- Cook Time
- Prep Time
- 6 tablespoons hoisin sauce
- 1/4 cup honey
- 1/4 cup ketchup
- 3 tablespoons soy sauce
- 2 tablespoons grated peeled fresh ginger
- 4 teaspoons toasted sesame oil
- 4 cloves garlic, minced
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon sugar
- 6 pounds spareribs or St. Louis-style pork ribs, cut lengthwise through the bones into 2 long strips
In a medium bowl, whisk all ingredients except the ribs. Transfer 3 tbsp. of the hoisin mixture to a bowl; cover and refrigerate for the glaze. Transfer the rest of the hoisin mixture to a large resealable plastic bag. Cut each strip of ribs crosswise in half; place in the plastic bag, seal the bag and turn the ribs to coat. Refrigerate at least 1 day and up to 2 days, turning the bag occasionally.
Preheat the oven to 250 degrees . Line a rimmed baking sheet with foil and set a rack inside the sheet. Arrange the ribs on the rack, spacing them 1 to 2 inches apart. Bake the ribs 2 hours, rotating the sheet 2 or 3 times. Increase the temperature to 300 degrees . Brush the ribs with the reserved glaze. Bake until the ribs are tender and dark brown, turning and brushing with the glaze every 15 minutes, about 1 hour 15 minutes. Let cool at least 10 minutes before cutting the ribs between the bones.