How to Make Barbecued Spareribs at Home

Test cook Dan Souza makes Julia the ultimate Chinese-Style Barbecued Spareribs.
Get the recipe for Barbecued Spareribs: cooks.io/2SFRXJY
Buy our winning food processor: cooks.io/2Nji0pD
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
cooksillustrated.com
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen

[@bronwynleonardi8245]

Every recipe is tested for the home cook and wholesomeness of the meal. Since I am the cook and people seem to like what I prepare, this recipe fills the bill. My Community Meeting just got another addition as well.

[@Don-lq1sy]

Been watching for years and have used many of your recipes and tips. Everybody thinks I’m a great cook But little do they know I’m just following your directions. Thanks for all the great meals you guys have provided (with me cooking) over the years myself and my family have enjoyed many meals and made many many memories DJ

[@candiceford7319]

This recipe is a keeper for sure. It's not too hard to do, the video explains everything nicely, the ribs are really good. More, please.

[@edwinsuarez3443]

Must try this recipe looks very good 😊.

[@frankserrano114]

I’m making some tomorrow, good receipt! Well presented.

[@rachaelnikkola8257]

Can’t wait to make this! Looks yummy 😋

[@carowells1607]

Does ATK deliver?

[@LucyVarvatos]

Oh that looks so good 😋

[@Strommy777]

Love this recipe, only we make one small change. First time I made this I followed the recipe to a tee and when we ate them felt that the 5 spice was to overwhelming so instead of 2 teaspoons I only used one the second time I made this. That was absolutely delicious.

[@emmuealhird5075]

I cooked these ribs according to this recipe and BOY!!! My family felt like we had ordered out! LOL!! We served wtih rice and brocolli pouring the glaze over everything eventually! LOL! I am keeping this recipe from now on to cook ribs a different way to supplement the southern style.

[@scottcbarlow]

I did this and HOLY CRAP, they were really, really good. Thanks for doing this.

[@tomgates316]

Around here the full spare rib rack is about 1/2 the price per pound as the St Louis style cut ribs. Just more busy work for the butcher or grocery meat market folks. If you get a full spare rib rack, cut them down to the St Louis style yourself. Easy enough to do. Then we cut up the other meat into serving size pieces and toss them in the pot along with the cut ribs. You just get that much more of these to eat. And that's a good thing!!

[@Saborlas]

I've found that the remainder of the glaze MUST be put into a ramekin and made available to my housemates. They DEMAND sauce on their ribs. A glaze is not enough.

[@DMS198526]

Brilliant video

[@ralphfurley123]

Badabing Badaboom, that looks delicious!!! I’ll have to try to make this is the near future!!! ☮️🖖🏽

[@kdrich4611]

i just made these ribs last night in the Instant pot, 8 min and 15 natural release. I used your exact ingredients and they turned out great! Might have been overdone for the chew factor you were going for so you can back it off for that. Nonetheless, the flavors of these ribs were amazing!

[@kellikelli4413]

What's an Instant Pot..?

[@mssuezee6178]

Oh yes please! I'm on 7 day peel a pound soup and then these will be made in this kitchen 🙏🌹❤ great job Dan. Love from BC 🇨🇦

[@semco72057]

Those ribs are looking so delicious and I have cooked some on my grill, in the oven, and in my Instant Pot and those coming out of the Instant Pot was the best I cooked. In each case the ribs are finished up being broiled in the oven for about 10 minutes which was perfect. I have never eaten Chinese barbecued ribs before, but may try cooking them.

[@DietBajaBlast]

How many minutes did you pressure cook them for?

[@djtblizzle]

Totally in love with Julia!😍

[@eileenm1030]

Sounds yummy.

[@craigturner7770]

These are the bomb! So tasty

[@hollym5873]

Love these recipes. Thanks

[@diniasantos9117]

I will cook this on New Year’s eve.

[@HannahMattox]

Dan! 😍

[@deannapitman7328]

Trying this today

[@howward4071]

I only have one thing to say. These Chinese bbq spare ribs are the best mo'fos I've ever tasted. Come for some ribs on Monday. I should have them done by then.

[@derff44444]

It's been 3 years, but I'm still coming this Monday

[@sharonolsen6579]

These look CRAZY delish !!!

[@williamandaudreymenjivar85]

YUMMY 😋

[@lilrubberducky2]

Look really good!

[@frankthetank1779]

Ribs came out yummy.

[@mariacasella979]

I always buy St.Luis spareribs❣️I'd love to see Korean Bar Bee Que rib recipe

[@dwa22204]

My mouth is watering!

[@mamabearC879]

Thank you.

[@TanyaP822]

I love the show..🎉🎉

[@frankthetank1779]

Doing the ribs right now. Got them on the stove next the oven then history.

[@Passionforfoodrecipes]

These look like the best, *spare* none!

[@wowyoudidgreat]

These ribs are Chinese char siu style ribs... so delicious and tasty! I saw this on America's Test Kitchen in 2019 and I have made it several times. Family and friends have asked for the recipe and now I can just send them the link to this video! NO marinating for several hours, NO pre-oven cooking for several hours, NO turning over to baste. Thanks to Factotum for posting the recipe for others to use. I've always used dry sherry since I did not have Chinese rice wine.

[@Moose803]

So is saying Chinese style spare ribs racist nowadays? I don't like living in this world where everything is waycist.

[@wowyoudidgreat]

@@Moose803 They are delicious Chinese char siu style ribs...

[@Moose803]

@@wowyoudidgreat yes they are

[@derff44444]

​@@Moose803🙄

[@cherylmoore747]

Hi, can I please have re recipe for the Chinese ribs? The link does not allow you access unless you become a member. Thanks

[@sibyllaperez4137]

I got it off KZbin I just typed in Chinese barbecue spareribs and sent the video to my iCloud so I’m able to watch it whenever I need to or copy it

[@s.feller3695]

Can I substitute beef back ribs instead of pork? Will it taste as good?

[@marisolflores9594]

Yum yum. 👍

[@tony_25or6to4]

If you cut the ribs from the bottom, you can see where to cut and leave equal amount of meat on each rib.

[@ricklarouche4105]

Tony l thought that as well, seems like they DO know they are on TV?!

[@kerrytraveller570]

That is some serious work

[@waitzandbleed]

Gorgeous bunka, Dan

[@workhardforit]

I’m Chinese and this is pebu approved lol. Also, Dan Souza looks more delicious.

[@bcgayguy]

Love too know the pressure cooker cook time....

[@justacooldudeuknow28]

I would pressure cook on high, 25 minutes if you want a tender chew to them or 30 minutes for fall off the bone super tender.

[@dvnstone]

What brand 5 spice ya'll use?

[@ktgrad2007]

Ok so I don't eat pork. Can I substitute beef ribs in this recipe? Would it be the same?

[@s.feller3695]

I was wondering the same...

[@drwgisblaidd2650]

No it wouldn't, different meats have different flavor profiles, even different cuts from the same animal. And for the record, you're missing out, thanks for leaving more for me!😁😁😁😁😁😁😁

[@teresablaney4791]

I can't make out the spice, fire starter? 5 starter? ANy help would be appreciated.

[@drwgisblaidd2650]

5 spice

[@raymondchow8722]

五香

[@kareninalabama]

You had me at a LOT of garlic and ginger.

[@stevelogan5475]

These look pretty good, i'm fortunate enough to have an upright smoker/grill, so i can cook these the true chinese way by hanging them vertically on hooks & grilling them over the fire, the chinese do not smoke their's.

[@laurasui875]

Steve Logan oof smoked sounds so good. Lucky you!

[@stevelogan5475]

@@laurasui875 thank you ma'am, i'm 57 yr. old Irishman from rural Kentucky & i do most of the cooking at home, i have several smokers & the upright one is great for vertical hanging of chinese style ribs, it has racks for smoking horizontally also. btw, it works well for smoking fish which is delicious among other things. If you are interested, the brand name of the smoker/grill is king kooker( it is spelled kooker), cost is appx. $ 200.00

[@luke5767]

Cutting the ribs for "more surface area for the glaze"..... (which makes sense), but l would definitely take that membrane off, since it acts as kind of a barrier, keeping flavoring from penetrating the meat. Still, even with the membrane left on this looked great!

[@raymondchow8722]

reomving membrane is a white. asians aint never heard of that....

[@HonkusPonkus]

Could you use some red wine instead of food coloring? Or chili oil?

[@Ron-iy2ez]

food coloring is to enhance the 'color'. If you add red wine or chili oil, you'd be changing the flavor of the ribs! But, it's just a recipe. No, doubt, you're free to amend it however you please

[@danielt6689]

Just leave it out. It will be as red, but it will taste the same.

[@frankthetank1779]

Red food coloring is for color. In the old days red velvet cake they used beet juice for the color. Minus the red food coloring if you want don't add red wine because you will change the flavor.

[@majoroldladyakamom6948]

Can also put in the fridge or freezer, out on the back yard table for a short time to separate the fat (3:50) faster.

[@grannydeem9572]

I made these twice so far and neither time tasted like Chinese ribs to me or my husband. They taste good but they’re missing something to make them taste Chinese.

[@BlackHillsMama]

Has anyone tried this recipe with any other cuts of pork? I love ribs, but I have a ton of pork butt in my freezer that I bought on sale and I'm wondering if it would work for this. Maybe trim off some fat, cube it up, and cook in a similar way?

[@drwgisblaidd2650]

That's what they sell as "country style boneless ribs"

[@CaptainFabulous84]

Why bother posting the link to the recipe if it can't be viewed? What happened to unlocking it for a few days after posting a video?

[@jimmyheb]

I don't feel entitled to get everything for free in life, so I think it's a very nice gesture from ATK to share the recipe at all. I'm glad they bother to do so on KZbin, because I can grab a piece of paper and a pen and write the recipe down for future reference. May I suggest you try doing that too? If you can be bothered to do that it'll take you as long as the duration of the video and it'll still be for free.

[@carowells1607]

@@RobertPeters4674 Exactly what money did they make by airing a show without commercial sponsorship on a non-commercial public broadcasting station? There are several ways they raise revenue, but creating shows for PBS is not one of them.

[@NeonKue]

People are always looking for a handout everywhere and anywhere. If you don't want to pay the $1 then find a free recipe elsewhere or just watch the FREE video and analyze the recipe.

[@NeonKue]

@@RobertPeters4674 Lol So why are you here if Food Network has the recipes for free? Did you know that every business and company makes money from different outlets besides sponsors and viewers? It's already enough that they even give us a FREE video of the recipe. If you're too lazy to watch the video then pay the price for being lazy. Donations don't entitle you to anything Robert. That is money that you chose to donate for a cause, not in exchange for special favors and treatment. The world doesn't revolve around you and no one owes you anything. If that's how you think about donations, you shouldn't be donating at all.

[@NeonKue]

@@jimmyheb Agreed. People are always looking for a handout everywhere and anywhere cus they're too lazy to learn through observation and research. I mean, the video is right there for FREE! lol I'm pretty sure we all have time right now especially during quarantine to sit through a video and learn new things. I prefer to learn these recipes through demonstration and jot notes in my phone or paper then reanalyze everything to change it up to my liking.

[@cmaur811]

Do spareribs and blackbean sauce please.. dim sum

[@rachelsweets]

😍😍😍

[@kookoo4mike]

I’ve made this and it tastes amazing BUT it’s way TOO much sauce which is quite wasteful! I use 5lbs of ribs and halve the recipe and it’s still saucy. The last step of broiling is unnecessary. Just cook for 50 mins and it’s perfect. It reduces down to coat ribs quite nicely. Also I highly recommend searing the ribs first to seal in the blood so it doesn’t make the sauce produce “dirty” foam. The sauce recipe is truly delicious and yummy sweet!

[@miguelmelendez3354]

Dan😛😛😛😛😛😍😍😍😍😍😍😍😍😍😍😍😍😍

[@JohnPunch-tc1du]

i tried this recipe and I was not impressed, the honey starts to thicken close to the end of the boil and burns to quickly also , the soy sauce / Hoisin Sause makes for a really salty flavor to the ribs, some people like that taste but for me it was way to salty, also I think if you made a different braze recipe and applied the sweet and spicey sauce before the broil stage I think they would be Amazing.. just my experience !!

[@joshr9417]

Also too sweet and salty for me.

[@rockers7889]

Like the Bruce Lee movie restaurant scene

[@datmai5805]

So so.

[@joshr9417]

The ribs and the glaze turned out beautiful, nice and glossy and full of flavor, but a little too sweet and a little too salty for me.

[@bluestarzy1767]

Does he specialize in Asian cuisine? He does quite a bit of them.

[@majoroldladyakamom6948]

Another, more authentic red, instead of the red food colouring? Maraschino (or other) dark Cherry juice, put through a juicer. The colour, the sweetness... all natural.

[@bobby_greene]

Or annatto

[@carowells1607]

Even in China char siu sauce can often contain some red food coloring.

[@nimabi007]

Usually in authentic Chinese recipe they would put red bean curd.

[@jred5153]

Chuck a beet in.

[@drwgisblaidd2650]

If you want to change the flavor of the whole dish....sure, Julia Child said, and I misquote, but the sentiment is correct, " If don't want to make it correctly, make something else."

[@peteraleksandrovich5923]

Fall apart is overcooked. And why is that ginger fluorescent-yellow?

[@dimmyinthecity]

easiest way to skim fat is to put it in the refrigerator then scrape it.

[@kevinmurphy5506]

Julia is a hottie. Would follow whatever she recommends.

[@rocknrollermann]

"it's so easy" when ya have all the stuff pre measured

[@infxmhc]

ATK needs to change their camera. Looks like a video from the 90s

[@critterscropscuisine2886]

Why do you charge for the recipe?

[@lauralutz4538]

Goodbye, no marination?

[@NeonKue]

People are complaining about paying to see a recipe when the video of the recipe is right here for FREE lol Pure laziness...

[@josephineroe8424]

...and entitlement too.

[@NeonKue]

@@josephineroe8424 I mean, they make monthly donations to the network this company was on so they're entitled to special treatment and favors...right? lol

[@SW990]

Because they used to have the recipe at the link available for free, at the posted link, for the first day or so after they posted the video on KZbin, until literally days ago. Now, suddenly, with no announcement or acknowledgement they changed it. Why don't you get off your righteous indignation horse when you've got 0 idea what other, obviously more knowledgeable fans, are legitimately asking about?

[@drwgisblaidd2650]

do what I did, buy the book, every recipe from every show they ever did, it's 20 bucks, for another 20 bucks I got Cooks Country Too, every recipe, every show, just keep up with the new episodes.

[@dxmxo9427]

He so hot dam

[@bmdshred77]

This is not braised. It’s boiled

[@MrKirby365]

I'm sorry but anybody that doesn't take that membrane off is in a less then favorable position in my book, but I just won't use this recipe either... also in my personal opinion it isn't hard and it only takes seconds all you nee to do is get you knife under enough of the membrane for you to grip with a towel in your hand(the towel helps with extra grip) the just evenly pull until the membrane comes off in a single sheet.

[@citizncain]

You tell em Karen! Maybe ask for the manager too!

[@MrKirby365]

@@citizncain I don't think I am understanding this comment. But I hope you enjoyed the video and the channel as much as I do. And that you are staying safe although we may finally be past the worst of it. 😜 thank you for you time.

[@drwgisblaidd2650]

I've been BBQing ribs all my life, I come from KCMO, I don't remove the membrane, it's not necessary, thank you for your whine, you shouldn't try any recipe that does anything different than you do, that's smart, you'll avoid ....new things, new flavors, new textures, you can sit there and gripe and nitpick, and feel smug. Happy New Year

[@edsmythe7020]

I thought clamato would work well in this recipe

[@tonyyayo2115]

What are country style pork ribs? They don't look like ribs at all, but they are typically cheap at my local grocer

[@SW990]

Hi Tony. My brother is a butcher and I've asked him this very thing in the past wanting a more specific answer. Country-style ribs are cut from the blade end of the pork loin, close to the pork shoulder. They are meatier than other rib cuts. They contain no actual "rib bones", but instead contain parts of the shoulder blade. They are thicker and have more fat than the spare or baby back rib. Country ribs are also regionally known as "western ribs". Hope this helps.

[@nightstringers]

Of course they're killer ribs. He put poison in the sauce .

[@michaelclayton2323]

I heard that.

[@missmaam792]

@1:10 "the best way is to look down here"? The best way is to turn the rack over and actually see where the bones are. Yikes!

[@kareninalabama]

😂

[@denisestampley116]

Great, we're in a meat shortage, maybe you could post some Chinese recipes with meat alternatives.

[@adamhutton4165]

What are you thinking? Cat? Dog?

[@SonicBoomC98]

Ribs shouldn't be fall off bone anyway

[@ronvavra]

Did Julia say 'so easy'? I love to cook but between the many steps and the list of ingredients, I think I'll do take out.

[@lucvaillancourt8580]

Have to pay to see the recipe? WTF is this?

[@jimmyheb]

Why on earth would they give it to you for free? Oh wait, they did, by sharing this video with you. How about you grab a pen and a piece of paper and write the recipe down while watching the video?

[@sladoid]

A business lol

[@carowells1607]

It's nothing new.

[@SW990]

@@carowells1607 Actually, it is. The recipe on the site was free for the first day or so after they posted the video to KZbin. This changed days ago.

[@christinebailey9935]

Why don’t people wash their hands after touching raw meat?

[@drwgisblaidd2650]

I literraly EAT raw meat, have you never heard of EDITING???

[@christinebailey9935]

@@drwgisblaidd2650 have you never heard of washing your hands after touching raw meat??

[@drwgisblaidd2650]

@@christinebailey9935 they edit out the hand washing generally, because you don't waste time filming things that aren't RELEVANT, to a TV show, because airtime isn't cheap, and they have things to do that people WANT to watch. try thinking.

[@christinebailey9935]

@@drwgisblaidd2650 thanks for the answer. Makes sense.

[@abemagic10]

no to food coloring

[@cowboy6591]

Thumbs down. And for anyone sending it's viewers to a pay wall.

[@Slickjitz]

I like your recipes and Dan, but your format is so dated with the fake acting and smiling..

[@AskMiko]

Probably need to do a better job on your thumbnails and titles... "Chinese BBQ Spareribs" in the image thumbnail, "how to make barbecued spareribs at home" in the video title and in the description "Chinese-style barbecued ribs" is a mess. Will there be a "European BBQ Ribs" video in the future?

[@lordgarion514]

Considering when something is labeled as X-style, it means that whatever is X is known for it. The Chinese are VERY much known for that style of rib. The Europeans don't really have a style that's well known pretty much everywhere. They got European style butter in America though, if that makes you feel any better.......

[@drwgisblaidd2650]

@@lordgarion514 I like you, you said it straight. The Germans can cook a mean pig though...

[@CherishEaDay]

Red food coloríng??? smh

[@RYTF5]

"Barbequed"

[@plestj]

Sorry, don’t like the Chinese style. Prefer the tender American version.

[@raymondreimer7521]

Becoming a CCP Channel

[@hadoukenhadouken9219]

Ya meant Covid - 19 Chinese Death BBQ. - Pass

[@stevelogan5475]

Lol

[@carowells1607]

@@hunniebunnies Congrats, it's always good to fight ignorance with straight up racism.

[@NeonKue]

Says the guy using Asian Street Fighter references as his username lol

[@hadoukenhadouken9219]

@@christmaspresent227 Sensitive. Probably an infected person. 🤣

[@eelcj1]

This is a completely WRONG recipe. Go pick up any Cantonese cook book and you will find the sauce and how to make it. It is a whole rack marinaded and cooked on charcoal! This is the only recipe they did that is not only wrong but disgusting and offending to any Chinese viewer.

[@kookoo4mike]

Lol. Disgusted? Offensive? It’s just food. There are more truly despicable things in this world we should worry about than the accuracy of a recipe.