If you have been craving barbecued spareribs, this classic version delivers everything you love about the original. Two whole banks of ribs lacquered in hoisin and sherry — Chinatown barbecue you can hang in your own oven. It is simple, honest cooking — the kind of dish Chinese home kitchens have turned out for generations, and one you can master on the first try.
Why This Barbecued Spareribs Recipe Works
Whole sparerib banks, hoisin sauce and dry sherry do the heavy lifting here, so every ingredient has a job. Nothing is complicated and nothing is wasted — barbecued spareribs is proof that a hot wok and a short list of good ingredients beat a long recipe every time.
A Note on Ingredients
Ask the butcher for uncut banks of spareribs — the whole racks hang from S-hooks like proper char siu. Hoisin (sweet bean sauce) does the glazing, so pick a good one; it is most of the flavor of these barbecued spareribs.
How to Make Barbecued Spareribs, Step by Step
Marinate the whole rib banks at least two hours in a hoisin-soy-sherry rub, hook them on S-hooks under the top oven rack, and roast at 375F over a pan of water for about 45 minutes. The water keeps the barbecued spareribs juicy while the top rack does the glazing.
Tips for the Best Barbecued Spareribs
- The drip pan of water is not optional — it keeps the meat from drying.
- Halfway through, brush on any leftover marinade.
- Let them rest ten minutes before carving between the bones.
Make Ahead and Storage
Refrigerate up to 3 days; re-glaze under the broiler to serve.
More Chinese Recipes to Try
When you are ready for your next Chinese project, browse all of our tested recipes or dig into our cooking guides. A great next step is our Fried Rice — and for the background of the dish, this overview of char siu is worth a read.
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