Entrée: United States – Spare Ribs with Chinese Five-Spice

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 3 hrs 10 min

Additional 4 hrs

Total 7 hrs 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 racks spare ribs, about 5 lb total (2.3 kg total)
3 tbsp (45 ml) soy sauce
3 tbsp (45 ml) hoisin sauce
2 tbsp (30 ml) honey
1 tbsp (15 ml) Chinese five-spice powder
1 tbsp (15 ml) sesame oil
2 cloves garlic, minced
1-inch (2.54 cm) piece ginger, minced
1 / 4 cup (60 ml) rice vinegar
2 green onions, chopped for garnish
Sesame seeds for garnish

Show original ingredient measurements

2 racks spare ribs, about 5 lb total (2.3 kg total)
3 tbsp (45 ml) soy sauce
3 tbsp (45 ml) hoisin sauce
2 tbsp (30 ml) honey
1 tbsp (15 ml) Chinese five-spice powder
1 tbsp (15 ml) sesame oil
2 cloves garlic, minced
1-inch piece ginger, minced
1 / 4 cup (60 ml) rice vinegar
2 green onions, chopped for garnish
Sesame seeds for garnish

Instructions

1. **Marinate the Ribs:**
   - In a large bowl or zip-lock bag, combine soy sauce, hoisin sauce, honey, Chinese five-spice powder, sesame oil, garlic, ginger, and rice vinegar. Mix well.
   - Add the ribs to the marinade, making sure they are thoroughly coated. Cover or seal and refrigerate for at least 4 hours or overnight for best results.

2. **Cook the Ribs:**
   - Preheat your oven to 300°F (150°C).
   - Remove the ribs from the marinade and place them in a roasting pan. Reserve the marinade for basting.
   - Cover the pan tightly with aluminum foil and cook the ribs in the oven for about 2.5 to 3 hours until they are tender.
   - After this time, remove the foil and brush the ribs with the reserved marinade.
   - Increase the oven temperature to 400°F (200°C) and roast for an additional 15-20 minutes to caramelize the glaze.
   - Remove from oven, let rest briefly, and garnish with chopped green onions and sesame seeds before serving.