These pork riblets have a great sauce that's good on chicken and wings too.

Food Fighter
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

774 calories; 31.7 g total fat; 119 mg cholesterol; 3235 mg sodium. 90 g carbohydrates; 30.2 g protein; Full Nutrition

Reviews (49)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/05/2013
Awesome Flavor!!!!! the only reason I gave it a 4 instead of a 5 if the cooking method they came out a bit tough. I made them a second time cooking the ribs as I usually do wrapped in foil at 275 for 2 to 2 1/2 hours. Also the second time I made them my oldest sons friend was over he's a 5 star restaurant manager and a trained chef he suggested that I put the sauce in sauce pan on the stove bring in to a boil then put it on simmer and let it reduce until it was thicker. then I coated the ribs in the reduced sauce and broiled them for a few minutes until they browned up you could also toss them on the grill. That made this 10 stars!!!! Read More
(45)

Most helpful critical review

Rating: 3 stars
07/26/2014
This was okay as written but the sauce was missing something for us. I added cilantro and that helped a great deal and then grated some fresh ginger into the sauce and that gave it the depth I craved! Great base sauce. I love how thick and sticky it is! Read More
(2)
66 Ratings
  • 5 star values: 56
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
05/05/2013
Awesome Flavor!!!!! the only reason I gave it a 4 instead of a 5 if the cooking method they came out a bit tough. I made them a second time cooking the ribs as I usually do wrapped in foil at 275 for 2 to 2 1/2 hours. Also the second time I made them my oldest sons friend was over he's a 5 star restaurant manager and a trained chef he suggested that I put the sauce in sauce pan on the stove bring in to a boil then put it on simmer and let it reduce until it was thicker. then I coated the ribs in the reduced sauce and broiled them for a few minutes until they browned up you could also toss them on the grill. That made this 10 stars!!!! Read More
(45)
Rating: 4 stars
05/05/2013
Awesome Flavor!!!!! the only reason I gave it a 4 instead of a 5 if the cooking method they came out a bit tough. I made them a second time cooking the ribs as I usually do wrapped in foil at 275 for 2 to 2 1/2 hours. Also the second time I made them my oldest sons friend was over he's a 5 star restaurant manager and a trained chef he suggested that I put the sauce in sauce pan on the stove bring in to a boil then put it on simmer and let it reduce until it was thicker. then I coated the ribs in the reduced sauce and broiled them for a few minutes until they browned up you could also toss them on the grill. That made this 10 stars!!!! Read More
(45)
Rating: 5 stars
07/02/2010
My husband and I loved these ribs! They have tons of flavour. I followed the recipe but only used 1 tsp. of Sriracha hot chili sauce and cut the rack of ribs into 3 and 4 ribs pieces. After roasting them uncovered I moved them to a large Corningware casserole dish poured the sauce over top put on the lid and continued baking. Result: Perfection! I served the ribs with plain basmati rice and veggies. Thank you Food Fighter for the great recipe! Read More
(32)
Advertisement
Rating: 5 stars
09/20/2010
Loved this recipe as if it was my own. I substituted hot pepper sauce for a Korean chili sauce. It makes for a hell of a kick in the after taste and the chili's tenderizes the meat just a notch more. It gets not better then that. Read More
(22)
Rating: 5 stars
05/13/2010
OMG this is so tasty and so easy to prepare! This is my first time preparing ribs of any sort and they came out tender juicy and super flavorful with the sauce. I made everything exactly as indicated with the only change being that I reduced the wine by a bit only because it would make the sauce too watery. Other than that followed the recipe and the results were great. Read More
(17)
Rating: 5 stars
02/28/2011
OMG these were so good! I only had about 3/4 cup of hoisin sauce so I added a little bit of oyster sauce and also a dash of toasted sesame oil. So tender juicy and flavorful! Read More
(11)
Advertisement
Rating: 5 stars
09/20/2012
This review is really about the sauce! This is good stuff - it was so hot outside that I really didn't want to turn on the oven so I mixed up the sauce - halving it and omitted the wine & I used sambal for the heat - I brushed the ribs with the sauce and wrapped tightly in heavy foil and put them on the BBQ on low indirect heat - then 2 hours later removed - brushed again and onto the grill = brushing with the sauce the whole time. Killer taste! Thank you! Read More
(10)
Rating: 5 stars
06/28/2010
I didn't follow the recipe exactly because I forgot to read the directions fully. So I ended up marinating the riblets in the sauce and then baking them in the sauce covered for 1 1/2 hours. They were still delicious. Next time I will half the sauce to make it the way it is directed. Read More
(9)
Rating: 5 stars
09/24/2011
Everyone loved these. I doubled the recipe. used 1/2 brown sugar and 1/2 white sugar....3/4 cup of each instead of 1 cup. @15 cloves of garlic....could have used more. 2 T Rooster Sauce.....should have used 4T My husband would like to finish these on the grill to crisp them up. Wasn't sure whether to pour off fat after first 45 min. I will next time. I did cook these @6 hours total. Read More
(7)
Rating: 5 stars
09/30/2012
Fixed as written and used to coat country ribs on the grill. Really good flavor with just a hint of heat. You could really call it sweet and spicy. Will for sure put it in my favorites file! Read More
(7)
Rating: 3 stars
07/26/2014
This was okay as written but the sauce was missing something for us. I added cilantro and that helped a great deal and then grated some fresh ginger into the sauce and that gave it the depth I craved! Great base sauce. I love how thick and sticky it is! Read More
(2)