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5 from 4 votes

Take Out Style Chinese Spare Ribs

ve you ever cooked something that actually tastes a lot better the next day? Well these Chinese restaurant takeout style spare ribs are a perfect case.
Prep Time6 hrs
Cook Time1 hr 30 mins
Total Time7 hrs 30 mins
Course: Pork
Cuisine: Chinese
Keyword: chinese spareribs
Servings: 8
Calories: 504kcal
Author: Bill


  • 5 cloves garlic (minced)
  • 1 tablespoon canned pineapple (minced)
  • 1 star anise (ground in a mortar and pestle)
  • 1 tablespoon salt
  • 5 tablespoons sugar
  • 2 tablespoons honey
  • 2 tablespoons peanut oil
  • 2 tablespoons hoisin sauce
  • 1 teaspoon ground bean sauce
  • 2 tablespoons tomato puree (or 1 tablespoon tomato paste mixed with 1 tablespoon water)
  • 5 tablespoons ketchup
  • ½ tablespoon five spice powder
  • 2 tablespoons fresh squeezed orange juice
  • 1 teaspoon pepper
  • ½ tablespoon paprika
  • 2-3 racks baby back ribs


  • Stir together all the ingredients from the garlic to the paprika to make the BBQ sauce. In a zip-loc bag, add the ribs and half the sauce. Either marinate them overnight, or for 4-6 hours with a little extra sauce. Store the leftover sauce for later use.
  • Preheat your oven to 325 degrees. Prepare a roasting pan lined with heavy duty foil for easy clean-up. Add about 2 cups of water to the pan so there is about a half inch of water. Place a roasting rack on top of the pan and place your spare ribs on the rack (rib side up) and place in your preheated oven.
  • Roast for 30 minutes. Flip the racks over and roast for another 45-60 minutes. Add water to the roasting pan as the water dries up during the roasting process. If you like, you can finish them with a couple minutes under the broiler.


Calories: 504kcal | Carbohydrates: 19g | Protein: 35g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 1201mg | Potassium: 522mg | Fiber: 1g | Sugar: 16g | Vitamin A: 330IU | Vitamin C: 3.7mg | Calcium: 64mg | Iron: 1.9mg