This post may contain affiliate links. Please read our disclosure policy.
Try these Chinese boneless spare ribs, deliciously crispy on the outside and tender and juicy inside, all smothered in a sauce that’s a perfect blend of sweet, savory, and tangy flavors.
Craving those sticky spare ribs from the Chinese takeout spot around the corner? What if I said you could make them at home, but better? This recipe for Chinese boneless spare ribs hits the spot every time. Marinated in a flavorful mixture of soy sauce, hoisin, honey, garlic, Chinese 5-spice powder, and more, they are sweet, savory, and tangy all at once. The ribs are baked to tender, brushed with the same marinade, and broiled at the last minute for a perfect crispy finish.
Why We Love This Spare Ribs Recipe
- Flavors. Sweet, savory, and tangy all come together to create intriguing, irresistible ribs. You’ll be licking the sauce off of your fingers, no doubt about it.
- Amazing texture. I love that the ribs are crispy on the outside but still tender on the inside.
- Sharable. Because the ribs are cut into portions, they make for a great appetizer. Give everyone a set of chopsticks, or just go for it with your fingers!
- Better than takeout. Forego the grease and mystery additives in takeout food! This recipe does just that, and it only takes about 15 minutes of active time.
Ingredients For Chinese Boneless Spare Ribs
- Soy sauce: You could use liquid aminos instead.
- Hoisin sauce: Hoisin adds a sweet/umami flavor to the dish. Tamari sauce would be a fine substitute. You might want to add a little extra honey to the mix, though.
- Rice wine vinegar: For just the right amount of acidity.
- Chinese 5-spice powder
- Garlic powder: Fresh, minced garlic will also do the trick.
- Ketchup
- Honey: Feel free to use agave or brown sugar instead.
- Toasted sesame oil: You can use refined sesame oil if you don’t love the strong flavor of toasted varieties.
- Boneless spare ribs
How to Make Chinese Boneless Spare Ribs
These Chinese boneless spare ribs are so easy to make. Here’s a quick rundown of how to do it. Don’t forget to scroll to the recipe card below for more thorough instructions.
- Marinade the meat. Whisk together all of the ingredients aside from the spare ribs and combine the marinade and the ribs in a large Ziplock bag. Let the meat marinate in the fridge for 4 hours.
- Prepare to bake. Preheat the oven to 400°F and line a baking sheet with aluminum foil.
- Bake. Arrange the marinaded pork in a single layer on the prepared baking sheet. Bake for 30 minutes. Flip the ribs and brush them with the reserved marinade halfway through.
- Broil. Broil the ribs on high for 2 minutes on either side.
Recipe Tips For Success
- Even sizes. Try to slice the spare ribs into even-sized pieces. This will help ensure that they cook evenly.
- Don’t skimp on marinade time. You want the flavors of the marinade to really penetrate the meat so you are going to want to let the two mingle for at least 4 hours (ideally overnight) for the best results.
- Reserve the marinade. Do not throw the marinade out! Reserve it so that you can brush it over the ribs halfway through their cooking time.
- Keep an eye. When broiling the ribs, it is essential to keep an eye on them. Broilers vary in intensity and it’s easy to leave the meat in for a bit too long, ending you with charred meat.
- Let the Meat Rest: After cooking, let the ribs rest for a few minutes before serving. This allows the juices to redistribute.
Serving Suggestions
I love serving Chinese boneless spare ribs with steamed white rice or Shrimp Fried Rice and a side of Sautéed Garlic Broccolini. I’ve also been enjoying them with a nice, cool Sesame Cucumber Salad. You could also serve these ribs as an appetizer alongside my Cucumber Sushi Rolls, Air Fryer Crab Rangoon, and/or Shrimp Toasts.
How to Store & Reheat Leftovers
- To store. Allow the ribs to cool completely before sealing them in an airtight container. They will keep in the fridge for up to 4 days or in the freezer for up to 3 months.
- To reheat. Allow the ribs to thaw in the fridge (if frozen) before arranging them in a single layer on a baking sheet lined with aluminum foil. Cover with more aluminum foil and bake at 350°F for 15 minutes or until heated through.
More Chinese Takeout-Inspired Recipes
Looking for reasons to skip ordering in and make it yourself? It’s often way easier than you think. Here are some of my other favorite, super approachable Chinese takeout-inspired recipes.
- General Tso’s Chicken
- Cashew Chicken
- Chicken Chow Mein
- Chicken Lettuce Wraps
- Szechuan Chicken
- Easy Kung Pao Beef Recipe
Pin this now to find it later
Pin It
Chinese Boneless Spare Ribs
Ingredients
- ¼ cup soy sauce
- ¼ cup hoisin sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon Chinese 5-spice powder
- 1 tablespoon garlic powder
- 1 tablespoon ketchup
- 2 tablespoons honey
- 1 ½ tablespoons toasted sesame oil
- 2 pounds boneless spare ribs,, cut into 4-inch strips
Instructions
- Make the marinade. Whisk together the soy sauce, hoisin sauce, rice wine vinegar, Chinese 5-spice powder, garlic powder, ketchup, honey, and toasted sesame oil.
- Marinade. Add the spare ribs and the marinade to a large Ziplock bag. Seal the bag and massage the marinade into the ribs. Let the meat marinate in the fridge for at least 4 hours, ideally overnight.
- Prepare to bake. Preheat the oven to 400°F and line a baking sheet with aluminum foil.
- Bake. Arrange the marinaded pork in a single layer on the prepared baking sheet. Don’t throw out the marinade. Bake for 15 minutes, flip the ribs, brush with the reserved marinade, and bake for an additional 15 minutes.
- Broil. Turn the broiler to high and broil the ribs for 2 minutes. Flip and broil for an additional 2 minutes.
- Serve. Remove from the oven and let them rest for 5 minutes before serving.
Notes
- Slicing Ribs: Cut the spare ribs into consistent sizes for even cooking.
- Marinate: Allow at least 4 hours, preferably overnight, for the marinade to fully infuse the meat with flavor.
- Save the Marinade: Keep the marinade to baste the ribs during cooking.
- Monitor Broiling: Watch the ribs closely under the broiler, as broilers differ in strength and can quickly char the meat.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Are boneless spareribs the same as country style spareribs?
Hi!
They are not the same thing but you could use either in this recipe. Even a boneless (sliced) pork loin would work.
Hi! Your recipes are awesome, and I’ve made several of your Chinese and Mexican dishes with great results. Thanks!! Question: what kind of ribs do you buy for the Chinese Boneless Ribs recipe? Beef? Pork? Baby Backs? St. Louis? Can you tell I’m rattling off names and have no knowledge of ribs? Ha ha.
Thanks again for many delicious meals! My husband swears my cooking is now better than eating out. 🙄
Hi!
I’m thrilled to hear that you and your husband are enjoying the recipes!! 😊
Fun fact about boneless spare ribs: the meat comes from the pig’s shoulder (or pork butt) and not traditional rib meat, but they are sold as “boneless spare ribs”. 🙃
Thank you for your kind words and support! 🍴💕