Fall off the Bone Chinese Spareribs

Nuvita Biscuits


  • spareribs (1 rack)
  • 3 garlic cloves, minced
  • 3 tablespoons ketchup
  • 3 tablespoons chili sauce
  • 3 tablespoons soy sauce
  • 3 tablespoons hoisin sauce
  • 3 tablespoons dry sherry
  • 2 tablespoons honey
  • 2 tablespoons grated fresh ginger


First before you do anything get you a really big pot and fill it up with water. I use my big soup stockpot but whatever big pot you have that’ll fit the ribs is fine. Heat on burner on medium heat. Next put a bunch of spices and herbs in there, I use garlic salt, ground pepper, thyme, rosemary, and oregano, but whatever u like is fine, this is your beef stock.

Put ribs in spiced up water. Now let simmer for about 2-3 hours, till meat is gray and starting to pull away from the edges of the bones. Take ribs out of pot, save liquid for recipes that call for beef stock. Put ribs in 9×13 baking dish or pan, don’t forget to grease it!

Mix all ingredients listed above in a bowl. Taste, if not to your liking add a little bit of whatever you think will help it out. I usually end up putting in more honey and hoisin. Now brush some of sauce on both sides of ribs and let sit on and absorb for about 20-30 minute.

Heat oven to 350 degrees. Brush more sauce on both sides of ribs. Bake for 15 minute Brush more sauce on. Bake 15 more minute. Sauce on ribs should be brown and crispy looking. Serve with sauce if desired and if enough leftover.


Recipe Comments

  1. posted by Joe M on Mar 18, 2013

    I want to make broccoli beef tomorrow, but I don’t have hoisin sauce or chinese black vinegar. Do you have one that uses common ingerdients? Thanks!

  2. posted by ConfusionnaJob on Mar 19, 2013

    Ive brought a packet of stir fry vegetables and hoisin sauce. But I dont know what to do with it. Do you cook the sauce first and then the vegetables or vica versa? Thanks. I know its a bit of a stupid question.

  3. posted by Larry R on Mar 19, 2013

    i am making them in an electric roasting pan on the rack. Is their a better way that does not involve a grill?

  4. posted by John G on Mar 21, 2013

    I have Hoisin sauce, cashews, and white rice (no chicken but its ok cause im vegan =)

    any recipes?

  5. posted by Vultre9 on Mar 21, 2013

    Out of the new ones that is.
    Onion Bhaji, Builder’s Breakfast, Cajun Squirrel, Fish & Chips, Duck & Hoisin Sauce, Chilli & Chocolate.
    And which one are you voting for if any? (:
    I like the squirell and the onion bhaji ones the best but i aint tasted builder’s breakfast. Fish & Chips is disgusting they taste like cat food lol. Yes I am a Cheese & Onion fan also (:

  6. posted by Boo Cookie on Mar 25, 2013

    If anyone has I would be grateful for a foolproof recipe as a whole bird would take 24 hours to hang and dry ………. there has got to be an easier way !!!!!
    The pancakes and hoisin sauce are the easy part ……….
    Thanks …………

  7. posted by dubmecrazy3 on Mar 28, 2013

    I can’t buy Hoisin sauce here at my supermarket in Japan. Does anyone know a good substitute? How about Ten-men-jang?

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