Homemade Chinese Style Ribs

75 mins
Serves 1
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Directions

  1. 1Start with ribs (baby back ribs were used, but spare ribs or beef ribs can also be used; beef ribs require longer cooking time).
  2. 2Start with ribs (baby back ribs were used, but spare ribs or beef ribs can also be used; beef ribs require longer cooking time).
  3. 3Start with ribs (baby back ribs were used, but spare ribs or beef ribs can also be used; beef ribs require longer cooking time).
  4. 4Season the ribs with Creole seasoning, being mindful of salt content.
  5. 5Season the ribs with Creole seasoning, being mindful of salt content.
  6. 6Season the ribs with Creole seasoning, being mindful of salt content.
  7. 7Add Adobo seasoning to the ribs, also being mindful of salt content.
  8. 8Add Adobo seasoning to the ribs, also being mindful of salt content.
  9. 9Add Adobo seasoning to the ribs, also being mindful of salt content.
  10. 10Sprinkle a small amount of ginger on the ribs, as it can be overpowering but helps with authentic Chinese flavor.
  11. 11Sprinkle a small amount of ginger on the ribs, as it can be overpowering but helps with authentic Chinese flavor.
  12. 12Sprinkle a small amount of ginger on the ribs, as it can be overpowering but helps with authentic Chinese flavor.
  13. 13Add garlic powder, which is a staple in cooking meats.
  14. 14Add garlic powder, which is a staple in cooking meats.
  15. 15Add garlic powder, which is a staple in cooking meats.
  16. 16Season with black pepper (white pepper can also be used for a more authentic taste).
  17. 17Season with black pepper (white pepper can also be used for a more authentic taste).
  18. 18Season with black pepper (white pepper can also be used for a more authentic taste).
  19. 19Mix all the seasonings into the ribs.
  20. 20Mix all the seasonings into the ribs.
  21. 21Mix all the seasonings into the ribs.
  22. 22Add some oyster sauce to the ribs; use a little bit as more sauce will be added later.
  23. 23Add some oyster sauce to the ribs; use a little bit as more sauce will be added later.
  24. 24Add some oyster sauce to the ribs; use a little bit as more sauce will be added later.
  25. 25Pour Butcher Block Sauces The Original Chinese Rib Sauce (found in the international aisle) over the ribs, as it tastes just like Chinese BBQ sauce.
  26. 26Pour Butcher Block Sauces The Original Chinese Rib Sauce (found in the international aisle) over the ribs, as it tastes just like Chinese BBQ sauce.
  27. 27Pour Butcher Block Sauces The Original Chinese Rib Sauce (found in the international aisle) over the ribs, as it tastes just like Chinese BBQ sauce.
  28. 28Mix the ribs with the sauces thoroughly, ensuring they are well-coated.
  29. 29Mix the ribs with the sauces thoroughly, ensuring they are well-coated.
  30. 30Mix the ribs with the sauces thoroughly, ensuring they are well-coated.
  31. 31Marinate the ribs overnight or for at least 30 minutes.
  32. 32Marinate the ribs overnight or for at least 30 minutes.
  33. 33Marinate the ribs overnight or for at least 30 minutes.
  34. 34Place the marinated ribs in a baking pan, pouring any remaining marinade over them.
  35. 35Place the marinated ribs in a baking pan, pouring any remaining marinade over them.
  36. 36Place the marinated ribs in a baking pan, pouring any remaining marinade over them.
  37. 37Add a little chicken broth to the bottom of the pan to prevent the rib sauce (which contains a lot of sugar) from burning during baking.
  38. 38Add a little chicken broth to the bottom of the pan to prevent the rib sauce (which contains a lot of sugar) from burning during baking.
  39. 39Add a little chicken broth to the bottom of the pan to prevent the rib sauce (which contains a lot of sugar) from burning during baking.
  40. 40Bake the ribs at 350°F (175°C) for 1 hour and 15 minutes, or until fork-tender.
  41. 41Bake the ribs at 350°F (175°C) for 1 hour and 15 minutes, or until fork-tender.
  42. 42Bake the ribs at 350°F (175°C) for 1 hour and 15 minutes, or until fork-tender.
  43. 43After baking, drain the drippings from the ribs.
  44. 44After baking, drain the drippings from the ribs.
  45. 45After baking, drain the drippings from the ribs.
  46. 46In a separate bowl, mix more of the Butcher Block Sauces The Original Chinese Rib Sauce with brown sugar until it forms a sticky consistency.
  47. 47In a separate bowl, mix more of the Butcher Block Sauces The Original Chinese Rib Sauce with brown sugar until it forms a sticky consistency.
  48. 48In a separate bowl, mix more of the Butcher Block Sauces The Original Chinese Rib Sauce with brown sugar until it forms a sticky consistency.
  49. 49Baste the ribs with the mixed sauce.
  50. 50Baste the ribs with the mixed sauce.
  51. 51Baste the ribs with the mixed sauce.
  52. 52Broil or air fry the ribs at 400°F (200°C) for about 10-15 minutes, or until sticky and nicely glazed.
  53. 53Broil or air fry the ribs at 400°F (200°C) for about 10-15 minutes, or until sticky and nicely glazed.
  54. 54Broil or air fry the ribs at 400°F (200°C) for about 10-15 minutes, or until sticky and nicely glazed.
  55. 55Serve the sticky and tender Chinese-style ribs, which are described as being incredibly good and better than takeout.
  56. 56Serve the sticky and tender Chinese-style ribs, which are described as being incredibly good and better than takeout.
  57. 57Serve the sticky and tender Chinese-style ribs, which are described as being incredibly good and better than takeout.

Ingredients

  • ribs
  • ribs
  • ribs
  • Creole seasoning
  • Creole seasoning
  • Creole seasoning
  • Adobo seasoning
  • Adobo seasoning
  • Adobo seasoning
  • Ground ginger
  • Ground ginger
  • Ground ginger
  • Garlic powder
  • Garlic powder
  • Garlic powder
  • Black pepper
  • Black pepper
  • Black pepper
  • Oyster sauce
  • Oyster sauce
  • Oyster sauce
  • 21 oz Butcher Block Sauces The Original Chinese Rib Sauce
  • 21 oz Butcher Block Sauces The Original Chinese Rib Sauce
  • 21 oz Butcher Block Sauces The Original Chinese Rib Sauce
  • 16 oz Dark brown sugar
  • 16 oz Dark brown sugar
  • 16 oz Dark brown sugar
  • Chicken broth
  • Chicken broth
  • Chicken broth

Equipment

bowlbaking panbasting brushtongs

Tips

  • If using beef, cook a little longer.
  • Be mindful of salt when seasoning as Creole and Adobo seasonings contain salt.
  • Use white pepper for a more authentic flavor if available.
  • Marinate overnight or for at least 30 minutes for best results.
  • Drain drippings from ribs after baking to prevent burning.
  • When basting, if you don't have a brush, you can mix the sauce and brown sugar in a bowl and then toss the ribs in it before returning to the pan to avoid burning the sauce in the pan.
  • Know your oven for precise broiling/air frying times after basting the ribs, typically 10-15 minutes or until sticky and nice.
  • Chinese BBQ Ribs from the Chinese spot haven't been hitting the spot, so making them at home is a great alternative.
  • This homemade version is more tender while maintaining the authentic taste, making it even better than takeout.
  • This is a hit every time, so just do it!