I have been meaning to post this recipe for a while now, but each time I make it we dig into it before getting the pictures for the blog. But today, I was determined to take pictures before sitting down to dinner. For a dish with so few ingredients, it is packed with enormous taste. We usually have it with plain rice and some steamed bok choy, a standard combination in my house (you could also contrast the sweet/salty taste with some bitter broccoli rabe as my neighbor likes to do). This is my recipe for Asian style pork riblets.
So what are riblets? Well they don’t come from piglets! They are made by cutting a regular rack of pork ribs in half horizontally (or roughly 2″ wide strips). I haven’t always been able to get them over the years, but I am seeing them more and more as a staple item in the meat departments. I usually pick up my supply from that big box store – the one that sells everything in big sizes. One package contains enough riblets in there (for the two of us) for at least 3 meals – served with rice/pasta and some green stuff. Cutting them into individual pieces makes a great presentation and ensures more flavor gets into each piece. These are great for chewing off the bone – practically falls off the bone. They can be used in curries, stewed dishes really any way you like, but this is probably my favorite way to enjoy them.
I make this dish whenever I want a no fuss dinner in under 30 minutes. They would make a great addition to game night menu (when we can have friends over again) but don’t wait, make these now and enjoy them. Experiment with some of the options in the recipe below. My wife likes them with a Jamaican style (yes it contains habanero chillies) cabbage – the heat is balanced perfectly with the sweet/salty ribs. This recipe can be made spicy or not by just adding a few dry or fresh chillies to the sauces as they are cooking. Thinly sliced fresh ginger quickly fried until crisp and golden make a delicious treat when cooked in the gravy. The harshness of raw ginger gets cooked out leaving an almost candied ginger taste. There are so many variations – I’ve listed some in the suggestions below. This is comfort food for me (us), and I think we can all use some comfort these days. Wear a mask or two, wash your hands, social distance and above all stay safe where you are. As always – enjoy!
Ingredients
2 strips pork riblets – from one rack of ribs (use whole ribs if you can’t get the riblets), cut into individual rib pieces
2” piece fresh ginger, thinly sliced
4-6 dried red chilies – optional and depending on the heat of the chillies, add more or less
1 tbsp sweet soy sauce
1 tbsp dark soy sauce
2 tbsp rice wine vinegar, or regular vinegar
1/4 cup brown sugar
Suggestions and/or changes
Make this dish using boneless/skinless chicken thighs cut into strips. This also works well with bone-in pieces
Make it spicy – especially if making wings, by adding a sliced habanero or scotch bonnet with the sauces – reduce the gravy until thickened and almost completely gone – don’t let it scorch
Add quartered oranges or lemons with the rind while cooking
This also works well with a sturdy pasta like penne – fusion cooking at its finest
If you don’t have the sweetened soy or dark soy, you can make do with regular soy, but you will have to adjust the amount of brown sugar upwards – 1 tbsp at a time, tasting after each addition (stir well)
Directions
Turn the riblets (ribs) over so you are looking at the bones
Starting at or close to the end of the ribs, slide the tip of a boning or paring knife between the skin and the bone, gently pry it up until you have enough to grab easily
Using a paper towel grab the skin and pull back to remove the remaining skin off the other bones – trust me, the paper towel prevents slipping and sliding, just like when we skin a fish fillet, you may need to do this a couple of times if the skin breaks in the middle – discard
Cut the ribs into individual pieces and set aside
To a heavy bottom pot, add some oil – canola, grapeseed or vegetable oil, and when hot, add the thinly sliced ginger and fry for 1 – 2 minutes to release flavor into the oil and crisp up the ginger pieces
Add the dried red chillies and stir – about 30 seconds – don’t let them burn or it will make the dish bitter
Add the ribs and fry them for about 5 minutes – browning on all sides
Add the sauces, vinegar and brown sugar – stir to coat the ribs
Bring to a boil, cover and reduce the heat to low – cook for about 20 minutes stirring every 10 minutes or so (do not add any additional liquid)
At 20 minutes, the ribs you should see the meat shrinking from the bones – test for tenderness – cook a few minutes longer if needed
Taste the sauce and add 1 or 2 tablespoons of vinegar and reduce the sauce to a syrupy glaze – stir constantly at this point, you want some glaze left in the pan if you are having this with plain rice, you can reduce it further if serving on it’s own as a game day item
