Cape Gazette

Ming Loy Sriracha Spicy Barbeque Riblets

By PEPPERS | Jul 04, 2014
Ming Loy Sriracha Hot Sauce


  • 1 cup hoisin sauce

  • 1/3 cup white wine

  • 1/2 cup soy sauce

  • 1 cup white sugar

  • 1/2 cup tomato paste

  • 1/4 cup chopped garlic

  • 2 tablespoons Ming Loy Sriracha Hot Sauce (Click To BUY)

  • 2 pounds baby back ribs, cut into 1-inch riblets


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the hoisin sauce, white wine, soy sauce, sugar, tomato paste, garlic, andMing Loy Sriracha Hot Sauce (Click To BUY) in large bowl; mix well.
  3. 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.



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