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Chinese Boneless Spare Ribs

These Chinese boneless spare ribs are just like the takeout recipe. Sticky and sweet with crispy edges and that deep red color. Learn how easily you can make them at home!

Takeout options in our town are pretty slim.

It’s pretty much either pizza or Chinese.

Everything else is just too far away to warrant takeout.

If you want another cuisine, you basically have to go out and make a meal of it.

These Chinese boneless spare ribs are just like the takeout recipe. Sticky and sweet with crispy edges and that deep red color. Learn how easily you can make them at home!

Because of this, we eat our fair share of Chinese takeout.

Usually, that just means a small wonton soup for me and a shared container of boring chicken and broccoli.

But a few months back, Ulysses threw a curve ball into our typical takeout order and came home with a small container of boneless spare ribs.

It was like an immediate throw back to my childhood.

I don’t think I’ve had a Chinese spare rib since takeout as a kid.

Traditional Chinese spare ribs, the ones with the pork bone, were always in the order when we got takeout growing up.

Somewhere in the last 20+ years though I completely forgot about them.

You know how Chinese takeout menus go, there’s approximately 500 things on them, 75% of which you have no idea what they even are and you order the same 5 items in rotation every single time.

These boneless spare ribs were not in our regular rotation so they threw me off my game entirely.

I ate my wonton soup, put a normal sized serving of rice + chicken and broccoli on my plate and added a few of the spare ribs on the side thinking I wouldn’t really be into them.

How wrong I was.

I think I went back 3 times for more until eventually we both just polished off the entire container between comments like “these are SO good” and “we need to order these more often!”. 

Learn how easy it is to make Chinese takeout quality boneless spare ribs at home with this simple marinade and baking technique.

Needless to say, boneless pork spare ribs have been on our Chinese takeout order ever since.

And recently, I found myself examining them a little more thoughtfully wondering if I could replicate them at home in a slightly better for you but still authentic way.

And here we are. 

I’ve made copycat versions of a few restaurant dishes here and there like my Kung Pao chickpea recipe (a vegetarian take on Kung Pao).

But, I can confidently say this recipe for Chinese spare ribs is by far my favorite and maybe even the best replication I’ve managed to date.

Chinese boneless spare ribs are baked on a rack in the oven for extra crispy edges.

And the best part is how simple it is.

The key in how to make boneless spare ribs that taste just like Chinese takeout is all in the marinade.

Letting the pork absorb all that flavor overnight makes a huge difference in the final dish.

After 40-45 minutes in the oven, these boneless spare ribs are sweet, sticky and with lots of crispy golden edges just like the takeout dish.


First, start with the pork.

You can use either boneless pork spare ribs if you can find them (boneless pork country ribs are likely easier to locate) or, boneless pork loin like I did here.

Using pork loin will also keep the fat content a bit lower in the recipe.

Traditionally, in Chinese restaurants they’ll actually use boneless pork butt (which is technically from the shoulder of the pig – I know, confusing much?!) cut into thick slices, roasted and then sliced into long thing lengths.

If using the pork loin, slice the pork into thin strips.

Keeping the slices thin helps the edges crisp up and get that crunchy texture like the takeout dish has.

Next, make the marinade. Marinade ingredients include:

  • soy sauce
  • hoisin sauce
  • red wine
  • sugar
  • garlic
  • Chinese Five Spice 
  • red food coloring (optional – but gives the spare ribs that traditional takeout red color)

It’s best to let the pork sit in the marinade overnight but if you’re short on time, 4 hours or so will do.

The cooking technique is probably not what you expect for boneless spare ribs.

Those crispy edges make you think they’d be fried but these actually get baked in the oven.

The trick to a crispy bake on these is to lay them on a baking rack on top of baking sheet. This allows the heat in the oven to circulate around all the edges getting them nicely browned and crispy.

Brushing the pork with the extra marinade while it cooks also helps with that sticky glaze that makes Chinese spare ribs so delicious.

Enjoy these homemade Chinese boneless spare ribs with some white rice and steamed vegetables.

If you love sticky, sweet and savory foods, you will absolutely love these pork spare ribs.

They remind me a lot of this sticky honey soy pork chop recipe actually which is like the non-takeout version of this recipe.


Chinese 5 spice powder/seasoning is a pretty crucial ingredient in the flavor of these pork spare ribs so omitting it isn’t really an option.

If you don’t have a Chinese 5 spice powder on hand though you probably have all the components that go in it individually: cinnamon, fennel, cloves, star anise, white pepper.

Regular pepper is fine to substitute for white pepper (I admittedly don’t even keep white pepper on hand). 

Sticky, sweet and savory boneless spare ribs are just like the Chinese takeout restaurant recipe.


If you want to keep with the Chinese takeout theme, some garlicky broccoli and fried rice are obviously great side dish options with this dish.

Grilled broccoli and grilled green beans are also easy vegetable ideas.

For a light and fresh option, try this bok choy salad.

Pineapple fried rice is a fun twist on the traditional menu item too for a bit of sweetness with your sparerib dinner.

Whip up a batch of sweet and sour tofu to go with the boneless spareribs and have a Chinese takeout feast at home!


Chinese boneless spareribs were actually created when takeout restaurant owners were getting feedback that people loved spareribs but not the high price tag they came with.

To combat this, they created the Chinese boneless sparerib!

Using pork butt, they were able to keep the price point lower but keep almost the exact same taste and flavor of traditional Chinese spareribs.

It was a win win!

Make Chinese takeout at home with this easy recipe for boneless spare ribs that tastes just like the real thing!


I despise traditional food dyes.

I think they’re highly unnecessary and just a bunch of suspect chemicals that have no place in our bodies.

Please don’t get me started on my thoughts on red velvet anything…

That said, if you want the traditional “look” to Chinese boneless spare ribs, you need to use some coloring agent for that red appearance.

Some options are natural red food coloring (there are a lot of options out there!) or beet root powder.

Of course, you can just omit this ingredient and the spare ribs will taste just as good, they just won’t have that “traditional” color.

Learn how to make Chinese boneless spare ribs at home with a simple marinade and baking technique. These sticky, sweet and crispy pork ribs taste just like the takeout dish!

See my Chinese spare ribs web story too!

Want more recipes like these boneless spare ribs? 

Try this 20 minute pork ramen stir fry, hot and sour egg drop soup or, this easy 5 spice cream cheese chicken skillet dinner that is super delicious and decadent! 

And if you’re looking for a “real” rib recipe, don’t miss these sticky maple apple pork ribs – they’re fall off the bone tender and finger licking good!

Chinese Boneless Spare Ribs

Chinese Boneless Spare Ribs

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Additional Time: 8 hours
Total Time: 8 hours 55 minutes

These Chinese boneless spare ribs are just like the takeout recipe. Sticky and sweet with crispy edges and that deep red color. You can easily make them at home!


  • 1.5 pounds boneless pork loin (or boneless spare ribs)
  • 1/3 cup soy sauce (*see note)
  • 1/3 cup hoisin sauce (*see note)
  • 1/4 cup dry red wine
  • 1 tablespoon sugar
  • 1/2 tablespoon minced garlic
  • 1/2 teaspoon Chinese Five Spice
  • 2 drops natural red food coloring


  1. Thinly slice the pork into strips about 3" long and place in a large sealable plastic bag.
  2. Whisk together the remaining ingredients in a small bowl until well combined.
  3. Pour the marinade into the plastic bag with the pork.
  4. Seal the bag and place in the refrigerator overnight or for at least 4 hours.
  5. When ready to cook, preheat oven to 350°F. Line a large baking sheet with aluminum foil and place a baking rack on top.
  6. Place the pork slices on top of the baking rack. Reserve any extra marinade.
  7. Bake for 40-45 minutes brushing the pork slices with the extra marinade 2-3 times while cooking.
  8. Broil for last 1-2 minutes for extra crispy edges.
  9. Remove from oven and serve with rice and steamed vegetables. Best enjoyed immediately.


*Make sure to use gluten-free soy sauce and hoisin sauce if necessary

**Red food coloring is optional but gives the boneless spare ribs that classic red color of takeout. Beet root powder is an alternative option as well.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 411Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 137mgSodium: 1576mgCarbohydrates: 14gFiber: 1gSugar: 9gProtein: 48g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.


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Sunday 30th of May 2021

Making these now. 4 hours marinated. Didn't have any red wine, used ginger ale in stead. As I didn't have any of the other substitutes. They small amazing. I know for me 45 minutes is going to be too long . Cause I slice paper thin. If it tastes as good as smells. I will be in love. And thank you so much for the recipe. ❤️


Monday 22nd of March 2021

Wish I could include a picture. I made this with only a few adjustments. Used some beef broth instead of the wine, and cooked at a higher temp—400 for less time. I also took the remainder of the marinade and simmered for 10 minutes which thickened it up some. Honestly, I think this tasted great and mine looked pretty close to yours! Thank you for the recipe!


Sunday 8th of November 2020

This recipe was great for bargeque. I used thin pork chops marinated them for about a half hour and grilled them. They were sweet and flavorful. I didn't have five spice powder so I used five spice sauce instead. It was the exact recipe I wanted.

Chris Law

Saturday 7th of November 2020

How to Make Char Siu (Cantonese BBQ Pork) 叉燒

The glaze from the vid above is spot on. Here ya go! Glaze: Maltose: 350g or Honey Brown Sugar: 1/2 cup Water: 1/2 cup


Monday 21st of September 2020

I added the last 20 minutes sliced 1 red pepper and 1/2 green pepper also the last 5 minutes cooked broccoli tops. This was so easy and good. I am going to add small can of diced pineapple and see how that turns out.

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