If you have a hankering for tender, flavorful pork with that signature glaze that makes your taste buds dance, then this Sticky Chinese Pork Spare Ribs Recipe is exactly what you need. These ribs are cooked low and slow, marinated in a luscious blend of soy, hoisin, and spices, then finished with a sticky, glossy sauce that clings beautifully to every bite. Whether you’re planning a cozy family dinner or impressing guests, this recipe transforms simple pork ribs into a show-stopping dish that’s juicy, rich, and packed with authentic Asian flavors.
Ingredients You’ll Need
The magic of this Sticky Chinese Pork Spare Ribs Recipe lies in its straightforward but impactful ingredients. Each one enhances the ribs in texture, flavor, or appearance, making the end result truly irresistible.
- 2 kg / 4 lbs meaty pork ribs: The star of the show, cut into single rib pieces for perfect portions and even cooking.
- 1 tsp sesame oil: Adds a subtle, nutty aroma that enhances the marinade’s depth.
- 2 tbsp lemon juice: Balances the richness with a touch of bright acidity.
- 2 tbsp shao xing wine: A traditional Chinese rice wine that brings a delicate, slightly fruity note.
- 4 tbsp soy sauce: Provides savory umami and saltiness for that classic Chinese flavor.
- 4 tbsp brown sugar or honey: Sweetens and helps develop the sticky glaze as it caramelizes.
- 4 tbsp tomato sauce or ketchup: Gives body and tang to the marinade, deepening the color.
- 2 tbsp hoisin sauce: Adds richness and a hint of sweetness with layers of complexity.
- 2 tbsp oyster sauce: Enhances the savory depth and gives a slight briny undertone.
- 2 tbsp sambal oelek: Brings a gentle heat and chili flavor for an exciting kick.
- 6 cloves garlic, finely chopped: Infuses a robust, aromatic base note to the marinade.
- 2 tbsp grated ginger: Lends a fresh, peppery zing that lifts the flavor profile.
- 1 tsp Chinese five spice powder: The signature blend that adds warmth and complexity.
- 1 tsp salt: Balances and enhances all the flavors in the marinade.
- Sesame seeds, coriander, shallots, and red chili (optional garnish): Provide delightful color, texture, and freshness when serving.
How to Make Sticky Chinese Pork Spare Ribs Recipe
Step 1: Marinate the Ribs
Start by mixing all the marinade ingredients thoroughly in a bowl or a large freezer-safe bag. Then add the pork ribs, coating them completely with the mixture. Marinate for at least an hour to let the flavors permeate the meat, but overnight is even better if you can plan ahead. Don’t worry if you want to prepare ahead of time — you can freeze the ribs right in their marinade for convenience and flavor infusion.
Step 2: Bring Ribs to Room Temperature
Before cooking, it’s important to let the ribs sit out for a short while to reach room temperature. This helps them cook evenly and prevents the meat from tightening up during baking.
Step 3: Preheat the Oven
Set your oven to 160°C (320°F). This low and slow cooking temperature is crucial for tender, juicy ribs that almost melt in your mouth while staying beautifully sticky on the outside.
Step 4: Arrange the Ribs in a Baking Dish
Transfer the ribs and all the marinade into a baking dish just large enough so the ribs lie in a single layer without spreading out too thinly. This keeps the marinade close to the meat for maximum flavor and prevents drying out.
Step 5: Add Water and Cover
Pour in enough water to come about one-third of the way up the ribs. This steam bath effect helps break down the meat fibers, keeping the ribs tender. Cover the dish tightly with aluminum foil to trap moisture and bake in the oven for approximately 1 hour and 30 minutes.
Step 6: Check for Tenderness
After baking, carefully remove the foil. The ribs should feel tender but not falling off the bone just yet, ready for the sticky glaze finish. At this point, the marinade in the dish will still be quite watery.
Step 7: Brown and Glaze the Ribs
Flip the ribs over, return the baking dish to the oven uncovered, and cook for 20 minutes so they begin to brown and char nicely. Then turn the ribs again, spoon the marinade over the top, and give them another 10 to 20 minutes. This step thickens the sauce and creates that irresistible sticky coating.
Step 8: Achieve the Perfect Sticky Finish
The ribs are done when they are tender, sticky, glossy, and the marinade has reduced into a rich, thick sauce that clings to the meat beautifully. Expect a stunning deep color and flavor that’s irresistible.
Step 9: Rest and Garnish
Let the ribs rest for 5 minutes before serving. This final step allows the juices to redistribute so every bite is juicy and flavorful. Garnish with coriander, toasted sesame seeds, thinly sliced shallots, and fresh red chili for a pop of color and extra flavor zest.
How to Serve Sticky Chinese Pork Spare Ribs Recipe
Garnishes
A quick sprinkle of toasted sesame seeds adds a delicate crunch and visual appeal, while freshly chopped coriander brings a bright herbal note that balances the richness of the ribs. Julienned shallots and thinly sliced red chilies give both color and a fresh bite that elevates the entire dish.
Side Dishes
Sticky Chinese pork spare ribs pair beautifully with simple steamed jasmine rice or fragrant coconut rice to soak up all that delicious sauce. For some greens, stir-fried bok choy or Chinese broccoli with garlic are perfect complements that add freshness and crunch.
Creative Ways to Present
If you’re serving these ribs at a party or casual gathering, consider stacking them on a large platter garnished with herbs and chilies for a dramatic centerpiece. Alternatively, serve ribs family-style alongside small bowls of dipping sauces like extra hoisin or chili sauce for guests to customize each bite.
Make Ahead and Storage
Storing Leftovers
Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days. Because they’re so flavorful and sticky, they reheat wonderfully without drying out, making for easy next-day meals.
Freezing
If you’d like to keep these ribs a little longer, wrap them tightly in foil or freezer-safe bags and freeze for up to 2 months. Thaw overnight in the fridge before reheating to preserve texture and flavor.
Reheating
Warm the ribs gently in a low oven (around 150°C / 300°F) covered with foil to keep them moist, or reheat in a skillet over medium heat with a splash of water to loosen the sauce. Avoid the microwave if possible to maintain that lovely sticky glaze and juicy texture.
FAQs
Can I use different cuts of pork for this recipe?
While pork spare ribs are ideal for their meaty texture and ability to absorb the marinade, you can experiment with pork baby back ribs or even pork belly slices if you prefer. Just adjust cooking times accordingly so the meat reaches the perfect tenderness.
Is there a substitute for shao xing wine?
If you don’t have shao xing wine, dry sherry can be a good substitute. If avoiding alcohol altogether, try using extra lemon juice with a bit of water, but the flavor won’t be quite the same since shao xing adds a unique depth.
How sticky should the ribs be when done?
The hallmark of this Sticky Chinese Pork Spare Ribs Recipe is a thick, glossy coating that clings to each rib without being syrupy or overly sweet. The sauce should reduce to a rich glaze that’s sticky enough to hold onto the meat when you pick them up.
Can I make this recipe spicier?
Absolutely! Increase the amount of sambal oelek or add some finely chopped fresh chili to the marinade. You can also sprinkle chili flakes when serving for an additional spicy kick to suit your heat tolerance.
What wine pairs well with sticky Chinese pork spare ribs?
For a perfect pairing, try a slightly off-dry Riesling or a fruity Pinot Noir. These wines complement the ribs’ sweet and savory profile without overpowering the intricate Chinese spices.
Final Thoughts
There’s something truly comforting about biting into tender, sticky, richly flavored pork ribs, and this Sticky Chinese Pork Spare Ribs Recipe delivers just that in a way that’s both approachable and seriously delicious. Give this recipe a try for your next meal and watch it quickly become one of your favorite go-to dishes for sharing with family and friends. You’ll love how easy it is to make yet so impressive on the plate and palate!
