Recipes Ingredients Meat & Poultry Pork Recipes Chinese-Style Spare Ribs 3.7 (70) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 2 hrs Servings: 6 Better than takeout, we cook these Chinese-style ribs in the oven, but they would be just as delicious if you feel like firing up the grill. Ingredients ½ cup ketchup ½ cup hoisin sauce 1 tablespoon sambal oelek or other spicy chili sauce 2 tablespoons malt vinegar 4 scallions, cut into 2-inch pieces 2 -inch piece fresh ginger, peeled and cut into ¼-inch slices 1 rack pork spare ribs, cut into thirds lengthwise Coarse salt Napa Cabbage Slaw Directions Preheat oven to 325 degrees. Line a rimmed baking sheet with foil. In a food processor, pulse ketchup, hoisin, sambal oelek, vinegar, scallions, and ginger until smooth, scraping down sides as necessary. Season ribs with salt and coat both sides with sauce. Roast, bone side down, until ribs are tender but not falling off the bone, 1 1/2 to 2 hours. Cut into single ribs and serve with slaw. Con Poulos Cook's Notes Make sure to ask your butcher to cut the spare ribs in thirds lengthwise; they'll be the perfect size for nibbling. Rate it Print