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Trader Vic’s Chinese Spare Ribs: An Oven-Baked Classic

The scent alone transports me back to my childhood. Every year, without fail, my grandfather would make his famous “Vic’s Ribs” for our family’s Chinese New Year celebration. He never divulged the full recipe, just a mischievous grin and a wink as he pulled the glistening, mahogany-colored ribs from the oven. The tender meat, sweet and savory, practically fell off the bone. Now, armed with this recipe, I can finally recreate those cherished memories and share them with you.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 2 hours 5 minutes
Total Time: 2 hours 25 minutes
Servings: 4
Yield: Approximately 3 pounds of ribs
Dietary Type: Not specified (contains meat)

Ingredients

3 tablespoons soy sauce
½ cup plum sauce
2 tablespoons tomato paste
2 tablespoons hoisin sauce
2 tablespoons dry sherry
2 tablespoons ginger, finely minced
2 tablespoons garlic, minced
2 teaspoons sesame oil
⅛ teaspoon salt
3 lbs pork back ribs
3 tablespoons sugar (white or brown)

Equipment Needed

Large mixing bowl
Roasting pan
Rack for roasting pan
Aluminum foil

Instructions

Begin by preparing the flavorful sauce. In a large mixing bowl, whisk together the soy sauce, plum sauce, tomato paste, hoisin sauce, dry sherry, finely minced ginger, minced garlic, sesame oil, and salt until well combined. Set this aside; this will be your delicious glaze.
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Making sure your oven is properly preheated is key to even cooking.
Now, prepare the pork back ribs. Generously rub the sugar (either white or brown will work) on all sides of the ribs. This step is crucial for caramelization and adds a delightful sweetness to balance the savory flavors.
Prepare your roasting pan by lining it with aluminum foil. Place a greased or sprayed rack inside the foil-lined pan. This will elevate the ribs, allowing the heat to circulate properly and prevent them from simmering in their own juices. Place the ribs on the rack, meat side up.
Bake the ribs, tightly covered with aluminum foil, for 1 hour and 15 minutes. The foil helps to trap moisture and steam, ensuring the ribs become tender and succulent. Check the foil seal halfway through to make sure it remains tight.
After the initial baking time, carefully drain any accumulated juices from the pan. Remove the rack and return the ribs directly to the pan.
Now for the magic! Spread the prepared sauce generously over the ribs, ensuring they are fully coated. Turn the ribs to coat all sides, maximizing flavor infusion.
Return the pan to the oven, this time uncovered, and bake for an additional 40 minutes, or until the ribs are tender and beautifully glazed. During this final baking stage, turn and baste the ribs with the sauce twice, ensuring even caramelization and a glossy finish. Keep an eye on them; if they start to brown too quickly, you can loosely tent them with foil. The ribs are done when a fork easily pierces the meat, and the glaze is sticky and caramelized.
Once cooked, remove the ribs from the oven and let them rest for about 10 minutes before cutting. This allows the juices to redistribute, resulting in even more tender and flavorful ribs.
Finally, cut the ribs into appetizer-sized single-rib servings if desired, or serve them as a main course.

Expert Tips & Tricks

For a richer, more complex flavor, consider adding a splash of rice vinegar or a dash of Chinese five-spice powder to the sauce.
If you don’t have plum sauce on hand, you can substitute it with apricot jam, although the flavor profile will be slightly different.
To prevent the sugar from burning during the initial baking, you can add a tablespoon of water to the bottom of the roasting pan before covering it with foil.
For extra smoky flavor, finish the ribs under the broiler for a couple of minutes, watching carefully to prevent burning.
Make-ahead tip: You can prepare the sauce and rub the ribs with sugar a day in advance and store them in the refrigerator. This will allow the flavors to meld together even more.

Serving & Storage Suggestions

Serve these delectable ribs hot, garnished with sesame seeds and chopped scallions for an elegant presentation. They pair perfectly with steamed rice, stir-fried vegetables, or a crisp Asian slaw.

Leftover ribs can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, wrap them tightly in freezer-safe bags or containers and freeze for up to 2-3 months.

To reheat, you can bake them in a preheated oven at 325 degrees Fahrenheit (160 degrees Celsius) until heated through, or microwave them in short intervals, basting with a little extra sauce to prevent them from drying out.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	942 kcal	N/A
Calories from Fat	527 g	56%
Total Fat	58.6 g	90%
Saturated Fat	20.2 g	100%
Cholesterol	235 mg	78%
Sodium	1522.3 mg	63%
Total Carbohydrate	35 g	11%
Dietary Fiber	1.4 g	5%
Sugars	13 g	52%
Protein	67.8 g	135%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

For a spicier kick, add a pinch of red pepper flakes or a tablespoon of sriracha to the sauce.
If you are avoiding alcohol, you can substitute the dry sherry with chicken broth or apple juice.
For a gluten-free option, ensure that your soy sauce and hoisin sauce are gluten-free. Tamari is a great gluten-free substitute for soy sauce.
Experiment with different types of ribs, such as baby back ribs or spare ribs, adjusting the cooking time as needed.
Consider adding pineapple chunks or other fruits to the roasting pan during the last 30 minutes of baking for a tropical twist.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of sugar?
A: Yes, you can use either white or brown sugar for this recipe. Brown sugar will impart a slightly richer, molasses-like flavor.

Q: How do I know when the ribs are done?
A: The ribs are done when they are very tender and the meat easily pulls away from the bone. You can also check the internal temperature with a meat thermometer; they should reach an internal temperature of 190-200°F (88-93°C).

Q: Can I grill these ribs instead of baking them?
A: Yes, you can grill these ribs. Grill them over medium heat, turning frequently and basting with the sauce, until they are cooked through and glazed.

Q: My sauce is too thick. What should I do?
A: If your sauce is too thick, you can add a tablespoon or two of water or chicken broth to thin it out.

Q: Can I double the recipe?
A: Yes, you can easily double this recipe. Just make sure you have a large enough roasting pan to accommodate all the ribs. You may need to increase the cooking time slightly.

Final Thoughts

Now it’s your turn to create some culinary magic! These Trader Vic’s Chinese Spare Ribs are a guaranteed crowd-pleaser, perfect for family gatherings, special occasions, or simply a delicious weeknight meal. Don’t be afraid to experiment with variations and make the recipe your own. I’d love to hear your feedback, so please share your creations and let me know how they turned out. Pair these ribs with a refreshing Mai Tai for the ultimate Trader Vic’s experience!

Trader Vic’s Chinese Spare Ribs Recipe