Ready in 45 minutes
Not an "authentic" Chinese pork rib by any means, but my mouth doesn't really care because they taste so good!
"These weren't too sweet for me. They were just right. And since I don't care for loads of sauce dripping off my ribs, this worked out well too. Very tasty!!
The only change I'd consider is to bake them on a rack, rather than right on the baking sheet. That way, any grease and fat will drain away from the ribs."
Top-ranked recipe named "Chinese Barbecued Baby Back Ribs"
Place ribs in a nonreactive, plastic bowl with a lid. In a separate bowl, combine all other ingredients and mix well. Spoon over ribs, cover and shake to thoroughly coat with marinade. Place in refrigerator and marinate for 4 hours or longer. Shake once or twice while marinating.
To avoid mess, cover cookie sheet with foil. Place ribs on their sides on cookie sheet, careful not to crowd them. Bake at 350 degrees for 30 minutes. Turn over with tongs and bake another 20-30 minutes. Check carefully and frequently during the last 10 minutes to prevent burning.
My comments: Riblets were very good. However, they are a bit too sweet as is and I had added several grinds of black pepper (maybe up to 1 teaspoon). Next time, add some red pepper also.
More comments years later: AnnieBananie is 100% right. Cook the ribs on a raised rack above a foil covered cookie sheet. They cook much better with hot air circulating all around them instead of sitting in their own rendered fat. I also like to use turbinado sugar in the mix, since it has a higher burn temperature. Finally, if you like a little heat, add a teaspoon of sriracha sauce.
shelleyjames 1 year agoThese were awesome! I messed up doing the recipe by using oyster sauce instead of hoisin. When I realized my mistake, I added hoisin as well. Turned out really well.
sarahbaker2 1 year ago
shenamichaud 2 years ago
akimit 2 years ago
Damondirksen 2 years agoGood, moist, and easy to make. The kids liked it as well.
Cgentile7 2 years agoMy kids and I love this recipe, and although there is a comment that somebody said they thought the ribs were too sweet, we do not find them too sweet at all, and actually added a little more sugar to the recipe!!!!!
Okieannie 2 years agovery good
swibirun 4 years ago[I made edits to this recipe.]
AnnieBananie 6 years agoThese weren't too sweet for me. They were just right. And since I don't care for loads of sauce dripping off my ribs, this worked out well too. Very tasty!! The only change I'd consider is to bake them on a rack, rather than right on the baking sheet. That way, any grease and fat will drain away from the ribs.
swibirun 7 years ago[I posted this recipe.]