"These pork riblets have a great sauce that's good on chicken and wings too." — Food Fighter
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hot pepper sauce (such as Tabasco®), or to taste
baby back ribs, cut into 1-inch riblets
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!
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.
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.
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!
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!
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.
Fixed as written and used to coat country ribs on the grill. Really good flavor with just a hint of heat. You could really call it sweet and spicy. Will for sure put it in my favorites file!
Everyone loved these. I doubled the recipe. used 1/2 brown sugar and 1/2 white sugar....3/4 cup of each instead of 1 cup. @15 cloves of garlic....could have used more. 2 T Rooster Sauce.....should have used 4T,
My husband would like to finish these on the grill to crisp them up.
Wasn't sure whether to pour off fat after first 45 min. I will next time.
I did cook these @6 hours total.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Chinese Barbeque Riblets
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 285
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These tender, authentic ribs are boiled and baked, and so simple to make.