Chinese Five-Spice Spare Ribs



  • 2 pounds baby back ribs, sliced into single ribs
  • 1/3 cup soy sauce
  • 1/3 cup plum jelly (or hoisin sauce)
  • 3 Tbsp water
  • 2 cloves garlic, minced
  • 1 tsp Spice Horizon Chinese Five-Spice Powder
  • 1 tsp Spice Horizon crushed red pepper flakes
  • 1 tsp Spice Horizon toasted sesame seeds (garnish)



  1. In a skillet, whisk together soy sauce, plum jelly (or hoisin sauce), water, garlic, five-spice powder, and red pepper flakes until completely combined.
  2. Let cool and set aside.
  3. Cut the baby back ribs into single ribs.
  4. Place the single ribs into a re-sealable plastic freezer bag and pour the soy sauce marinade from step 1 over the ribs. Massage the bag to ensure all of the ribs have been coated with the marinade.
  5. Refrigerate overnight or at minimum 4 hours. 
  6. Preheat oven to 450 degrees Fahrenheit.
  7. Line a baking pan with aluminum foil and place ribs on the foil (reserve marinade for later).
  8. Bake ribs for 30 minutes.
  9. Remove the ribs from the oven and drain the liquids from the baking pan into the marinade and stir.
  10. Pour reserved marinade in a saucepan and heat to boil, reduce heat to simmer and add a little more water 1 Tbsp at a time to keep it thin enough for basting later. Please ensure that the marinade has been fully cooked since it contained raw pork ribs when refrigerated.
  11. Place ribs on plate and remove the foil from the first baking pan and discard.
  12. Place more foil on the baking pan and return the ribs to the pan (space the ribs apart while cooking).
  13. Lower heat in the oven to 350 degrees F.
  14. Return the ribs to the oven for another 20–30 minutes more, until cooked. Baste the ribs several times while cooking.
  15. Remove from the oven and place on serving platter. Sprinkle sesame seeds over the top of the ribs, then serve.

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