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Stephanie Izard's Chinese-style marinated ribs
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5.0 (2 rated)


  • Marinade

    • 1 cup real maple syrup
    • ¾ cup honey
    • ¾ cup hoisin
    • 1 ¼ cup soy sauce
    • ½ cup dry sherry
    • ½ cup red miso paste
    • 4 cloves garlic, minced
    • 2 tablespoons minced ginger
    • 4 teaspoons Chinese five spice
    • 4 teaspoon sesame oil
    • 2 teaspoon salt
  • Ribs

    • 2 racks pork spare ribs
    • ¼ cup sliced scallions
    • 1 tablespoon toasted sesame seeds


For marinade:

Whisk all together. Will be good for a week in refrigerator so feel free to make ahead!

For ribs:

Place ribs on cookie sheets or in baking dishes -- can cut in half to make it easier to work with.  Cover the ribs with about half of the marinade.  Wrap and let marinate for about 4 hours or overnight.

To cook:

Preheat oven to 325 degrees. 

Wrap each rack individually in plastic wrap, then in heavy duty foil.  Place ribs on middle rack (can put cookie sheet underneath to catch any drippings that might escape.

Roast for about 3 ½ hours until tender.  Pull from oven and let rest for 20 minutes in foil so it doesn’t lose moisture. Then remove and let cool until it’s cool enough to handle. Cut into individual ribs or into portions.

When you’re ready to serve, place the ribs in baking dish and brush with more marinade to coat. Roast at 400F until hot and caramelized.

Serve topped with thinly sliced scallions and sesame, and serve with fried rice or simple steamed jasmine rice.

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Chef Stephanie Izard makes Chinese ribs and fried rice

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