When you’re craving that sticky-sweet, smoky-salty balance that only Chinese-style barbecue can deliver, these Chinese BBQ Riblets with Sweet-Sour Plum Sauce Glaze bring the ultimate fusion of flavor. These aren't your average ribs—these are bite-sized riblets, lacquered in a deeply rich plum glaze with notes of garlic, ginger, and Chinese five spice. It’s the kind of dish that gets your fingers messy, your taste buds dancing, and your guests asking for the recipe before they’ve even wiped their hands.
This pork riblets recipe leans into Cantonese-style barbecue traditions while pulling slight inspiration from classic char siu pork recipes. The result? A glossy, crave-worthy plate of riblets that are perfect for game day, dinner night, or just because. And while traditional Chinese spare ribs can be time-consuming, this version simplifies the process without compromising on depth of flavor.
Chinese BBQ Riblets with Sweet-Sour Plum Sauce Glaze
Prep Time 20 minutes mins
Cook Time 1 hour hr 10 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Main Course
Cuisine Chinese
Roasting Pan or Sheet Pan Preferably with a wire rack to allow air circulation and caramelization.
Aluminum foil To line the pan and catch drippings, making cleanup a breeze.
Large Mixing Bowl For marinating the riblets.
Small saucepan For reducing the plum sauce glaze.
Tongs For flipping riblets without tearing the glaze.
Baking Brush For applying the glaze (or use the back of a spoon if you don’t have one).
For the Riblets
- 2.5 lbs pork riblets ask your butcher to cut them into 2-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon Chinese five spice powder
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 tablespoon cornstarch
For the Sweet-Sour Plum Sauce Glaze
- 1/2 cup Chinese plum sauce like Lee Kum Kee or a homemade version
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 2 teaspoons grated fresh ginger
- 2 cloves garlic minced
- 1 teaspoon sesame oil
- 1/2 teaspoon chili flakes optional, for heat
- 1 tablespoon water to loosen the sauce if too thick
Garnish
- Sliced scallions
- Toasted sesame seeds
- Thinly sliced red chili optional
Marinate the Riblets
In a large mixing bowl, toss the pork riblets with soy sauce, Shaoxing wine, Chinese five spice, salt, white pepper, and cornstarch. Massage the mixture into the meat thoroughly and let it marinate for at least 30 minutes at room temperature, or up to overnight in the fridge. This base mimics some of the deep savory notes found in chinese pork ribs recipe styles.
Preheat the Oven
Preheat your oven to 375°F (190°C). Line a sheet pan with foil and place a wire rack over it. Arrange the riblets in a single layer, bone-side down.
Roast the Riblets
Roast the riblets for 45 minutes, turning once halfway through. This allows them to slowly render and develop that beautiful outer crust.
Prepare the Plum Sauce Glaze
While the riblets are roasting, combine the plum sauce, hoisin, soy sauce, rice vinegar, brown sugar, honey, ginger, garlic, sesame oil, and chili flakes in a small saucepan over medium heat. Simmer for about 6–8 minutes until the sauce has thickened slightly.
Glaze and Roast Again
After 45 minutes, brush the riblets generously with the plum sauce glaze. Return to the oven and roast for another 20–25 minutes, flipping once and reapplying the glaze halfway through. The goal is a thick, sticky coating that caramelizes at the edges without burning.
Broil for Finish
For a final sticky char (channeling the look of char sui pork recipes), broil the riblets on high for 2–3 minutes. Watch closely to avoid burning.
Garnish and Serve
Transfer the riblets to a serving platter. Sprinkle with toasted sesame seeds, sliced scallions, and fresh chili slices for a touch of heat and color.
Pairings
These riblets are bold in flavor, so your sides should complement rather than compete. Here are a few great options:
- Steamed Jasmine or Coconut Rice: Perfect for soaking up extra glaze.
- Garlic Stir-Fried Chinese Broccoli (Gai Lan): Adds freshness and crunch.
- Quick Pickled Cucumbers or Daikon: Offers a cooling counterbalance.
- Chilled Sesame Noodle Salad: A nod to other chinese steak recipes that benefit from nutty contrasts.
- Asian Slaw: Toss cabbage, carrots, and bell peppers in rice vinegar and sesame oil for a refreshing crunch.
For drinks, a chilled dry Riesling or even a plum wine spritzer works wonders. If you prefer non-alcoholic options, go for chilled green tea or lychee soda.
FAQs
1. What’s the best cut of pork to use for riblets?
For this recipe, pork riblets—specifically the end portion of spare ribs—are ideal. They're meatier than some other rib cuts and have enough fat to stay juicy. You could also use rib tips for a similar experience, especially if you’re after an asian rib tips or rib tips recipe.
2. Can I use boneless ribs instead?
Yes! If you’re looking for a boneless ribs recipe alternative, pork country-style ribs work great. Just adjust the cooking time down slightly since they’ll cook faster and don’t have bones to absorb heat.
3. Can I use this glaze on other meats?
Absolutely. This sweet-sour glaze pairs beautifully with pork belly strips recipes, grilled korean pork ribs, or even lamb riblets recipe ideas. It also works surprisingly well with fried ribs recipe simple preparations—just toss the fried ribs in warm glaze before serving.
4. Is this recipe spicy?
The base glaze isn’t inherently spicy, but it can be adjusted easily. Add chili flakes or a spoon of chili garlic paste if you like heat. Or omit for a kid-friendly version.
5. Can I make this in a slow cooker?
Yes. For a crockpot pork riblets easy recipes variation, place the marinated riblets and half the glaze in your slow cooker. Cook on low for 6–7 hours. Finish under the broiler with remaining glaze to achieve that sticky, caramelized finish.
