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Chinese BBQ Ribs
5 from 54 votes

Chinese BBQ Ribs

Chinese BBQ Ribs combines a tender pork rack with a dry rub of salt, gochugaru chili powder, white pepper, and five spice powder, then bakes slowly while coated in a richly flavored sauce made from brown sugar, oyster and hoisin sauces, honey, soy sauce, garlic, and ginger. The slow roasting at low temperature ensures the ribs become very tender, complemented by the balance of sweet, savory, and mildly spicy elements in the sauce. This recipe is well-suited for those who enjoy slow-cooked ribs with an Asian BBQ twist and want a method that yields tender, flavorful meat with a sticky glaze.

Prep Time
10 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 25 mins
Servings: 4 to 6 servings
Calories: 365 kcal
Course: Main Course, Appetizer
Cuisine: Chinese

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

    Cup of Yum
  1. (Optional) Remove the membrane from the back of the ribs by loosening one end with a knife, and then tearing it away.
  2. 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.
  3. 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).
  4. Combine the sauce ingredients in a medium-sized bowl. Mix well.
  5. Once the oven is heated, brush a thin layer of sauce all over the ribs.
  6. 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.
  7. 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.
  8. While cooking, prepare a baking tray lined with foil (or parchment paper) and a rack on top.
  9. Remove the ribs from the oven and turn the heat up to 450°F (230°C).
  10. 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.
  11. Generously brush the top and back of the ribs with the sauce, leaving a few tablespoons for after cooking.
  12. 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.
  13. 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

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%)

Nutrition Facts

Serving: 4 to 6 servings

Amount Per Serving

Calories 365

% 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.