Sticky Chinese Pork Ribs with Hoisin Glaze 

Pork ribs are always a finger licking affair and these sticky Chinese pork ribs are no different!

sticky chinese pork ribs

The marinade is the flavour maker of this dish and includes Chinese five-spice, hoisin sauce, honey and soy. Baked in the oven or grilled on the barbecue it creates the stickiest, most shiny, tender pork ribs.

What is hoisin sauce?

This fermented soy bean based, sweet and salty sauce is thick and fragrant and commonly used in Cantonese cuisine as a glaze for meat.  It is the perfect addition to a stir fry, or great as dipping sauce. A basic hoisin sauce can be changed with the addition of spices and herbs. Adding honey makes it an ideal glaze to give meat a lacquered appearance.

Reasons to remove the membrane

There are two reasons to remove the membrane. Firstly, it does look like a thin piece of plastic, it is tough and not tasty. Secondly, the membrane blocks the marinade from penetrating into the meat. 

sticky chinese pork ribs

Soak the ribs in cold water

The meat might have impurities and hold some blood. Soaking in cold water will remove any impurities. Changing the water every ten minutes makes this process faster.

sticky chinese pork ribs

Sticky Chinese Pork Ribs with Hoisin Glaze

Pork ribs are always a finger licking affair and these sticky Chinese pork ribs are no different!
1 from 2 votes
Prep Time 30 minutes
Cook Time 20 minutes
marination 8 hours
Total Time 8 hours 50 minutes
Course Meat & Poultry
Cuisine Chinese
Servings 2 people
Calories 1145 kcal

EQUIPMENT (click pictures for details)


For the glaze

  • Remainder of the marinade sauce
  • 1 tbsp dark honey
  • 1-2 tbsp hot water


Day 1

  • Prepare the marinade by combining all ingredients.
    sticky chinese pork ribs
  • Prepare the back ribs by laying the pork ribs meat side down on a chopping board.
    Insert a table knife under the membrane along the ribs and lift the corner membrane.
    sticky chinese pork ribs
  • Get a grip on the membrane and remove it from the meat and the ribs.
    sticky chinese pork ribs
  • Cut the back spare ribs into 4-6 pieces. Soak the pork ribs in cold water for 30 minutes, change the water every 10 minutes.
    sticky chinese pork ribs
  • Pat and dry the pork ribs and coat on all sides with the marinade. Refrigerate for 8 hours or overnight.
    sticky chinese pork ribs

Day 2

  • Make the hoisin glaze by mixing the remaining marinade with the hot water and dark honey in a small saucepan and bring to the boil for a minute. Keep aside.
    sticky chinese pork ribs
  • Arrange aluminium sheets on the bottom of a baking tin. Place the marinated pork ribs on the aluminium foil and wrap/cover the ribs.
    sticky chinese pork ribs
  • Bake the pork ribs at 180°C for 60-80 minutes or until soft and tender.
    sticky chinese pork ribs
  • Remove the pork spare ribs from the marinade and fat and move them to a second baking tin.
    Brush the hoisin glaze sauce on the ribs and return to the oven for 10 minutes at 200-210°C. Repeat this operation 4 to 5 times until the pork ribs are brown and shiny.
    sticky chinese pork ribs
  • Arrange the sticky pork spare ribs on a service tray, sprinkle with toasted white sesame seeds and freshly ground pepper.
    sticky chinese pork ribs

Nutrition for 1 portion

Calories: 1145kcalCarbohydrates: 25gProtein: 58gFat: 88gCholesterol: 280mgSodium: 1796mgFiber: 1gSugar: 19gVitamin A: 7IUVitamin C: 1mgCalcium: 118mgIron: 5mg
Keyword hoisin, pork ribs, ribs
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