Ingredients:

  • 2 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp honey
  • 1 tsp Shaoxing wine
  • 1/2 tsp Chinese five-spice powder
  • 1 tsp grated ginger
  • 2 cloves minced garlic
  • 1 tbsp vegetable oil
  • 1.5 lbs boneless spare ribs, cut into 1-inch cubes
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Whisk the sauce. Combine soy sauce, hoisin, honey, Shaoxing wine, five spice, ginger, garlic, and oil in a bowl. Mix until the honey is fully dissolved and the sauce is smooth.
  2. Dry the pork. Pat the boneless spare ribs dry with paper towels. Note: Moisture is the enemy of a good sear.
  3. Season. Sprinkle the ribs with kosher salt and cracked black pepper, tossing to coat evenly.
  4. Marinate. Toss the ribs in the sauce and let them rest at room temperature for 30 minutes. Note: This allows the flavors to penetrate the surface.
  5. Heat the pan. Set your cast iron skillet over medium high heat. Wait until the oil just starts to shimmer.
  6. Sear the meat. Add ribs in a single layer. Cook 2-3 minutes per side until the edges are mahogany colored and sizzling.
  7. Prep for oven. Transfer the seared ribs to a wire rack set over a baking sheet.
  8. Final Bake. Place in a preheated 400°F (200°C) oven for 8-12 minutes until the glaze is bubbling and the meat feels firm but springy.