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 ribs are slowly cooked in a slow oven, lovingly basted with an Asian-style marinade, until they reach tender, caramelized, sticky perfection.
How to make baked Chinese spare ribs
Scroll down to the recipe card for detailed instructions. The basics are simple. I bake the ribs for 6 hours in a very low oven (250°F). After the first two hours, I start basting them in a lovely Asian-style marinade.
An important 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.
Is this a healthy recipe?
I believe it is. Fresh pork is nutritious and healthy, and fatty meat shouldn’t be an issue for most people in terms of cardiovascular health. As for the soy sauce in the marinade, admittedly it’s not paleo, but I think it’s fine in moderation.
Is this a low carb recipe?
I consider it low carb, yes. Despite containing honey, a serving of these Chinese spare ribs only has 6 grams of carbs.
What side dishes go with Chinese spare ribs?
What about leftovers?
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, in the microwave on 50% power.
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
- 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, uncovered, for 2 hours, uncovered. Meanwhile, mix together the marinade ingredients in a small bowl. Divide the marinade into four parts and rinse the basting brush with warm soapy water between bastings, to avoid mixing raw and cooked meat.
- After the first 2 hours, start basting the top of the ribs with the marinade every hour. Bake the ribs 4 more hours, uncovered, basting them a total of 4 times.
- 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.