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Oyster sauce, hoisin sauce, soy sauce, honey, and ginger give Chinese influence to oven-baked spareribs. Plan ahead for marination time.

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 40 minutes


  • Chinese Oyster Sauce Marinade for Pork:
  • 1/4 cup oyster sauce
  • 1/4 cup hoisin sauce
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 Tablespoons minced fresh ginger
  • 2 Tablespoons sweet sherry
  • 1 Tablespoon minced garlic
  • 1 Tablespoon Chinese brown bean paste or Chinese chili paste with garlic (optional)
  • 2 teaspoons Asian peanut oil
  • .
  • 2 (2-1/2 to 3 pounds each) slabs of spareribs OR 3-1/2 to 4-1/2 pounds of baby back ribs (3 to 4 slabs)


Flavor Step:
Combine oyster sauce, hoisin sauce, soy sauce, honey, ginger, sherry, garlic, brown bean paste or chili paste, and peanut oil for the marinade in a bowl and blend well. Place the spareribs in a zipper-lock bag or shallow bowl and pour the marinade over them. Cover if necessary and refrigerate overnight or for up to 2 days, turning the meat occasionally to coat well.

Thirty to 60 minutes before cooking, remove the ribs from the refrigerator. Preheat the oven to 300 degrees F. Place a baking pan of water on a rack in the lower third of the oven to increase the humidity.

Remove the ribs from the marinade and reserve the marinade. Lay the ribs, meaty side up, on a rack in a shallow roasting pan. Put them in the top third of the oven and toast for 1-1/2 hours, basting the ribs from time to time with the reserved marinade. The ribs are done when the meat nearest the end begins to shrink away from the bone. The internal temperature should read 165 to 175 degrees F. Slice the slabs into individual ribs and serve.

Note: You can cook these ribs entirely in the oven, but if you like a lightly smoky taste, they can be briefly seared over hot coals as a final step before serving. Take care not to burn the ribs, since the marinade has a high sugar content. The marinade is also delicious with thinly sliced pork loin for a stir-fry, or as a marinade and glaze for roasted pork tenderloin, or with lamb riblets.

Yield: 6 to 8 servings

Recipe Source: The Complete Meat Cookbook by Bruce Aidells and Denis Kelly (Houghton-Mifflin)
Reprinted with permission.

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