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)
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Lol, seemed to me that you didn't hold back on the 5 spice.
Can anyone explain what hoisin taste like ?
I made this it was a dryed out mess, You have to wrap ribs before glazing to make the tender.
Tip: mix the rub first then apply for evenly seasoned meat…
only thing the Chinese don't smoke or grill there ribs.
Can't get enough of Chinese food.
is the 5 spice rub in the store the exact same as you are using? what is the ratio of hoisin sauce to honey? thanks
Good God man, five spice powder is to be used sparingly, not dumped on.
Thanx 4 posting, definitely gonna try this recipe!
THANKS FOR THE EASY TO MAKE HOISIN SAUCE RECIPE
Tried it and love it. Thank you for the recipe. Something different other than using the usual spice rub for ribs.
What type of rib
No way, too much 5 spice!
Can I cut the ribs before cooking and can I replace the onion and garlic flakes with powders
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.
When grilling I also leave the membrane attached to the ribs
What are the five ingredients for the rub.
Bro hook me up lol
Cud I make in the oven?… Wrap in tinfoil for an hour then take off and glaze and cook for a further hour?
Larry, you ever been to Yechon on Hummer Rd in Annandale, VA? Great Korean place with awesome Bulgogi and many other Korean dishes.
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
Give ya meat a good ol'rub.
$2 each? I bought just one of yours for $31 Aussie! it's insane!
ADVERT
I'm gonna try this on sunday , I'm gonna try it on some chicken drum sticks also just to see if it works out
Could you make general tso's style chicken wings?
Four hours tho…
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.
wish I could come get high and do a man vs food type thing with you
whenever I'm at my moms I use white pepper instead of black on food.
that ring…..OMG…awesome
Gorgeous smoke ring…
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!
Do you baste on both sides?
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.
QUESTION: will the Hoisin glaze burn like BBQ sauce?
Man everything u make is so good
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?
definitely gotta give this a try
looks amazing! will be making these tonight!
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?
I like this one Larry, I love the color and smoke ring on them.
Beautiful ribs , great job Larry…!!!
Dang!!! Those ribs came out fantastic!!!!
That looks delicious, Larry!
omg my my looking good
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
Looked great Larry – Cant wait to use my new rectec grill
Just like the Chinese restaurants back in NYC! Delicious dude!
Delish!!! will try this!