Chinese spare ribs are an amazing combination of the softness of spare ribs with that classic char siu bbq pork taste. When I was a kid I was probably introduced to Chinese spare ribs before the Texas style BBQ ribs. I am of the opinion that you need at least two good rib recipes, and with this Chinese style spare rib recipe, you are good to go for a summer time bbq. I wanted to make sure that my kids had the same type of amazing experience that I had eating BBQ Pork Chinese spare ribs, so I asked my Mom how to cook them. My Mom was gracious enough to share her spare rib recipe that we ate when we were kids.
Tips for cooking Chinese spare ribs
- Tent your spare ribs when they are cooking in the oven – The spare rib mixture of Noh powder, water, and hoisin is super sticky and will burn fast. This means that if you don’t tent your spare ribs you will get dried out super tough on the outside ribs.
- Basting is a must – The spare rib sauce can get dried out on the outside of the ribs so make sure to bast 3x times during the cooking.
- Foil, foil, and more foil! – If you want to scrub for hours then by all means don’t put foil on your pan. This spare rib sauce has a tendency to be sticky (what makes it taste amazing), but no one wants a baking pan with a bunch of burn marks on it.
- Red not black – A bit of black is ok on the top of the ribs, but if you get too much char on the ribs they become tough. The inside will still be soft, but the texture on the outside (though it may seem delicious), is going to be too hard to eat for kids and probably for you.
- Don’t skip the Hoisin sauce – If you want dry spare ribs feel free to skip the hoisin sauce. If you want moist and amazing Chinese spare ribs then make add your hoisin sauce to the Noh powder and water. The Noh mix can be found here.
Chinese Spare Ribs
- Baking Pan with rack
- 1/2 cup Hoisin sauce
- 1/2 cup Water
- 1 package Noh mix All Natural NOH Chinese Barbecue Char Siu Seasoning Mix
- 1 rack Spare ribs
- Get Ingredients
- Mix 1/2 cup of water with 1/2 cup of hoisin sauce and Noh powder.
- Cut your spare ribs in 3-4 rib sections. A spare rib package you buy should yield about 4 sections of spare ribs.
- Put your spare ribs in a tupperware or deep pan and marinate your spare ribs in the Chinese bbq sauce. Make sure to get sauce all over the bottom and the top of your spare ribs.
- Marinate ribs in refrigerator for 4 hours or overnight for best results.
Baking the ribs
- Put foil on the baking pan, this makes it so your sauce is easy to clean off.
- Put your spare ribs on the baking pan and tent with foil, this keeps the moisture cooking. Make sure to keep the marinade in the pan for basting later on.
- Preheat your oven to 350 degrees. When the oven is heated put the spare ribs in.
- Cook for 1 hour, and then take out the spare ribs and bast them with the leftover marinade. Then increase the temperature to 375 degrees and put the tented spare ribs back in the oven for 1 more hour.
- At the 2 hour mark, take out the spare ribs and bast them one more time. Then put the heat at 350 degrees and put the in the spare ribs NOT TENTED for 20 more minutes.
- After 20 minutes you are done! Get the ribs from the oven, cut in individual rib sections and serve with rice!