Better-Than-Takeout Chinese BBQ Spareribs
Try this Better-Than-Takeout Chinese BBQ Spareribs recipe, or contribute your own.
Try this Better-Than-Takeout Chinese BBQ Spareribs recipe, or contribute your own.
- 1/2 cup water
- 1 cup honey
- 3/4 cup soy sauce
- 1 tsp white pepper
- 2 tbsp toasted sesame oil
- 3 tbsp grated fresh ginger (or ginger paste)
- 8 cloves (minced)
- 3/4 cup hoisin sauce
- 1/2 cup rice wine (or dry sherry)
- 2 tsp chinese 5-spice powder
- 1 tsp red food coloring ((optional but more authentic l
- 2 lbs racks st. louis-style spareribs (cut into individ
- Carbohydrate 94.7448526725427 g
- Cholesterol 1.4400000012173 mg
- Fat 16.6563150331107 g
- Fiber 12.9078750122122 g
- Protein 20.6734125558273 g
- Saturated Fat 2.39134500468472 g
- Serving Size 1 1 - 6 serving (1127g)
- Sodium 823.671000788851 mg
- Sugar 81.8369776603305 g
- Trans Fat 1.37509500329125 g
- Calories 552 calories
Step-by-step
- Add Sauce Mixture ingredients to the pot and whisk to combine.
- Add ribs and toss to coat.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
- When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
- Carefully remove the ribs from the pot to a large bowl and cover loosely with foil, reserving juices.
- Strain cooking liquid to remove solids (press solids to extract as much flavor as possible). Discard solids.
- Use a fat separator or spoon to skim fat from the liquid mixture. Discard fat.
- Return braising liquid to the pot. Select the SAUTE function and adjust to MORE or HIGH. Cook, stirring occasionally, until reduced to a glaze, about 2 1/2 cups (20-25 minutes).
- Heat oven to 425 degrees. Set a wire rack over a foil-lined, rimmed baking sheet. Pour 1/2 cup water in baking sheet (helps to prevent smoking).
- Coat half the ribs in the glaze and arrange on the rack, bone-side up. Roast 5-7 minutes, then flip and roast an additional 5-7 minutes until well-caramelized.
- Transfer to serving dish and repeat with remaining ribs.
- Serve, passing remaining glaze as a dipping sauce.
Beyond the Marinade Bowl
The ingredient list displays honey, hoisin, and soy sauce, but it leaves out how those components react under pressure. High sugar content burns easily if applied directly to raw meat over high heat. Pressure cooking breaks down tough collagen in St. Louis-style cuts without scorching the aromatics. Straining the solids and skimming the fat separates the braising stock into a clean base for reduction.
Achieving the Charred Crust
Texture relies on dual-stage cooking. Steaming or pressure cooking renders internal fat, while dry heat creates surface dehydration. Operating the oven at 425 degrees Fahrenheit triggers the Maillard reaction in the sugars and proteins. Adding one-half cup of water to the foil-lined baking sheet prevents dripping sugars from smoking your kitchen. Watch for a sticky, deep mahogany color within seven minutes per side before pulling the rack.
Second-Day Transformations
Buying bulk spareribs yields surplus meat that carries forward efficiently. Shred the leftover pork directly off the bones and store it in an airtight container for up to four days. Cold meat can be folded into fried rice or pressed into scallion pancakes. Reheating works best in a skillet with a splash of water to loosen the residual glaze without drying out the protein fibers.
