Riblets and Sauce Recipe - Allrecipes.com
Riblets and Sauce Recipe
  • READY IN ABOUT 9 hrs

Riblets and Sauce

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 8 hrs 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 07, 2003

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.

 
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!

 

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!

 
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!

 
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!

 
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!

 
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!!!!!!!!!

 
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!

 

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Nutrition

  • Calories
  • 733 kcal
  • 37%
  • Carbohydrates
  • 17.2 g
  • 6%
  • Cholesterol
  • 200 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.

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