Recipe courtesy of Jeff Mauro
Show: The Kitchen
Save Recipe Print
Takeout-Style Chinese Spare Ribs
Total:
6 hr 15 min
Active:
30 min
Yield:
20 to 24 ribs
Level:
Intermediate
Total:
6 hr 15 min
Active:
30 min
Yield:
20 to 24 ribs
Level:
Intermediate

Ingredients

Directions

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.

More from:

The Kitchen

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Chinese Dumpling Soup

Recipe courtesy of Food Network Kitchen

Chinese Chicken Salad

Recipe courtesy of Ellie Krieger

Prime Rib

Recipe courtesy of Michael Symon

Surf and Turf Rib-Eye Crostini with Gorgonzola Mousse and Caramelized Bourbon Shallots

Recipe courtesy of Jeff Mauro

Chinese Beef With Broccoli

Recipe courtesy of Food Network Kitchen

Rib Dry Rub

Braised Short Ribs

Recipe courtesy of Anne Burrell

Rib-eye Steak

Recipe courtesy of Weslie Colbert

Braised Short Ribs

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories