Chinese Spare Ribs

Chinese spare ribs, often featuring a sweet and savory red glaze, are a popular dish in Cantonese cuisine and a staple in many Chinese restaurants, particularly in North America. Their history is intertwined with the evolution of Cantonese BBQ (siu mei) and their adaptation to appeal to Western palates. While the term "Peking ribs" might suggest a Beijing origin, it's actually a dish developed in Jiangsu province, possibly named for Nanjing's historical status as a capital city

Ingredients

Serves 2

• 3 tablespoons hoisin sauce
• 1 tablespoon ketchup
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1 tablespoon sake (or Chinese rice wine)
• 1 teaspoon rice vinegar
• 1 teaspoon lemon juice
• 1 teaspoon grated fresh ginger
• ½ teaspoon grated fresh garlic
• ¼ teaspoon Chinese five-spice powder
• 1 pound pork spareribs

Method

• Mix hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic, and five-spice powder together in a shallow glass dish.
• Place ribs in the dish and turn to coat.
• Cover and marinate in the refrigerator for 2 hours or up to overnight.
• Preheat the oven to 325 degrees F (165 degrees C).
• Fill a broiler tray with enough water to cover the bottom.
• Place the grate or a rack over the tray; arrange ribs on the grate.
• Cook in the preheated oven on the centre rack for 40 minutes, turning and brushing with marinade every 10 minutes.
• Let marinade cook on for final 10 minutes to make a glaze.
• Finish under the grill if desired.
• Discard any remaining marinade.