Easy Oven-Baked Garlic Ribs (Suan Xiang Kao Paigu / 蒜香烤排骨)
These oven-baked garlic ribs are unbelievably easy to make, delivering that perfect crispy-on-the-outside, tender-and-juicy-on-the-inside texture without any deep-frying. A simple, flavor-packed marinade transforms pork ribs into a dish so good, you'll be licking your fingers!
Equipment
- 1 Large Mixing Bowl To ensure the ribs are evenly coated in the delicious marinade.
- 1 Baking Sheet A standard half-sheet pan works perfectly. If your ribs look crowded, it's better to use two sheets to make sure they roast instead of steam.
- 1 Aluminum Foil This is non-negotiable for easy cleanup! Lining your baking sheet will save you from heavy scrubbing later.
- 1 Tongs For safely and easily flipping the hot ribs halfway through cooking.
- 1 Basting Brush (Optional) Helpful for applying the reserved marinade, but you can also just use a spoon to drizzle it over the ribs.
Ingredients
- 2 lbs pork spare ribs about 900g (St. Louis-style recommended), cut into individual ribs
- 5 cloves garlic minced (about 2 tbsp)
- 2 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp ground black pepper
Instructions
- Prepare the Ribs: Rinse the ribs under cold water and pat completely dry with paper towels. If desired, remove the tough membrane from the back of the ribs for a more tender result.
- Make the Marinade: In a large bowl, combine the minced garlic, light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, salt, and black pepper. Stir well to combine.
- Marinate: Add the ribs to the bowl and toss thoroughly to ensure they are evenly coated in the marinade. Cover and refrigerate for at least 1 hour, or up to overnight for best results.
- First Bake: Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil. Arrange the ribs in a single layer on the sheet, leaving a bit of space between them. Reserve the leftover marinade. Bake for 20 minutes.
- Flip and Baste: Carefully remove the ribs from the oven. Flip each rib over with tongs. Brush the tops of the ribs with the reserved marinade.
- Second Bake: Return the ribs to the oven and bake for another 15 minutes, or until the ribs are caramelized, browned, and cooked through. For extra crispy edges, you can broil them for 1-2 minutes at the very end (watch them carefully to prevent burning).
- Serve: Let the ribs rest for a few minutes before serving hot with steamed rice.
Notes
Nutrition Info (per serving, approx. 1/4 of recipe)
- Calories: 550 kcal
- Carbohydrates: 8 g
- Protein: 35 g
- Fat: 40 g
- Sodium: 1200 mg