Chinese Boneless Spare Ribs
User Reviews
4.9
51 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Marinating time
8 hrs
-
Total Time
9 hrs 5 mins
-
Servings
8
-
Calories
248 kcal
-
Course
Main Course
-
Cuisine
Chinese
Chinese Boneless Spare Ribs
Report
Chinese Boneless Spare Ribs are a fixture on Chinese takeout menus. Savory and sweet, they are oven-roasted and brushed with honey or maltose, and best served on a bed of your favorite fried rice.
Share:
Ingredients
- 2 1/2 pounds boneless pork butt (sliced ¾” thick into 4”x8” slices; can also use boneless country ribs)
- 2 cloves garlic (minced)
- 3 1/2 tablespoons sugar
- 2 1/2 teaspoons sea salt
- 1 teaspoon five spice powder
- 1/4 teaspoon ground white pepper
- 2 tablespoons Shaoxing wine
- 1 tablespoon hoisin sauce
- 1 tablespoon ground bean sauce
- 1 tablespoon ketchup
- 3 tablespoons pineapple juice
- 1 teaspoon sesame oil
- 1/8 teaspoon Red food coloring (optional)
- 2 tablespoons maltose (or honey, for brushing)
Add to Shopping List
Instructions
- If your pork is thawed, freeze until firm (but not rock solid, about 45 minutes) for easier slicing. Cut the pork into ¾-inch (2 cm) thick slabs. The size of the pieces depends on the cuts of pork you’re using. Mine were about 4x8 inches (10x20 cm).
- In a large mixing bowl, combine the garlic, sugar, salt, five spice powder, white pepper, Shaoxing wine, hoisin sauce, ground bean sauce, tomato ketchup, pineapple juice, sesame oil, and red food coloring (if using). Mix until everything is well combined and smooth.
- Add the pork and toss until well coated in the marinade. Cover with plastic wrap or a large sheet pan, transfer to the refrigerator, and marinate overnight (12-24 hours). For maximum flavor penetration and distribution, you can stir the pork a few times during the marinating period, but this step isn’t strictly necessary.
- Once the marinating period is over, let the pork come up to room temperature on the counter for 2 hours.
- Preheat the oven to 425°F. Line a sheet pan or roasting pan with heavy duty foil (for quick clean-up) and place a metal rack on top.
- Place the boneless pork on the metal rack, leaving at least 1 inch of room between the pieces. Pour ½ cup of hot water on the bottom of the pan, and transfer to the preheated oven for 15 minutes.
- After 15 minutes, flip the pork. Return to the oven for another 15 minutes. If the pan is dry, add an additional ½ cup of hot water.
- Mix the maltose or honey with 2 teaspoons of hot water, and generously brush the pork on both sides. If desired, you can roast the pork under the broiler set to low for a few minutes until the pork is lightly charred and caramelized, but watch closely so they don’t burn!
- After broiling, brush them once more with the maltose (or honey). Rest at room temperature for at least 5-10 minutes before cutting. To serve, thinly slice the pork into lengths, and serve alongside your fried rice of choice.
Nutrition Information
Show Details
Calories
248kcal
(12%)
Carbohydrates
13g
(4%)
Protein
27g
(54%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
85mg
(28%)
Sodium
937mg
(39%)
Potassium
510mg
(15%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
12IU
(0%)
Vitamin C
1mg
(1%)
Calcium
27mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 27g | 54% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 937mg | 39% |
| Potassium | 510mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 12IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
51 reviews
Excellent
Other Recipes
You'll Also Love
