Chinese Glazed Riblets with Garlic and Thai Basil
165 mins (prep 165)
21 ingredients
8 as an appetizer
To perfect the process for these crisp, garlicky, salty-sweet ribs, Alexander Ong, chef of Betelnut restaurant in San Francisco, consulted with the legendary Cecilia Chiang, whose restaurant Mandarin popularized authentic Chinese cooking in San Francisco in the 1960s. The Chinese red vinegar and mushroom soy sauce help give the ribs their black lacquer and rich flavor. If you substitute regular vinegar and soy sauce, they'll be lighter in color and flavor but still delicious. See "Secrets for Fantastic Ribs" below.

Categories:  entertaining , sunset , pork , appetizers , fry , chinese , asian ,
Share on Newzsocial



Serving Size (34.19 g)
Servings 8
Amount per Serving
Calories 104.54 Calories from Fat 0.09
% Daily Value *
Total Fat 0.01g 0.1%
Saturated Fat 0.0g 0.06%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 146.7mg 48.9%
Total Carbohydrate 25.76g 68.7%
Dietary Fiber 0.14 g 4.61%
Sugars 11.14 g %
Protein 0.14g 2.16%
Vitamin A 0.22IU% Vitamin C 0.01mg%
Calcium 1.23mg% Iron 0.1mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pork spareribs, trimmed, mushroom soy sauce, or, rice wine, dry sherry, chinese five-spice powder, unpeeled, fresh ginger, coarsely chopped, reduced-sodium soy sauce, red, or, unseasoned rice vinegar, or, vegetable oil for deep-frying, minced garlic, or, small