Ingredients:

  • 3 lbs St. Louis Style Spare Ribs
  • 1 tbsp Shaoxing Rice Wine
  • 1/2 cup Hoisin sauce
  • 1/4 cup Soy sauce
  • 3 tbsp Honey or Maltose
  • 2 tbsp Red Bean Curd
  • 1 tbsp Toasted Sesame Oil
  • 2 tsp Five-Spice Powder
  • 4 cloves Garlic, minced into a paste
  • 1 inch Fresh Ginger, grated

Instructions:

  1. Pat the ribs dry with paper towels and remove the silver skin (membrane) from the back of the ribs to allow for better spice penetration.
  2. In a medium bowl, whisk together the hoisin sauce, soy sauce, honey (or maltose), red bean curd, toasted sesame oil, five-spice powder, garlic paste, ginger, and Shaoxing rice wine until smooth.
  3. Coat the ribs thoroughly with the marinade and seal them in a bag or glass dish. Marinate in the refrigerator for at least 4 hours, or up to 24 hours for best results.
  4. Preheat your oven to 325°F (160°C). Line a large rimmed baking sheet with aluminum foil and place a wire cooling rack on top.
  5. Place the marinated ribs on the wire rack. Pour 1/2 cup of water into the bottom of the baking sheet to create a steaming environment, then cover the ribs tightly with a layer of heavy-duty aluminum foil.
  6. Bake for 1 hour 15 minutes until the meat is tender but not quite falling apart.
  7. Roast for another 15-20 minutes, brushing with the remaining sauce and the final 1 tbsp of honey every 5-7 minutes