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Lacquered Pork Ribs with Hoisin, Honey and Five-Spice

Lacquered Pork Ribs with Hoisin, Honey and Five-Spice

By Diane UngerOctober 27, 2023

  • Makes
    4 servings
  • Cook Time
    2¼ hours
  • Active time plus cooling
    30 minutes active, plus resting
  • Rating

These addictive, salty-sweet pork ribs were inspired by char siu, a popular style of Cantonese barbecued meat often made with long, thin strips of pork shoulder. To season racks of baby back ribs, we combine hoisin, honey, soy sauce, fresh ginger and five-spice powder. Part of the mix goes onto the ribs before they go into the oven; the rest is reserved for glazing during cooking. Brushing ribs with a glazing mixture at 30-minute intervals builds layers of caramelization, resulting in a lacquered finish.

Ingredients
  • ½

    cup hoisin sauce

  • ¼

    cup honey

  • 1

    tablespoon soy sauce

  • 1

    tablespoon finely grated fresh ginger OR 3 medium garlic cloves, finely grated ORboth

  • 1½

    teaspoons Chinese five-spice powder

  • Kosher salt and ground black pepper

  • 2

    3- to 3½-pound racks baby back pork ribs

Step 1

Heat the oven to 325°F with a rack in the middle position. Set a wire rack in a rimmed baking sheet. In a small bowl, whisk together the hoisin, honey, soy sauce, ginger, five-spice, 1 teaspoon salt and ¾ teaspoon pepper. Measure ⅓ cup of the mixture into another small bowl and set aside for glazing. Pour the remainder onto the ribs, rubbing to coat both sides.

Step 2

Place the ribs meaty side up on the prepared rack. Bake, brushing the surface of the rib racks with about 1 tablespoon of the glaze mixture about every 30 minutes, until well browned and a skewer inserted between the bones meets no resistance, 2 to 2½ hours. Transfer the rib racks to a cutting board and let rest for about 20 minutes. Cut the ribs between the bones and transfer to a platter.

Step 3

Optional garnish: Toasted sesame seeds OR thinly sliced scallions OR both

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