These ribs, slow-baked in a delicious hoisin sauce until the meat falls off the bone, are some of the best ribs I’ve ever had.
Prep Time: 20 mins Cook Time: 1 hr 20 mins
Total Time: 1 hr 40 mins
Ingredients:
1 full rack/slab spareribs, (about 3 pounds total)
1 tbsp five-spice powder
1/2 cup hoisin sauce
1/4 cup shaoxing wine or dry sherry
2 tbsp soy sauce
1/4 cup honey
Instructions:
1. Sprinkle five-spice powder evenly over ribs and rub into them until thoroughly and evenly coated. Set ribs aside.
2. Combine hoisin sauce, shaoxing wine, soy sauce, and honey in a gallon-sized zipper lock bag. Add ribs to bag and mix until evenly coated. Seal bag, transfer to refrigerator, and let ribs marinate at least overnight and up to three nights. 3. When ready to cook, preheat oven to 375°F. Remove ribs from bag, wiping off excess marinade with your fingers (reserve the marinade). Line a rimmed baking sheet with foil, set a wire rack in it, and spread the ribs evenly over the rack. Cover with aluminum foil and roast for 1 hour. 4. Remove foil, brush ribs with marinade, increase heat to 450°F, and continue to roast until charred, glazed, and sticky, about 20 minutes longer, rotating ribs and basting with marinade once more during cooking. Let rest 10 minutes, then sprinkle some sesame seeds and serve.
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