Savory Hoisin-Glazed Spareribs
Indulge in the rich and savory flavors of these Savory Hoisin-Glazed Spareribs, where tender pork meets a delectable marinade combining hoisin sauce, soy sauce, and aromatic spices. This dish is perfect for a family gathering or a cozy weekend dinner, and the sticky glaze will have everyone reaching for seconds. Cooked slowly to achieve the perfect tenderness, these ribs promise to be the star of any meal. Pair them with lime wedges and fresh garnishes for a delightful presentation that brightens the rich flavors.
4
Servings
900
Calories
14
Ingredients
Ingredients
pork spareribs
1 rack (3-4 pounds) (Remove membrane and cut into individual ribs)
hoisin sauce
6 tablespoons (Whisk with other ingredients)
soy sauce
1/4 cup (Whisk with other ingredients)
dark brown sugar
1/4 cup (Whisk with other ingredients)
rice vinegar
3 tablespoons (Whisk with other ingredients)
ketchup
2 tablespoons (Whisk with other ingredients)
sriracha sauce
1 tablespoon (Whisk with other ingredients)
grated ginger
2 teaspoons (Whisk with other ingredients)
Chinese five spice powder
1 teaspoon (Whisk with other ingredients)
red gel food coloring
1 teaspoon (Whisk with other ingredients)
garlic cloves
4 (Grated)
sesame seeds
for garnish (Sprinkle before serving)
scallion
for garnish (Slice before serving)
lime
1 (Cut into wedges for serving)
Instructions
1
Start by preparing the ribs: remove the membrane from the back of the rack, then use a sharp knife to cut the rack into individual ribs for easier handling and cooking.
2
In a medium bowl, whisk together the hoisin sauce, soy sauce, dark brown sugar, rice vinegar, ketchup, sriracha, grated ginger, Chinese five-spice powder, red gel food coloring, and grated garlic. This will create a vibrant and flavorful marinade.
3
Reserve 1/2 cup of the marinade for later use. Place the remaining marinade in a large resealable bag along with the pork ribs. Seal the bag, ensuring all ribs are well coated, and massage gently. Refrigerate the marinated ribs for at least 4 to 6 hours or overnight for maximum flavor.
4
When ready to cook, preheat your oven to 325 degrees F. Line a baking sheet with aluminum foil to make cleanup easier.
5
Remove the ribs from the marinade and discard the leftover marinade. Lay the ribs in a single layer on the prepared baking sheet. Cover the ribs tightly with another sheet of foil to keep them moist.
6
Bake in the preheated oven for 1 hour and 30 minutes, allowing the ribs to become tender. After 1.5 hours, take off the foil, and brush the ribs generously with the reserved marinade.
7
Continue baking the ribs uncovered, brushing them with the marinade every 10 to 15 minutes. Bake until the ribs are nicely browned and caramelized, which will take an additional 40 to 50 minutes.
8
Once cooked, transfer the ribs to a serving platter. For a beautiful presentation, garnish with sesame seeds, sliced scallions, and lime wedges to add brightness and crunch.
Nutrition Information
60g
Fat
30g
Carbs
75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Hoisin-Glazed Spareribs?
They are tender pork ribs marinated in a blend of hoisin sauce, soy sauce, and aromatic spices, then slow-baked until they achieve a sticky, caramelized glaze.
How many servings does this recipe yield?
This recipe yields 4 servings.
What type of meat is used for this recipe?
The recipe calls for one rack of pork spareribs, approximately 3 to 4 pounds.
How should the ribs be prepared before marinating?
You should remove the membrane from the back of the rack and then cut the rack into individual ribs for easier handling.
What are the main ingredients in the hoisin marinade?
The marinade includes hoisin sauce, soy sauce, dark brown sugar, rice vinegar, ketchup, sriracha, ginger, Chinese five-spice powder, red gel food coloring, and garlic.
How long should the ribs marinate?
The ribs should be refrigerated and marinated for at least 4 to 6 hours, or overnight for the best flavor.
How much marinade should be reserved for basting?
You should reserve 1/2 cup of the marinade before adding the ribs to the remaining mixture.
At what temperature should the oven be set?
Preheat your oven to 325 degrees F.
What is the best way to line the baking sheet for this recipe?
Line the baking sheet with aluminum foil to make the cleanup process easier.
How long do the ribs bake while covered?
The ribs should be baked tightly covered with foil for 1 hour and 30 minutes.
What do I do after the initial 1.5 hours of baking?
Take off the foil and brush the ribs generously with the reserved 1/2 cup of marinade.
How often should the ribs be brushed with marinade during the final cooking stage?
Continue baking uncovered and brush the ribs with the marinade every 10 to 15 minutes.
How long is the final uncovered baking period?
The final stage takes an additional 40 to 50 minutes until the ribs are browned and caramelized.
What garnishes are recommended for these spareribs?
Garnish the ribs with sesame seeds, sliced scallions, and lime wedges for brightness and crunch.
How many calories are in one serving?
There are approximately 900 calories per serving.
What is the fat content of this dish?
Each serving contains about 60g of fat.
How much protein is in these ribs?
There are 75g of protein per serving.
How many carbohydrates are in a serving?
There are 30g of carbohydrates per serving.
What role does sriracha play in the recipe?
It adds a touch of heat and spice to the savory marinade.
Is Chinese five-spice powder necessary?
Yes, it provides the essential aromatic spices that define the flavor profile of the dish.
Can I use light brown sugar instead of dark brown sugar?
The recipe specifies dark brown sugar for its deeper molasses flavor, but light brown sugar can be used as a substitute if necessary.
Why is red gel food coloring used?
It is used to give the ribs a vibrant, traditional red appearance similar to classic Chinese barbecue.
Should the garlic be minced or grated?
The recipe recommends using 4 grated garlic cloves for a smoother marinade consistency.
Is ginger required in this recipe?
Yes, 2 teaspoons of grated ginger are used to add warmth and a fresh aromatic element.
What kind of vinegar is best for the glaze?
Rice vinegar is used to provide a mild acidity that balances the sweetness of the hoisin and sugar.
Can these ribs be cooked faster at a higher temperature?
It is recommended to cook them slowly at 325 degrees F to achieve the perfect tenderness without burning the sugary glaze.
How do you know when the ribs are finished cooking?
They are done when they are tender and the exterior is nicely browned and caramelized.
Is it okay to use the marinade that the raw pork sat in?
No, you should discard the leftover marinade that was in contact with the raw pork and only use the reserved 1/2 cup for basting.
What is the total number of ingredients needed?
The recipe requires 14 ingredients in total.
Are these ribs suitable for a family dinner?
Yes, they are perfect for family gatherings or a cozy weekend dinner.