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Peking Chinese Baby Back Ribs

By Chris Capell

Barbecued ribs are generally cooked as a whole slab, while Chinese ribs are cooked individually. It is all about maximizing flavor, and the added surface area of the sides of the ribs develops an amazing crust just bursting with mouthwatering goodness. There are hundreds of recipes out there, some of which even call for (shudders) boiling the ribs, but we’ve hit on one that truly gets a thigh slapping applause.

We used baby back ribs for this recipe, but you are welcomed to use spare ribs. Our method involves grilling the ribs first to build up your flavor crust, then braising in a covered pan to tenderize, then baking on the sauce at the end. What you get are caramelized ribs with the coveted sheen on the outside, tender and moist meat with a sweet and salty flavor profile that we all love!

These Peking Chinese Baby Back Ribs are a crowd pleaser and deserve a special place in your get-togethers with friends and family. We hope you enjoy!


Print Recipe


  • 4 Tbsp soy sauce (use gluten-free soy sauce or tamari to keep recipe gluten-free)
  • 2 tsp fresh grated ginger
  • 1 tsp Dizzy Pig Peking seasoning
  • 2 Tbsp rice wine

Peking finishing sauce

  • 1 Tbsp oil
  • 2 tsp fresh grated ginger
  • 1 shallot chopped
  • 1 Tbsp honey
  • 4 Tbsp plum sauce
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp Dizzy Pig Peking seasoning
  • 1 Tbsp sambal olek or sriracha chiles (optional)


  • 2 Tbsp toasted sesame seeds


Prepare Ribs:

  1. Mix marinade ingredients together.
  2. Remove membrane from back of ribs (a paper towel helps to grip the edge and pull)
  3. Cut ribs into individual bones, being careful to leave meat on both sides of the bone.
  4. Place ribs in plastic bag. Pour marinade over ribs and work it in contact with ribs. Marinate for 1 hour to overnight.

Grill Ribs:

  1. Preheat grill for direct grilling over medium high heat (350-400°F), or preheat your oven to 350°F.
  2. Remove ribs from marinade. Season generously with Dizzy Pig Peking on all sides.
  3. Grill ribs for 15-20 minutes, turning every 5 minutes or so, until well browned on all sides.

Tenderize Ribs:

  1. Place in pan (I use a disposable aluminum pan). Add 1/4 cup water or pork stock.
  2. Cover tightly with aluminum foil.
  3. Prepare grill at 300°F for indirect cooking (or preheat your oven)
  4. Cook pans of ribs for one hour.
  5. Remove foil and check for tenderness. A toothpick should go in and out of the meat with almost no resistance. If not tender, replace foil and cook 15-30 more minutes.
  6. When tender, remove ribs and place on cookie sheet meat up.

Prepare Peking finishing sauce:

  1. In saucepan, heat oil over medium heat. Cook ginger and shallot until fragrant, about 2 minutes.
  2. Add remaining ingredients, and simmer for 5 minutes. Remove from heat.
  3. Add a little water if too thick to brush on ribs (depending on how thick your plum sauce is)

Finish Ribs:

  1. Prepare your grill for 400-450°F indirect, or your oven to 400°F.
  2. Brush ribs with sauce.
  3. Bake (watching carefully) for 10-15 minutes until sauce caramelizes.
  4. Arrange on platter, sprinkle with toasted sesame seeds and serve!