Here is my favorite Chinese spare ribs recipe, with a sweet and savory marinade made from hoisin sauce, soy sauce, five spice powder, ginger, and garlic, all baked until tender and slightly charred.
These spare ribs are what my family asks for whenever we’re craving takeout but want to stay in. I love making a double batch because they reheat really well for lunch the next day. Plus, your kitchen will smell like a Chinese restaurant, and who doesn’t love that?
Why You’ll Love These Chinese Spare Ribs
- Restaurant-quality at home – You can skip the takeout and make these tender, flavorful ribs right in your own kitchen for a fraction of the cost.
- Simple ingredient list – Most of these pantry staples like soy sauce, hoisin, and garlic are things you might already have on hand, making this an easy weeknight option.
- Ready in about an hour – From start to finish, you’ll have delicious Chinese spare ribs on the table in just over an hour, which is faster than waiting for delivery.
- Perfect balance of flavors – The combination of savory soy sauce, sweet hoisin, and aromatic Chinese Five Spice creates that authentic taste you crave from your favorite Chinese restaurant.
What Kind of Pork Should I Use?
For Chinese spare ribs, you have a couple of good options when it comes to the meat. Boneless spare ribs are the traditional choice and will give you that classic takeout texture, but boneless pork loin works just as well and is often easier to find at the grocery store. Pork loin tends to be a bit leaner, so keep an eye on it while cooking to make sure it doesn’t dry out. If you can find boneless country-style ribs, those are another great option since they have a bit more marbling and will stay nice and juicy. Whatever cut you choose, try to pick pieces that are roughly the same size so they cook evenly.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so here are some options if you’re missing an ingredient:
- Boneless pork loin: You can use boneless spare ribs, pork shoulder, or even bone-in ribs if that’s what you have. Just keep in mind that bone-in ribs will need a bit more cooking time and won’t absorb the marinade quite as quickly.
- Dry red wine: If you don’t keep wine around, try using rice wine, sherry, or even apple juice mixed with a splash of rice vinegar. Each will give you a slightly different flavor, but they all work well.
- Chinese Five Spice: Don’t have this on hand? You can make a quick substitute by mixing equal parts cinnamon, cloves, and a pinch of star anise or fennel seeds if you have them. It won’t be exactly the same, but it’ll get you close.
- Hoisin sauce: In a pinch, mix 2 tablespoons soy sauce with 1 tablespoon peanut butter, 1 tablespoon honey, and a dash of garlic powder. It’s not identical, but it gives you that sweet and savory profile.
- Red food coloring: This is totally optional and just for looks. Feel free to skip it entirely – your ribs will still taste great without that traditional red color.
Watch Out for These Mistakes While Cooking
The biggest mistake when making Chinese spare ribs is cutting the pork too thin, which leads to dry, tough meat – aim for strips that are at least 1 inch thick so they stay juicy during the long baking time.
Skipping the marinating time is another common error, as the pork really needs those 4 hours (or overnight) for the flavors to penetrate the meat and for the sugar to help create that signature caramelized exterior.
When baking, make sure to place a pan with a little water underneath the rack to catch drippings and prevent smoking, and keep a close eye during the broiling step since the sugary glaze can burn in seconds.
Finally, let the ribs rest for 5 minutes after broiling before slicing – this helps the juices redistribute and keeps your pork tender instead of dry.
What to Serve With Chinese Spare Ribs?
These sticky, savory ribs are perfect over a big bowl of steamed white rice or fried rice to soak up all that delicious sauce. I love pairing them with simple stir-fried vegetables like bok choy, snap peas, or broccoli to balance out the richness of the meat. For a complete meal, add some chow mein noodles or lo mein on the side, and maybe some egg rolls or spring rolls if you’re feeding a crowd. A cool cucumber salad with rice vinegar also works great to cut through the sweet and salty flavors of the ribs.
Storage Instructions
Store: Keep your leftover spare ribs in an airtight container in the fridge for up to 4 days. They actually taste even better the next day after the flavors have had more time to soak in!
Freeze: These ribs freeze really well for up to 3 months. Let them cool completely, then store in a freezer-safe container or bag. I like to freeze them in portion sizes so I can just grab what I need for a quick dinner.
Reheat: Warm the ribs in the oven at 350°F for about 15-20 minutes until heated through, or microwave on medium power. If they seem a bit dry, brush on a little extra hoisin sauce or a splash of water before reheating to keep them moist.
| Preparation Time | 15-20 minutes |
| Cooking Time | 45-50 minutes |
| Total Time | 60-70 minutes |
| Level of Difficulty | Medium |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1300-1450
- Protein: 120-135 g
- Fat: 50-60 g
- Carbohydrates: 60-75 g
Ingredients
For the meat:
- 2 lb pork loin (sliced into 1/2-inch thick strips for even charring)
For the marinade:
- 1/3 cup soy sauce (I prefer Kikkoman for a balanced salt profile)
- 1/2 cup hoisin sauce (I use Lee Kum Kee for authentic flavor and thickness)
- 1/4 cup dry red wine
- 2 tbsp brown sugar
- 1 tbsp garlic (freshly minced for better aroma)
- 1 tsp five spice powder
- 1 tsp fresh ginger, grated
- 1/2 tsp toasted sesame oil
- 2 drops red food coloring
Step 1: Prepare the Marinade and Meat
- 1/3 cup soy sauce
- 1/2 cup hoisin sauce
- 1/4 cup dry red wine
- 2 tbsp brown sugar
- 1 tbsp garlic, minced
- 1 tsp five-spice powder
- 1 tsp fresh ginger, grated
- 1/2 tsp toasted sesame oil
- 2 drops red food coloring
- 2 lb pork loin, sliced into 1/2-inch strips
In a bowl, whisk together soy sauce, hoisin sauce, dry red wine, brown sugar, minced garlic, five-spice powder, grated ginger, sesame oil, and red food coloring until the sugar dissolves completely and the mixture is smooth.
This creates a deeply flavored marinade that will penetrate the meat.
While the marinade comes together, slice the pork loin into 1/2-inch thick strips—this thickness ensures even cooking and allows the marinade to penetrate quickly while maintaining juiciness.
Step 2: Marinate the Pork
- pork strips from Step 1
- marinade mixture from Step 1
Place the sliced pork into a large zip-top bag or shallow container and pour the marinade over it, ensuring each piece is well coated.
Seal the bag and refrigerate for at least 4 hours, or preferably overnight—this extended marinating time allows the soy, hoisin, and spices to fully penetrate the meat and develop complex flavor.
I like to massage the bag every couple hours if you’re home, as it helps distribute the marinade evenly.
Step 3: Prepare for Baking
Preheat your oven to 350°F and position a rack in the middle of the oven.
Remove the marinated pork from the refrigerator about 15 minutes before cooking to allow it to come closer to room temperature for more even cooking.
Line a baking sheet or roasting pan with foil for easy cleanup, then set a wire rack over the pan—this elevated position allows heat to circulate around the pork and helps render any fat while the ribs stay moist.
Step 4: Bake and Glaze the Pork
- marinated pork from Step 2
- reserved marinade
Transfer the marinated pork strips to the prepared rack, arranging them in a single layer without overlapping.
Pour any remaining marinade from the bag into a small bowl and reserve it for basting.
Bake for 40-45 minutes, basting the pork with the reserved marinade 2-3 times during cooking—this repeated glazing builds layers of caramelized flavor and keeps the meat moist.
I find that basting every 15 minutes creates a beautiful, sticky glaze without burning.
Step 5: Finish Under the Broiler
- baked pork from Step 4
After baking, switch your oven to broil and position the rack about 4-6 inches from the heat source.
Return the pork to the oven for 1-2 minutes under the broiler to develop a charred, caramelized exterior and deepen the glaze.
Watch carefully during this brief broil—the high heat can char the edges quickly, adding authentic depth without drying out the meat.
Step 6: Rest and Serve
- broiled pork from Step 5
Remove the pork from the oven and let it rest for 3-5 minutes before serving—this brief rest allows the juices to redistribute throughout the meat.
Transfer to a serving platter and drizzle with any pan drippings.
Serve alongside steamed rice and fresh vegetables like bok choy or steamed broccoli to complement the rich, savory-sweet flavors.
Glazed Chinese Spare Ribs
Ingredients
For the meat
- 2 lb pork loin (sliced into 1/2-inch thick strips for even charring)
For the marinade
- 1/3 cup soy sauce (I prefer Kikkoman for a balanced salt profile)
- 1/2 cup hoisin sauce (I use Lee Kum Kee for authentic flavor and thickness)
- 1/4 cup dry red wine
- 2 tbsp brown sugar
- 1 tbsp garlic (freshly minced for better aroma)
- 1 tsp five spice powder
- 1 tsp fresh ginger, grated
- 1/2 tsp toasted sesame oil
- 2 drops red food coloring
Instructions
- In a bowl, whisk together soy sauce, hoisin sauce, dry red wine, brown sugar, minced garlic, five-spice powder, grated ginger, sesame oil, and red food coloring until the sugar dissolves completely and the mixture is smooth. This creates a deeply flavored marinade that will penetrate the meat. While the marinade comes together, slice the pork loin into 1/2-inch thick strips—this thickness ensures even cooking and allows the marinade to penetrate quickly while maintaining juiciness.
- Place the sliced pork into a large zip-top bag or shallow container and pour the marinade over it, ensuring each piece is well coated. Seal the bag and refrigerate for at least 4 hours, or preferably overnight—this extended marinating time allows the soy, hoisin, and spices to fully penetrate the meat and develop complex flavor. I like to massage the bag every couple hours if you're home, as it helps distribute the marinade evenly.
- Preheat your oven to 350°F and position a rack in the middle of the oven. Remove the marinated pork from the refrigerator about 15 minutes before cooking to allow it to come closer to room temperature for more even cooking. Line a baking sheet or roasting pan with foil for easy cleanup, then set a wire rack over the pan—this elevated position allows heat to circulate around the pork and helps render any fat while the ribs stay moist.
- Transfer the marinated pork strips to the prepared rack, arranging them in a single layer without overlapping. Pour any remaining marinade from the bag into a small bowl and reserve it for basting. Bake for 40-45 minutes, basting the pork with the reserved marinade 2-3 times during cooking—this repeated glazing builds layers of caramelized flavor and keeps the meat moist. I find that basting every 15 minutes creates a beautiful, sticky glaze without burning.
- After baking, switch your oven to broil and position the rack about 4-6 inches from the heat source. Return the pork to the oven for 1-2 minutes under the broiler to develop a charred, caramelized exterior and deepen the glaze. Watch carefully during this brief broil—the high heat can char the edges quickly, adding authentic depth without drying out the meat.
- Remove the pork from the oven and let it rest for 3-5 minutes before serving—this brief rest allows the juices to redistribute throughout the meat. Transfer to a serving platter and drizzle with any pan drippings. Serve alongside steamed rice and fresh vegetables like bok choy or steamed broccoli to complement the rich, savory-sweet flavors.
