An easy recipe for sticky Chinese spare ribs. While not an authentic recipe, the Asian style flavors are amazing.
While these are not authentic Chinese spare ribs, their Asian style flavor is amazing.
These delicious Chinese spare ribs are slowly cooked in a slow oven, lovingly basted with an Asian-style marinade, until they reach tender, caramelized, sticky perfection.
If you’re on a very low carb diet, so that even 10 grams of carbs are too much for you, try using a low carb sweetener instead of the honey. Keep in mind that I haven’t tried this myself, and that less caramelization will happen with no real honey. But I suspect it would actually work quite well otherwise. Email me if you ever try this – HealthyRecipesBlog at gmail.com.
One last tip – during baking, some of the marinade will accumulate at the bottom of the pan and might become charred. I usually replace the parchment paper with a fresh sheet midway through cooking.
Chinese Spare Ribs
- Avocado oil spray
- 3 lb. rack of pork spare ribs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 tablespoons light soy sauce (use coconut aminos for a gluten free/paleo version)
- 1 tablespoon sesame oil
- 2 tablespoons honey (or a low carb substitute*)
- 2 teaspoons garlic powder
- 1/2 teaspoon red pepper flakes
- 1 teaspoon sesame seeds
- Preheat the oven to 250 degrees F. Line a large baking sheet with parchment paper.
- Place the ribs on the baking sheet, bone side down. Lightly spray them with oil. Sprinkle with salt and pepper.
- Bake the ribs 2 hours, uncovered.
- After the first 2 hours, start basting the top of the ribs with the marinade every hour. Bake the ribs 4 more hours, basting them 4 times. Divide the marinade into four parts and rinse the basting brush with warm soapy water between bastings, to avoid mixing raw and cooked meat.
- During baking, some of the marinade will accumulate at the bottom of the pan and might become charred. I usually replace the parchment paper with a fresh sheet midway through baking.
- After 6 hours, the meat will be very tender and will fall off the bones. The top will be sticky and caramelized. Remove the ribs from the oven and place on a cutting board, meat side down. Cut into individual ribs, sprinkle with sesame seeds, and serve.