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READY IN ABOUT 9 hrs

Riblets and Sauce

Read Reviews (18)

"Succulent and tender pork spareribs marinated in a soy and hoisin sauce." — sal

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Original recipe makes 6 servings Change Servings

5 pounds pork spareribs
1/3 cup ketchup
3 tablespoons white sugar
1 teaspoon salt

2 teaspoons minced garlic
1/3 cup soy sauce
1/3 cup hoisin sauce

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Directions

Simmer ribs in water for 45 minutes. Mix together ketchup, sugar, salt, garlic, soy sauce and hoisin sauce. Pour over ribs in dish; Marinate overnight in refrigerator. Bake or grill over fire for half hour.

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PREP 15 mins
COOK 30 mins
READY IN 8 hrs 45 mins

Footnotes

Hoisin sauce, also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chile peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section. If this item is not in stock at your local store, ask your grocer to special order it for you. Most grocers will be happy to do this for their customers.

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I requested a BBQ rib recipe that was similar to the ribs served at P.F. Changs. According to my husband, the taste of this was very, very similar. Its been 6 mos. since I went to P. F. Changs, so my memory is a bit shaky. I'll take my husband's word. The only change I would make is to double the sauce. Use half for the marinade and keep the other half for basting while grilling.

—KIKUKAT

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Most Helpful Critical Review

May 12, 2004

This is the best way to make ribs--by simmering them first. They were juicy and tender! This was a nice change from the usual, however, I felt the sauce was a little too salty. Definitely leave out the 1 tsp. of salt. Soy sauce is salty enough by itself. Next time, if there is one, also take the advice of another reviewer and double the sauce. You have to constantly watch these babies because the sauce really burns easily. Even if I don't make this recipe again, I will definitely boil my ribs from now on before barbecuing. It saves on having to cook them in the oven for two hours!

—Simplifying Things

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20 Ratings

Jun 27, 2005

These riblets are outstanding. My husband said that he'd never have riblets at (a famous chain restaurant famous for their riblets) again!! The meat falls right off of the bone, and the flavor is amazing. I added about a tablespoon of minced ginger root to the marinade to kick up the asian flavor of the ribs. Also, no extra salt is necessary- the soy sauce is salty enough. I have made them twice now, both times in the oven in a roasting pan. Definately double the sauce if you cook them in the oven, and turn the riblets a couple of times throughout cooking- there won't be any sauce leftover- it will all have soaked into the meat. They make great leftovers too!! These are a must try!

—SARRAHS

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May 10, 2003

What a great recipe...simple and delicious. The ribs - and I used riblets - came out fall off the bone tender. I baked them at 350F for about 1hr, covered with foil. No leftovers here! Thanks!

—Canadian Cook

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Oct 25, 2005

Wow, I can't believe how good the ribs were.. really juicy and tender! Even though I was in a rush and only followed the ingredients and not the directions (didn't simmer or marinate), I just slathered on the sauce and threw it in into the oven. But it turned out perfect and my husband LOVED it, which he is pretty picky!

—Sue

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May 15, 2008

As did other reviewers, I also had to more than double the sauce ingredients. I omitted the salt and used brown sugar in place of the white. While this was good with the ribs, it was even better with the addition of a few good squirts of habanero sauce on chicken! BTW, this recipe was chosen as one of our "Community Cook-Alongs" on the ourtabletalk.com cooking forum. Thanks for letting us try!

—~TAYLOR~

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Mar 24, 2010

I didn't get to eat any but they said it was good, the thing that I didn't like about the sauce was that it burned really easy. I think I'm going to bake them next time!!!!!!!!!

—ACollins

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Mar 03, 2003

AWESOME RECIPE! I had to use country style ribs, as I couldn't find spareribs. This sauce is so tasty and easy! Would be wonderful for chicken too. Thanks for sharing a great recipe!

—Nicole1

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Nutrition

Calories
734 kcal
37%

Carbohydrates
17.2 g
6%

Cholesterol
201 mg
67%

Fat
50.6 g
78%

Fiber
0.6 g
2%

Protein
49.7 g
99%

Sodium
1720 mg
69%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Riblets and Sauce

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 734
Calories from Fat: 456

% Daily Value *
Total Fat 50.6g 78 %
Saturated Fat 18.5g 92 %
Cholesterol 201mg 67 %
Sodium 1720mg 69 %
Potassium 632mg 18 %
Total Carbohydrates 17.2g 6 %
Dietary Fiber 0.6g 2 %
Protein 49.7g 99 %
Sugars 13.4g
Vitamin A 3 %
Vitamin C 4 %
Calcium 11 %
Iron 36 %
Thiamin 69 %
Niacin 155 %
Vitamin B6 40 %
Magnesium 19 %
Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.