Chinese Spareribs

• Meat

  • 1 full rack St. louis-style spareribs

• Condiments

  • 1/2 cup Hoisin sauce
  • 1/4 cup Honey
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1 tbsp Chinese five spice powder

• Beer, Wine & Liquor

  • 1/4 cup Shaoxing wine or dry sherry

Found on seriouseats.com

Description

Ingredients

• 1 tablespoon Chinese five-spice powder
• 1 full rack St. Louis-style spareribs, cut into individual ribs (about 3 pounds total)
• 1/2 cup hoisin sauce
• 1/4 cup shaoxing wine or dry sherry
• 2 tablespoons soy sauce
• 1/4 cup honey

Directions

• 1. Sprinkle five-spice powder evenly over ribs and rub into them until thoroughly and evenly coated. Set ribs aside. 2. Combine hoisin sauce, shaoxing wine, soy sauce, and honey in a gallon-sized zipper lock bag. Add ribs to bag and mix until evenly coated. Seal bag, transfer to refrigerator, and let ribs marinate at least overnight and up to three nights. 3. When ready to cook, preheat oven to 375°F. Remove ribs from bag, wiping off excess marinade with your fingers (reserve the marinade). Line a rimmed baking sheet with foil, set a wire rack in it, and spread the ribs evenly over the rack. Cover with aluminum foil and roast for 1 hour. Remove foil, brush ribs with marinade, increase heat to 450°F, and continue to roast until charred, glazed, and sticky, about 20 minutes longer, rotating ribs and basting with marinade once more during cooking. Let rest 10 minutes, then serve.