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!
Recipe Notes
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 in the post) 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.
What can i serve braise pork riblets with?
These braised pork riblets can be served on their own as finger food since they do tend to disappear quite fast. Or they would pair beautifully with mashed potatoes, a bed of rice or cooked buckwheat. Add a fresh salad on the side such as easy layered spring mix salad, roasted rainbow carrots, or a fresh cabbage and bell pepper salad.