Pork Riblets Recipe

Prepare riblets

Pat the pork riblets dry with paper towels. Trim any large excess fat. Cut into individual rib pieces if they are still in larger strips.

Season the riblets evenly with kosher salt and freshly ground black pepper on all sides.

In a bowl, combine soy sauce, brown sugar, honey, rice vinegar, grated ginger, minced garlic and sesame oil. Stir until sugar mostly dissolves. Reserve 3 tablespoons of this mixture for glazing at the end.

Place the seasoned riblets in a large bowl or shallow dish and pour the remaining marinade over them. Toss to coat thoroughly, then cover and refrigerate for at least 1 hour, preferably 3–6 hours. If short on time, a 30-minute soak at room temperature will still impart flavor.

When ready to cook, remove the riblets from the refrigerator 20–30 minutes beforehand to come closer to room temperature.

Heat a large ovenproof skillet or Dutch oven over medium-high heat and add the neutral oil. Working in batches if necessary, sear the riblets for 2–3 minutes per side until well browned — this builds flavor. Transfer seared riblets to a plate and repeat with remaining pieces.

Lower heat to medium. Pour the reserved braising liquid ingredients (water or chicken stock, hoisin sauce, and optional chili paste) into the pan, scraping up brown bits from the bottom with a wooden spoon. Bring to a gentle simmer.

Return all seared riblets to the pan in a single layer as much as possible. Cover the pan with a tight-fitting lid or heavy foil. Reduce heat to low and simmer gently for 45–60 minutes, or transfer to a preheated oven at 160°C (325°F) for 45–55 minutes, until meat is tender and pulling away from the bone. Check once halfway through and spoon some braising liquid over the ribs.

When ribs are tender, remove them from the braising liquid and transfer to a rimmed baking sheet or platter. Keep warm.

Strain the braising liquid into a saucepan and discard solids. Bring the liquid to a simmer over medium heat. In a small bowl whisk together the cornstarch and 1 tablespoon cold water to make a slurry. Slowly whisk the slurry into the simmering liquid until it thickens to a glaze (about 1–2 minutes). Taste and adjust sweetness or salt: add reserved 3 tablespoons marinade/glaze if you want more sticky-sweet sheen.

Brush or spoon the hot glaze over the riblets, coating them evenly. For a charred finish, place glazed riblets under a broiler on high for 2–4 minutes, watching closely, until edges caramelize. Alternatively, cook on a high-heat grill for 2–3 minutes per side to develop char.

Transfer riblets to a serving platter. Sprinkle with toasted sesame seeds and sliced scallions. Serve with lime wedges on the side for squeezing over, if desired.

Leftovers: store cooled riblets in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 160°C (325°F) oven until warmed through or in a skillet with a splash of water covered to avoid drying.