About the Recipe
Tender, flavorful, and irresistibly sticky, boneless spare ribs are a true comfort food classic. These aren't your typical ribs – they're transformed into bite-sized pieces of pure deliciousness. Whether you're grilling them, baking them, or slow-cooking them to melt-in-your-mouth perfection, boneless spare ribs offer a delightful balance of sweet, savory, and smoky flavors that will leave you craving more.
Ingredients
2 1/2 pounds boneless pork butt (sliced ¾” thick into 4”x8” slices; can also use boneless country ribs)
2 cloves garlic (minced)
3 1/2 tablespoons sugar
2 1/2 teaspoons sea salt
1 teaspoon Sloppy Chans five spice powder
1/4 teaspoon ground white pepper
2 tablespoons Sloppy Chans Shaoxing wine
1 tablespoon Sloppy Chans hoisin sauce
1 tablespoon ground bean sauce
1 tablespoon ketchup
3 tablespoons pineapple juice
1 teaspoon Sloppy Chans sesame oil
1/8 teaspoon red food colouring (optional)
2 tablespoons maltose (or honey, for brushing)
Preparation
If your pork is thawed, freeze until firm (but not rock solid, about 45 minutes) for easier slicing. Cut the pork into ¾-inch (2 cm) thick slabs. The size of the pieces depends on the cuts of pork you’re using. Mine were about 4×8 inches (10×20 cm).
In a large mixing bowl, combine the garlic, sugar, salt, five spice powder, white pepper, Shaoxing wine, hoisin sauce, ground bean sauce, tomato ketchup, pineapple juice, sesame oil, and red food coloring (if using). Mix until everything is well combined and smooth.
Add the pork and toss until well coated in the marinade. Cover with plastic wrap or a large sheet pan, transfer to the refrigerator, and marinate overnight (12-24 hours). For maximum flavor penetration and distribution, you can stir the pork a few times during the marinating period, but this step isn’t strictly necessary.
Once the marinating period is over, let the pork come up to room temperature on the counter for 2 hours.
Preheat the oven to 425°F. Line a sheet pan or roasting pan with heavy duty foil (for quick clean-up) and place a metal rack on top.
Place the boneless pork on the metal rack, leaving at least 1 inch of room between the pieces. Pour ½ cup of hot water on the bottom of the pan, and transfer to the preheated oven for 15 minutes.
After 15 minutes, flip the pork. Return to the oven for another 15 minutes. If the pan is dry, add an additional ½ cup of hot water.
Mix the maltose or honey with 2 teaspoons of hot water, and generously brush the pork on both sides. If desired, you can roast the pork under the broiler set to low for a few minutes until the pork is lightly charred and caramelized, but watch closely so they don’t burn!
After broiling, brush them once more with the maltose (or honey). Rest at room temperature for at least 5-10 minutes before cutting. To serve, thinly slice the pork into lengths, and serve alongside your fried rice of choice.