I know it’s so token to claim a dish is better than take-out or better than a dish served at a restaurant, but these are in fact light-years better than anything on a pu-pu platter. Juicy, sticky, succulent, and just outrageously tasty. And when have you ever seen ribs served with a spicy honey mustard for dipping? This is insane it’s so good!
Chinese BBQ Pork Spareribs
- 4 lbs pork spareribs, silver skin removed and cut into individual ribs
- 1/4 c sherry
- 1/4 c reduced sodium soy sauce
- 1/4 c hoisin
- 1 T brown sugar
- 2 T minced garlic
- 1 t Sriracha
- 1/2 t Chinese 5-spice
- 1/2 t onion powder
- 1/4 t ground ginger powder
- 3 T honey
- 1 T sesame oil
- 1/2 c Chicken Stock
- Chinese Honey Mustard (recipe follows)
- toasted sesame seeds
Put the ribs in a large ziploc bag. In a bowl, whisk together the remaining ingredients, except the chicken stock, honey mustard, and sesame seeds, and pour into the back with the ribs. Marinate overnight in the fridge.
Heat oven to 275F.
Remove the ribs from the marinade (reserve the marinade) and place on a rimmed bake sheet. Add 1/2 c chicken stock to the pan. Cover pan with foil and seal tightly. Bake for 1-1/2 hr.
While ribs are cooking, put the reserved marinade in a small saucepan and simmer until thickened to ~1/2c.
Remove the ribs from the oven, discard the foil, and pour off the juices in the pan. Heat up the oven broiler. Baste the ribs generously on both sides with thickened marinade. Broil until glazed and charred, turning once (~2 minutes per side). Top with toasted sesame seeds and serve with the Chinese Honey Mustard.
Chinese Honey Mustard
- 2 T spicy Chinese mustard
- 2 T honey
Mix mustard and honey in a small bowl. Serve on the side with the ribs.