Omnivore's Cookbook · by Maggie Zhu★ 5.0 (37)
Chinese BBQ Ribs
NUTRITION · PER SERVING145M COOK
CAL 51%·PRO 100%
CARBS 66G26% OF CAL
2G FIBER54G SUGAR10G OTHER
FAT 56G49% OF CAL
20G SAT36G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fall-off-the-bone tender Chinese BBQ ribs with a glossy glaze of hoisin, soy, and spice. Restaurant-quality and impressive for special occasions.
mainchinesepork🍪 sheet pan🌡️ thermometer🔥 ovendairy free
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 rack pork ribs (2.5 to 4 lbs) ((the one I used was about 3 lbs / 1.4 kg))
- 1/2 tablespoon salt
- 1 1/2 teaspoon gochugaru ((or chile powder) (*Footnote 1))
- 1/2 teaspoon white pepper
- 1/2 teaspoon five spice powder
- 3 tablespoons brown sugar
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 2 teaspoons rice vinegar
- 2 teaspoons Shaoxing wine ((or dry sherry))
- 1 teaspoon grated ginger
- 1 clove garlic (, grated)
- 1/2 teaspoon 5 spice powder
- 6 to 10 drops red food coloring ((optional))
At a glance
PER SERVING · TIME 145M
CAL 51%·PRO 100%
CARBS 66G26% OF CAL
2G FIBER54G SUGAR10G OTHER
FAT 56G49% OF CAL
20G SAT36G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 2h 15m
- Sodium
- 4565mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 932mg
- Calcium
- 171mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 4565MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.