Description
These Chinese Spare Ribs are tender, flavorful, and infused with a rich blend of soy sauce, honey, hoisin, and Chinese five spice. Slow-cooked for six hours and finished under the broiler, they offer a perfect balance of sweet, savory, and spicy flavors with a beautiful caramelized glaze. Garnished with sesame seeds and green onions, they make a delicious appetizer or main dish for any occasion.
Ingredients
Scale
Ribs
- 3 pounds St. Louis style spare ribs
Marinade
- 1/4 cup soy sauce
- 1/2 cup honey
- 1/3 cup hoisin sauce
- 1 1/2 teaspoons Chinese five spice
- 2 tablespoons brown sugar
- 1 teaspoon red pepper flakes
- 5 cloves minced garlic
- 2 teaspoons ground ginger
- 1 teaspoon red food coloring (optional)
Finishing
- 2 teaspoons cornstarch
- sesame seeds (optional)
- green onions (optional)
Instructions
- Prepare the marinade: In a small bowl, mix together the soy sauce, honey, hoisin sauce, Chinese five spice, brown sugar, red pepper flakes, minced garlic, ground ginger, and optional red food coloring until well combined and set aside.
- Cut the ribs: Using a sharp knife, cut the spare ribs between every two bones to separate them into manageable sections for cooking.
- Slow cook the ribs: Place the cut ribs and the prepared marinade into an 8-quart slow cooker. Cook on the low setting for 6 hours to allow the ribs to become tender and absorb the flavors.
- Prepare for broiling: Once cooked, remove the ribs from the slow cooker and place them on a sheet pan lined with foil. Stir the cornstarch into the remaining marinade in the slow cooker to thicken it.
- Baste and broil: Generously baste the ribs all over with the thickened marinade. Place the sheet pan under the broiler for 5 to 6 minutes, or until the ribs develop a caramelized, slightly charred glaze. Watch carefully to prevent burning.
- Garnish and serve: Remove ribs from the broiler, sprinkle with optional sesame seeds and chopped green onions for added flavor and visual appeal. Serve immediately and enjoy!
Notes
- If you do not have an 8-quart slow cooker, any slow cooker large enough to fit the ribs can be used.
- The red food coloring is optional and mainly used for traditional presentation; it does not affect taste.
- Basting the ribs before broiling helps develop a sticky, flavorful glaze.
- Using parchment paper instead of foil for the sheet pan can help with easier cleanup.
- Adjust red pepper flakes as needed for preferred spice level.
- Serve with steamed rice or stir-fried vegetables for a complete meal.
