Best 10 Best Chinese Baby Back Ribs Recipes

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Tantalize your taste buds with the irresistible flavors of Chinese baby back ribs, a culinary masterpiece that harmonizes sweet, savory, and tangy notes. These succulent ribs are lovingly marinated in a symphony of soy sauce, honey, rice wine, ginger, and garlic, infusing them with an aromatic essence that will captivate your senses. Whether you prefer the classic baked ribs, tender and fall-off-the-bone, or the finger-licking goodness of pan-fried ribs, this article presents a delectable array of recipes to satisfy every palate.

**Classic Baked Chinese Baby Back Ribs**: Embark on a culinary journey with this timeless recipe, where baby back ribs are marinated in a symphony of soy sauce, rice wine, honey, and aromatic spices. The ribs are then lovingly baked to perfection, achieving a tender and fall-off-the-bone texture that melts in your mouth.

**Pan-Fried Chinese Baby Back Ribs**: Experience the delightful crunch of pan-fried ribs, where the ribs are coated in a flavorful marinade and seared to perfection. This cooking method imparts a crispy exterior and a tender, juicy interior, creating a harmonious balance of textures and flavors.

**Slow-Cooker Chinese Baby Back Ribs**: Indulge in the convenience of slow-cooked ribs, where the ribs are simmered in a flavorful broth infused with soy sauce, rice wine, and aromatic spices. This method allows the ribs to absorb the delicious flavors, resulting in fall-off-the-bone tenderness that will tantalize your taste buds.

**Air Fryer Chinese Baby Back Ribs**: Embrace the healthier alternative of air-frying, where the ribs are coated in a delectable marinade and cooked to perfection in an air fryer. This method reduces the need for oil, creating a healthier version of this classic dish without compromising on flavor.

Prepare to embark on a culinary adventure as you explore the diverse recipes featured in this article, each offering a unique interpretation of this beloved dish. Whether you crave the comforting flavors of classic baked ribs, the crispy delight of pan-fried ribs, the convenience of slow-cooked ribs, or the healthier indulgence of air-fried ribs, this article has something to satisfy every craving.

Check out the recipes below so you can choose the best recipe for yourself!

TAKEOUT-STYLE CHINESE SPARE RIBS



Takeout-Style Chinese Spare Ribs image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 6h15m

Yield 20 to 24 ribs

Number Of Ingredients 9

1/2 cup hoisin sauce
1/4 cup soy sauce
3 tablespoons dark brown sugar
2 tablespoons honey, plus a bit extra to finish
1 tablespoon five-spice powder
1 teaspoon granulated garlic
1 teaspoon grated fresh ginger
1 teaspoon red food coloring
2 racks spare ribs (8 to 10 pounds, St. Louis-style work best), individually sliced into single ribs

Steps:

  • Mix together the hoisin sauce, soy sauce, brown sugar, honey, five-spice powder, garlic, ginger and food coloring in a metal, non-reactive bowl. Pour the marinade into a large zip-top bag, reserving 1/2 cup on the side for basting later. Add the ribs to the bag and marinate, refrigerated, for at least 3 hours, though longer is better and overnight is ideal.
  • Heat a charcoal or gas grill to 275 degrees F for direct and indirect grilling.
  • Remove the ribs from the marinade (discard the marinade) and place onto a wire rack. Place the rack directly on the cooler side of the grill. Cook until the meat is very tender, basting with the reserved marinade 3 times during the cooking process, 2 to 3 hours.
  • Drizzle the ribs with honey, move them to the direct heat side and quickly char each rib to caramelize.

THE BEST BABY BACK RIBS



The Best Baby Back Ribs image

I first marinate each rack of ribs, then add a zesty rub before grilling them. They always turn out moist and flavorful. -Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 14

2 racks baby back ribs (about 4-1/2 pounds)
3/4 cup chicken broth
3/4 cup soy sauce
1 cup sugar, divided
6 tablespoons cider vinegar
6 tablespoons olive oil
3 garlic cloves, minced
2 teaspoons salt
1 tablespoon paprika
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
Dash cayenne pepper
Barbecue sauce, optional

Steps:

  • If necessary, remove thin membrane from ribs and discard. Combine broth, soy sauce, 1/2 cup sugar, vinegar, olive oil and garlic. Place ribs in a shallow baking dish; pour two-thirds of the marinade over ribs. Turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain ribs, discarding marinade. Combine remaining sugar, salt and seasonings; rub over both sides of ribs., Grill ribs, covered, on an oiled rack over indirect medium heat for 30 minutes on each side., Baste with reserved marinade, or, if desired, barbecue sauce. Move ribs to direct medium heat and cook until pork is tender, turning and basting occasionally, 20-40 minutes longer.

Nutrition Facts : Calories 647 calories, Fat 41g fat (13g saturated fat), Cholesterol 123mg cholesterol, Sodium 2345mg sodium, Carbohydrate 30g carbohydrate (29g sugars, Fiber 1g fiber), Protein 37g protein.

CHINESE SPARERIBS



Chinese Spareribs image

After searching the internet for a good Chinese Spareribs recipe and not finding any that caught my eye, I decided to make my own. This recipe is pretty simple, and yields tender, juicy, tangy ribs. In Japan, I cooked this in the fish broiler, but it should be fine on the grill or in the oven.

Provided by IBNSHISHA

Categories     World Cuisine Recipes     Asian     Chinese

Time 2h45m

Yield 2

Number Of Ingredients 11

3 tablespoons hoisin sauce
1 tablespoon ketchup
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon sake
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

Steps:

  • In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as 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 rack over the tray. Arrange the ribs on the grate.
  • Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.

Nutrition Facts : Calories 502.8 calories, Carbohydrate 23 g, Cholesterol 120.5 mg, Fat 30.9 g, Fiber 0.8 g, Protein 30.4 g, SaturatedFat 11.2 g, Sodium 1014.9 mg, Sugar 17.5 g

CHINESE BARBECUED BABY BACK RIBS



Chinese Barbecued Baby Back Ribs image

Provided by Lillian Chou

Categories     Blender     Garlic     Ginger     Pork     Bake     Broil     Quick & Easy     Fall     Winter     Soy Sauce     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

3 tablespoons chopped peeled ginger
2 tablespoons chopped garlic
1/3 cup soy sauce
2 tablespoons vegetable oil
1/2 cup hoisin sauce
2 tablespoons honey
4 pounds baby back ribs (2 to 4 racks)

Steps:

  • Preheat oven to 400°F with rack in middle. Line a 17- by 12- by 1-inch baking pan with foil.
  • Purée ginger, garlic, soy sauce, and oil in a blender, then transfer to a bowl and whisk in hoisin sauce and honey. Reserve 1/2 cup sauce and coat ribs with remainder.
  • Arrange ribs, meaty sides down, in pan and bake, turning and basting once with some of reserved sauce halfway through baking, until cooked through, about 40 minutes.
  • Turn on broiler. Brush ribs, meaty sides up, with remaining sauce. Broil 4 to 5 inches from heat until edges are lightly charred, 4 to 8 minutes.

HOISIN BABY BACK RIBS



Hoisin Baby Back Ribs image

Provided by Food Network Kitchen

Time 6h25m

Yield 4 servings

Number Of Ingredients 11

1 cup hoisin sauce
1/3 cup rice vinegar (not seasoned)
1/4 cup honey
2 tablespoons low-sodium soy sauce
2 tablespoons Sriracha (Asian chile sauce)
1 2-inch piece ginger, peeled and finely grated
3 cloves garlic, finely grated
3 2-pound racks baby back pork ribs
1/2 cup ketchup
2 scallions (white and light green parts only), chopped
Coleslaw, for serving

Steps:

  • Combine 1/2 cup hoisin sauce, the vinegar, honey, soy sauce, Sriracha, ginger and garlic in a 6-quart slow cooker. Add the ribs and turn to coat. Cover and cook on low, 6 hours.
  • Preheat the broiler and line a rimmed baking sheet with foil. Transfer 1 cup of the liquid from the slow cooker to a medium bowl; whisk in the remaining 1/2 cup hoisin sauce and the ketchup. Transfer the ribs to the prepared baking sheet and brush both sides generously with the sauce. Broil, bone-side down, until browned and bubbling, 3 to 5 minutes.
  • Transfer to a cutting board and slice into individual ribs. Top with more sauce and sprinkle with the scallions. Serve with coleslaw.

CHINESE BBQ SPARE RIBS (燒排骨)



Chinese BBQ Spare Ribs (燒排骨) image

Learn how to make this easy Cantonese take on barbecue ribs!

Provided by Made With Lau

Categories     Dinner, Main Course

Time 1h15m

Yield 5

Number Of Ingredients 10

3 lb pork rib
1 tbsp garlic salt
1 tbsp sugar
2 tsp salt
1 tsp white pepper
2 tbsp ketchup
2 tbsp Chinese cooking wine
0.5 tsp five spice powder
0.25 tsp red food coloring
2 tbsp maltose/honey

Steps:

  • Create cuts between the bones and along the thick side of the ribs so that the meat takes on the flavors better and that it cooks faster.
  • Rub garlic salt onto the ribs. Make sure to cover all surfaces on both sides. Pay special attention to the slits that you made earlier.
  • In a medium bowl, mix sugar, salt, white pepper, ketchup, cooking wine, five-spice powder, and red food coloring (which is optional). Set aside for the next step.
  • Place ribs in a tray lined with a plastic sheet and spread the marinade thinly onto both sides of the ribs. Wrap ribs with the plastic sheet when finished.
  • For the glaze, you can use maltose or honey. Brush it over the spare ribs and they'll glisten and taste great.
  • Remove ribs from the refrigerator and allow them to rest for about an hour. Preheat the oven to 400 degrees Fahrenheit.
  • After 30-35 minutes of baking, remove the ribs and brush the glaze of choice onto them.
  • Once the ribs have been baking for about 45 minutes in total, take it out and let it rest for 10 minutes.

THE BEST BABY BACK RIBS



The Best Baby Back Ribs image

This is the very best recipe for ribs that I have ever had. The sauce is a very wonderful compliment to these tender, fall off the bone ribs. Everyone that has them wants the recipe. Don't let all the ingredients fool you. It is very easy to make. These are sure to be a big hit!

Provided by Kitty 2

Categories     Pork

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 lbs pork baby back ribs
1 teaspoon garlic powder
1 teaspoon seasoning salt
1 teaspoon pepper
1 medium onion, sliced
1 cup ketchup
1 cup chili sauce (I use an oriental style Sweet Chili Sauce by the brand Maggi but Heinz or similar chili sauce will d)
1/4 cup packed brown sugar
1 tablespoon dried onion flakes
1 tablespoon liquid smoke
1 tablespoon molasses

Steps:

  • Place ribs bone side down in a large roasting pan on a rack (if you have one, you don't have to use rack)
  • Combine garlic powder, seasoning salt, and pepper. Sprinkle over the ribs. Top with sliced onions. Cover tightly and bake at 350 for 2 1/2 hours.
  • In a bowl, combine the remaining ingredients and this is your sauce.
  • Remove ribs from pan, remove onions and discard, and drain fat. Put ribs back in pan and brush ribs liberally with sauce. Cover and bake 25 minutes longer. Uncover and cook 5 more minutes. Serve with remaining sauce.
  • You can reduce the amount of ribs if you are cooking for a smaller group. I usually use 2 racks to serve 4.

BEST CHINESE BABY BACK RIBS



Best Chinese Baby Back Ribs image

From the Great RIBS Book by Hugh Carpenter and Teri Sandison (outstanding little book). I used a 4 pound pork sparerib slab for this recipe and their oven/roasting method and it turned out fabulous. According to the book, you need to remove the membrane on the bony side, if you don't the ribs will be tough.

Provided by Pi-E8216

Categories     Pork

Time 9h30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 cup hoisin sauce
1/2 cup plum sauce
1/3 cup oyster sauce
1/4 cup wine vinegar
1/4 cup honey
2 tablespoons dark soy sauce
2 tablespoons dry sherry or 2 tablespoons chinese rice wine
1 tablespoon dark sesame oil
1 tablespoon Asian chili sauce
1/2 teaspoon five-spice powder
1 tablespoon grated orange zest
10 garlic cloves, finely minced
1/4 cup ginger, finely minced
1/4 cup green onion, finely minced green and white parts

Steps:

  • To make the sauce, combine all the sauce ingredients and stir well. Makes 3 cups.
  • Remove the membrane from the underside of 2 sides pork baby back ribs or your favorite type of ribs (I used a 4 pound pork sparerib slab, which came out great). To remove the membrane, place ribs, meaty side down, on a flat surface. Using your fingernail, loosen a little of the membrane along the end of the last rib bone. Then, grasp the membrane firmly with a paper towel (so it won't slip from your grip). Holding the ribs down with the other hand, pull the membrane away. If it doesn't pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away.
  • Place the ribs in a rectangular dish or baking pan.
  • Coat the ribs evenly on both sides with the marinade (reserve some for basting later on, I only used half of the sauce for the marinade). Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor, marinate for up to 8 hours.
  • Preheat oven to 350.
  • Use a heavy baking sheet with shallow sides when oven roasting ribs. Line the baking sheet with heavy duty aluminum foil and position a wire rack on top. Spray the wire rack liberally on both side with vegetable oil cooking spray (it will make clean up so much easier even if its a nonstick).
  • Place a small pan (such as a bread tin or small Pyrex dish) filled with 2 inches of hot tap water in the bottom of the oven, to keep the ribs from drying out as they roast.
  • Lay the ribs on the wire rack, meaty side up. Slide the pan holding the wire rack onto the center oven rack.
  • To prevent ribs from steaming, cook only one baking pan of ribs per oven.
  • Always roast the ribs meaty side up, and never turn the ribs over. Otherwise, the sauce glazing the meaty side of the ribs will be dislodged. Baste the meaty side of the ribs with reserved marinade 1 or 2 times during roasting, if desired.
  • Cook the ribs until the meat begins to shrink away from the ends of the bones, about 75 to 90 minutes.
  • Remove the ribs for the oven. Wait five minutes before cutting each rib into 2 pieces, in half, or into individual ribs.

ASIAN-STYLE BABY BACK RIBS



Asian-Style Baby Back Ribs image

The combination of tender grilled pork and an irresistible sauce will have you licking your fingers. Be ready to add this dish to your list of summer favorites! -Esther J. J. Danielson, San Marcos, California

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 2 servings.

Number Of Ingredients 17

1-1/2 pounds pork baby back ribs
4-1/2 teaspoons molasses
1 tablespoon garlic salt
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
GLAZE:
1/2 cup reduced-sodium soy sauce
3 tablespoons thawed pineapple juice concentrate
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 tablespoons ketchup
1 teaspoon lemon juice
1 teaspoon stone-ground mustard
1 teaspoon Worcestershire sauce
1 teaspoon minced fresh gingerroot
1/2 teaspoon minced garlic
Chopped green onion

Steps:

  • Pat ribs dry. Combine the molasses, garlic salt, onion powder and Worcestershire sauce; spoon over meat. Place ribs on a rack in a small shallow roasting pan. Cover and bake at 325° for 50-60 minutes or until tender., In a small saucepan, combine the soy sauce, pineapple juice concentrate, vinegar, hoisin sauce, ketchup, lemon juice, mustard, Worcestershire sauce, ginger and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened, stirring occasionally., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Brush ribs with some of the glaze; grill, uncovered, over medium heat for 8-12 minutes or until browned, turning frequently and brushing with additional glaze. Serve remaining glaze on the side. Garnish with onion.

Nutrition Facts : Calories 787 calories, Fat 47g fat (17g saturated fat), Cholesterol 184mg cholesterol, Sodium 5848mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 43g protein.

CHINESE BARBECUED BABY BACK RIBS



Chinese Barbecued Baby Back Ribs image

Make and share this Chinese Barbecued Baby Back Ribs recipe from Food.com.

Provided by cookiedog

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons chopped peeled gingerroot
2 tablespoons chopped garlic
1/3 cup soy sauce
2 tablespoons vegetable oil
1/2 cup hoisin sauce
2 tablespoons honey
4 lbs baby back ribs (2 to 4 racks)

Steps:

  • Preheat oven to 400°F with rack in middle. Line a 17- by 12- by 1-inch baking pan with foil.
  • Purée ginger, garlic, soy sauce, and oil in a blender, then transfer to a bowl and whisk in hoisin sauce and honey. Reserve 1/2 cup sauce and coat ribs with remainder.
  • Arrange ribs, meaty sides down, in pan and bake, turning and basting once with some of reserved sauce halfway through baking, until cooked through, about 40 minutes.
  • Turn on broiler. Brush ribs, meaty sides up, with remaining sauce. Broil 4 to 5 inches from heat until edges are lightly charred, 4 to 8 minutes.

Tips:

  • Choose the Right Ribs: Select high-quality baby back ribs with good marbling for flavor and tenderness.
  • Prepare the Ribs: Remove the membrane from the back of the ribs to ensure even cooking and better flavor absorption.
  • Use a Flavorful Marinade: Create a marinade with a blend of soy sauce, rice wine, honey, garlic, ginger, and spices to infuse the ribs with umami and aromatic flavors.
  • Slow-Cook the Ribs: Braising or baking the ribs low and slow allows the flavors to penetrate deeply and results in fall-off-the-bone tenderness.
  • Glaze the Ribs: Brush the ribs with a glaze made from honey, hoisin sauce, and rice vinegar during the last 15 minutes of cooking to add a glossy and flavorful coating.
  • Serve with Authentic Sides: Accompany the ribs with classic Chinese sides like steamed rice, stir-fried vegetables, or wontons for a complete meal.

Conclusion:

These Chinese baby back ribs recipes offer a delicious and authentic taste of Chinese cuisine. By following the tips and techniques provided, you can create tender, flavorful, and fall-off-the-bone ribs that will impress your family and friends. Experiment with different marinade and glaze combinations to find your favorite variations and enjoy this classic dish in the comfort of your own home.

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