Marinating Basics

• Because a marinade requires an acidic component, never use one in a metal baking dish; it can damage the metal and you'll end up with an off, metallic taste in your meat. Instead, marinate in a glass baking dish covered with plastic wrap, or in a sealed, sturdy plastic bag. Always marinate in the refrigerator to prevent bacterial growth on the meat. Marinate your Chinese pork ribs for two to four hours. Use enough marinade to cover more than half the ribs when they lie flat and turn them over periodically to ensure both sides get marinated. In general, use a half cup marinade per pound of meat. Throw away the marinade after use, as it's full of bacteria from the uncooked ribs.

Chinese Marinade Liquids

• Soy sauce is a good acidic liquid to use for the base of a Chinese marinade for pork ribs. Combine it with about half as much hoison sauce and about one-third as much sesame oil. You can add a splash of alcohol, too, for more depth of flavor; try a bit of sweet sherry or sake.

Chinese Marinade Seasoning

• The liquid ingredients in your Chinese marinade help tenderize the meat. While they also impart flavor, the addition of herbs, spices and other dry seasonings help give your pork ribs even more flavor. If you'd like to add some sweetness to your marinade, a small amount of brown sugar does the trick. Minced garlic and minced ginger are perfect additions for a classic Chinese taste. Commercial Chinese five-spice powder is an easy option, too, if you have it on hand.

Cooking Chinese Marinated Pork Ribs

• Roasting and grilling are good ways to go when cooking your Chinese-style pork ribs. When you make the marinade, prepare and preserve a second batch to use as a sauce -- remember, the marinade that came into contact with the meat is contaminated and not fit for use. Roast the ribs at 350 degrees Fahrenheit in a shallow roasting pan. Place them bone-side down and cook for about one hour. Grill your ribs over medium-high heat, bone-side down, for about one and a half hours. Brush the pork ribs with your Chinese sauce about 15 minutes before they're done roasting or grilling. They're done when the meat is tender and separates easily from the bone.