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Takeout-Style Chinese Roasted ribs

I learned this Chinese Roasted Ribs recipe from my father, who worked for years in Chinese restaurant kitchens. People always raved about his roasted ribs!
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Pork
Cuisine: Chinese
Keyword: chinese ribs
Servings: 6
Calories: 650kcal
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 orange juice
  • 1 teaspoon pepper
  • ½ tablespoon paprika
  • 1 large rack ribs (or 2 racks baby back ribs; about 1 kg or 2 1/4 pounds)


  • Spread half the sauce on each rack of ribs and marinate overnight. Store leftover sauce for later use.
  • Preheat your oven to 325 degrees and 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. This keeps the ribs moist and catches the drippings. Place a roasting rack on top of the pan and place your ribs on the rack (rib side up).
  • Slow roast the ribs for about 30 minutes. Flip them over and continue roasting for another 60 minutes. You will need less time if using baby back ribs since they are smaller and more tender. Add water to the roasting pan as the water dries up during the roasting process. If the ribs look like they need a bit more color, you can finish them with a few minutes under the broiler.


Prep time also includes time to marinate overnight.


Calories: 650kcal | Carbohydrates: 25g | Protein: 27g | Fat: 43g | Saturated Fat: 12g | Cholesterol: 129mg | Potassium: 112mg | Fiber: 1g | Sugar: 21g | Vitamin A: 390IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 0.7mg