Comments on: Chinese Spare Ribs https://thewoksoflife.com/take-style-chinese-roasted-ribs/?adt_ei=*|EMAIL|* a culinary genealogy Tue, 09 Dec 2025 15:27:33 +0000 hourly 1 By: Jack https://thewoksoflife.com/take-style-chinese-roasted-ribs/#comment-543965 Tue, 09 Dec 2025 15:27:33 +0000 http://thewoksoflife.com/?p=2460#comment-543965 So, I grabbed a small piece of rib rack–4 ribs to be exact– that was in the off cuts discount cooler and decided to try an experiment.

I marinated them for about an hour in 1 tbsp Lee Kum Kee Char Siu sauce mixed with 2 tbsp Kim Lan Chinese Barbeque Sauce

Cooked them at 200 for maybe 2 hours basting sporadically.

Not perfect, but close. Good texture a nice bite, but easily comes off the bone.

Great if you need these type of ribs really quick and couldn’t make them ahead of time.

]]> By: Bill https://thewoksoflife.com/take-style-chinese-roasted-ribs/#comment-543614 Sat, 29 Nov 2025 00:26:23 +0000 http://thewoksoflife.com/?p=2460#comment-543614 In reply to Ralph M.

Hi Ralph M, it sounds like you had a delicious Chinese spareribs alternative to a Thanksgiving turkey meal!

]]> By: Bill https://thewoksoflife.com/take-style-chinese-roasted-ribs/#comment-543613 Sat, 29 Nov 2025 00:25:14 +0000 http://thewoksoflife.com/?p=2460#comment-543613 In reply to James Sie.

Hi James, once we’re in the basting phase there’s no need for foil ;-)

]]> By: Bill https://thewoksoflife.com/take-style-chinese-roasted-ribs/#comment-543612 Sat, 29 Nov 2025 00:23:57 +0000 http://thewoksoflife.com/?p=2460#comment-543612 In reply to Jen.

Hi Jen, so glad to hear that you were able to have the spareribs again!

]]> By: Bill https://thewoksoflife.com/take-style-chinese-roasted-ribs/#comment-543611 Sat, 29 Nov 2025 00:21:37 +0000 http://thewoksoflife.com/?p=2460#comment-543611 In reply to mooklah.

Hi Mooklah, while we almost always use pork ribs, I have tried the marinade on beef ribs and it is quite nice

]]> By: Ralph M https://thewoksoflife.com/take-style-chinese-roasted-ribs/#comment-543610 Sat, 29 Nov 2025 00:17:44 +0000 http://thewoksoflife.com/?p=2460#comment-543610 5 stars
Made these ribs for Thanksgiving. Marinated them overnight Wednesday, and just popped them into the oven Thursday. Served alongside sweet potatoes topped with a blend of chili crisp and maple syrup. Thank you for a yummy and memorable Thanksgiving.

]]> By: James Sie https://thewoksoflife.com/take-style-chinese-roasted-ribs/#comment-543445 Tue, 25 Nov 2025 03:06:24 +0000 http://thewoksoflife.com/?p=2460#comment-543445 5 stars
These are the ribs I’ve been missing from my childhood growing up in New Jersey. So very good, thank you!
One question: after basting, do you cover the ribs with foil again, or leave it off?

]]> By: Jen https://thewoksoflife.com/take-style-chinese-roasted-ribs/#comment-543322 Mon, 17 Nov 2025 20:02:42 +0000 http://thewoksoflife.com/?p=2460#comment-543322 5 stars
This recipe just genuinely transported me back to childhood in NYC. I live in the UK and I’m coeliac so it’s been at least a decade since I’ve been able to tear into a steaming bag of ribs. I just made these with some good GF subsitutes. They were perfect. It was just as I remembered. And I just want to say thank you! I use a lot of your recipes and they are all great.

]]> By: mooklah https://thewoksoflife.com/take-style-chinese-roasted-ribs/#comment-543273 Sun, 16 Nov 2025 13:26:06 +0000 http://thewoksoflife.com/?p=2460#comment-543273 Can you use this recipe on beef ribs?

]]> By: Bill https://thewoksoflife.com/take-style-chinese-roasted-ribs/#comment-543061 Sat, 08 Nov 2025 12:05:27 +0000 http://thewoksoflife.com/?p=2460#comment-543061 In reply to Perry.

Awesome Perry!

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