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.

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.

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!

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 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 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 boneless 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 spare ribs have been on our Chinese takeout order ever since and 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 tried to copycat a few restaurant dishes here and there but I can confidently say this recipe for Chinese spare ribs is by far the best replication I’ve managed to date.

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 and letting the pork absorb all that flavor overnight. 

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

How To Make Chinese Boneless Spare Ribs

First, you start with your pork. You can use either boneless pork spare ribs if you can find them or, boneless pork loin like I did here (which also keeps the fat content quite a bit lower).

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, you 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.

What Can I Substitute For Chinese 5 Spice?

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

Is There Another Option For Red Food Coloring?

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!

Want more recipes like these boneless spare ribs? 

Try this 20 minute pork ramen stir fryThai pineapple fried rice, 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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  1. Sarah Averett

    These hit the spot completely for me and tasted better than a restaurant. Thank you so much for the recipe!

    1. Eileen H

      Excellent, my husband loved it. I only marinated thr pork strips 4 hours and they tasted excellent, plus I cooked them 11-12 minutes in my air fryer and they came out so good! Half way through cooking, I basted the pork strips with the leftover marinade. Will definitely try again, plus we are going to try it with chicken strips and steak strips.

  2. Noelle

    I had never tried boneless spare ribs before and it was great! The video was really great to watch as well thank you.

    1. Running to the Kitchen Post author

      I’m sure you could but they won’t taste like the takeout version. I haven’t done it but I’d probably use flank or skirt steak cut into thin trips. You could also do boneless beef short ribs.

    1. Running to the Kitchen Post author

      The only sub I can think of that might work is dry sherry (not the sweet stuff!). I wouldn’t omit because there won’t be enough liquid for the marinade then.

    2. Running to the Kitchen Post author

      Perhaps grape or cranberry juice too if it’s the alcohol that you’re trying to avoid.

  3. Teena

    These were really good! I only marinated for 1 hour. My theory is something is better than nothing. Since I couldn’t find my 5 spice powder I used Fennel seeds and cinnamon. Great flavors.

      1. patty perry

        they dont look sticky in photo either,jeesh you all are so picky,i think they look great,making them now and they smell yummy,sure you didnt do something wrong?

  4. lame blind bob


    This looks like a good base recipe and worth trying.

    To help increase the depth of flavor, balance the soy sauce with Oyster sauce or fish sauce depending upon your preferences.

    Just have one critical comment.

    Please realize that black pepper is not a substitute for white pepper. Think about the heat you get from a well made bowel of hot and sour sour. That is white pepper. Substituting black pepper will give you a peppery taste but not characteristic heat of the white pepper.

  5. Capinmoose

    I’m having difficulty getting a sticky sweet glaze. After a couple tries, I thickened the marinade with cornstarch but it created a pasty result. I thought I had to be doing something wrong until I read the last couple reviews. I can’t make mine look anything like the pictures here.

  6. Sophia

    This recipe was good, but very misleading. It looks nothing like the picture even with extra food dye, and definitely does not taste sweet and isn’t that sticky either. It also tastes nothing like Chinese Takeout Boneless Spareribs. I’m disappointed, but will eat it anyways.

  7. chiver17

    I have some pork chilling in Ah-So sauce, b/c New England Chinese food. I found this blog while searching for cook time/temp recommendations. I’ve absolutely saved this recipe to try next time, but I wanted to chime in to express surprise at not stocking white pepper – it is a game changer in cooking Asian recipes at home! Definitely reconsider not keeping this on hand.

  8. Liz

    My dad is going to love these! He’s always looking for new ways to enjoy ribs and I know he hasn’t tried anything like this before!

  9. Angelica

    i used babyback ribs the sauce was better then the chinese takeout by far!! Will def make this again GREAT recipe!!!!


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