Chinese BBQ Ribs – Five Spice Spare Ribs with Hoisin Honey Glaze




Chinese BBQ Ribs are super simple to make and very delicious. In this video I show you how to make Chinese Barbecue Ribs with Chinese Five spice powder and finished with a Hoisin Honey Glaze. The ribs are sweet, smoky, sticky, sweet and fall of the bone tender. If you like Chinese Char Siu, you will love these pork spare ribs!

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“Broken Reality” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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Howto & Style

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50 replies
  1. Randal Colvin
    Randal Colvin says:

    i prefer to roll the ribs up and bbq them vertically at 220 degrees for 4-5 hours. i also leave the membrane on. they are more like texas style ribs with 5 spice and hoisin sauce on there to call em chinese. no matter what you call them, they look good.

    Reply
  2. KJ
    KJ says:

    Larry, you ever been to Yechon on Hummer Rd in Annandale, VA? Great Korean place with awesome Bulgogi and many other Korean dishes.

    Reply
  3. Zim Zimma
    Zim Zimma says:

    You're doing God's work. They look incredible. It's hard to get ribs cut that thick here in Ireland for some reason, always seem to be much thinner with way less meat

    Reply
  4. Brain Donor
    Brain Donor says:

    Sprinkle a few lightly toasted sesame seeds on the glaze before closing the lid. I wouldn't add honey; the Hoisin is sweet enough. This recipe is not authentic; it's star-spangled American. Do remove the membrane; it only provides a barrier to prevent the marinade from being effective. Reduce the cooking time if you want the ribs to have some chew. Cooking ribs until they become pablum destroys every trace of pork flavor. This post offers a variation and was not intended to downplay the original, which sounds very tasty.

    Reply
  5. El Bunbo
    El Bunbo says:

    I've never tried em this way, always made them marinated first, but it looks great, delicious and a great way to keep learning low & slow with my new kettle. Trying it this weekend! thanks!

    Reply
  6. Steve Jensen
    Steve Jensen says:

    Took a while to find the Chinese Five Spice, but I now have all the ingredients to give this a go today on my Traeger. Your ribs looked perfectly cooked, nice bite and not mushy with a clean bone. Thanks for the recipe.

    Reply
  7. Blended Vitamins
    Blended Vitamins says:

    Larry, I've only recently found your channel, and I'm glad I did! I like your simple, but clear presentation. For this recipe, is there a good alternative to Hoisin sauce? I ask because my wife is gluten intolerant and I'm not sure if there is gf hoisin sauce.
    Also, I've noticed that sometimes you smoke in a Rec Tec and sometimes in a Weber kettle. May I ask what makes you decide to use one over the other?

    Reply
  8. SHARE H!S V!S!0N
    SHARE H!S V!S!0N says:

    hay, nice channel, I must try out your rib recipe, its nice in nyc today, I think I will take these ribs out of the freezer and try this tonight!and I never seen that grill before, where would one get those types of pellets from?

    Reply
  9. joed596
    joed596 says:

    Sorry I missed this one earlier, Wolfie 🙁 Your ribs look really delicious . . . and the glaze seems to be a very tricky mix of flavors that only YOU could balance! 😉 Thanks and thumbs up, your summer-weather fellow Virginian, Norfolk Joe

    Reply

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