Description
Enjoy the delicious Chinese Boneless Spare Ribs, a comforting homemade dish with savory-sweet flavors.
Ingredients
Scale
- 2 pounds Boneless Pork Butt (Can substitute with boneless country ribs if desired.)
- 4 cloves Garlic (Minced, fresh for best flavor.)
- 1 cup Sugar (Brown sugar can be used for richer flavor.)
- 1 teaspoon Sea Salt (Kosher salt is a suitable alternative.)
- 2 teaspoons Five Spice Powder (Fragrant blend to enhance flavor.)
- 1 teaspoon Ground White Pepper (Black pepper can be used as a replacement.)
- 1/4 cup Shaoxing Wine (Can substitute with rice wine or dry sherry.)
- 1/4 cup Hoisin Sauce (Essential for sweetness and richness.)
- 2 tablespoons Ground Bean Sauce (Soy sauce may serve as a substitute.)
- 1/4 cup Ketchup (No alternatives needed.)
- 1/4 cup Pineapple Juice (Apple sauce or crushed pineapple can be alternatives.)
- 2 tablespoons Sesame Oil (Any cooking oil can replace this if necessary.)
- 1 teaspoon Red Food Coloring (Optional for color.)
- 1/2 cup Maltose or Honey (Used for glazing; heavy syrup is an alternative.)
Instructions
- Start by freezing the boneless pork butt until firm, roughly 1-2 hours. Once firm, slice it into ¾-inch thick slabs to ensure even cooking.
- In a large mixing bowl, combine minced garlic, sugar, sea salt, five spice powder, white pepper, Shaoxing wine, hoisin sauce, ground bean sauce, ketchup, pineapple juice, sesame oil, and optional red food coloring. Add the pork pieces, making sure they are thoroughly coated. Cover and marinate overnight (12-24 hours) in the refrigerator for the best flavor.
- About 2 hours before cooking, remove the pork from the fridge to bring it to room temperature. Preheat your oven to 425°F (220°C) to prepare for roasting.
- Line a baking tray with aluminum foil for easy cleanup and place a cooling rack on top. Arrange the marinated pork slices on the rack with some space between them, and pour ½ cup of hot water into the tray to create steam.
- Bake the pork in the preheated oven for 15 minutes. Afterward, carefully flip the slabs and bake for an additional 15 minutes, continuing to add more water to the tray as needed to prevent burning.
- In a small bowl, mix maltose (or honey) with 2 teaspoons of hot water to create a glaze. Brush it generously on both sides of the ribs. For added texture, you can turn on the broiler for a few minutes for a beautifully charred effect, but keep a close watch to avoid burning.
- Once out of the oven, allow the ribs to rest for 5-10 minutes before slicing them thinly. This step helps the juices redistribute, ensuring tender each bite.
Notes
- Prep Time: 870 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 30 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 70 mg
Keywords: Chinese Boneless Spare Ribs