Chinese Barbecued Baby Back Ribs

Chinese Barbecued Baby Back Ribs

14 reviews, 4.9 star(s). 85% would make again

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."


3 pounds Baby back ribs; cut into individual ribs
2 teaspoons Sugar
3 teaspoons hoisin sauce
1/2 teaspoon Garlic
1 dash Salt
1/2 cup Ketchup

Original recipe makes 12



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.

Verified by stevemur
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AnnieBananie is right. Use a raised rack to keep the ribs out of their own grease!


Calories Per Serving: 341 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I 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.
jdriemeyer 2m ago

I 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?
Ovensmoke 1y ago

This 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 night
Ovensmoke 1y ago

These 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.
shelleyjames 2y ago

akimit 3y ago

Good, moist, and easy to make. The kids liked it as well.
Damondirksen 3y ago

My 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!!!!!
Cgentile7 3y ago

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