chineseroastedmarinatedsticky

Chinese Five-Spice Sticky Spare Ribs

Name: Chinese Five-Spice Sticky Spare Ribs
Prep time: PT20MPLUSOVERNIGHTMARINATING
Cook time: 45 min
Total time: PT1H5MPLUSMARINATING
Yield: 4 servings
Ingredients: 3 lbs Pork spare ribs, cut into individual ribs; 1/3 cup Hoisin sauce; 1/4 cup Soy sauce; 2 tbsp Shaoxing wine; 2 tsp Chinese five-spice powder; 4 cloves Garlic, minced; 1 tbsp Fresh ginger, grated; 3 tbsp Honey; 1 tbsp Red fermented bean curd (optional); 1 tbsp Sesame oil; for garnish Scallions and sesame seeds

1 hr 5 min plus marinating 4 servings Easy

Cut used: Spare Ribs pork →

Prep

20 min plus overnight marinating

Cook

45 min

Total

1 hr 5 min plus marinating

Inspired by Cantonese roast pork spare ribs found hanging in restaurant windows, this recipe uses a fragrant five-spice marinade and a honey glaze for that signature sticky, lacquered finish. A long marinade is the key to building flavor all the way through the meat.

What Ingredients Do You Need?

3 lbs Pork spare ribs, cut into individual ribs
1/3 cup Hoisin sauce
1/4 cup Soy sauce
2 tbsp Shaoxing wine
2 tsp Chinese five-spice powder
4 cloves Garlic, minced
1 tbsp Fresh ginger, grated
3 tbsp Honey
1 tbsp Red fermented bean curd (optional)
1 tbsp Sesame oil
for garnish Scallions and sesame seeds

How Do You Make Chinese Five-Spice Sticky Spare Ribs?

1
Marinate
Combine hoisin, soy sauce, wine, five-spice, garlic, ginger, half the honey, bean curd if using, and sesame oil in a large bowl. Add the ribs and toss to coat thoroughly.
2
Rest overnight
Cover and refrigerate for at least 4 hours, ideally overnight, turning once halfway through for even flavor distribution.
3
Preheat and arrange
Preheat the oven to 375°F. Arrange ribs on a wire rack set over a foil-lined baking sheet, reserving the marinade.
4
Roast
Roast for 25 minutes, then baste with reserved marinade and flip. Continue roasting another 15-20 minutes.
5
Glaze
Brush the remaining honey over the ribs during the last 5 minutes of cooking to build a sticky, caramelized lacquer.
6
Check doneness and rest
Ribs should be deeply browned and register at least 195°F for tender pull; rest 5 minutes before serving.
7
Garnish
Sprinkle with sliced scallions and sesame seeds before serving with steamed rice.

What Are the Pro Tips for This Recipe?

💡 Fermented red bean curd adds authentic color and umami but can be omitted without ruining the dish.
💡 A wire rack lets fat drip away, preventing the ribs from steaming in their own grease.
💡 Watch the honey glaze closely under high heat — it caramelizes fast and can burn.