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!