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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (127g)|
|Recipe Makes: 12|
|Calories from Fat: 241 (71%)|
|Amt Per Serving||% DV|
|Total Fat 26.8g||36 %|
|Saturated Fat 9.9g||50 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 91.9mg||28 %|
|Sodium 218mg||8 %|
|Potassium 305.4mg||8 %|
|Total Carbohydrate 5.3g||2 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 5.2g|
|Protein 18.5g||26 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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What would you serve with this? Link in another recipe
jdriemeyerI made the marinade and froze with the ribs in Ziploc bags. Then took out later in the week while camping, thawed and grilled. They were FANTASTIC and quickly devoured. Make again.1y ago
OvensmokeI made this again two nights later... After using the full recipe and letting to sit in it for two days. This is best Chinese rib recipe of all time. I never have to go to my favorite Chinese restaurant here because I can make this ribs at home. Every time and i will.... No more mystery meat worries huh?2y ago
OvensmokeThis was very delicious. I followed the recipe as is. Except I didn't have a whole rack so I kinda halved the seasonings which I won't do next time. I just used country ribs. I placed them in a casserole dish and loosely covered with aluminum foil. I also used a little bit of old world central street seasoning from the spice house. I guess I really didn't follow the instructions... Hm. It was very good. The ribs also marinades over night2y ago
shelleyjamesThese 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.3y ago
DamondirksenGood, moist, and easy to make. The kids liked it as well.4y ago
Cgentile7My 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!!!!!4y ago