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Not a change was made in these luscious ribs. I especially liked the ease of preparation. I served this with fried rice and a mixed vegetable salad with Oriental dressing. We'll have it again.....and again.

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NoSpringChicken March 27, 2003

MizzNezz, these were delicious! I love the ease of preparation, and they were so flavorful and good. I basted them several times, and the bbq sauce made a wonderful savory crust. Thank you for sharing this great recipe.

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moxie October 27, 2003

Made this repeatedly. Always delicious! I do use one rack of ribs for the same amount of sauce though. I sometimes add some red chilies in it (the one with the rooster logo) for some added kick.

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roguemina February 12, 2015

This is a SUPERB Chinese ribs recipe. I made this for my family to munch on during this 2010 New Year's weekend. I one and a half timesed the sauce recipe which turned out PERFECT. The amount called for in this recipe isn't quite enough! I used two racks of pork baby back ribs and I served the ribs cold on the buffet table with a PHENOMINAL potato salad (http://salad.betterrecipes.com/grandmas-potato-salad.html). It turned out SOOOOOOOOO YUMMMMMY! THANKS MizzNezz for posting this recipe on recipezaar.com!

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billatkublakhan January 02, 2010

The sauce is Terrific! I only used 1 rack of ribs and doubled the sauce. The only problem I had was that the ribs did not need all that cook time. Since the ribs were cut into individual pieces they looked done in just 45 min. So I rubbbed the sauce on cooked for 15 min and flipped them and recoated with the glaze. Since the ribs were cut the texture was on the tough/chewy side-not melt in your mouth like like we are accustomed to. Will make this again-though not cut into individual ribs. Served with Asian Beef Kabobs and Fried Rice

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lets.eat July 10, 2009

Very easy and good on ribs. A little heavy on the hoisin, that was the taste that stood out, but still very good and I was happy to have Asian style ribs after years without them. Tahnks for a super easy recipe where I had everything I needed in the kitchen to make the sauce.

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Kasha August 20, 2006

Amazing. These taste better than the ones from my local Chinese restaurant (I think it's the ample ginger that makes the difference). Be sure to position the ribs fat-side up to help render them well.

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PA-Dave January 25, 2006
Chinese Ribs