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.



Ingredient Checklist


Instructions Checklist
  • 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.


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.

Reviews (3)

70 Ratings
  • 5 star values: 17
  • 4 star values: 24
  • 3 star values: 20
  • 2 star values: 7
  • 1 star values: 2
Rating: Unrated
Delicious. We prefer our ribs falling off the bone so I cooked my rack for 3 hours and that did the trick. Next time I will use the leftover sauce to baste the ribs during cooking -- for us, the 'raw' flavors were too pungent, but I think basting will allow it to mellow and caramelize.
Rating: Unrated
This is a fantastic recipe. My family thought the ribs came from our favorite chinese take-out place. The earlier reviewer must have picked up a fatty rack of ribs. My came out great. No gristle or fatty texture. I didn't have any scallions so I left them out and I used ginger powder instead. Enjoy
Rating: Unrated
This recipe was disappointing because the spare ribs were so gristly and fatty that we had a hard time finding any meat. I would make this again, maybe with baby back ribs. I think the spare ribs need an hour or two more than the recipe states. The glaze was wonderful and the slaw was great, too... tasted just like the salad that comes from my favorite teriyaki take-out.