Chinese Spareribs #5 with Teriyaki Glaze Recipe

Name: Chinese Spareribs #5 with Teriyaki Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 racks pork spareribs, 4 pounds each, trimmed of excess fat; 1/2 cup Chinese five-spice powder; Sea salt and freshly ground black pepper; 2 tablespoons sesame seeds, for garnish; Chopped fresh cilantro leaves and green onion, for garnish; 1 cup low-sodium soy sauce; 1 cup grapefruit juice; 1/4 cup hoisin sauce; 1/4 cup ketchup; 3 tablespoons rice vinegar; 1/4 cup brown sugar; 1 fresh red chile; 2 garlic cloves, smashed; 2 -inch piece fresh ginger, whacked open with the flat side of a knife

Servings: persons

2 racks pork spareribs, 4 pounds each, trimmed of excess fat
1/2 cup Chinese five-spice powder
Sea salt and freshly ground black pepper
2 tablespoons sesame seeds, for garnish
Chopped fresh cilantro leaves and green onion, for garnish
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice vinegar
1/4 cup brown sugar
1 fresh red chile
2 garlic cloves, smashed
2 -inch piece fresh ginger, whacked open with the flat side of a knife

1
Preheat the oven to 300 degrees F.
2
Rub the ribs all over with the five-spice powder; season generously with salt and pepper.
3
Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 1/2 hours.
4
To prepare the teriyaki glaze: Meanwhile, in a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chile, garlic, and ginger over medium heat.
5
Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes.
6
In the last 30 minutes of cooking, baste the ribs with the teriyaki sauce.
7
When they are done, the pork will pull away from the bone and you will see about 1/2-inch of bone showing.
8
Just before you're ready to eat, baste the ribs with the teriyaki sauce again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown.
9
(Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt seconds.)
10
Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce.
11
Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 racks pork spareribs, 4 pounds each, trimmed of excess fat, 1/2 cup Chinese five-spice powder, Sea salt and freshly ground black pepper, 2 tablespoons sesame seeds, for garnish, and more.

Yes, Chinese Spareribs #5 with Teriyaki Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chinese Spareribs #5 with Teriyaki Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions