Chinese Boneless Spare Ribs


On every Chinese takeaway menu, Boneless Spare Ribs are suitable alongside Egg Rolls and Chicken Wings. Infused with honey or maltose, they’re oven-roasted to perfection and best served with some rice and veggies.

Aside from the fact that they’re less expensive, boneless ribs have gained in popularity since you don’t have to wash your hands and face after eating them as you do with traditional spareribs, which require moist towelettes.

Chinese restaurants have been serving bone-in spare ribs for decades as an alternative to the newer style of Chinese BBQ bone-in ribs.

What kind of meat are Chinese boneless ribs made of?

It’s a misconception that boneless spareribs are deboned spareribs. Boneless pork butts are used to make them. After roasting, the pig is sliced into long, thin strips.

You can’t go wrong with this Chinese boneless sparerib dish, so enjoy it!


  • 2 1/2 pounds of boneless pork butt
  • 2 cloves of minced garlic
  • 3 1/2 tablespoons of sugar
  • 3 tablespoons of pineapple juice
  • 2 tablespoons of maltose
  • 2 tablespoons of Shaoxing wine
  • 1 tablespoon of hoisin sauce
  • 1 tablespoon of ketchup
  • 1 tablespoon of ground bean sauce
  • 2 1/2 teaspoons of sea salt
  • 1 teaspoon of five spice powder
  • 1 teaspoon of sesame oil
  • 1/4 teaspoon of ground white pepper
  • 1/8 teaspoon of red food coloring


  1. If the pork has been thawed, put it in the freezer for about 45 minutes to firm it up. Pork should be cut into 3/8-inch thick slabs. The cut of pork you use determines the size of the pieces. They were roughly 10 to 20 centimeters across.
  2. A big bowl should be filled with a mixture of all components except for the red food coloring and the Shaoxing wine. Chinese five-spice powder, white pepper, garlic salt, sugar, hoisin sauce, ground beans, tomato ketchup, pineapple juice, sesame oil, sesame seeds, and white wine. Mix thoroughly until all of the ingredients are incorporated.
  3. Once you’ve added the pork, ensure it’s well-coated with the marinade before serving. Marinate overnight in the refrigerator by covering the dish with plastic wrap or a big sheet pan (12-24 hours). Stirring the pork a few times during the marinating process will help the flavors penetrate and distribute more evenly, but it isn’t necessarily necessary.
  4. After the marinating period, let the pork sit on the counter for two hours to reach room temperature.
  5. The oven should be preheated at 425 degrees Fahrenheit. Using heavy-duty foil, cover the bottom of a sheet pan or roasting pan with a metal rack.
  6. Make sure there is at least an inch of space between each piece of boneless pork. For 15 minutes, place the pan in a preheated oven with 1/2 cup of hot water on the bottom.
  7. Cook the pork for another 15 minutes before flipping it over. For a further 15 minutes of baking, return the dish to the oven. Add 1/2 cup of hot water if the pan is dry.
  8. Brush both sides of the pork with a mixture of maltose or honey and boiling water. The pork can be roasted in a broiler set on low for a few minutes until it is gently browned and caramelized, but be careful not to burn them!
  9. Brush them with maltose or honey one more time after they’ve been broiling. Before cutting, allow the meat to come to room temperature for at least five to ten minutes.
  10. Slice the pork into long strips and serve it with your favorite fried rice dish.
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