Riblets and Sauce

Riblets and Sauce

sal 20

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

Ingredients 8 h 45 m {{adjustedServings}} servings 733 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 733 kcal
  • 37%
  • Fat:
  • 50.6 g
  • 78%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 49.7 g
  • 99%
  • Cholesterol:
  • 200 mg
  • 67%
  • Sodium:
  • 1720 mg
  • 69%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
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Reviews 18

  1. 20 Ratings


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.


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!

Canadian Cook

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!