14 Delicious Chinese Barbequed Spareribs Recipes

Picture this: succulent, fall-off-the-bone spareribs, glazed with a sticky, sweet, and slightly spicy Chinese barbecue sauce that’s bursting with flavor. Whether you’re craving comfort food or planning your next weekend cookout, these 14 delicious Chinese barbecued spareribs recipes are about to become your go-to. From classic takes to modern twists, there’s a recipe here that’ll have everyone asking for seconds. Let’s dive in!

Honey Garlic Chinese Barbequed Spareribs

Everyone loves a good rib recipe that’s both easy to make and packed with flavor. Honey Garlic Chinese Barbequed Spareribs are just that—a perfect balance of sweet and savory with a sticky glaze that’s irresistible.

Ingredients

• 2 lbs pork spareribs (I like to get them pre-cut for easier cooking)
• 1/2 cup honey (local honey adds a nice depth of flavor)
• 1/4 cup soy sauce (low sodium is my preference to control saltiness)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp ginger, grated (keep the peel on for extra zing)
• 1 tbsp rice vinegar (adds a subtle tang)
• 1 tsp sesame oil (toasted sesame oil for that nutty aroma)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)

Instructions

1. Preheat your oven to 325°F. Line a baking sheet with foil for easy cleanup.
2. In a bowl, whisk together honey, soy sauce, garlic, ginger, rice vinegar, sesame oil, and red pepper flakes. Tip: Let the marinade sit for 10 minutes to let the flavors meld.
3. Place the spareribs on the baking sheet and brush generously with the marinade. Tip: Reserve some marinade for basting later.
4. Cover the ribs with foil and bake for 1.5 hours. Tip: The foil keeps the ribs moist while they cook.
5. Remove the foil, increase the oven temperature to 400°F, and bake for another 15 minutes, basting with the reserved marinade halfway through. This step ensures a sticky, caramelized exterior.
6. Let the ribs rest for 5 minutes before serving. This allows the juices to redistribute.

Look at that glaze! The ribs should be fall-off-the-bone tender with a perfect balance of sweet, savory, and a hint of heat. Serve them over a bed of steamed rice to soak up all that delicious sauce.

Five-Spice Chinese Barbequed Spareribs

Zesty and bold, these Five-Spice Chinese Barbequed Spareribs bring a punch of flavor to your table with minimal fuss. Perfect for a weekend BBQ or a weeknight treat, they’re sure to impress.

Ingredients

• 2 lbs pork spareribs – I like them meaty for maximum flavor.
• 1/4 cup soy sauce – Low sodium works best to control saltiness.
• 2 tbsp hoisin sauce – My secret for a touch of sweetness.
• 1 tbsp five-spice powder – The star of the show, don’t skimp.
• 2 cloves garlic, minced – Freshly minced makes all the difference.
• 1 tbsp honey – For that glossy, sticky finish.
• 1 tsp sesame oil – A drizzle adds depth.

Instructions

1. Preheat your grill to 300°F, aiming for indirect heat.
2. In a bowl, mix soy sauce, hoisin, five-spice powder, garlic, honey, and sesame oil. Tip: Whisk until smooth for even coating.
3. Pat ribs dry with paper towels. This ensures the marinade sticks better.
4. Coat ribs evenly with the marinade. Let sit for 10 minutes. Tip: Room temp ribs absorb flavors more efficiently.
5. Place ribs on the grill. Cover and cook for 1.5 hours. Tip: Resist peeking to maintain steady temperature.
6. After 1.5 hours, brush ribs with remaining marinade. Grill for another 30 minutes until caramelized.
7. Remove ribs from grill. Let rest for 5 minutes before slicing.

Kick back and enjoy these ribs that are sticky, smoky, and packed with umami. Serve them over a bed of steamed rice or with a side of pickled veggies for contrast.

Sticky Soy Sauce Chinese Barbequed Spareribs

Must-try Sticky Soy Sauce Chinese Barbequed Spareribs are a game-changer for your next dinner. These ribs are sticky, savory, and packed with umami.

Ingredients

• 2 lbs pork spareribs (I like them meaty for more flavor)
• 1/2 cup soy sauce (use low-sodium to control saltiness)
• 1/4 cup honey (local honey adds a nice touch)
• 2 tbsp rice vinegar (for that perfect tang)
• 3 garlic cloves, minced (fresh is best)
• 1 tbsp ginger, grated (a little extra won’t hurt)
• 1 tsp sesame oil (toasted for depth)
• 1/2 tsp red pepper flakes (adjust for heat)

Instructions

1. Preheat your oven to 325°F. Line a baking sheet with foil for easy cleanup.
2. In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes. Tip: Taste the marinade and adjust sweetness or heat as needed.
3. Place spareribs in a large zip-top bag. Pour marinade over ribs, seal, and massage to coat. Marinate in the fridge for at least 2 hours, preferably overnight. Tip: Flipping the bag halfway ensures even flavor.
4. Arrange ribs on the prepared baking sheet. Reserve marinade. Bake for 1.5 hours, basting with reserved marinade every 30 minutes. Tip: Baste quickly to keep oven temp steady.
5. Increase oven to 400°F. Bake for 10 more minutes until glaze is sticky and ribs are caramelized.

Ribs come out fall-off-the-bone tender with a glossy, finger-licking glaze. Serve over steamed rice to soak up extra sauce or with a crisp salad for contrast.

Char Siu Style Chinese Barbequed Spareribs

Perfect for a weekend BBQ, these Char Siu Style Chinese Barbequed Spareribs bring a sweet and savory kick to your table. Marinate overnight for deep flavor penetration.

Ingredients

• 2 lbs pork spareribs (I like them meaty for more flavor)
• 1/4 cup honey (local honey adds a nice touch)
• 3 tbsp soy sauce (low sodium works just as well)
• 2 tbsp hoisin sauce (the secret ingredient for depth)
• 1 tbsp Chinese five-spice powder (don’t skip this, it’s essential)
• 2 cloves garlic, minced (fresh is always better)
• 1 tbsp grated ginger (adds a bright note)
• 1 tbsp rice vinegar (for a slight tang)
• 1 tbsp sesame oil (toasted sesame oil is my favorite)

Instructions

1. In a bowl, mix honey, soy sauce, hoisin sauce, five-spice powder, garlic, ginger, rice vinegar, and sesame oil to make the marinade.
2. Place spareribs in a large resealable bag and pour the marinade over them. Seal and refrigerate overnight. Tip: Massage the bag occasionally to ensure even coating.
3. Preheat oven to 375°F. Line a baking sheet with foil for easy cleanup.
4. Arrange ribs on the baking sheet, reserving marinade. Bake for 45 minutes. Tip: Baste with reserved marinade every 15 minutes for a glossy finish.
5. Broil on high for 5 minutes until edges are slightly charred. Watch closely to prevent burning.

Succulent and sticky, these ribs are a crowd-pleaser. Serve them over steamed rice with a side of pickled vegetables to cut through the richness.

Black Bean Sauce Chinese Barbequed Spareribs

Outstandingly flavorful and tender, these ribs are a game-changer for your next BBQ. The black bean sauce adds a deep, umami richness that’s hard to resist.

Ingredients

• 2 lbs pork spareribs (I like them meaty for more flavor)
• 3 tbsp black bean sauce (look for the one with whole beans for texture)
• 2 tbsp soy sauce (low sodium works best to control saltiness)
• 1 tbsp honey (for that perfect glaze)
• 2 cloves garlic, minced (fresh is always better)
• 1 tsp ginger, grated (adds a nice zing)
• 1/2 tsp five-spice powder (my secret ingredient)
• 1 tbsp vegetable oil (for a smoke-free grill)

Instructions

1. Preheat your grill to 300°F, aiming for indirect heat.
2. Pat the ribs dry with paper towels to ensure the sauce sticks better.
3. In a bowl, mix black bean sauce, soy sauce, honey, garlic, ginger, and five-spice powder.
4. Brush the ribs with vegetable oil to prevent sticking.
5. Coat the ribs evenly with the sauce mixture, saving some for basting.
6. Place the ribs on the grill, bone side down, away from direct flames.
7. Cover and cook for 1.5 hours, basting with remaining sauce every 30 minutes.
8. Check for doneness; the meat should pull away easily from the bone.
9. Let the ribs rest for 10 minutes before slicing to keep them juicy.

Glazed to perfection, these ribs boast a sticky exterior and fall-off-the-bone tenderness. Serve them over steamed rice to soak up all the delicious sauce.

Sweet and Sour Chinese Barbequed Spareribs

Tender, juicy, and packed with flavor, these Sweet and Sour Chinese Barbequed Spareribs are a crowd-pleaser. Perfect for a summer BBQ or a cozy indoor meal, they’re surprisingly simple to make.

Ingredients

• 2 lbs pork spareribs (I like them meaty for more flavor)
• 1/2 cup ketchup (the sweetness balances the sour)
• 1/4 cup soy sauce (low sodium works best for me)
• 1/4 cup honey (for that glossy finish)
• 2 tbsp apple cider vinegar (adds a nice tang)
• 1 tbsp minced garlic (freshly minced makes all the difference)
• 1 tsp ginger powder (or freshly grated if you have it)
• 1/2 tsp red pepper flakes (adjust to your heat preference)

Instructions

1. Preheat your oven to 350°F. This ensures even cooking.
2. In a bowl, mix ketchup, soy sauce, honey, apple cider vinegar, minced garlic, ginger powder, and red pepper flakes. Tip: Taste the sauce now to adjust sweetness or tanginess.
3. Place the spareribs in a baking dish. Pour the sauce over them, ensuring they’re fully coated. Tip: Let them marinate for at least 30 minutes for deeper flavor.
4. Cover the dish with foil and bake for 1 hour. This slow cooks the ribs to tenderness.
5. Remove the foil and bake for another 30 minutes. Tip: Baste the ribs with the sauce halfway through for extra flavor.
6. Check the ribs are tender and the sauce is sticky. If not, bake for 10 more minutes.

Best served hot, these ribs have a perfect balance of sweet and sour with a sticky glaze. Try serving them over a bed of steamed rice to soak up the extra sauce.

Orange Glazed Chinese Barbequed Spareribs

Absolutely irresistible, these Orange Glazed Chinese Barbequed Spareribs combine sweet and tangy flavors with fall-off-the-bone tenderness.

Ingredients

• 2 lbs pork spareribs (I like them meaty for more flavor)
• 1/2 cup orange juice (freshly squeezed makes a difference)
• 1/4 cup honey (for that perfect glaze)
• 2 tbsp soy sauce (low sodium works just fine)
• 1 tbsp grated ginger (fresh is best, but powdered in a pinch)
• 2 cloves garlic, minced (more if you’re a garlic lover)
• 1/2 tsp red pepper flakes (adjust to your heat preference)

Instructions

1. Preheat your oven to 300°F. Slow cooking is key for tender ribs.
2. In a bowl, whisk together orange juice, honey, soy sauce, ginger, garlic, and red pepper flakes. Taste the sauce now to adjust sweetness or heat.
3. Place the spareribs in a baking dish. Pour the sauce over, turning ribs to coat evenly. Tip: Let them marinate for at least 30 minutes for deeper flavor.
4. Cover the dish with foil and bake for 2 hours. The low temperature ensures they don’t dry out.
5. Remove foil, increase oven temperature to 400°F, and bake for another 15 minutes to caramelize the glaze. Watch closely to prevent burning.
6. Let the ribs rest for 5 minutes before serving. This keeps them juicy.

Tender and sticky, these ribs are a crowd-pleaser. Serve them over a bed of steamed rice to soak up the extra glaze.

Sichuan Pepper Chinese Barbequed Spareribs

Every bite of these Sichuan Pepper Chinese Barbequed Spareribs packs a punch, blending heat with smoky sweetness. Perfect for summer grilling, they’re a crowd-pleaser with minimal fuss.

Ingredients

• 2 lbs pork spareribs (I like them meaty for more flavor)
• 1/4 cup soy sauce (low sodium works best to control saltiness)
• 2 tbsp Sichuan peppercorns (toast them lightly for extra aroma)
• 1/4 cup honey (local honey adds a nice floral note)
• 2 cloves garlic, minced (fresh is key here)
• 1 tbsp ginger, grated (keep it peeled and ready in the freezer for ease)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)
• 1 tbsp vegetable oil (a neutral oil is perfect for marinating)

Instructions

1. In a dry pan, toast Sichuan peppercorns over medium heat for 1-2 minutes until fragrant. Crush lightly.
2. Mix soy sauce, honey, garlic, ginger, red pepper flakes, and crushed peppercorns in a bowl. This is your marinade.
3. Coat spareribs evenly with the marinade. Let sit for at least 2 hours, or overnight for deeper flavor.
4. Preheat grill to 350°F. Oil the grates to prevent sticking.
5. Grill ribs for 25-30 minutes, turning every 5 minutes, until charred and internal temperature reaches 145°F.
6. Let rest for 5 minutes before slicing. This keeps them juicy.

Ribs come out sticky, with a bold Sichuan pepper tingle. Serve them sliced over steamed rice to soak up the sauce, or with a crisp cucumber salad to cool the heat.

Garlic Ginger Chinese Barbequed Spareribs

Everyone loves a good rib recipe that packs a punch of flavor without the fuss. These Garlic Ginger Chinese Barbequed Spareribs are just that—simple, savory, and seriously satisfying.

Ingredients

• 2 lbs pork spareribs (I like them meaty for more bite)
• 1/4 cup soy sauce (low sodium works great here)
• 3 tbsp honey (for that perfect glaze)
• 4 cloves garlic, minced (fresh is best)
• 1 tbsp ginger, grated (keep the peel on for extra zing)
• 1 tbsp rice vinegar (adds a nice tang)
• 1/2 tsp red pepper flakes (adjust if you’re sensitive to heat)
• 1 tbsp sesame oil (toasted for depth)

Instructions

1. Preheat your oven to 300°F. Slow cooking is key for tender ribs.
2. In a bowl, whisk together soy sauce, honey, garlic, ginger, rice vinegar, red pepper flakes, and sesame oil. Tip: Let the marinade sit for 10 minutes to meld flavors.
3. Place ribs in a baking dish and pour marinade over, ensuring they’re fully coated. Tip: Marinate for at least 1 hour, or overnight for deeper flavor.
4. Cover with foil and bake for 2 hours. Tip: Check halfway to baste with juices.
5. Remove foil, increase oven to 400°F, and bake for 15 minutes until caramelized.

Fall-off-the-bone tender with a sticky, sweet, and spicy glaze, these ribs are a crowd-pleaser. Serve them over a bed of steamed rice to soak up all the delicious sauce.

Hoison Sauce Chinese Barbequed Spareribs

Yield to your cravings with these succulent ribs, glazed in a rich hoisin sauce that’s both sweet and savory. Perfect for a weekend BBQ or a cozy dinner, they’re sure to impress.

Ingredients

• 2 lbs pork spareribs (I like them meaty for more flavor)
• 1/2 cup hoisin sauce (the star of the show, go for a quality brand)
• 2 tbsp soy sauce (adds that umami depth)
• 1 tbsp honey (for a touch of natural sweetness)
• 2 cloves garlic, minced (fresh is best, no substitutes)
• 1 tsp ginger, grated (it’s all about that zing)
• 1/2 tsp five-spice powder (my secret weapon for authenticity)
• 1 tbsp vegetable oil (keeps things from sticking)

Instructions

1. Preheat your oven to 325°F. Low and slow is the key to tender ribs.
2. In a bowl, mix hoisin sauce, soy sauce, honey, garlic, ginger, and five-spice powder. This marinade is your flavor bomb.
3. Pat ribs dry with paper towels. Dry meat means better marinade adhesion.
4. Rub ribs with vegetable oil, then coat evenly with the marinade. Don’t be shy here.
5. Place ribs on a baking sheet lined with foil for easy cleanup. Cover with another foil sheet to lock in moisture.
6. Bake for 2 hours. The wait is worth it.
7. Remove top foil, increase oven to 400°F, and bake for another 15 minutes to caramelize the glaze. Watch closely to avoid burning.
8. Let ribs rest for 10 minutes before slicing. Patience ensures juicy bites.

Now, the ribs are fall-off-the-bone tender with a sticky, glossy finish. Serve them over steamed rice or with a crisp salad to cut through the richness. No need for extra sauce—the ribs are packed with flavor.

Spicy Chili Chinese Barbequed Spareribs

Nothing beats the fiery kick of these Spicy Chili Chinese Barbequed Spareribs, perfect for those who love a bold flavor with a touch of sweetness.

Ingredients

• 2 lbs pork spareribs (I always ask the butcher to cut them into individual ribs for easier cooking.)
• 1/4 cup soy sauce (Low sodium works best to control the saltiness.)
• 2 tbsp hoisin sauce (This is my secret ingredient for that authentic Chinese flavor.)
• 1 tbsp chili garlic sauce (Adjust based on your heat preference.)
• 1 tbsp honey (For that perfect glaze.)
• 1 tsp five-spice powder (A little goes a long way.)
• 2 cloves garlic, minced (Fresh is always better.)
• 1 tbsp vegetable oil (For greasing the grill.)

Instructions

1. Preheat your grill to 350°F. Grease the grates with vegetable oil to prevent sticking.
2. In a bowl, mix soy sauce, hoisin sauce, chili garlic sauce, honey, five-spice powder, and minced garlic. Tip: Taste the marinade and adjust the chili sauce if needed.
3. Coat the spareribs evenly with the marinade. Let them sit for at least 30 minutes at room temperature. Tip: Marinating overnight in the fridge deepens the flavors.
4. Place the ribs on the grill. Cook for 25 minutes, turning every 5 minutes to ensure even cooking. Tip: Baste with leftover marinade in the last 5 minutes for extra flavor.
5. Check the ribs with a meat thermometer; they’re done at 145°F. Let them rest for 5 minutes before serving.

The ribs come out sticky, with a perfect balance of sweet and heat. Serve them over steamed rice to soak up all the delicious sauce.

Plum Sauce Chinese Barbequed Spareribs

Want to impress at your next BBQ? These Plum Sauce Chinese Barbequed Spareribs are a game-changer. They’re sticky, sweet, and packed with umami.

Ingredients

• 2 lbs pork spareribs (ask your butcher to cut them into individual ribs for easier cooking)
• 1 cup plum sauce (homemade or store-bought, but go for the good stuff)
• 2 tbsp soy sauce (I swear by Kikkoman for its depth of flavor)
• 1 tbsp grated ginger (fresh is best, no compromises here)
• 2 cloves garlic, minced (more if you’re a garlic lover like me)
• 1 tbsp honey (for that perfect glaze)
• 1/2 tsp five-spice powder (it’s the secret weapon)

Instructions

1. Preheat your oven to 350°F. Line a baking sheet with foil for easy cleanup.
2. In a bowl, mix plum sauce, soy sauce, ginger, garlic, honey, and five-spice powder. Taste and adjust if needed—this is your flavor base.
3. Place spareribs on the baking sheet. Brush half the sauce mixture over the ribs, coating them evenly.
4. Bake for 30 minutes. Flip ribs, brush with remaining sauce, and bake another 30 minutes until sticky and caramelized.
5. For extra char, broil on high for 2-3 minutes. Watch closely to avoid burning.

Get ready for ribs that are fall-off-the-bone tender with a glossy, finger-licking sauce. Serve them over steamed rice or with a crisp slaw to cut through the richness.

Maple Glazed Chinese Barbequed Spareribs

Unbelievably tender and packed with flavor, these ribs are a game-changer for your next BBQ. The maple glaze adds a sweet depth that’s irresistible.

Ingredients

• 2 lbs pork spareribs (I like them meaty for more flavor)
• 1/2 cup pure maple syrup (the real deal makes all the difference)
• 2 tbsp soy sauce (low sodium works fine if you’re watching salt)
• 1 tbsp grated ginger (freshly grated brings the best zing)
• 2 cloves garlic, minced (more if you’re a garlic lover like me)
• 1/2 tsp five-spice powder (a little goes a long way)
• 1/4 cup ketchup (adds a nice tangy base to the glaze)

Instructions

1. Preheat your oven to 300°F. Slow cooking is key for tender ribs.
2. Place the ribs on a baking sheet lined with foil for easy cleanup. Pat them dry with paper towels to ensure the glaze sticks.
3. In a small bowl, whisk together maple syrup, soy sauce, ginger, garlic, five-spice powder, and ketchup until smooth.
4. Brush half of the glaze over the ribs, making sure to coat both sides. Reserve the rest for later.
5. Cover the ribs tightly with foil and bake for 2 hours. This low and slow method ensures they’re fall-off-the-bone tender.
6. Remove the foil, increase the oven temperature to 400°F, and brush the ribs with the remaining glaze.
7. Bake uncovered for another 15-20 minutes until the glaze is sticky and caramelized. Keep an eye on them to prevent burning.
8. Let the ribs rest for 5 minutes before slicing. This lets the juices redistribute for the perfect bite.

Mouthwatering and sticky, these ribs have a perfect balance of sweet and savory. Serve them over a bed of steamed rice to soak up the extra glaze, or alongside a crisp coleslaw for contrast.

Lemongrass Infused Chinese Barbequed Spareribs

Must-try Lemongrass Infused Chinese Barbequed Spareribs bring a fragrant twist to your BBQ game. Perfect for summer nights.

Ingredients

• 2 lbs pork spareribs – I like them meaty for more flavor.
• 3 stalks lemongrass, finely chopped – Fresh is best, but dried works in a pinch.
• 1/4 cup soy sauce – Low sodium to control saltiness.
• 2 tbsp honey – For that perfect glaze.
• 1 tbsp minced garlic – Because everything’s better with garlic.
• 1 tsp ginger powder – Adds a warm, spicy note.
• 1/2 tsp five-spice powder – My secret weapon for depth.
• 1 tbsp vegetable oil – Keeps the ribs from sticking.

Instructions

1. Preheat your grill to 300°F. Indirect heat is key for slow cooking.
2. In a bowl, mix soy sauce, honey, garlic, ginger powder, and five-spice powder. This marinade is your flavor base.
3. Rub the spareribs with vegetable oil. This helps the marinade stick.
4. Coat the ribs evenly with the marinade. Let them sit for 10 minutes. Patience pays off here.
5. Place the ribs on the grill. Add chopped lemongrass on top for infusion.
6. Cover and cook for 1.5 hours. No peeking—trust the process.
7. Check for doneness. The meat should pull away easily from the bone.
8. Remove from grill. Let rest for 5 minutes. This keeps the juices in.

Amazingly tender with a sticky, sweet glaze and a hint of lemongrass. Serve with a side of jasmine rice to soak up the sauce.

Conclusion

Kickstart your culinary adventure with these 14 Delicious Chinese Barbequed Spareribs Recipes, each offering a unique twist on a beloved classic. Perfect for home cooks looking to explore new flavors, these recipes promise to delight your taste buds and impress your guests. Don’t forget to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!