Asian Pork Riblets
This recipe is not recommended for little ones of people who have difficulty with swallowing because of the small bones. Be careful to watch for tiny bone shards too.
Asian Pork Riblets
- 3 – 3.5 pounds Pork Loin Back Ribs (ask butcher to cut them lengthwise with a ban saw into three parts)
- Sea salt
- Coarse ground pepper
- 4 tablespoons grapeseed or olive oil
- 1/2 cup packed brown sugar
- 1/8 cup Gochujang hot pepper paste (optional)
- 6 cloves fresh garlic, minced
- 2 tablespoons fresh ginger, minced or grated
- 1/2 cup Hoisin sauce
- 1/2 cup rice wine vinegar
- 1/2 cup honey
- 1/8 cup soy sauce
- 1 cup vegetable or chicken broth
- Fresh cilantro, chopped (optional)
- Green onions, chopped (optional)
- Sesame seeds (optional)
Cut the long strips of ribs into 1-2 inch pieces. Salt & pepper well and set aside.
In a large pan that has a lid, heat up the oil and place the riblets in the oil to brown on all sides over medium to medium-high heat.
Place the remaining ingredients in a bowl and stir together.
After the ribs have been browned, pour the sauce over them and stir. Place the lid on the pan, turn the heat down to medium-low, and cook for 25 minutes.
Remove the lid, turn the heat to medium, stir occasionally, and cook for another 15 minutes or until the sauce is sticky and is the consistency you’d like.
Great served with rice & fresh snow peas; and, topped with chopped cilantro or green onions and sesame seeds.