Takeout-Style Chinese Spare Ribs

Recipe courtesy of Jeff Mauro
Show: The Kitchen | Episode: Memorial Day Bash
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6 hr 15 min
30 min
20 to 24 ribs


  • 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 
Takeout-Style Chinese Spare Ribs


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.