Classic Barbecued Spareribs
Submitted by larrytoby
Chinese-style oven-roasted spareribs glazed with hoisin, plum sauce, honey, and soy. Marinated for hours and hung vertically for crispy, lacquered edges you’d swear came from a Chinatown window.
YIELD
8 servingsPREP
20 minCOOK
1 hrsREADY
4 hrsThese are the glossy, lacquered ribs you see hanging in Chinatown restaurant windows, and you can absolutely pull them off at home.
The secret is a bold marinade built on hoisin, plum sauce, honey, soy, dry sherry, and a whisper of cinnamon. The ribs soak in it for hours, absorbing all that sweet-savory depth. Then they get hung vertically in the oven on hooks so the heat circulates around every surface, rendering fat and building a gorgeous caramelized crust.
The result? Ribs with crispy, sticky edges and meat that pulls clean off the bone.
Pro Tips
- Metal drapery hooks from the hardware store work great for hanging. S-hooks are a solid alternative.
- Place a foil-lined pan of water on the oven floor to catch drippings and prevent your kitchen from filling with smoke.
- Let the ribs come to room temperature before roasting for more even cooking.
- Serve at room temperature with extra plum sauce for dipping. These ribs actually taste better once they cool down a bit.
Ingredients
Directions
Preheat the oven to 375℉ (190℃).
Trim any excess fat from the ribs and place them in a long shallow dish.
In a mixing bowl, combine the marinade ingredients; if you are using 5-spice powder, add it to the mixture by putting it through a tea strainer so it spreads out over the mixture.
Mix well, and pour over the ribs and leave for 3 hours at room temperature or about 6 hours in the refrigerator.
Baste the ribs every hours or so, turning them over.
Remove the ribs from the marinade.
Add the ¼ cup plum sauce to the marinade; reserve it for basting.
Hook metal drapery hooks through both ends of each rack of ribs, at the top, and hang each one as if you were hanging a hammock, suspended from the bars of one of the oven racks.
Set the oven rack in the highest position in the oven.
On the floor of the oven or on another oven rack set at the lowest position in the oven, place a baking pan half filled with water, to collect drippings and prevent smoking.
You may want to line the baking pan with aluminum foil before putting the water in, to make it easier to clean.
Roast the spareribs for 45 minutes in the preheated oven.
Then baste them with the reserved basting sauce, using a small pastery brush and carefully pulling out the oven rack to facilitate the basting process.
Turn the oven up to 450℉ (230℃) and roast for another 15 minutes.
By this time the spareribs should be a rich golden brown with crisp edges.
Baste again, then take them out of the oven.
Place the ribs on a cutting board and remove the drapery hooks.
Separate the individual ribs with a cleaver or sharp knife.
Serve at room temperature, with dipping sauce.
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