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Fall-Off-the-Bone Tender Chinese-Style BBQ Ribs bring that incredible “Char Siu” flavor straight to your kitchen, without needing a dedicated smoker or a trip to Chinatown. These ribs are sticky, sweet, savory, and cooked low-and-slow until the meat practically melts away from the bone.
Fall-Off-the-Bone Tender Chinese-Style BBQ Ribs
There is something undeniably addictive about the sticky red glaze of Chinese BBQ ribs—that perfect balance of honey-sweet, savory soy, and aromatic five-spice that makes you lick your fingers after every bite. But getting that texture where the meat is tender but still has a caramelized crust can be tricky at home.
The secret lies in a two-part cooking method. First, we marinate the ribs in a rich, savory sauce loaded with hoisin, garlic, and five-spice. Then, we wrap them tight in foil to steam-bake them into submission (the “tender” part) before blasting them with high heat to caramelize the glaze (the “sticky” part).
If you love Asian-inspired ribs that are better than takeout and guaranteed to impress, this recipe is your new favorite. It’s a pork dinner (dish type: main course), featuring baby back or spare ribs, a hoisin-honey marinade, and five-spice powder, baked to perfection in the oven.
Let’s get started.
Why You’ll Love This Recipe
This recipe solves the biggest problem with homemade ribs: dry, tough meat.
- Guaranteed tenderness: The foil-wrapping technique traps moisture, essentially steaming the ribs in their own juices until they are fall-apart tender.
- Authentic flavor profile: Using hoisin, oyster sauce, and five-spice powder recreates that signature Cantonese BBQ taste effortlessly.
- No grill needed: You can achieve that charred, sticky finish using just your oven’s broiler or a high-heat bake.
- Set-it-and-forget-it: Once they’re in the oven, you have hours of hands-off time while your kitchen starts smelling amazing.
- Better leftovers: These ribs taste even better the next day when the flavors have had more time to meld (if there are any left!).
Ingredients
To get that classic red-hued, sticky glaze, you’ll need a few Asian pantry staples.
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- “Chinese BBQ Ribs with sticky red glaze on a cutting board”
- “Rack of oven-baked ribs brushed with hoisin honey sauce”
- “Close-up of tender rib meat pulling away from the bone”
Step-by-Step Instructions
This method uses a “steam then glaze” technique to ensure juicy meat and a sticky crust.
Prep the ribs. Rinse the ribs and pat them very dry. Remove the silverskin membrane from the back of the rack for the most tender bite.
Tip: Use a paper towel to grip the membrane—it slips right off.
Make the marinade. In a bowl, whisk together the hoisin sauce, oyster sauce, soy sauce, brown sugar (or honey), five-spice powder, minced garlic, ginger, Shaoxing wine, and white pepper (plus food coloring if using).
Tip: Taste the marinade! It should be sweet and salty. Adjust if needed.
Marinate. Rub the marinade generously all over the ribs, coating both sides. Reserve about 1/3 cup of the marinade for glazing later.
Tip: For best flavor, let them sit in the fridge for at least 2 hours, or overnight if you plan ahead.
Wrap and bake. Preheat oven to 275°F (135°C) or 300°F (150°C). Place each rack on a large sheet of heavy-duty foil. Wrap them tightly into sealed packets (meat side up) so no steam escapes. Bake for 2.5 to 3 hours.
Tip: Low and slow is the secret. If you rush this part, the ribs will be tough.
Check doneness. Open a packet carefully (hot steam!). The meat should have shrunk back from the bone ends by about half an inch and feel very soft.
Tip: If they aren’t tender yet, reseal and bake for another 30 minutes.
Glaze and broil. Increase oven temperature to 425°F (220°C) or use the broiler. Open the foil completely (or move ribs to a clean wire rack). Brush the reserved marinade over the top.
Tip: Add a little extra honey to the reserved sauce for a super glossy finish.
Caramelize. Roast or broil for 5-10 minutes until the sauce is bubbly, sticky, and slightly charred in spots. Watch closely to prevent burning!
Tip: Apply a second coat of glaze halfway through for extra stickiness.
Serve. Let rest for 10 minutes, then slice between the bones and serve hot, garnished with sesame seeds or green onions if you like.
Tips for Success
These simple tricks make the difference between good ribs and “I can’t believe you made this” ribs.
- Don’t skip the foil: Wrapping the ribs creates a mini steam oven that breaks down tough connective tissue. Cooking them uncovered the whole time will dry them out.
- Reserve marinade before touching raw meat: Make sure the sauce you save for glazing hasn’t touched the raw pork. If it did, boil it for 2 minutes to make it safe.
- Adjust sweetness: If you like sweeter ribs (like authentic Char Siu), add more honey to the final glaze.
- Water in the pan: If roasting on a rack (unwrapped method), put a pan of water on the rack below to keep the oven humid and prevent drippings from smoking.
- Resting is crucial: Cutting into the ribs immediately lets all the juices run out. Give them 10 minutes to settle.
Variations & Substitutions
Customize this recipe based on what you have or your dietary needs.
Spicy Szechuan Style
Add 1 teaspoon of chili flakes or Szechuan peppercorns to the marinade for a numbing, spicy kick.
Garlic Lovers
Double the garlic amount and add garlic powder to the rub for an intense savory punch.
No Alcohol
Substitute the Shaoxing wine with apple juice or chicken broth mixed with a splash of rice vinegar.
Grill Finish
Instead of broiling, finish the ribs on an outdoor grill for 5 minutes per side to get that authentic smokiness.
What to Serve With It
These rich, sticky ribs pair perfectly with fresh, simple Asian-inspired sides.
- Steamed Jasmine Rice: The perfect blank canvas to soak up the sticky sauce.
- Garlic Bok Choy: A quick stir-fry of greens balances the heavy meat.
- Cucumber Salad: A tangy, vinegar-based cucumber salad cuts through the sweetness.
- Fried Rice: Turn leftovers into a feast by serving ribs alongside egg fried rice.
Storage & Reheating
Leftover ribs are gold. Here is how to keep them tasting fresh.
- Fridge: Store in an airtight container for up to 3-4 days.
- Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 3 months.
- Reheat: Wrap in foil with a splash of water and heat in a 350°F oven for 15 minutes. Avoid the microwave, which makes them rubbery.
Nutrition Facts
Nutrition varies by rib cut and sugar content. Estimates are per serving (approx. 3 ribs).
| Nutrition (est.) | Amount |
|---|---|
| Calories | 550 |
| Protein | 35 g |
| Carbs | 18 g |
| Fat | 38 g |
| Fiber | 1 g |
| Sugar | 14 g |
| Sodium | 980 mg |
Diet notes: This recipe is high-protein but contains sugar and gluten (from hoisin/soy sauce). Use gluten-free tamari and hoisin to make it GF.
Common Mistakes to Avoid
Even with a great recipe, watch out for these pitfalls.
- Boiling the ribs first: Some old recipes suggest boiling ribs to tenderize them. Don’t! It boils all the flavor out of the meat. The foil method is superior.
- Burning the sugar: The marinade has honey and sugar, which burn instantly under a broiler. Keep an eye on them during the final step.
- Using too much five-spice: A little goes a long way. Too much can make the ribs taste medicinal or bitter.
- Cutting too soon: Slicing right out of the oven makes for dry ribs. Patience pays off.
FAQ
Can I cook these in a slow cooker?
Yes! Cut the racks to fit, add the marinade, and cook on Low for 7-8 hours. Transfer to a baking sheet to broil the glaze at the end for the sticky finish.
Do I really need red food coloring?
No. It adds absolutely no flavor. It just gives the ribs that signature “red ring” color you see in Chinese restaurants. Leave it out for a natural brown glaze.
Can I use spare ribs instead of baby backs?
Yes. Spare ribs are larger and meatier, so add about 30-45 minutes to the covered baking time to ensure they get tender.
Why is my sauce runny?
The meat releases juices as it cooks. To get a thick sticky glaze, you must brush the reserved thick marinade on at the end and broil it.
Is this recipe spicy?
No, it’s sweet and savory. If you want heat, add chili paste or Sriracha to the marinade.
Conclusion
If you’ve been craving those sticky, sweet, finger-licking ribs from your favorite Chinese takeout spot, this recipe is your ticket to making them even better at home. They are tender, flavorful, and incredibly satisfying.
Give them a try this weekend and let me know if you used the broiler or the grill to finish them! If you loved this, try my Creamy Garlic Shrimp Pasta next, or whip up some Cheesy French Onion Meatball Subs Recipe for an appetizer while the ribs bake.
Fall-Off-the-Bone Tender Chinese-Style BBQ Ribs Recipe
Indulge in succulent, flavorful ribs slathered in a sticky, sweet, and tangy Chinese-style barbecue sauce that practically melts in your mouth. These ribs are marinated with Chinese five-spice powder, garlic powder, and soy sauce, then slow-cooked to perfection, creating a dish bursting with umami flavors.
Ingredients
- 2 lbs pork ribs
- 2 tsp Chinese five-spice powder
- 1 tsp garlic powder
- 1/4 cup soy sauce
- 1 cup barbecue sauce
Directions
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Marinate the ribs in Chinese five-spice powder, garlic powder, and soy sauce for at least 2 hours.
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Preheat the grill or oven to 300°F for indirect heat cooking.
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Cook the marinated ribs low and slow for 2-3 hours, basting with barbecue sauce every 30 minutes.
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Remove from heat when ribs are tender and caramelized, let them rest before serving.
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Slice between bones, garnish with green onions and sesame seeds, and serve hot.
