These Chinese boneless spare ribs are just like the takeout recipe. Sticky and sweet with crispy edges and that deep red color. Learn how easily you can make them at home!.
Everything else is just too far away to warrant takeout. If you want another cuisine, you basically have to go out and make a meal of it.
That usually just means a small bowl of wonton soup for me and a shared bowl of bland chicken and broccoli.
But a few months ago, Ulysses threw a curve ball into our usual takeout order, and he brought home a small container of boneless spare ribs.
It was like an immediate throw back to my childhood. I don’t think I’ve had a Chinese spare rib since takeout as a kid.
I remember that whenever we got Chinese takeout as kids, we always asked for traditional spare ribs with the pork bone. Somewhere in the last 20+ years though I completely forgot about them.
You know how Chinese takeout menus work: they have about 500 items, and you order the same five items every time.
These boneless spare ribs were not in our regular rotation so they threw me off my game entirely. After finishing my wonton soup, I added a normal-sized serving of rice, chicken, and broccoli to my plate. I also put some spare ribs on the side because I didn’t think I would really like them.
I think I went back three times for more until we both ate the whole container while saying things like “these are SO good!” and “we need to order these more often!”
Needless to say, boneless pork spare ribs have been on our Chinese takeout order ever since.
Recently, I’ve been thinking more about them and wondering if I could make them at home in a way that is healthier but still true to the original.
Here and there, I’ve made recipes that are exact copies of restaurant dishes. For example, my Kung Pao chickpea recipe is a vegetarian version of Kung Pao, and this shaved beef recipe is a quick stir fry version of beef and broccoli.
But I’m sure this Chinese spare ribs recipe is by far my favorite and may even be the best copy I’ve been able to make so far.
The marinade is the most important part of making boneless spare ribs that taste like Chinese takeout.
Letting the pork absorb all that flavor overnight makes a huge difference in the final dish.
Craving fall-off-the-bone pork ribs smothered in sticky sweet Ah So sauce, but don’t want to deal with a rack of bones? Boneless pork ribs are the easy solution! With just a few simple steps, you can make restaurant-quality boneless ribs in your own oven.
This homemade version coats tender, meaty pork in an irresistible hoisin-style glaze for finger-licking results Follow this guide to learn how to prep, cook, and sauce boneless pork ribs to perfection
Ingredients
- 1.5 lbs boneless pork loin or boneless country-style ribs
- Salt and pepper
- 1 jar Ah So sauce or homemade copycat (recipe below)
- Optional: extra sauce for serving
Step 1: Prepare the Pork
Start by selecting high-quality boneless pork ribs. Look for cuts with evenly distributed fat and meat, avoiding any with large areas of exposed bone.
Trim off any excess fat or dangling pieces of meat with a sharp knife. Also remove the thin papery membrane covering the underside of the ribs. This will make the ribs easier to eat.
Pat the pork ribs dry with paper towels Generously season both sides with salt and pepper The salt will help the meat better absorb the flavors of the sauce.
Step 2: Apply Ah So Sauce
Thoroughly coat both sides of the pork ribs with Ah So sauce. A dense, even layer is ideal to maximize sticky glaze and prevent drying out.
For convenience, purchase pre-made Ah So sauce at the grocery store. For full customization, use the from-scratch recipe included below.
Step 3: Bake the Ribs
Place ribs in a baking dish and cover tightly with foil. Bake at 350°F for:
- Large ribs: 1 hour 10 minutes
- Small ribs: 1 hour
Baking is ideal for boneless ribs, as the gentle oven heat tenderizes the meat. Rotate the pan halfway through for even cooking.
Step 4: Finish with Sauce
During last 10 minutes of baking, remove foil and baste ribs with more sauce. Return to oven to set the glaze.
For extra caramelization, switch oven to broil for 1-2 minutes watch closely to avoid burning.
Step 5: Rest, Slice and Serve
Allow ribs to rest 5 minutes before slicing into individual ribs. Arrange on a platter and serve with extra warmed Ah So sauce for dipping if desired.
Tips for Perfect Boneless Pork Ribs
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Choose the right cut. Opt for boneless loin ribs or boneless country-style ribs. Avoid chops or tenderloin.
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Remove membrane for tender, easy-to-eat ribs. Use a knife to peel it off.
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Apply a generous layer of sauce on both sides before cooking for maximum flavor infusion.
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Bake low and slow at around 325°F to keep ribs juicy and tender.
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Baste with sauce in last 10 minutes to set the glaze before broiling briefly.
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Let ribs rest before slicing to retain juices. Cut into individual ribs for easy eating.
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Garnish with sliced green onions, sesame seeds or cilantro. Serve with steamed rice.
How to Make Ah So Sauce from Scratch
Don’t want to buy pre-made sauce? Here’s how to easily make authentic-tasting Ah So sauce at home:
Ingredients
- 1⁄2 cup honey
- 1⁄4 cup brown sugar
- 1⁄4 cup hoisin sauce
- 2 tbsp vegetable oil
- 1 tsp Chinese 5-spice powder
- 1⁄4 cup sherry
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- Few drops red food coloring (optional)
Instructions
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Whisk all ingredients except cornstarch and food coloring in a saucepan.
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Bring to a boil then reduce heat and simmer 3 minutes.
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Mix cornstarch with 2 tbsp water. Add to pan and cook 1-2 minutes until thickened.
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Stir in food coloring for reddish tint if desired.
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Cool completely before using on ribs.
Add more honey and hoisin to taste. Enjoy this homemade Ah So sauce just like the restaurant version!
How to Cook Boneless Pork Ribs
Besides baking, boneless pork ribs can be cooked using several other methods:
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Slow cooker: Season ribs then cook on low 6-8 hours until fall-apart tender.
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Instant Pot: Place seasoned ribs in pot with 1 cup broth. Pressure cook 17 mins then broil with sauce.
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Grill: Apply sauce then grill ribs over indirect heat for 25-30 minutes, flipping occasionally.
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Stovetop: Brown ribs in oil then simmer in sauce for 45 minutes until tender.
Monitor closely and adjust cook times as needed based on thickness of ribs. The meat should shred easily when fully cooked.
Serving Suggestions
Boneless pork ribs with Ah So sauce make for a stellar Asian-inspired meal. Some tasty ways to serve them include:
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Over steamed jasmine rice
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With stir fried veggies like broccoli, carrots, bok choy
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Topped with sliced green onions, sesame seeds and cilantro
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On soft rolls for rib sandwiches
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Chopped on top of Asian noodle or rice bowls
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Alongside coleslaw, potato salad or macaroni salad
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Dipped in additional warmed Ah So sauce for extra flavor and moisture
Storing and Freezing Cooked Ribs
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Refrigerate leftovers up to 4 days. Reheat gently in microwave or oven.
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Freeze sauced, cooked ribs up to 4 months. Thaw overnight in fridge before reheating.
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Allow ribs to cool completely before freezing. Transfer to airtight bags or containers.
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For longer freezer life, wrap ribs tightly in plastic wrap then foil before freezing.
With this easy recipe, you can indulge in tender, saucy boneless pork ribs just like your favorite Chinese takeout. The Ah So sauce infuses each juicy bite with sweet, savory and slightly spicy flavors. Enjoy these finger-licking ribs on their own or over rice for a quick yet satisfying meal.
WHAT DO I SERVE WITH CHINESE BONELESS RIBS?
If you want to stay with the Chinese takeout theme, fried rice and garlicky broccoli are great side dishes to go with this.
Grilled broccoli and grilled green beans are also easy vegetable ideas. For a light and fresh option, try this bok choy salad.
For a sweet touch with your sparerib dinner, pineapple fried rice is a fun take on the usual dish.
Making sweet and sour tofu to go with the boneless spareribs is a great way to enjoy Chinese food at home.
THE HISTORY OF CHINESE BONELESS SPARERIBS
It was Chinese boneless spareribs that were made because takeout restaurant owners heard that people liked spareribs but didn’t like how expensive they were.
To combat this, they created the Chinese boneless sparerib!
Because they used pork butt, they were able to keep the price low while still making it taste almost exactly like traditional Chinese spareribs. It was a win win!.
Chinese BBQ spareribs recipe takeaway style
FAQ
What is ah so sauce used for?
Should I put BBQ sauce on pork ribs before cooking?
Can I use boneless pork ribs?
You can use boneless pork ribs (boneless pork country ribs are likely easier to locate) or boneless pork loin instead of the specified pork in the Chinese Boneless Spare Ribs recipe.
Can you make kabobs with boneless ribs?
Boneless country-style ribs also make great meat for kabobs. Just cut each rib into chunks and place them onto skewers to make the kabobs. Make the marinade by combining all the ingredients in a bowl. Place all the ribs into a heavy-duty gallon bag. Be sure to place the sealed bag of ribs and marinade into a bowl before refrigeration.
How do you marinate pork spare ribs?
To marinate pork spare ribs, combine Hoisin sauce, sesame oil, soy sauce, rice cooking wine, five spice powder, chopped garlic, honey, and ketchup in a medium sized bowl. Stir until the sauce is fully blended. Pour the marinade over the pork spare ribs and let them marinate for at least 1 hour. These ribs taste better if you can allow them to marinate a little longer.
How do you marinate pork ribs in a plastic bag?
Thinly slice the pork into strips about 3-inches long and place in a large sealable plastic bag. Whisk together the remaining ingredients in a small bowl until well combined. Pour the marinade into the plastic bag with the pork. Seal the bag and place in the refrigerator overnight or for at least 4 hours.