Recipe: Chinese-Style Beer Spareribs
Take care of your Chinese takeout fix and beer fix all in one. In this recipe, we spare you the artificial red coloring so often accompanying spareribs and add our own special touch - a hint of beer. By marinating and steaming with beer (we recommend a brown ale), the result is a moist, tear-off-the bone rib with a tangy, sweet, and sticky sauce that will make you glad you skipped the takeout.
What You Need
- 2/3 cup hoisin sauce
- 1/2 cup plus 1-2 12-oz. bottles beer
- 1/3 cup soy sauce
- 5 cloves of garlic, finely chopped
- 1 tablespoon Chinese five spice powder
- 2 tablespoons honey
- 1 2-lb. slab of Chinese or St. Louis style ribs (cut into individual ribs)
What You Do
1. Whisk together hoisin, 1/2 cup beer, soy sauce, garlic, honey and spices. Add ribs and toss to coat. Cover with plastic wrap and let marinate in the fridge overnight.
2. Preheat oven to 350 degrees F.
3. Create a rack to steam the ribs on by assembling a baking rack over a high sided sheet pan, or poke holes in tin foil and use to cover the rack of a roasting pan. Pour one beer into the bottom of the pan (do not fill high enough to touch rack). Arrange ribs on rack, bone side down. Reserve marinade for basting.
4. Bake ribs for 35 minutes. Baste ribs with marinade. Turn ribs over and baste again. Bake ribs an additional 35 minutes and repeat using all remaining marinade. Add beer to the bottom if too much has evaporated off.
5. Raise heat to 450 degrees F. Bake an additional 25 minutes until ribs are browned.
6. Remove from oven. Set ribs on drying rack aside. Heat pan drippings over medium-high heat and reduce until thick. Pour over ribs or use as a dipping sauce. Enjoy alongside some white rice.