Chinese takeout menus always have Chinese Boneless Spare Ribs, along with Egg Rolls and Fried Chicken Wings. Sour and sweet, they are roasted in the oven and brushed with honey or maltose. They taste best on top of your favorite fried rice.
People like boneless ribs because they are cheaper and you don’t have to clean your hands and face with wet towels after eating them like you do after eating traditional spareribs.
Because of these reasons, they have pretty much taken the place of the traditional Chinese BBQ bone-in spare ribs that restaurants served for decades.
Chinese boneless pork tips, also known as pork riblets, are a flavorful and tender cut of meat that is popular in Chinese cuisine When cooked properly, the boneless pork tips become fall-off-the-bone tender and absorb the delicious flavors of a savory marinade
In this comprehensive guide you’ll learn all about this flavorful cut of pork and how to cook Chinese boneless pork tips to crispy tender perfection in your own kitchen. We’ll cover how to choose the right pork tips, prep and marinate them, and use simple cooking techniques to achieve restaurant-quality results every time. Let’s get cooking!
Boneless pork tips, sometimes labeled “pork riblets,” are small individual sections of meat cut from the rib end of the pork loin. They contain a bit of fat and connective tissue that breaks down into succulent, fork-tender meat when slowly cooked.
The pork tips have a mild pork flavor that easily absorbs other seasonings. Their tenderness makes them ideal for quick cooking methods like grilling, broiling, pan frying, or stir frying. They can be enjoyed as an appetizer or entree.
When preparing Chinese-style pork tips, the meat is usually marinated in a sweet and savory sauce before cooking. This infuses the pork with signature Chinese flavors.
Benefits of Cooking Boneless Pork Tips
There are many advantages to cooking with boneless pork tips:
- Convenient and quick cooking compared to ribs or other cuts
- Easy to portion into single servings
- Absorb flavors from marinades exceptionally well
- Turn tender and juicy without complicated braising
- Have a mildly sweet pork flavor that appeals to many
- Provide a balance of lean meat and fat
- Great for weeknight meals, parties, or family dinners
With minimal prep time and quick cooking, boneless pork tips are an easy way to add Chinese flair to any meal.
Selecting Fresh Boneless Pork Tips
To end up with the best tasting boneless pork tips, start by choosing high-quality meat:
- Look for evenly cut pieces around 1-2 inches wide.
- Avoid pieces with large pockets of fat or sinew.
- The meat should look moist but not wet.
- Opt for responsibly raised pork if possible.
- Plan on 4-6 oz. per serving.
- Purchase 1-1.5 lbs for 4 servings.
Getting the right cut of meat lays the foundation for creating delicious Chinese pork tips.
Preparing Boneless Pork Tips for Cooking
Before cooking, the pork tips need some simple prep:
- Rinse under cold water and pat dry thoroughly with paper towels.
- Trim off any excess fat or silver skin.
- Cut larger pieces in half for faster, even cooking.
- Use a sharp knife to lightly score the fat cap in a criss-cross pattern. This helps the meat absorb the marinade.
- Place the prepared tips in a resealable bag or baking dish.
Now the pork tips are ready for marinating. Keep reading for tasty marinade ideas!
Delicious Marinade Options
Marinating is key for flavorful Chinese pork tips. Try these easy homemade marinades:
Sweet and savory:
- 1⁄4 cup hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 minced garlic cloves
- 1 tsp grated ginger
Chinese 5-spice:
- 1⁄4 cup honey
- 3 tbsp soy sauce
- 1 tbsp 5-spice powder
- 2 tsp sesame oil
- 1 tbsp grated orange zest
- 2 minced garlic cloves
Spicy garlic:
- 1⁄4 cup honey
- 1⁄4 cup soy sauce
- 1 tbsp chili-garlic sauce
- Juice of 1 lime
- 2 tsp grated fresh ginger
- 2 minced garlic cloves
Mix the desired marinade and pour over the pork tips. Refrigerate for 30-60 minutes, flipping occasionally. The longer it marinates, the more flavor.
Cooking Methods for Boneless Pork Tips
Boneless pork tips cook up quickly using several different methods:
Grilled:
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Grill over medium heat for 8-10 minutes per side.
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Baste with reserved marinade.
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Cook until internal temperature reaches 145°F.
Broiled:
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Place on a broiler pan coated with oil.
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Broil 5-6 inches from heat for 6-8 minutes per side.
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Brush with marinade halfway through cooking.
Pan fried:
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Heat 1 tbsp oil in a skillet over medium-high heat.
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Cook for 3-4 minutes per side until browned.
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Reduce heat if browning too quickly.
Air fried:
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Cook at 380°F for 5 minutes.
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Flip and cook 5 more minutes.
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Brush with oil or spray basket with oil first.
Always cook to an internal temperature of at least 145°F. The pork tips are done when slightly pink in the center and juicy.
Serving Suggestions
Boneless pork tips make a well-rounded meal when served with:
- White or fried rice
- Sautéed vegetables like bok choy, broccoli or green beans
- A fresh green salad or coleslaw
- Roasted or stir-fried potatoes
- Rice noodles or ramen
- Steamed dumplings
For something different, try:
- Boneless pork tip lettuce wraps
- Boneless pork tip tacos or burritos
- Boneless pork tip skewers
- Boneless pork tip stir fry with vegetables
- Boneless pork fried rice
With their versatility, boneless pork tips can be enjoyed in many ways!
Leftover Storage
Properly stored, leftover boneless pork tips will last:
- 3-4 days refrigerated
- 2-3 months in the freezer
To store:
- Allow cooked pork tips to cool completely.
- Place in an airtight container or resealable plastic bag.
- Refrigerate for quick leftovers or freeze for longer storage.
To reheat:
- Thaw frozen pork tips overnight in the refrigerator before reheating.
- Reheat leftovers in a skillet, microwave, or oven until hot, 165°F.
With proper storage and reheating, you can quickly enjoy leftover pork tips all week long.
Safely Handling Raw Pork
To prevent foodborne illness when cooking pork:
- Wash hands and cooking tools after handling raw pork.
- Avoid cross-contamination by keeping raw pork separate from other foods.
- Marinate pork in the refrigerator, not on the counter.
- Cook pork to a minimum internal temperature of 145°F.
- Refrigerate leftovers within 2 hours of cooking.
Following basic food safety guidelines helps protect you and your diners from harmful bacteria when cooking with pork.
Now that you’re a boneless pork tip expert, it’s time to get cooking! Savor the ease of weeknight meals starring these flavorful, fork-tender pork morsels. Show off your culinary skills by preparing succulent Chinese boneless pork tips for family and friends.
What Do I Serve with Chinese Boneless Ribs?
Serve these ribs with your choice of fried rice or even plain white rice and a green vegetable. Some good choices are Garlicky Broccoli, Broccoli with Garlic Sauce, or a Stir-Fried Bok Choy.
You can also make General Tso’s Chicken, Beef and Broccoli, or Fried Chicken Wings for a full-on Chinese takeout night at home!
Whatever you decide, please enjoy this Chinese boneless sparerib recipe!
What Cut of Meat Are Chinese Boneless Ribs Made With?
Boneless spareribs are not actually deboned spareribs. They’re made from a boneless pork butt (which is actually from the shoulder of the pig). The pork is cut into thick slices, roasted, and then cut into long thin lengths.
Chinese takeout restaurants popularized this method years ago. For what reason? I remember that people used to complain about how expensive the bone-in spareribs were at our family restaurant.
The fresh ribs would sit in the fridge for too long and dry out because not enough people wanted to pay extra for the classic ribs. It was a tough situation because they were one of our best items.
Chinese restaurant owners quickly came up with an idea, and lo and behold, Chinese boneless spareribs were born! These new “spareribs” didn’t have bones for ease of cooking, and they were also a lot cheaper for everyone. Plus, they tasted practically the same.
For this recipe, the best and least expensive cuts of meat are pork butt or Boston butt. That said, if you like, boneless pork country ribs are also a good choice.
Try to avoid pork loin, pork tenderloin, or center cut pork chops. They’re very lean and will yield a dry result.
And if you really want a low-fat option, cut down on the roasting time, baste them often, and finish them off under the broiler to get some color and char.
How to Make Chinese Boneless Spare Ribs
FAQ
What cut of meat are Chinese boneless spare ribs?
How to cook bianco & sons Chinese style boneless pork strips?
What makes Chinese boneless spare ribs red?
What are Chinese rib tips made of?
How do you cook boneless pork in the oven?
Preheat the oven to 425°F. (Use an oven thermometer to ensure an accurate temperature.) Line a sheet pan or roasting pan with heavy duty foil (for quick clean-up) and place a metal rack on top. Place the boneless pork on the metal rack, ideally with 1/2-inch of room between the pieces.
Can one eat pork?
A cooked, medium pork cutlet or steak provides 239 calories, 34 grams protein, 10 grams fat, 4 grams saturated fat, 697 milligrams sodium, and 0 grams carbohydrate, if you eat only the lean part of the steak. Pork contains many of the micronutrients (vitamins and minerals) found in beef and it is high in protein, but can be lower in fat than beef—depending on cut and preparation. Meat from any kind of mammal, including pork, can cause an allergic reaction (and some people who are allergic to mammalian meat also react to poultry).
Can I use boneless pork ribs?
First, start with the pork. You can use either boneless pork spare ribs if you can find them (boneless pork country ribs are likely easier to locate) or, boneless pork loin like I did here. Using pork loin will also keep the fat content a bit lower in the recipe.
How do you make boneless pork ribs?
Commonly to make Chinese boneless spare ribs, boneless pork shoulder is cut into thin strips to make the boneless “ribs.” Pork loin cuts are commonly used, and country-style boneless pork ribs are perfect. If you don’t have country-style boneless ribs, just cut pork loin or pork chops into “ribs.”