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Chinese BBQ Riblets with Sweet-Sour Plum Sauce glaze

Chinese BBQ Riblets with Sweet-Sour Plum Sauce Glaze

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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Chinese
Servings 4

Equipment

  • 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).

Ingredients
  

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

Instructions
 

Marinate the Riblets

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.