Food & dining

Recipe: Offer sticky-good Chinese-style pork ribs at Super Bowl halftime

Chinese-style pork ribs
Karoline Boehm Goodnick for The Boston Globe
Chinese-style pork ribs

Serves 6

A piquant sweet-and-spicy sauce glazes these baby-back ribs and makes them sticky good. You need to peel off the membrane from the ribs, then cook them about 2½ hours, which you can do in advance. Before serving, give them a quick turn under the broiler and bring them out sizzling hot with plenty of napkins during Super Bowl halftime.


2tablespoons vegetable oil
1large onion, chopped
3cloves garlic, finely chopped
1piece (2 inches) fresh ginger, grated
¾cup hoisin sauce
cup soy sauce
2tablespoons rice vinegar
2tablespoons honey
¼teaspoon (or more) crushed
red pepper

1. In a large saucepan over medium heat, heat the oil. Add the onion and cook, stirring often, for 10 minutes or until softened. Add the garlic and ginger and cook, stirring, for 2 minutes. Add the hoisin and soy sauce, vinegar, honey, and red pepper. Bring to a boil.


2. Lower the heat and simmer for 5 minutes. Remove ½ cup of the sauce for brushing on after cooking the ribs.

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2racks (4 to 5 pounds total) baby-back pork ribs
Salt and pepper, to taste

1. Set the oven at 300 degrees. Line a large rimmed baking sheet with foil.

2. Remove the tough membrane on the bony side of the rib by setting the racks, meaty side down, on a cutting board. Cut a few long slits across the bones into the membrane. Using a paper towel in your hand, grab an edge of the membrane and pull it off. Remove as much as possible. Sprinkle the racks with salt and pepper.

3. Set the racks, bony sides up, in the pan. Cook for 1 hour.


4. Brush the bony side of the ribs with sauce, then turn and brush the meaty sides. Leave meaty sides up. Cover the pan with 2 sheets of foil and crimp the edges to seal them. Cook 1 hour more.

5. Turn the oven temperature up to 350 degrees. Remove the foil covering from the ribs. Generously brush the (top) meaty sides with sauce. Return to the oven and cook, uncovered, for 15 to 25 minutes or until the meat is tender and nicely browned. (Total cooking time is 2 hours and 25 minutes.)

6. Transfer the racks to a large cutting board. Discard the foil from the pan. (Don’t let the ribs cool on the foil or they’ll stick to it.) When cool enough to handle, use a sharp knife to cut between the bones to separate the racks into individual ribs. (Make to this point a few hours ahead.)

7. Set an oven rack 5 to 6 inches below the broiler element; turn on the broiler.

8. Place a clean sheet of foil on the baking pan. Return the ribs, meaty side up, to the pan. Brush with the reserved ½ cup sauce. Broil for 5 to 8 minutes, watching them carefully, or until the ribs are sizzling hot and lightly charred in spots. Lisa Zwirn

Lisa Zwirn can be reached at