Hoisin Pork Ribs

While most of us knew that barbecued ribs is a popular American dish there is an Asian counterpart that exists and it is called the Hoisin Pork Ribs.

Hoisin or Haixian sauce is a Chinese sauce that is made out of sweet potato, soybeans and peppers red chili peppers, a very popular flavouring in a lot of Chinese dishes such as spring rolls, Peking duck and barbecue pork. The word “Hoisin” in Cantonese means seafood but despite its name this sauce does not contain any form of seafood.

While most of us knew that barbecued ribs is a popular American dish there is an Asian counterpart that exists on the other side of the world. Procedures are nearly the same but instead of using barbecue sauce it was replaced by Hoisin sauce, which gives it an Asian twist. It can be cooked in the grill or oven and it still have that sweet and savoury taste that everyone loves.

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Hoisin Pork Ribs

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 2 hours 30 mins
  • Total Time: 2 hours 45 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Chinese


While most of us knew that barbecued ribs is a popular American dish there is an Asian counterpart that exists and it is called the Hoisin Pork Ribs.


  • 1.5 kg pork ribs, cut into serving size pieces
  • 1 cup hoisin sauce
  • 1/2 cup honey
  • 1/4 cup cider vinegar
  • 1/4 cup soy sauce
  • 4 cloves garlic, minced
  • 2 tsp five spice powder
  • 1 tsp baking powder
  • 1 tsp freshly ground black pepper
  • 3 tbsp oil


  1. In a bowl combine all ingredients together apart from the pork ribs.
  2. Pour sauce on pork ribs and make sure everything is coated with the sauce. Place in a covered container then refrigerate for 48 hours.
  3. Remove pork ribs from the refrigerator then reserve the marinade.
  4. Put marinade in a saucepan then let it boil until sauce thickens.
  5. Prepare a baking pan with water, put wire rack on top then arrange the pork ribs. Bake in a 150C preheated oven, occasionally basting with the sauce for 2 – 2.5 hours or until pork ribs are cooked and fork tender.



30 Responses

  1. I will definitely be make this wonderful recipe!
    🙂 Mandy

  2. ladymaan says:

    Thanks for sharing! Will definitely try out this recipe. 🙂

  3. Karen says:

    I have to make these ribs! I know my husband will be crazy about them. 🙂

  4. I make these all the time. Your recipe is so similar to mine.

  5. Have been ordering this dish at different restaurants for years. It’s time for me to make this at home!

  6. Oh, I love hoisin sauce! Yum!

  7. These ribs are to lick the fingers…Pinned!!!!!!!!!!!

  8. toni couteaux says:

    I live all your pins. I was wondered if the honey overpowers the hoisin sauce?

  9. Hoisin is the best ingredient on any Asian BBQ. Can’t make it without it. Those ribs are making me hungry! 🙂

  10. Juliana says:

    Wow Raymund, these ribs look fantastic…love the shiny glaze…never used hoisin for ribs.
    Have a great week 😀

  11. Tessa says:

    Looks amazing!

  12. cquek says:

    What a pleasant surprise I love these recipe.

  13. chef mimi says:

    I had no idea there is sweet potato in hoisin sauce! But I love it, and this pork looks fabulous!

  14. Holy cow, I’m in love! These are beautiful. *Almost* too pretty to eat. …almost

  15. mjskit says:

    I always leave here with something else added to my list of recipes to try! Here another one. Love these ribs!

  16. i want to lick the plate too, not just my finger then ray!!!!

  17. Kristy says:

    These look so darn good Raymund! These would be sure fire winners in our house. The photo is just gorgeous and makes me want to eat the whole plate right up.

  18. May-Ann says:

    Do you happen to have a recipe for hoisin sauce or a brand to recommend? Thank you!

  19. Wow, I want to eat this NOW!

  20. Lerma says:

    Ribs marinated done. Next, trip to Ikea, to buy the pan with wire rack in two days. Wuhooooo!!!

  21. Lerma says:

    Question: papano palambutin yung karne?

  22. Lerma says:

    Winner, big time! My friends ate it, love it and praised it but they went home believing that I bought it ready made. Which, btw i used to do thst, hahaha! Thanks for this recipe!

  23. Gaye Ennion says:

    Can you use riblets instead of regular ribs? It would be easier to cut. Please let me know as I am anxious to try this. Thanks, Gaye

  24. Bev says:

    I have like a normal rack of pork ribs (not baby back) so they won’t be as small as the ones in your picture should I double the marinade ingredients?

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