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My Mother's BBQ Spareribs

(recipe, Anita Lo & Charlotte Druckman)


My mother prepared this with meatier spareribs, but I like using the more tender baby backs just as much. The sauce is versatile and can be applied to short ribs or chicken, too. A quick sear on the grill before slathering on your sauce and putting the ribs in the oven will capture the char flavor. In summer, if you are doing an outdoor barbecue, grilled corn is a nice accompaniment.


  1. 1 side pork spareribs
  2. Salt and black pepper
  3. 1 cup ketchup
  4. 1 cup hoisin sauce


  1. Preheat the oven to 400 degrees. Season the spareribs on both sides with salt and pepper. In a small bowl, combine the ketchup and hoisin. Put the ribs in a shallow baking dish and pour the ketchup-hoisin mixture over the ribs, turning to coat both sides evenly. Cover the baking dish with aluminum foil and bake for 25 minutes, then remove the foil and continue to cook for another 20 minutes.