Chinese cuisine is known for its bold and intricate flavors, and one dish that truly showcases this is the Chinese BBQ ribs. This delectable dish features succulent pork ribs that are coated with an Asian Style dry rub seasoning mixture, which adds flavor to the meat. The ribs are then cooked until they are tender and juicy.
Toward the end of the cooking process, the ribs are basted with a sweet and savory Chinese barbecue sauce glaze, which adds a sticky and delicious coating on the outside of the ribs.
The combination of the dry rub seasoning and the barbecue sauce glaze creates a mouthwatering and irresistible flavor that will leave you wanting more.
Note: The full instructions are provided in the recipe card below.
Line (1) 13" x 18" rimmed baking sheet with foil and place a cooking wire rack inside; set aside. Lay your rack of pork ribs on a flat surface. Remove the thin membrane from the back of the ribs by sliding a butter knife under the membrane and then grabbing the membrane with a paper towel and pulling it off. If you can't remove it in one pull, break it off into sections. Place the pork ribs on the prepared rack.
Prepare the Asian Style dry rub by mixing all the dry rub ingredients together in a small bowl. Rub the dry rub all over the ribs, making sure to cover them thoroughly. Let the ribs rest at room temperature for at least 30 minutes, or refrigerate for up to 24 hours (overnight is ideal) to allow the flavors to penetrate the meat. When you're ready to cook, preheat the oven to 375 degrees. Once preheated, transfer the baking sheet to the oven and bake for 1 hour.
After 1 hour, remove the sheet pan from the oven, turn the ribs to the other side, transfer the baking sheet back to the oven, and bake for an additional 30 minutes.
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While the ribs are cooking, prepare the Chinese BBQ sauce. In a small saucepan over medium heat, combine all the sauce ingredients and stir constantly until the sugar has dissolved. Let the sauce simmer until it thickens enough to coat the back of a spoon.
Remove the saucepan from the heat and let it cool for 10 minutes. If the sauce is too thick, add 1 tablespoon of water at a time until you reach the desired consistency. Once the ribs are cooked, remove them from the oven and turn the oven broiler on. Using a pastry brush, generously brush the Asian BBQ sauce all over the underside of the meat, making sure to coat it completely.
Place the ribs under the broiler for about 5 minutes or until the sauce begins to caramelize and the edges of the ribs start to char. Keep an eye on the ribs as they broil, making sure they don't burn.
Remove them from the oven, flip them over, and brush the top side, and brush the meat side up with the sauce, making sure to cover them completely.
Place the ribs back under the broiler for another 5 minutes or until charred in spots. Once the ribs are done, remove them from the oven and let them rest for 5 to 10 minutes before slicing and serving.
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Recipe
Easy Chinese BBQ Ribs
Equipment
Ingredients
For the Pork Ribs:
- 2 racks (3 lbs) of baby back ribs or spare ribs
For the Asian Style Dry rub
- 2 tablespoons brown sugar
- 1 tablespoon Chinese Chili Flakes or Red pepper flakes
- 1 tablespoon ground black pepper
- 1 teaspoon granulated garlic
- 4 teaspoons ginger powder
- 4 teaspoons freshly ground Sichuan peppercorns
- 1 tablespoon Kosker salt
For the Homemade Chine BBQ Sauce
- 2 tablespoons brown sugar
- 2 tablespoons ketchup
- 2 tablespoons honey
- 2 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon molasses
- ½ tablespoon soy sauce
- ½ tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 2 teaspoons granulated garlic
- 1 teaspoon ginger powder
- 2 teaspoons five-spice powder
- ¾ teaspoon kosher salt
- 1 tablespoon water
Instructions
- Line (1) 13" x 18" rimmed baking sheet with foil and place a cooking wire rack inside; set aside. Lay your rack of pork ribs on a flat surface. Remove the thin membrane from the back of the ribs by sliding a butter knife under the membrane and then grabbing the membrane with a paper towel and pulling it off. If you can't remove it in one pull, break it off into sections. Place the pork ribs on the prepared rack.
- Prepare the Asian Style dry rub by mixing together all the dry rub ingredients in a small bowl. Rub the dry rub all over the ribs, making sure to cover them thoroughly. Let the ribs rest at room temperature for at least 30 minutes, or refrigerate for up to 24 hours (overnight is ideal) to allow the flavors to penetrate the meat. When you're ready to cook, preheat the oven to 375 degrees. Once preheated, transfer the baking sheet to the oven and bake for 1 hour.
- After 1 hour, remove the sheet pan from the oven, turn the ribs to the other side, transfer the baking sheet back to the oven, and bake for an additional 30 minutes. While the ribs are cooking, prepare the Chinese BBQ sauce. In a small saucepan over medium heat, combine all the sauce ingredients and stir constantly until the sugar has dissolved. Let the sauce simmer until it thickens enough to coat the back of a spoon.
- Remove the saucepan from the heat and let it cool for 10 minutes. If the sauce is too thick, add 1 tablespoon of water at a time until you reach the desired consistency. Once the ribs are cooked, remove them from the oven and turn the oven broiler on. Using a pastry brush, generously brush the Asian BBQ sauce all over the underside of the meat, making sure to coat it completely.
- Place the ribs under the broiler for about 5 minutes or until the sauce begins to caramelize and the edges of the ribs start to char. Keep an eye on the ribs as they broil, making sure they don't burn. Remove them from the oven, flip them over, and brush the top side, and brush the meat side up with the sauce, making sure to cover them completely. Place the ribs back under the broiler for another 5 minutes or until charred in spots. Once the ribs are done, remove them from the oven and let them rest for 5 to 10 minutes before slicing and serving.
Watch how to make it
Notes
- Oven: Preheat your oven to 350°F (175°C). Place the ribs in a baking dish and cover tightly with foil. Bake for 10-15 minutes, or until heated through.
- Grill: Preheat your grill to medium heat. Brush the ribs with some additional barbecue sauce to prevent them from drying out. Grill for 5-7 minutes per side, or until heated through.
- Microwave: This method is not recommended, as it can result in dry and tough meat. However, if you're short on time, you can microwave the ribs for 1-2 minutes on high until heated through.
Store the ribs: Wrap the ribs tightly in plastic wrap, then aluminum foil, or store them in an airtight container. Place the ribs in the refrigerator for up to 3 days.
Make the sauce: Prepare the Chinese BBQ sauce as directed, and store it in a sealed container in the refrigerator for up to 4 days.
Reheat and glaze: When you're ready to serve, preheat your oven to 350°F (175°C). Place the ribs on a baking sheet lined with foil, and brush them with the prepared sauce. Reheat the ribs in the oven for 15-20 minutes until heated through and glazed to your liking. How to Freeze You can freeze the cooked Chinese Pork Ribs BBQ for later use. Here's how to freeze them: Let the ribs cool to room temperature.
Wrap each rib tightly in plastic wrap to prevent freezer burn.
Place the wrapped ribs in an airtight container or heavy-duty freezer bags.
Label the container or bags with the date and contents.
Place the container or bags in the freezer for up to 2 months. To thaw the ribs, remove them from the freezer and let them thaw in the refrigerator overnight. Once they are thawed, you can reheat them in the oven, on the grill, or in a pan on the stove.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
