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These ribs are packed with that signature Chinese takeout flavor—sweet, smoky, tangy, and rich with umami. Glazed in a red-hued hoisin and honey sauce, they’re oven-roasted to tender perfection and caramelized until irresistibly sticky.

🍴 Ingredients

• 2 to 3 pounds pork spareribs, cut into individual ribs
• 1/3 cup hoisin sauce
• 3 tablespoons soy sauce
• 3 tablespoons honey
• 2 tablespoons Chinese Shaoxing wine (or dry sherry)
• 1 tablespoon ketchup
• 1 tablespoon brown sugar
• 1 teaspoon Chinese five-spice powder
• 2 cloves garlic, minced
• Red food coloring (optional, for classic look)

🔥 Instructions
Make the Marinade:
In a bowl, whisk together hoisin sauce, soy sauce, honey, Shaoxing wine, ketchup, brown sugar, five-spice powder, and garlic. Add a drop or two of red food coloring if desired.

Marinate the Ribs:
Place spareribs in a large resealable bag or container and pour the marinade over them. Toss to coat, seal, and refrigerate for at least 4 hours or overnight.

Roast the Ribs:
Preheat oven to 325°F (160°C). Line a baking sheet with foil and place a rack on top. Arrange ribs on the rack and roast for 1 hour, basting with reserved marinade halfway through.

Finish with a Broil:
Increase oven heat to 425°F (220°C) or switch to broil. Brush ribs with more marinade and roast for an additional 10–15 minutes until caramelized and slightly charred.

Serve:
Let rest for a few minutes, then serve warm with steamed rice or Asian-style slaw.

📦 Amazon Must-Haves to help you create the best Chinese-Style Barbecued Spareribs

• 🍖 Pork Spareribs (Frozen) – Order high-quality ribs right to your door
• 🍯 Hoisin Sauce – Rich and savory, the foundation of your glaze
• 🍶 Shaoxing Cooking Wine – Adds authentic depth to your marinade
• 🍜 Chinese Five-Spice Powder – Aromatic blend of spices that defines this dish
• 🥄 Silicone Basting Brush Set – Perfect for evenly glazing ribs
• 🧼 Nonstick Oven Liners – Makes cleanup from sticky sauces a breeze

💡 Helpful Tip: For an even deeper flavor and that iconic red glaze, reserve a few tablespoons of the marinade to reduce into a sticky sauce for brushing during the final broil.