chinese pork ribs recipe

The Best chinese pork ribs recipe

Crispy Chinese-Style Pork Ribs with Sweet-Savory Glaze

4.6 from 1850 votes

Tender pork ribs glazed with a sticky, sweet-savory sauce and crisped to perfection in the oven. A comforting dish that’s easy to make with minimal effort.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Ribs

• 4 lbs pork shoulder ribs (bone-in, cut into 2-inch pieces)
• 2 tbsp soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp brown sugar
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp sesame oil
• 1 tsp red pepper flakes (optional)

For the Glaze

• 1 cup hoisin sauce
• 1 cup ketchup
• 1 tbsp maple syrup
• 1 tbsp cornstarch
• 1 tbsp water

👨‍🍳Directions

1. 1
   Preheat oven to 300°F. Place ribs in a baking dish and coat evenly with soy sauce, dark soy sauce, brown sugar, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes. Mix well.
2. 2
   Cover the dish tightly with foil and bake for 2 hours. Remove foil and increase oven temperature to 425°F. Bake uncovered for another 15–20 minutes until ribs are crispy and caramelized.
3. 3
   While ribs cook, mix hoisin sauce, ketchup, maple syrup, cornstarch, and water in a bowl. Simmer for 2 minutes until slightly thickened.
4. 4
   Brush the glaze generously over the ribs and return to the oven for 5–7 minutes until sticky and glossy.

🔧Equipment

• Mixing bowl
• Cutting board
• Knife
• Oven-safe baking dish
• Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22💛Saturated Fat: 7❤️Cholesterol: 110🧂Sodium: 850🌾Total Carbs: 25🥦Dietary Fiber: 1🍬Sugars: 12🥩Protein: 28

📝Notes

Tips: For extra tenderness, parboil ribs for 5 minutes before baking. Store leftovers in the fridge for up to 3 days; reheat in a 350°F oven for 10 minutes.

❓ Frequently Asked Questions About Crispy Chinese-Style Pork Ribs with Sweet-Savory Glaze

How do I know when the ribs are done?

Use a meat thermometer to check for doneness—pork ribs are fully cooked when they reach 195°F (90°C) internally. Visually, they should be tender and easily pull apart with a fork. If you’re not using a thermometer, the meat should fall off the bone when you gently twist it.

Can I use pre-marinated ribs instead of fresh?

Yes, you can substitute pre-marinated ribs, but ensure they’re labeled for cooking (not just braising). Rinse off any excess oil or salt before using them in this recipe. If the marinade is too thick, thin it slightly with water or broth to help it absorb into the meat.

What if I don’t have a meat thermometer?

Avoid guessing! Instead, use the “tender test”: pierce the thickest part of the rib with a fork or knife. If the meat slides easily off the bone and feels like a raw steak (not firm like chicken), it’s likely done. For extra safety, pull the ribs apart and check for juices running clear rather than pink.

How can I make sure the sauce sticks to the ribs instead of burning?

Reduce the sauce slightly before adding it to the pan. Stir in a spoonful of cornstarch mixed with 1 tbsp water to thicken it, then simmer for 2–3 minutes. Avoid overcrowding the pan—cook in batches if needed to prevent steaming instead of browning the ribs.

Can I adjust the spice level in the sauce?

Absolutely. Reduce or omit the chili flakes and minced garlic if you prefer a milder flavor. For extra heat, add a pinch of cayenne or a dash of hot sauce. Balance spices with more ginger or a splash of honey to soften the kick.