Honey-Garlic Braised Pork Riblets in Red Wine
Fall off the bone, semi sweet and spicy braised short ribs that are done in one pan glazed with the most aromatic red wine sauce. I fell in love with this recipe from the first time i cooked it. I wrote it from scratch not knowing if it’s going to be a hit or miss, let me tell you, it made it to my cook book from day 1. After measuring and remeasuring every ingredient every time i made this recipe, it has finally made it’s way here. Over the past year these braised riblets have become one of our favorite meals and i hope it becomes your favorite too.
The recipe is quite simple and straightforward as well as flexible. You can make these ribs more spicy by adding more chili flakes or omit them for no spice kick at all. Though this recipe is very very mild. Besides chili flakes, the most important ingredient here is the wine. You need a good tasting wine!! (Don’t worry the alcohol cooks out)
The wine i use here is this concord grape (pictured below) it is the only red wine i ever have in my house so this recipe has NOT been tested with any other wines. I usually purchase this brand from Fred Meyer or Safeway stores.
I normally make these riblets stove-top in a 12 inch deep skillet or a wok. You may also make them in a dutch oven. I have not yet tested this recipe in the oven or a slow cooker but i do plan to test it out in the future as well as the instant pot. (If you get to it before i do, be sure to comment here and let me know how it turned out)

Ingredients:
3lb Pork bone in Riblets
1tsp Kosher Salt
1/2tsp Black Pepper
1tsp No salt seasoning (or NO SALT Universal seasoning)
1/2tsp ginger (dry or fresh minced)
2Tbsp Oil for frying
Sauce:
1/2 Cup Manischewitz Concord Grape red wine
1cup Chicken Stock
3 garlic cloves (Pressed or roughly chop)
1/3 cup of Honey
3TB Rice vinegar
1/2tsp Red Chili Pepper flakes (mild spiciness, add more if you like more spicy)

Instructions:
Prepare the ribs by removing the tough membrane that runs along the underside of the ribs. (use a paper towel to get a good grip) Wash thoroughly and dry with a paper towel, then slice between each bone/cartilage, creating individual riblets.
Season with salt, pepper, ginger and no-salt seasoning. Cover with plastic wrap and let it marinate for at least 30 minutes.
Meanwhile prepare the red wine sauce. Into a separate bowl add red wine, chicken stock, honey, rice vinegar, garlic, and red chili flakes. Mix everything to incorporate the honey and set aside.
Preheat a deep skillet or a wok on high heat, add 1-2Tbsp of oil and brown the riblets on all sides. Do this in batches to avoid steaming the meat.
After all the riblets are browned, add them all back to the pan and add the red wine sauce. Reduce the sauce by half on high heat, stirring occasionally and then reduce the heat to low setting and simmer the riblets for about 30-40 minutes with a lid ON or until the sauce has perfectly glazed the ribs. (The sauce should slightly thicken, if it has not yet reached that point, continue to simmer on low heat.)
The riblets are then ready when most of the sauce has evaporated and the meat will draw back and expose about three quarters of the rib bone. (Some meat may even separate from the bone)
Note: When the sauce begins to thicken, you may open the lid and watch closely so that the honey doesn’t burn.
Garnish with fresh chopped scallions or parsley and Enjoy!

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #alenashomecooking. I love seeing your creations.

Honey-Garlic Braised Pork Riblets in Red Wine
Ingredients
- 3 lbs Bone in Pork Riblets
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1 tsp No-Salt Seasoning
- 1 tsp Ginger dry or fresh
- 1 cup Chicken Stock
- 1/2 cup Concord grape Red Wine
- 1/3 cup Honey
- 3 Tbsp Rice Vinegar
- 1 tsp dry Chili Flakes
- 3 cloves Garlic pressed or chopped
- 2 Tbsp Olive oil for searing the meat
Instructions
-
Prepare the ribs by removing the tough membrane that runs along the underside of the ribs. (use a paper towel to get a good grip) Wash thoroughly and dry with a paper towel, then slice between each bone/cartilage, creating individual riblets.
Season with salt, pepper, ginger and no-salt seasoning. Cover with plastic wrap and let it marinate for at least 30 minutes.
Meanwhile prepare the red wine sauce. Into a separate bowl add red wine, chicken stock, honey, rice vinegar, garlic, and red chili flakes. Mix everything to incorporate the honey and set aside.
Preheat a deep skillet or a wok on high heat, add 1-2Tbsp of oil and brown the riblets on all sides. Do this in batches to avoid steaming the meat.
After all the riblets are browned, add them all back to the pan and add the red wine sauce. Reduce the sauce by half on high heat, stirring occasionally and then reduce the heat to low setting and simmer the riblets for about 30-40 minutes with a lid ON or until the sauce has perfectly glazed the ribs. (The sauce should slightly thicken, if it has not yet reached that point, continue to simmer on low heat.)
The riblets are then ready when most of the sauce has evaporated and the meat will draw back and expose about three quarters of the rib bone. (Some meat may even separate from the bone)
Note: When the sauce begins to thicken, you may open the lid and watch closely so that the honey doesn't burn.
Garnish with fresh chopped scallions or parsley and Enjoy!
Anna
Can I freeze this recipe?
alenashomecooking
I have never tried freezing this recipe
Olga
Hi, I was wondering if they have a sweet taste to them?
alenashomecooking
Yes they do have a little bit of a sweet taste to them
Eileen
Do you know what side dish would go with these ribs?
alenashomecooking
Just about any cooked grain, Steamed rice goes well, mashed potatoes, or even just a fresh salad of any kind.
Eileen
Hi Alena i would like to make these. What kind of side dish would they go with best? Mashed potatoes okay?
alenashomecooking
Yes they’ll pair great with mashed potatoes, steamed rice, buckwheat or any other grain.
Anonymous
Does it matter what brand of red wine?
alenashomecooking
Yes it does as some wines are sweeter then others and it will affect the end result
Ivan
On repeat today 🔥🔥
Ilona
These were delicious,we ate them all in one sitting. Thank you for sharing the best recipes
Olga M
Oh my!!! This recipe is 🔥 hands down the best riblets I have ever eaten!
Anonymous
Delicious! They were gone in one sitting. Next time I’m doubling the recipe.
Victoria Boyko
I usually don’t leave comments.. Alena(sis in law😊) asked to write an honest review.. what I really think. Recipe was pretty good.. especially for my kids(picky eaters).. they love anything sweet, spicy and sticky.. So I add some extra chili flakes for an extra kick.. but overall.. thumbs up.. great recipe.
Katie
Definitely a keeper! Husband and kid approved , thanks for a wonderful recipe!:)
alenashomecooking
You’re welcome! So glad your family loved it
Unknown
These are 🔥🔥🔥
Susan
Love at first taste 👍🏻😋
Lovey
I got my hands on some ribs yesterday and made this recipe. I don’t know if everyone was hungry or this recipe is just spot on 👍🏻👍🏻👍🏻
Anna
This looks delicious! I wanted to ask where do you buy the ribs?
alenashomecooking
I normally get them in our local Costco. Hmart has them and pretty much any butcher shop should have them.
Jayme
Made these today they’ were finger licking delicious
Yura
Seriously the BEST riblets I’ve ever eaten
Olga
Bless your heart for posting this recipe, it’s soooo good!!!!!
Irene Shmak
Ok,,, I fell in loooveee 😩 these are so delicious and so addicting I made them 3 times in a row. My husband and I just couldn’t get enough of them. Recommend hands down.
alenashomecooking
Hehe I’m glad you liked them