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Flavorful Chinese BBQ Ribs Recipe with Easy Hoisin Glaze

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Tender pork baby back ribs slow-roasted with a sticky, sweet, and savory hoisin glaze that delivers authentic Chinese BBQ flavor. Perfect for family dinners, potlucks, or special occasions.

Ingredients

Scale
  • 2 to 2.5 pounds pork baby back ribs, trimmed of excess fat
  • ½ cup hoisin sauce (120 ml), recommended Lee Kum Kee
  • 3 tablespoons soy sauce (45 ml), preferably low sodium
  • 2 tablespoons honey (30 ml)
  • 1 tablespoon rice vinegar (15 ml)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, finely grated
  • 1 teaspoon sesame oil (5 ml)
  • 1 teaspoon five-spice powder (2 grams), optional
  • 2 scallions, thinly sliced for garnish
  • A handful fresh cilantro for garnish, optional
  • Black pepper to taste

Instructions

  1. Preheat the oven to 275°F (135°C).
  2. Remove the membrane from the back of the ribs by sliding a knife under and pulling it off. Pat the ribs dry with paper towels.
  3. In a small bowl, whisk together hoisin sauce, soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and five-spice powder until smooth.
  4. Place ribs on a rimmed baking sheet and brush both sides generously with the hoisin glaze, reserving some glaze for later.
  5. Cover the baking sheet tightly with aluminum foil, sealing the edges to trap steam.
  6. Bake ribs for 2.5 to 3 hours, checking tenderness at 2.5 hours by gently poking the ribs.
  7. Remove foil, brush ribs with the reserved glaze, and place under the broiler for 3-5 minutes until the glaze bubbles, caramelizes, and turns sticky. Watch closely to avoid burning.
  8. Let ribs rest for 5 minutes before slicing between the bones.
  9. Garnish with sliced scallions and fresh cilantro before serving.

Notes

Remove the membrane from ribs for better glaze penetration and tenderness. Bake low and slow at 275°F for juicy ribs. Brush glaze in layers and watch carefully during broiling to avoid burning. Let ribs rest before slicing to keep them moist. For gluten-free, substitute soy sauce with tamari and check hoisin sauce label. Leftovers taste better the next day and can be refrigerated for up to 3 days or frozen for 2 months.

Nutrition

Keywords: Chinese BBQ ribs, hoisin glaze, slow roasted ribs, easy ribs recipe, Chinese ribs, sticky ribs, family dinner, potluck recipe

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