Chinese BBQ Ribs

4.96 from 23 votes

Delicious, fall-off-the-bone tender, and finger-licking good Chinese BBQ ribs are the way to shake things up for the holidays and other special occasions. Plus, they make delightful leftovers if you’re lucky enough to have any left! {Gluten-Free Adaptable}

To make this dish gluten-free, use tamari instead of soy sauce and dry sherry instead of Shaoxing wine. Also make sure you get gluten-free oyster sauce and hoisin sauce.

Prep Time: 10

Cook Time: 2 15

Total Time: 2 25

Course: Appetizer, Main

Cuisine: Chinese

Keyword: restaurant-style

Servings: to 6 servings

Author: Maggie Zhu

Ingredients

1 rack (2.5 to 4 lbs) pork ribs (the one I used was about 3 lbs / 1.4 kg)

Dry Rub

1/2 tablespoon salt
1 1/2 teaspoon gochugaru (or chile powder) (*Footnote 1)
1/2 teaspoon white pepper
1/2 teaspoon five spice powder

BBQ Sauce

3 tablespoons brown sugar
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon salt
2 teaspoons rice vinegar
2 teaspoons Shaoxing wine (or dry sherry)
1 teaspoon grated ginger
1 clove garlic , grated
1/2 teaspoon 5 spice powder
6 to 10 drops red food coloring (optional)

Instructions

(Optional) Remove the membrane from the back of the ribs by loosening one end with a knife, and then tearing it away.
Prepare a large piece of foil (at least 2” / 5 cm bigger than the ribs on all sides) to layer over a baking sheet. Place the ribs back side up onto the foil.
Combine the dry rub ingredients in a small bowl and mix well. Sprinkle evenly over the back of the ribs and rub in. Flip the ribs and sprinkle on the top side, rub in the spice again. Set aside to marinate briefly while preheating the oven to 275°F (135°C).
Combine the sauce ingredients in a medium-sized bowl. Mix well.
Once the oven is heated, brush a thin layer of sauce all over the ribs.
Place another piece of foil over the top. Crimp the bottom foil over the top foil and fold a few times to create a sealed parcel.
Place the ribs in the oven and bake for 2 to 3 hours depending on their size (*Footnote 2). Once done, you can use a thermometer or a fork to poke through the foil to test the doneness. The meat should feel very tender or read at least 160°F/71°C.
While cooking, prepare a baking tray lined with foil (or parchment paper) and a rack on top.
Remove the ribs from the oven and turn the heat up to 450°F (230°C).
Carefully open the parcel and move the ribs to the prepared baking tray. You might need to use 2 spatulas to help with this step because the ribs are extremely tender and might fall apart.
Generously brush the top and back of the ribs with the sauce, leaving a few tablespoons for after cooking.
Return the ribs to the oven and bake until beginning to char, 10 to 15 minutes. Check on the ribs every 5 minutes to prevent them from burning.
Remove the ribs from the oven and brush with a thin layer of sauce. Let cool for 10 minutes then slice the ribs and serve hot with the remaining sauce.

Notes

I used finely ground gochugaru because it gives the meat an extra red color and it’s not too spicy. You can use other types of chile powder as well. It’s OK to use chile flakes (coarser than chile powder) and it will give the rib surface a slightly different look.
Depending on the size of the ribs, the roasting time varies. I used a 3-pound rack of ribs and I roasted 2 hours and 40 mins. For under 3 pounds, roast 2 hours, and for 3.5 to 4 pounds, roast 3 hours. You can use a thermometer poked through the foil to test the temperature, but you can actually feel the doneness using a fork. The ribs should be super tender before roasting at 450°F.

Nutrition

Serving: 1serving, Calories: 365kcal, Carbohydrates: 13.4g, Protein: 30.5g, Fat: 20.3g, Saturated Fat: 7.2g, Cholesterol: 117mg, Sodium: 631mg, Potassium: 357mg, Fiber: 0.3g, Sugar: 11.6g, Calcium: 48mg, Iron: 2mg