Set oven to 275°F (135°C). Meanwhile, remove the membrane slowly. See the article above for detailed instructions.

Sprinkle salt and pepper on both sides of the spareribs, along with five-spice powders. Make sure both sides are covered by a good amount of seasoning. Add a little bit of chili powder if you want, it is optional, I did not.

Place the rib’s meat side up into a baking pan. You can also line the pan with aluminum foil for easy cleanup later. Cover the spareribs with another large piece of foil loosely, to retain the moisture and juices. Bake the spareribs until fragrant, up to 4 hours. You want to check the ribs every hour so to monitor the progress. Adjust the baking time according to the spareribs size.

While the spareribs are cooking, it’s a perfect time to prepare the barbeque sauce! Mix all Chinese barbeque ingredients together and stir until it’s well blended. Put in the refrigerator until it’s time to use.

When the spareribs are done cooking, remove them from the oven. Brush a thick layer of sauce on both sides of the spareribs. Yes, a thick layer!

Turn on the broiler and put back the ribs into the oven for a final touch. The Chinese barbeque sauce should begin to caramelize in 5 minutes or less. Keep in mind to always use the broiler on high to get a perfect finish texture! I personally enjoy the texture that is a little burned! You can adjust the broiling time down to 3 or 4 minutes if you want a milder cooking surface.

Cut up the ribs and serve warm. Enjoy!