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Spicy Chinese Barbeque Riblets

Spicy Chinese Barbeque Riblets

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Food Fighter

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 774 kcal
  • 39%
  • Fat:
  • 31.7 g
  • 49%
  • Carbs:
  • 90g
  • 29%
  • Protein:
  • 30.2 g
  • 60%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 3235 mg
  • 129%

Based on a 2,000 calorie diet


  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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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.