Sweet & Sour Riblets

“These don’t necessarily have to be cut to appetizer size, they would also be good as a main course and would be great on the barbecue as well.” – April Ferre

Sweet & Sour Riblets

Course: Appetizer


  • 3 to 4 Pounds Spareribs
  • 1/3 Cup Honey
  • 1/4 Cup Soy Sauce
  • 1/4 Cup Hoisin Sauce
  • 1 Clove Garlic Crushed
  • 1/2 Teaspoon Dry Mustard


  • Have butcher cut ribs in half crosswise to make small ribs. Cut ribs lengthwise into serving size pieces. Place in a large Dutch oven. Add enough water to cover ribs. Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Drain ribs and place in a large, shallow broiler pan.
  • Combine honey, soy sauce, hoisin sauce, garlic and mustard. Mix well. Brush ribs with mixture. Broil 3 minutes, turn ribs over and brush with mixture again. Broil an additional 3 minutes. Serve hot or cold.

1985 Recipe – Jean Hansen