Chinese Spareribs
Submitted by jimkeith
Oven-baked Chinese spareribs glazed with a sweet and tangy sauce of soy sauce, brown sugar, tomato puree, vinegar, and chili sauce. Great as an appetizer or main course.
YIELD
12 servingsPREP
10 minCOOK
50 minREADY
60 minThese ribs bake in the oven while a thick, glossy sauce does all the flavor work. Soy sauce, brown sugar, vinegar, and chili sauce simmer together into a sticky glaze that caramelizes beautifully on the pork as it roasts.
The sauce starts on the stovetop with butter and garlic cooked with onion soup mix. That combination builds a savory base quickly, then tomato puree, brown sugar, and the remaining ingredients turn it into something sweet, tangy, and rich after just 15 minutes of simmering.
The ribs get a 20-minute head start in the oven before any sauce goes on. This renders some of the surface fat and sets the meat up to absorb the glaze better. After that first bake, brush the sauce on generously and keep basting every 10 to 15 minutes for the remaining 50 minutes.
Use imported soy sauce if you can find it. The flavor difference between imported and domestic is real, especially in a recipe where soy sauce plays this prominent a role.
Pro Tips
- Baby back ribs give the best results here. Country-style ribs work but won’t have the same tender, fall-apart texture.
- Line your baking pan with foil. The sugar in the sauce burns onto bare metal and is brutal to clean.
- Brush generously and often. The more layers of sauce you build up, the stickier and more flavorful the finished ribs get.
- These work as appetizers cut into individual rib pieces or as a main dish served with steamed rice.
Variations
- Spicier version: Double the chili sauce and add a splash of sriracha to the simmering glaze.
- Grilled finish: After oven baking, throw the sauced ribs on a hot grill for 2 to 3 minutes per side for a charred, smoky crust.
Ingredients
Directions
- Garlic Clove should be finely chopped.
** You can use the following soup mixes in this recipe: Onion, Onion- Mushroom, Beefy- Mushroom, Beefy-Onion recipe Soup Mixes.
*** For best Taste use the Imported Soy sauce.
Domestic can be used but will not taste as good.
**** Country style spareribs can be used, but baby back ribs are the best.
~------------------------------------------------------ ~------------------ Preheat oven to 375℉ (190℃).
In large saucepan, melt butter and cook garlic with onion recipe soup mix over medium heat until garlic is golden.
Stir in tomato purée, sugar, soy sauce, vinegar and chil sauce.
Bring to a boil, then simmer, stirring occasionally, 15 minutes.
Meanwhile, in large aluminium foil-lined baking pan or broiler rack, arrange spareribs, meaty side up, and bake 20 minutes.
Brush spareribs generously with sauce, then continue baking, meaty side up, brushing occasionally with remaining sauce, 50 minutes, or untl spareribs are done.
Makes about 12 Appetizer or 7 main dish servings.
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