Directions
- 1Start with ribs (baby back ribs were used, but spare ribs or beef ribs can also be used; beef ribs require longer cooking time).
- 2Season the ribs with Creole seasoning, being mindful of salt content.
- 3Add Adobo seasoning to the ribs, also being mindful of salt content.
- 4Sprinkle a small amount of ginger on the ribs, as it can be overpowering but helps with authentic Chinese flavor.
- 5Add garlic powder, which is a staple in cooking meats.
- 6Season with black pepper (white pepper can also be used for a more authentic taste).
- 7Mix all the seasonings into the ribs.
- 8Add some oyster sauce to the ribs; use a little bit as more sauce will be added later.
- 9Pour Butcher Block Sauces The Original Chinese Rib Sauce (found in the international aisle) over the ribs, as it tastes just like Chinese BBQ sauce.
- 10Mix the ribs with the sauces thoroughly, ensuring they are well-coated.
- 11Marinate the ribs overnight or for at least 30 minutes.
- 12Place the marinated ribs in a baking pan, pouring any remaining marinade over them.
- 13Add 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.
- 14Bake the ribs at 350°F (175°C) for 1 hour and 15 minutes, or until fork-tender.
- 15After baking, drain the drippings from the ribs.
- 16In a separate bowl, mix more of the Butcher Block Sauces The Original Chinese Rib Sauce with brown sugar until it forms a sticky consistency.
- 17Baste the ribs with the mixed sauce.
- 18Broil or air fry the ribs at 400°F (200°C) for about 10-15 minutes, or until sticky and nicely glazed.
- 19Serve the sticky and tender Chinese-style ribs, which are described as being incredibly good and better than takeout.
Ingredients
- ribs
- Creole seasoning
- Adobo seasoning
- Ground ginger
- Garlic powder
- Black pepper
- Oyster sauce
- 21 oz Butcher Block Sauces The Original Chinese Rib Sauce
- 16 oz Dark brown sugar
- 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!
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