My mom was (and still is) a pro at meats. She would always come up with the most amazing meat dishes with the best sauces. She would throw them together after work and we’d always be begging for her to make it again. My brother and I would always remember which ones we liked the best and we’d always request them and keep them in rotation. Now that we’re older and moved out, whenever we go to my parent’s for dinner, my mom will ask us what our “requests” are for dinner. I love that we have such deep-rooted memories of childhood through her dishes. That right there is irreplaceable.
I’m thankful that my parents used food as a way to preserve memories. It’s smart. Every time you have a dish that you love, it can conjure up so many memories and evoke emotion. I don’t know about you, but I love that food is at the center of my memories. It really shows how strong of a tie food can have with the most cherished part of your life.
This hoisin-glazed spare rib recipe is one my mom made all the time when we were growing up. We didn’t have the luxury of waiting an hour after they got home from work to bake it so my mom usually threw it in the pressure cooker and then lathered it up with sauce. The recipe below is baking it. Either way you choose to do it, you’re going to be eating a delicious part of my childhood :)
Hoisin-Glazed Spare Ribs
- 2 pounds spare ribs
- 3 tablespoons hoisin sauce
- 6 tablespoons honey
- 2 teaspoons five spice powder
- 1 teaspoon soy sauce
- 2 tablespoons shaoxing cooking wine
- Pinch or two of white pepper
- In large baking dish, line with foil and place short ribs onto the foil.
- Whisk together all the ingredients for the sauce (hoisin, honey, five spice powder, soy sauce, cooking wine, and white pepper).
- Pour the sauce all over the top of the spare ribs then using your hands, coat the spare ribs entirely in all the sauce. Cover the baking dish with another layer of foil, then put in the refrigerator to marinate for at least 4 hours, best overnight.
- When the spare ribs are done marinating, pre-heat oven to 400 degrees Fahrenheit.
- Place the baking dish, covered, into the oven and bake for 1 hour, turning the ribs halfway through and basting with the liquid that has collected at the bottom of the pan.
- Once ribs are done, remove from baking dish and put them on a plate. Pour the liquid that has collected at the bottom of the pan into a small sauce pan and bring to a low simmer. Simmer for 10 minutes, or until sauce has thickened slightly. If it doesn't thicken easily, we just mix in a little cornstarch and water mixture (1 teaspoon cornstarch to 2 teaspoons water) and it thickens right up!
- Pour thickened sauce all over ribs and serve!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.