These Chinese-Style Ribs are marinated in a blend of sweet and tangy sauce ingredients and then grilled or baked until tender and flavorful. Finger-licking goodness the whole family will love!
If you’re looking for a great dish to add to your next cookout, these Chinese-style Ribs need to be on your list. They’re flavored with an Asian-inspired marinade and can be grilled on hot coals or baked in the oven for convenience.
The sticky and gooey sauce infuses the meat with a sweet, tangy flavor while the cooking process creates a caramelized, finger-licking good exterior. The hearty pork ribs can be served as an appetizer or main course with various sides to create a delicious and satisfying meal!
Marinating time depends on the marinade type and the meat’s thickness. It can generally be anywhere from 30 minutes to 24 hours.
For these Chinese Style Ribs, I recommend marinating them for at least 2 hours or overnight for best results. Do not marinate for too long lest the acids in the marinade will break down the meat too much and make it mushy.
Garnish the ribs with chopped green onions and toasted sesame seeds to add a burst of flavor and a nice crunch to the dish.
- Starch– serve the ribs with classic fried rice or stir-fried noodles such as chow mein or lo mein. A traditional potato salad will also make a delicious side!
- Vegetables– Steamed broccoli, bok choy, or other Asian vegetables pair well with ribs. An Asian-style slaw is also a good option, providing fresh flavor.
Storage and reheating instructions
- Wrap leftover ribs with aluminum foil and store in an airtight container or Ziploc bag. Refrigerate for up to 3 days or freeze for up to 3 months.
- Place the ribs in a baking pan and cover tightly with foil to reheat. Bake in a preheated 250 F until a thermometer inserted in the thickest part reads 165 F.
- 3 pounds baby back or St. Louis pork ribs
- salt to taste
- 3/4 cup plum sauce
- 1/4 cup barbecue sauce
- 1/2 cup orange juice
- 3 tablespoons vegetable oil
- 1 1- inch fresh ginger, peeled and grated
- 2 cloves garlic, peeled and minced
- 1 teaspoon cumin
- 1 teaspoon dried chili flakes
- Remove the silverskin and trim excess fat. Cut between the bones, separating into individual ribs. Place in a shallow pan and season with salt to taste.
- In a bowl, combine plum sauce, barbecue sauce, orange juice, vegetable oil, ginger, garlic, cumin and red pepper flakes. Stir to combine and separate about 1/2 cup of mixture for basting.
- In a bowl, combine ribs and marinade. Cover and marinate overnight in the refrigerator. Drain ribs and discard marinade.
- Grill over low heat for about 40 to 50 minutes or until a thermometer in the center reads 145 F. Turn as needed and baste occasionally with the reserved marinade.
- Remove from heat and serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”