Spicy Chinese Barbeque Riblets Recipe - Allrecipes.com
Spicy Chinese Barbeque Riblets Recipe
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Spicy Chinese Barbeque Riblets

Recipe by  

"These pork riblets have a great sauce that's good on chicken and wings too."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 30 mins

    1 hr 45 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the hoisin sauce, white wine, soy sauce, sugar, tomato paste, garlic, and hot sauce in large bowl; mix well.
  3. Place the riblets in a large roasting pan and bake in the preheated oven, uncovered, for 45 minutes. Pour sauce over riblets and toss to coat. Return the pan to the oven; bake, stirring often, until ribs are tender and sauce has thickened, about 45 minutes.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jul 02, 2010

My husband and I loved these ribs! They have tons of flavour. I followed the recipe but only used 1 tsp. of Sriracha hot chili sauce, and cut the rack of ribs into 3 and 4 ribs pieces. After roasting them uncovered, I moved them to a large Corningware casserole dish, poured the sauce over top, put on the lid, and continued baking. Result: Perfection! I served the ribs with plain basmati rice and veggies. Thank you Food Fighter for the great recipe!

Most Helpful Critical Review
Jul 26, 2014

This was okay as written, but the sauce was missing something for us. I added cilantro and that helped a great deal and then grated some fresh ginger into the sauce and that gave it the depth I craved! Great base sauce. I love how thick and sticky it is!

Sep 20, 2010

Loved this recipe as if it was my own. I substituted hot pepper sauce for a Korean chili sauce. It makes for a hell of a kick in the after taste and the chili's tenderizes the meat just a notch more. It gets not better then that.

May 13, 2010

OMG, this is so tasty and so easy to prepare! This is my first time preparing ribs of any sort and they came out tender, juicy and super flavorful with the sauce. I made everything exactly as indicated with the only change being that I reduced the wine by a bit only because it would make the sauce too watery. Other than that, followed the recipe and the results were great.

May 05, 2013

Awesome Flavor!!!!! the only reason I gave it a 4 instead of a 5 if the cooking method, they came out a bit tough. I made them a second time, cooking the ribs as I usually do, wrapped in foil at 275 for 2 to 2 1/2 hours. Also the second time I made them my oldest sons friend was over, he's a 5 star restaurant manager and a trained chef, he suggested that I put the sauce in sauce pan on the stove bring in to a boil then put it on simmer and let it reduce until it was thicker. then I coated the ribs in the reduced sauce and broiled them for a few minutes until they browned up, you could also toss them on the grill. That made this 10 stars!!!!

Sep 20, 2012

This review is really about the sauce! This is good stuff - it was so hot outside that I really didn't want to turn on the oven so I mixed up the sauce - halving it and omitted the wine & I used sambal for the heat - I brushed the ribs with the sauce and wrapped tightly in heavy foil and put them on the BBQ on low indirect heat - then 2 hours later removed - brushed again and onto the grill = brushing with the sauce the whole time. Killer taste! Thank you!

Feb 28, 2011

OMG these were so good! I only had about 3/4 cup of hoisin sauce so I added a little bit of oyster sauce, and also a dash of toasted sesame oil. So tender, juicy, and flavorful!

Jun 28, 2010

I didn't follow the recipe exactly, because I forgot to read the directions fully. So I ended up marinating the riblets in the sauce and then baking them in the sauce, covered for 1 1/2 hours. They were still delicious. Next time I will half the sauce to make it the way it is directed.


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  • Calories
  • 774 kcal
  • 39%
  • Carbohydrates
  • 90 g
  • 29%
  • Cholesterol
  • 119 mg
  • 40%
  • Fat
  • 31.7 g
  • 49%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 30.2 g
  • 60%
  • Sodium
  • 3235 mg
  • 129%

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

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