Fall Off The Bone Chinese Spareribs Tell a Friend

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Fall Off The Bone Chinese Spareribs 8 Rating(s)

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  • - spareribs (1 rack)
  • - garlic salt, ground pepper, thyme, rosemary, oregano or other savory herbs, for boiling spareribs
  • 3 cloves - garlic, minced
  • 3 tablespoons - ketchup
  • 3 tablespoons - chili sauce
  • 3 tablespoons - soy sauce
  • 3 tablespoons - hoisin sauce
  • 3 tablespoons - dry sherry
  • 2 tablespoons - honey
  • 2 tablespoons - grated fresh ginger (OR jarred stir fry mix of garlic and ginger)
  • Directions:

    First before you do anything get you a really big pot and fill it up with water. I use my big soup stockpot but whatever big pot you have that will fit the ribs is fine. Heat over burner on medium heat. Next put a bunch of spices and herbs in there (such as garlic salt, ground pepper, thyme, rosemary, and oregano, but whatever u like is fine). This is your beef stock.

    Put ribs in seasoned water. Now let simmer for about 2-3 hours, till meat is gray and starting to pull away from the edges of the bones. Take ribs out of pot, save liquid for recipes that call for beef stock. Put ribs in 9-by-13-inch greased baking dish or pan. (Don't forget to grease it!)

    Mix all ingredients listed above in a bowl. Taste, if not to your liking add a little bit of whatever you think will help. (I usually end up putting in more honey and hoisin.) Now brush some of sauce on both sides of ribs and let sit and absorb for about 20-30 minutes.

    Heat oven to 350 degrees F. Brush more sauce on both sides of ribs. Bake for 15 minutes; brush more sauce on, and bake for 15 more minutes. (Sauce on ribs should be brown and crispy looking.) Serve with any leftover sauce, if desired.

    Brief Description

    Spareribs are boiled until tender, then marinaded for 30 minutes, and baked for 30 minutes with delicious Chinese sauce.

    Main Ingredient:


    Category:  Main Dish

    Cuisine:  Chinese

    Prep Time: 40 min
    Cook Time: 2 hour(s) 30 min



    Posted On:

    March 3, 2017

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