• Angelo Bodetti

Chinese Boneless Spare Ribs | Chinese Takeout Ribs

Updated: Jan 8

This recipe is for the best Chinese Boneless Spare Ribs you will ever have! These amazing slices of pork were cooked on the rotisserie and are better than any Chinese takeout aka takeaway you've ever had!


Ingredients

  • Pork Shoulder (or Butt or Shoulder Blade)

  • Hoisin Sauce

  • Soy Sauce

  • Honey

  • Chinese 5 Spice

  • Garlic Salt

  • Granulated White Sugar (normal sugar)


Tools


Food Prep

If you have a tough and not fatty piece of pork then you should Velvet. The Velvetting process is add 1 tablespoon of Baking Soda to 1/4 cup of water, then mix and pour over your pork and let rest for 20 minutes. After 20 minutes rinse it thoroughly.


If you have a decent cut of pork with some fat, start here.


First thing you need to do is cut any bones away from your pork and slice to 1/4" thickness. Then cut them into even sized pieces that will fit on your rotisserie.


Marinade Recipe

  • 1/4 Cup Hoisin Sauce

  • 1/4 Cup Soy Sauce

  • 1/4 Cup Honey

  • 3 Tablespoons of Sugar

  • 1/2 Teaspoon of Chinese 5 Spice

  • 1/2 Teaspoon of Garlic Salt

  • 1 Small Red Food Coloring Bottle

Mix up all of the ingredients for the marinade and then put it into a ziploc back with your pork. Then marinade it in the refrigerator for 24 hours.


Smoker Prep

Bank your coals to the back and get your Joetisserie setup for a direct cook at 450-500 degrees.


Cooking Prep

Load your Joetisserie rod with all of your marinated pork. Be sure to keep it as evenly shaped as you can and tighten the prongs to eliminate space and movement between the slices.


Smoke Your Ribs

Once your grill is up to a stable 450/500 put your rod into the Joetisserie and turn it on! As the outer layers of the pork cooks you will need to remove the rod and cut away the cooked parts. Repeat this process until all of the ribs are cooked. The first "shave" will be after roughly 20 minutes,


If you cut pork away that is still raw, you can put it in the grill in a foil pan to finish cooking.


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