The sauce on these pork riblets is excellent and goes well with chicken and wings as well.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup hoisin sauce
- ⅓ cup white wine
- ½ cup soy sauce
- 1 cup white sugar
- ½ cup tomato paste
- ¼ cup chopped garlic
- 2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
- 2 pounds baby back ribs, cut into 1-inch riblets
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the hoisin sauce, white wine, soy sauce, sugar, tomato paste, garlic, and hot sauce in large bowl; mix well.
- 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.
Nutrition Facts
| Calories | 774 kcal |
| Carbohydrate | 90 g |
| Cholesterol | 119 mg |
| Dietary Fiber | 4 g |
| Protein | 30 g |
| Saturated Fat | 11 g |
| Sodium | 3235 mg |
| Sugars | 72 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
I approximated the ingredients, as I usually do. I added fresh ginger, because I love it. I put in very little sugar at first, as I think Hoisin is pretty sweet, but later added more. After 1.5 hours at 350 I thought the ribs were a bit dry. I’d probably reduce the cooking time when I make them again. But I LOVE the flavors! It’s definitely a keeper for me.
Amazing! I brushed the ribs lightly with the sauce, marinated overnight and then roasted them uncovered at 325 for 2 1/2 hours. Then poured the sauce over and baked covered for a few hours until we were ready to eat. Fall off the bone tender, delicious!
I loved it! I used spicy tomato paste and omitted the hot sauce. Great Chinese flavor.
Fantastic, bold flavor! Easy to ad a pinch of your favorite hot stuff to, however I always follow the recipe on the first try and this is a great recipe as written. Thank you!
Excellent
Made for dinner this evening. Family is still raving about them hours later. A request for more has already been made! Added 1 Tsp. Ginger. GREAT!!!
This recipe is awesome, and me and my husband love it. I will be making this a lot. It is so easy.
It worked out great but I doubled the Sriracha , and put under the broiler for about three minutes to carmalize it real good!
So good!! The whole family loved them! I substituted catsup for the tomato paste. Other than that I followed the recipe. I used riblets and flipped them over every 15 minutes after adding the sauce so that they were evenly coated. I served them with fried rice and garlic broccoli with a little sesame oil added. This dinner was a winner!!
I did as 1 lady suggested and cooked sauce on stove to thicken. Added 1 tsp “smoke flavor” as well as 1 tsp sesame oil. Also cooked as she did 2 1/2 hours 275 degrees. Lathered both side after cooking and put under the broiler to crispen up. They were the best I have ever made. Love the stickiness of the sauce
This was great! Tender, sticky, fall off the bone goodness. Started with the 45min bake then added the sauce. We have a gas oven so after the sauce was added we were careful not to burn the sauce so we check every-so-often and pulled them out after 25min; so cooking time might vary with gas and electric. Thanks for sharing this recipe. Blessings!
The flavor of the sauce is fabulous. I used it on pork chops tonight as the recipe makes more than needed for the riblets.
Used Crystal hot sauce. Did not come out spicy. There will be a next time and will use Tabasco as instructions indicate. Awesome flavor, and easy to make. Recommended
Made this last night and the family loved it. I did make a few changes though. First I threw the riblets on the grill to mark them and get a bit of smoky flavor. I braised them, covered, for about 45 minutes in some beer. Then I poured off the pan juices and put the sauce on them for the additional 45 minutes while I reduced the remaining sauce in the pan juices on the stove. I didn’t have tomato paste, so I used catsup and dry sherry instead of white wine. It was yummy and we will definitely be making the sauce again!
The sauce on these is fantastic! The cooking method is not the best. I prefer to put ribs in a slow cooker for a few hours with a little sauce, then bake them for a few hours, basting with more sauce, and broil at the end. When I make these again, that is what I will do, but the sauce is a keeper.
The sauce on these is fantastic! The cooking method is not the best. I prefer to put ribs in a slow cooker for a few hours with a little sauce, then bake them for a few hours, basting with more sauce, and broil at the end. When I make these again, that is what I will do, but the sauce is a keeper.
Fabulous!! Just as recipe is written.
Halved the sauce amount and cooked just under 2 lbs of short riblets ends.
I have made this recipe at least 3 times and it is so good. I haven’t used tobasco sauce, but used Chinese chili paste instead, and cut the sugar in half. I cook them for about 2 hours and turn the ribs in the sauce about every 15 minutes. Super delicious every time!
It was too rich for us
Will absolutely be making this again.