This barbecue pork rib recipe takes Chinese ribs up another notch. It is super low maintenance and anybody can make it at home.
Total Time: 3 Hours 10 Minutes - 3 Hours 40 Minutes
Prep Time: 10 Minutes
Active Cook Time: 30 Minutes
Inactive Cook Time: 3-3.5 Hours
This was the first recipe we worked on in the first class of 7th grade home economics. The original recipe used country style or spare ribs. It was the kind of ribs with a lot of meat. Even though the result met our teacher’s expectations back then, I didn’t like it at all. In my opinion, there was too much meat to get the flavor in. And it was very chewy.
I don’t know why I still remember it. This recipe has been in my mind for so long that I had wanted to make a better version for many, many years. One day, I decided to re-do this barbecue pork rib recipe in a much better way. And there we go. I did it. It was so awesome that I couldn't resist to make it again. When I did the second time, I served it in our family dinner night and it was another big hit.
I use St.Louis ribs because it is a cheaper cut and it holds up pretty well. Country style ribs have too much meat to cook through. As much as I love baby back ribs, a rack of ribs not falling apart on me would make a huge difference when it is served on a Chinese dining table. You will understand as you get into the recipe.
Serving with rice is to stick to the original recipe. Also, the sauce works better to have something simple to go along.
This glaze is perfect for burger. If you have any sauce leftover, you know where it should go.
It may look like there is very little seasoning on the ribs and the glaze is watery. The Hoisin sauce has very intense flavor. So, a thick sauce will be too overpowering. Believe me, don't let the look of the sauce to fool you. You will be wowed by this Chinese barbecue pork rib recipe.
You can cook 2 racks of ribs about the same size and weight together in the oven. Make sure that there is plenty of space between the racks of ribs. It will ensure everything cook evenly without doubling the cook time. The rest of the ingredient quantity stays the same. There will be plenty of barbecue sauce for 2 racks. You may want to double the rice serving though.
2.5-3lbs St. Louis Ribs
1 jar (8-9oz) Chinese Hoisin Sauce
1 jar (8-9oz) Water (use the jar that you just emptied out the Hoisin sauce and fill it up with water. Cover it with lid and shake. It will rinse out the sauce in the jar. Nothing goes to waste.)
1/4 cup Honey
Salt and pepper to taste
1 cup Long Grain White Rice + 1.5 cups of Water
Serve This With:
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