Chinese Boneless Spare Ribs
This recipe delivers succulent Chinese Boneless Spare Ribs by marinating boneless pork loin in a savory-sweet blend of soy, hoisin, red wine, garlic, and Chinese five-spice. The pork is then baked until tender and caramelized, offering a classic takeout experience at home, perfect for a flavorful weeknight dinner.
Equipment
- 1 Large Mixing Bowl For marinating the pork
- 1 Whisk To combine marinade ingredients thoroughly
- 1 Baking Sheet with Wire Rack For even cooking and proper airflow around the ribs
- 1 Sharp Chef's Knife For trimming and portioning the pork loin
- 1 Set of Measuring Spoons and Cups For accurate ingredient measurements
Ingredients
Main
- 1.5 pounds boneless pork loin or boneless spare ribs
- 1/3 cup soy sauce *see note
- 1/3 cup hoisin sauce *see note
- 1/4 cup dry red wine
- 1 tablespoon sugar
- 1/2 tablespoon minced garlic
- 1/2 teaspoon Chinese Five Spice
- 2 drops natural red food coloring
Instructions
- Trim any excess fat from the boneless pork loin and cut it into 1-inch thick, rib-like pieces.
- In a large mixing bowl, whisk together the soy sauce, hoisin sauce, dry red wine, sugar, minced garlic, Chinese Five Spice, and red food coloring until well combined.
- Add the pork pieces to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 4 hours, or ideally overnight, for maximum flavor.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil for easy cleanup, and place a wire rack on top.
- Remove the pork from the marinade, allowing any excess to drip off, and arrange the pieces in a single layer on the prepared wire rack.
- Bake for 20-25 minutes, or until the pork is cooked through and tender.
- For a deeper caramelization, increase the oven temperature to 400°F (200°C) during the last 5-7 minutes, or finish under a broiler for 2-3 minutes, watching carefully to prevent burning.
- If desired, boil the remaining marinade in a small saucepan for 5-7 minutes until it thickens slightly into a glaze. Brush this glaze over the ribs during the last few minutes of baking.
- Remove the ribs from the oven and let them rest for 5 minutes before serving.
- Serve hot, garnished with sesame seeds or chopped scallions if desired.
Notes
For optimal flavor, marinate the pork loin for at least 4 hours, or preferably overnight, allowing the robust flavors of soy, hoisin, and five-spice to deeply penetrate the meat. When baking, ensure the ribs are arranged in a single layer for even caramelization. A final brush of the reserved marinade (boiled down to safety) or additional hoisin sauce during the last 10 minutes of cooking will create a beautiful glaze and enhance the signature sticky texture. If using natural red food coloring, remember it's primarily for visual appeal; its absence won't affect the taste. For a richer, more tender result, consider finishing under a broiler for extra char on the edges, watching carefully.