Oriental BBQ Spareribs: A Taste of My Mother’s Kitchen

There are certain dishes that, with just one bite, transport you back in time. For me, these Oriental BBQ Spareribs are precisely that. I remember lazy summer afternoons in my mother’s kitchen, the air thick with the sweet and savory aroma of these ribs simmering, the sticky glaze clinging to the tender pork. She was a magician in the kitchen, and this recipe, passed down from her, is one of her most treasured gifts. The thought of the caramelized sugars and the subtle kick of ginger and garlic still makes my mouth water. It’s more than just a recipe; it’s a warm hug from my childhood.

Recipe Overview

• Prep Time: 1 hour 35 minutes
• Cook Time: 30 minutes (additional boiling time)
• Total Time: 2 hours 5 minutes
• Servings: 5-8
• Yield: 5-8 lbs of spareribs
• Dietary Type: Contains Soy

Ingredients

This recipe calls for a simple yet incredibly flavorful marinade that transforms ordinary spareribs into something truly special. Don’t be intimidated by the oyster sauce; it lends a deep umami richness without any hint of fishiness.

• 5-8 lbs spareribs
• 3/4 cup soy sauce
• 1 1/2 cups raw sugar (or brown sugar)
• 1 cup ketchup
• 1/3 cup oyster sauce
• 2 pieces ginger, sliced and divided (about 1-inch pieces)
• 2 garlic cloves, crushed
• 3-5 drops liquid smoke (optional, for an extra smoky depth)
• Red food coloring (optional, for a vibrant, classic BBQ color)

Equipment Needed

• Large pot or Dutch oven (for boiling)
• Baking sheet or roasting pan
• Small saucepan (for making the sauce, if desired)
• Tongs
• Oven

Instructions

The process for these Oriental BBQ Spareribs is a gentle dance of boiling, saucing, and finishing, ensuring incredibly tender meat that’s bursting with flavor.

1. Begin by preparing your spareribs. Place the spareribs in a large pot or Dutch oven. Add enough water to cover the ribs completely. Add half of the sliced ginger to the water.

2. Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and let the spareribs boil for 1 hour. This initial boiling step is crucial for tenderizing the meat.

3. Once the boiling time is complete, carefully drain the spareribs. It’s helpful to have tongs ready to remove the ribs from the hot water.

4. After draining, cut the spareribs between the ribs into individual portions or smaller manageable sections. This makes them easier to handle and eat.

5. While the ribs are draining or after they’ve been cut, prepare the sauce. In a bowl, mix together the soy sauce, raw sugar (or brown sugar), ketchup, oyster sauce, the remaining sliced ginger, and the crushed garlic cloves.

6. If you’re using liquid smoke and/or red food coloring, add them to the sauce mixture now. Stir everything thoroughly until the sugar is mostly dissolved and the ingredients are well combined. A note on ginger and garlic: my mother always added them this way, and I’ve followed her lead. The amounts are a good starting point, but feel free to adjust them to your personal preference. You can also mince the ginger and garlic for a more integrated flavor.

7. Preheat your oven to 350°F (175°C).

8. Arrange the cut spareribs in a single layer on a baking sheet or in a roasting pan.

9. Pour or brush a generous amount of the prepared sauce over the spareribs. Ensure they are well coated.

10. Bake the spareribs in the preheated oven for 30 minutes. During this time, the sugars in the sauce will caramelize, creating a sticky, delicious glaze. You can baste them with more sauce halfway through baking if you desire an extra sticky coating.

    Alternative Cooking Methods:
    While baking is a fantastic and reliable method, you can also charbroil or grill the ribs. After boiling and cutting, toss them with the sauce and cook over medium-high heat, turning frequently, until heated through and nicely glazed. This method often provides a more intense char.

11. Once baked, remove the spareribs from the oven. They should be tender, glistening, and beautifully glazed.

12. Let the ribs rest for a few minutes before serving. This allows the juices to redistribute, resulting in more succulent ribs.

Expert Tips & Tricks

• Oyster Sauce Availability: For those who might not be familiar, oyster sauce is a staple in many Asian cuisines and is readily available in most large grocery stores, usually found in the international foods aisle. It provides an incredible depth of flavor.
• Sauce Versatility: This sweet and savory sauce is incredibly versatile. It’s not just for ribs! My mother often used it to prepare chicken drummettes. Simply mix the sauce with uncooked chicken pieces and simmer for about 30 minutes, or bake until cooked through. It turns out wonderfully for pork as well.
• Achieving Tenderness: The initial hour of boiling is key to ensuring the ribs are fall-off-the-bone tender before they even hit the oven for glazing. Don’t skip this step!
• Glaze Consistency: If you prefer a thicker, more viscous glaze, you can simmer a portion of the sauce in a small saucepan over low heat for a few minutes until it reduces slightly before brushing it onto the ribs. Be careful not to burn the sugars.

Serving & Storage Suggestions

These Oriental BBQ Spareribs are a showstopper on their own, but they also pair beautifully with a variety of sides.

Serve these sticky, sweet, and savory ribs hot off the baking sheet. Garnish with thinly sliced green onions or toasted sesame seeds for an extra touch of elegance and crunch. They are fantastic alongside steamed white rice, a crisp Asian slaw, or your favorite steamed vegetables.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can gently warm them in a low oven (around 300°F or 150°C) or in a skillet over low heat. Be mindful that the glaze may become more intense upon reheating.

Nutritional Information

This is an approximation, and actual values can vary based on the specific ingredients and brands used, as well as the exact size of the spareribs.

Nutrient	Amount per Serving (approximate)	% Daily Value
Calories	2116.2 kcal	N/A
Calories from Fat	1238 kcal	N/A
Total Fat	137.6 g	211%
Saturated Fat	50.5 g	252%
Cholesterol	548.5 mg	182%
Sodium	3904.4 mg	162%
Total Carbohydrate	77 g	25%
Dietary Fiber	0.6 g	2%
Sugars	71.6 g	286%
Protein	137.4 g	274%

Variations & Substitutions

While the classic Oriental BBQ Spareribs are hard to beat, here are a few ideas to switch things up:

• Spicy Kick: Add a teaspoon of Sriracha or a pinch of red pepper flakes to the sauce for a bit of heat.
• Honey Glaze: Substitute half of the raw sugar with honey for an even richer, more luscious glaze.
• Low-Sodium Option: Use a low-sodium soy sauce to reduce the overall sodium content of the dish.
• Vegetarian “Ribs”: While not the same, you could adapt this sauce for firm tofu or large mushrooms, though the texture will be quite different.

FAQs

Q: Can I make the sauce ahead of time?
A: Absolutely! The sauce can be prepared a day or two in advance and stored in an airtight container in the refrigerator. This saves time on cooking day.

Q: My ribs aren’t tender enough after boiling. What did I do wrong?
A: Ensure you are boiling them for the full hour and that the water is at a gentle simmer, not a rolling boil. The heat should be low enough to allow the connective tissues to break down.

Q: How do I know if the ribs are cooked through during baking?
A: The ribs are done when they are easily pierced with a fork and the meat has pulled back slightly from the ends of the bones. The glaze should be sticky and caramelized.

Q: Is the liquid smoke essential?
A: No, it’s optional. It adds an extra layer of smoky flavor that mimics charbroiling, but the ribs will still be delicious without it.

Q: Can I use baby back ribs instead of spareribs?
A: Yes, you can. Baby back ribs tend to be more tender and cook a bit faster, so you might reduce the boiling time slightly and keep a close eye on them during the baking phase.

Final Thoughts

These Oriental BBQ Spareribs are more than just a recipe; they are a culinary journey back to cherished memories. They embody the simple joy of good food shared with loved ones. I encourage you to gather your ingredients, put on some music, and let the aromas fill your kitchen. The process is straightforward, and the reward is a plate of incredibly delicious ribs that are sure to become a favorite in your home too. Don’t hesitate to experiment with the spice level or sweetness to make them perfectly yours. Serve them with a cold beer or a crisp white wine, and savor every sticky, delicious bite. I’d love to hear about your experience making them!