginger grated
- 1 clove garlic , grated
- 1/2 teaspoon five spice powder
- 6 to 10 drops red food coloring (optional)
Instructions
- (Optional) Remove the membrane from the back of the ribs by loosening one end with a knife, and then tearing it away.
- Prepare a large piece of foil (at least 2” / 5 cm bigger than the ribs on all sides) to layer over a baking sheet. Place the ribs back side up onto the foil.
- Combine the dry rub ingredients in a small bowl and mix well. Sprinkle evenly over the back of the ribs and rub in. Flip the ribs and sprinkle on the top side, rub in the spice again. Set aside to marinate briefly while preheating the oven to 275°F (135°C).
- Combine the sauce ingredients in a medium-sized bowl. Mix well.
- Once the oven is heated, brush a thin layer of sauce all over the ribs.
- Place another piece of foil over the top. Crimp the bottom foil over the top foil and fold a few times to create a sealed parcel.
- Place the ribs in the oven and bake for 2 to 3 hours depending on their size (*Footnote 2). Once done, you can use a thermometer or a fork to poke through the foil to test the doneness. The meat should feel very tender or read at least 160°F/71°C.
- While cooking, prepare a baking tray lined with foil (or parchment paper) and a rack on top.
- Remove the ribs from the oven and turn the heat up to 450°F (230°C).
- Carefully open the parcel and move the ribs to the prepared baking tray. You might need to use 2 spatulas to help with this step because the ribs are extremely tender and might fall apart.
- Generously brush the top and back of the ribs with the sauce, leaving a few tablespoons for after cooking.
- Return the ribs to the oven and bake until beginning to char, 10 to 15 minutes. Check on the ribs every 5 minutes to prevent them from burning.
- Remove the ribs from the oven and brush with a thin layer of sauce. Let cool for 10 minutes then slice the ribs and serve hot with the remaining sauce.
Notes
- Removing the membrane from the ribs helps improve texture and allows flavors to penetrate better.
- Use finely ground gochugaru or alternative chili powders depending on your heat preference; coarser flakes will affect appearance and texture.
- Roasting time should be adjusted according to rack weight: about 2 hours for under 3 pounds, up to 3 hours for 3.5 to 4 pounds.
- Check doneness by poking with a fork through the foil; ribs should be very tender but not falling apart excessively.
- After slow roasting, optionally broil or roast at 450°F briefly for caramelized edges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 365kcal | 18% |
| Carbohydrates | 13.4g | 4% |
| Protein | 30.5g | 61% |
| Fat | 20.3g | 31% |
| Saturated Fat | 7.2g | 36% |
| Cholesterol | 117mg | 39% |
| Sodium | 631mg | 26% |
| Potassium | 357mg | 8% |
| Fiber | 0.3g | 1% |
| Sugar | 11.6g | 23% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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