Glazed Asian BBQ Pork Spareribs with Hoisin
Tender slow-roasted St. Louis spareribs marinated overnight in a sweet-savory Asian glaze of sugar, brandy, hoisin, and five-spice, then finished under the broiler until caramelized. The ribs are fall-apart tender with a sticky, glossy exterior and balanced flavors from soy, ginger, and garlic. Perfect for casual weeknight dinners or weekend gatherings. This version uses a high-sugar marinade with brandy to build depth and relies on low-temp roasting before a quick broil to avoid burning the glaze while achieving color.
Ingredients
- 3 pound St. Louis-style pork spareribs, rack
- 4 cup sugar, granulated
- ¾ cup brandy
- ½ cup ketchup
- ¼ cup soy sauce
- ¼ cup hoisin saucesweet soy sauce or ketchup + brown sugar1/4 cup hoisin = 2 tbsp ketchup + 1 tbsp brown sugarasian umamiadds glutenadds soy
good
Full guide → - 1 tablespoon kosher salt
- ½ teaspoon ground white pepper
- ½ teaspoon garlic powder
- ½ teaspoon Chinese five-spice powdergaram masala1/2 teaspoonspice variation
fair
- ½ teaspoon ground ginger
Instructions
- 1
Combine sugar, brandy, ketchup, soy sauce, hoisin sauce, salt, white pepper, garlic powder, five-spice powder, and ginger in a large bowl, whisking until sandy sauce forms.
- 2
Place ribs in a sealable plastic bag and pour half the marinade over them. Seal and massage sauce onto ribs. Reserve remaining marinade and refrigerate ribs overnight.
- 3
Preheat oven to 300°F and line a baking sheet with foil.
- 4
Place ribs on a rack set over the sheet and roast, basting with reserved marinade every 30 minutes, until tender when pierced with a fork.
- 5
Remove from oven and switch setting to broil.
- 6
Transfer ribs to a cutting board and separate between bones. Arrange on the baking sheet, baste with more marinade, and broil, flipping halfway, until caramelized and golden brown.
- 7
Transfer to a serving plate.
Tips
Marinate ribs overnight to allow the sugar and spices to penetrate the meat deeply, ensuring maximum flavor absorption and tender results.
Baste every 30 minutes during roasting to build up layers of glaze and prevent the ribs from drying out in the low oven.
Watch closely during broiling; the high-sugar marinade can burn quickly, so flip at the 3-minute mark to caramelize both sides evenly.
Good to Know
Refrigerate leftover ribs in an airtight container for up to 3 days. Reheat gently in a 300°F oven, covered with foil, until warmed through to avoid drying.
Marinate ribs overnight (required per recipe). Can marinate up to 24 hours. Do not cook ribs ahead; they are best served fresh from the broiler while the glaze is still tacky.
Serve hot directly from the broiler with rice, steamed bok choy, or cucumber salad. Pair with light lagers, ginger ale, or jasmine tea to balance the sweetness.
Common Mistakes
Do not skip the overnight marination; shorter times result in surface-level flavor and tougher meat.
Do not exceed 2.5 hours of roasting at 300°F to avoid over-cooking and dry ribs.
Do not broil for more than 4 minutes per side; the high-sugar marinade burns quickly above this window.
Substitutions
Gluten-Free Swaps
General Alternatives
good
Full guide →FAQ
Can I make this without brandy?
Yes. Substitute brandy with an equal amount of apple cider vinegar, sherry, or omit and add 2 tablespoons honey to compensate for sweetness. Flavor will be slightly less complex but still balanced.
How long can I keep leftover ribs and can I freeze them?
Refrigerate cooked ribs up to 3 days in an airtight container. They freeze well for up to 2 months. Thaw overnight in the fridge and reheat gently in a 300°F oven to restore texture without drying.
What if my glaze burns during broiling?
Move the baking sheet to the lowest oven rack to increase distance from the heating element, or reduce broil time to 2-3 minutes per side. Burnt glaze is bitter; watch carefully and flip at exactly the 3-minute mark.