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Chinese Oven-baked Pork Ribs
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Oven-baked Country-style Chinese Pork "Ribs"

Chinese and not-so-Chinese ingredients create a flavorful marinade for oven-baked pork ribs that aren't ribs at all.
Course Main Course, Meat
Cuisine Chinese
Servings 4 generous servings

Ingredients

  • 3 tablespoons hoisin sauce
  • 1 tablespoon ketchup
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sherry or sake
  • 1 teaspoon rice vinegar
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon minced ginger
  • 1 large clove garlic, finely chopped
  • 1/4 teaspoon Chinese five spice powder
  • 1 teaspoon freshly ground black pepper
  • 2 to 2-1/2 pounds country-style pork ribs

Instructions

  • Combine all the ingredients except the meat in a bowl and whisk together. Place ribs in a 1-gallon zippered plastic storage bag. Pour the marinade over the ribs, seal the bag and turn it to coat the ribs on all sides. Marinate in the fridge for at least 2 hours and as long as overnight, turning the bag occasionally.
  • Preheat the oven to 325ºF. Line a rimmed baking sheet (we swear by our sturdy Nordic Ware half sheet hotel pans) with aluminum foil. remove ribs from marinade, shaking off excess, and arrange in a single layer on the baking sheet. Reserve the marinade in a small bowl (there won't be a lot).
  • Roast ribs for 30 to 45 minutes, checking at 15-minute intervals and brushing with the reserved marinade at least once at about 25 minutes (that may be all you have the marinade for). Using an instant read thermometer, check the thickest part of the largest rib. When it hits at least 145ºF, they're done. Discard any remaining marinade (it's been in contact with raw meat).
  • Just before serving, use tongs to turn ribs on the baking sheet in the pan juices. This will give them a nice sheen and pick up a little more flavor. Transfer to a platter and serve.