Chinese Spareribs with Teriyaki Glaze Recipe

Name: Chinese Spareribs with Teriyaki Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (4-pound) racks pork spareribs, trimmed of excess fat; 1/2 cup Chinese five-spice powder; Sea salt and freshly ground black pepper; 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 chili, minced; 2 garlic cloves, smashed; 2 -inch piece fresh ginger, whacked open with the flat side of a knife; 2 tablespoons sesame seeds, for garnish; Chopped fresh cilantro and green onion, for garnish

Servings: persons

2 (4-pound) racks pork spareribs, trimmed of excess fat
1/2 cup Chinese five-spice powder
Sea salt and freshly ground black pepper
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 chili, minced
2 garlic cloves, smashed
2 -inch piece fresh ginger, whacked open with the flat side of a knife
2 tablespoons sesame seeds, for garnish
Chopped fresh cilantro and green onion, for garnish

1
Preheat the oven to 300 degrees F.
2
Rub the ribs all over with the five-spice powder; then season generously with salt and pepper.
3
Put the ribs in a single layer in a roasting pan and slow-roast until they are almost tender, about 2 hours.
4
Meanwhile make the glaze.
5
In a large bowl combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chili, garlic and ginger in a saucepan.
6
Bring the sauce to a simmer over medium heat.
7
Cook until the sauce reduces and thickens then remove from the heat.
8
Strain the sauce and reserve.
9
When the ribs are about 30 minutes away from being done, baste them with the teriyaki sauce.
10
Cook until the meat pulls easily from the bone (about 1/2-inch of bone will show).
11
Just before serving, preheat the broiler.
12
Baste the ribs again with the teriyaki sauce and brown them under the broiler for 5 to 8 minutes.
13
(Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt in seconds.)
14
Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce.
15
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 (4-pound) racks pork spareribs, trimmed of excess fat, 1/2 cup Chinese five-spice powder, Sea salt and freshly ground black pepper, 1 cup low-sodium soy sauce, and more.

Yes, Chinese Spareribs with Teriyaki Glaze falls under the Soups & Stews 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 with Teriyaki Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions