Not an "authentic" Chinese pork rib by any means, but my mouth doesn't really care because they taste so good!
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.
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|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 %|
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Calories per serving: 341
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