Chinese BBQ Spareribs
Updated June 24, 2023
- Total Time
- 1 hour 35 minutes, plus marinating time
- Rating
- Comments
- Read comments
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Ingredients
- ½cup honey
- ½cup soy sauce
- 2cloves garlic, crushed
- 3tablespoons ketchup
- 4pounds pork spareribs, cut into serving pieces
Nutritional analysis per serving (4 servings)
1417 calories; 106 grams fat; 34 grams saturated fat; 1 gram trans fat; 39 grams monounsaturated fat; 18 grams polyunsaturated fat; 40 grams carbohydrates; 0 grams dietary fiber; 38 grams sugars; 73 grams protein; 2235 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a pan large enough to fit the ribs, combine the honey, soy sauce, garlic, ketchup and ½ cup water. Marinate the spareribs in this mixture in the refrigerator for several hours, turning a few times.
- Step 2
Preheat a gas or charcoal grill to low. Arrange the spareribs on a hinged grill basket and cook over a low flame, basting occasionally, for 1½ hours or until the ribs are shiny brown and fork-tender. As the meat cooks, the basket should be turned frequently so that neither side gets charred.
Private Notes
Comments
To prevent dryness when cooking them in the oven, place a pan of hot water on the rack directly beneath the ribs. Refill with hot water as it evaporates. Keeps them nice and moist.
I am not one who modifies recipes!! That said, I didn’t feel like grilling tonight and didn’t start soon enough to marinate very long. However, these were the best ribs I have ever eaten. Here is my “hack” as Sam would say. I used exactly the same marinade but only let it sit for an hour. I preheated the oven to 350 and covered the roasting pan that the ribs were marinating in with foil. After an hour, I took off the foil and basted the ribs occasionally for another hour. Voilà!
I made the sauce exactly as printed. The night before I pre-cooked the ribs at 170°C (338°F)for 45 minutes. Today I cooked the ribs in the oven again at 170°C (338°F) for another hour, basting every 10 minutes and finished them on the barbecue for 10 minutes to get a nice smokey flavor. My French husband thought they were the best I have ever made.
These are ok, but I'd replace 2 Tablespoons of ketchup with 2 TB of hoisin sauce, and add 1 Tablespoon finely minced ginger, plus a Tablespoon of red wine or Shaoxing wine for a more authentic flavor. A 1/4 tsp. Of Chinese 5-Spice powder would not hurt, either.
that's a completely different recipe! I'm sure it would be good. but more of a PITA, and right now I'm out of Shaoxing wine.
I am not one who modifies recipes!! That said, I didn’t feel like grilling tonight and didn’t start soon enough to marinate very long. However, these were the best ribs I have ever eaten. Here is my “hack” as Sam would say. I used exactly the same marinade but only let it sit for an hour. I preheated the oven to 350 and covered the roasting pan that the ribs were marinating in with foil. After an hour, I took off the foil and basted the ribs occasionally for another hour. Voilà!
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