Jan'S Chinese B-B-Q
Tender ribs coated in a rich, sweet, and tangy Chinese-style barbecue sauce, perfect for family dinners or summer cookouts with bold flavors and savory notes.
Ingredients
Instructions
- Combine sugar, catsup, soy sauce, molasses, and chicken stock in a saucepan.
- Simmer the sauce over the stove and mix well.
- Pour the sauce over the ribs and refrigerate for 7 to 8 hours or overnight.
- Preheat oven to 300°F (150°C).
- Cover the ribs with foil and cook in the oven for 1 1/2 to 2 hours or until tender.
- Alternatively, cook the ribs on a barbecue grill until tender.
Tips & Substitutions
For a deeper flavor, consider marinating the ribs for the full 24 hours instead of just 7 to 8 hours. You can substitute brown sugar for white sugar if you prefer a richer taste. If you don’t have chicken stock, water can work in a pinch, but it will dilute the flavor. To enhance the sweetness, you might add a pinch of five-spice powder. This dish pairs well with fried rice (Good Party Dish).
Serving Suggestions
Serve these ribs with a side of steamed vegetables or a fresh cucumber salad for a refreshing contrast. They also go well with a bowl of Golden China Fried Rice for a complete meal. Drizzle additional sauce over the ribs before serving, and garnish with chopped green onions for a pop of color and flavor.
Storage & Reheating
Store any leftover ribs in an airtight container in the refrigerator for up to 3 days. To reheat, wrap the ribs in foil and place them in a preheated oven at 250°F (120°C) for about 20-30 minutes until heated through. You can also reheat them on a grill for a few minutes to regain some of that smoky flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Jan'S Chinese B-B-Q contains roughly 222 calories, with 6g protein, 51g carbohydrates, and 1g fat. It is an excellent source of vitamin C (32% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 2672mg per serving (116% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can use chicken or pork shoulder instead of ribs. Adjust the cooking time depending on the thickness of the meat. Chicken will cook faster than ribs, so keep an eye on it to prevent drying out.
What can I do if I don't have molasses?
If you don’t have molasses, you can substitute it with honey or maple syrup for a similar sweetness. The flavor will be slightly different, but it will still complement the dish well.
How can I make the sauce spicier?
To add some heat to the sauce, consider including a teaspoon of chili paste or sriracha. You can also sprinkle in some crushed red pepper flakes to taste. Just be cautious not to overpower the sweet and savory balance.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).