• Home
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Just Cook Kai

Just Cook Kai

A recipe has no soul. You as the cook, must bring the soul to the recipe - Thomas Keller

  • Blog
  • Recipes
    • Baking
    • Breakfast
    • Chicken
    • Desserts
    • Drinks
    • Fish
    • Lunch
    • Mince/Ground Beef
    • Pasta
    • Red Meat
    • Salad
    • School Lunches
    • Snacks
    • Soup
    • Supper
    • Vegetables
    • Vegeterian
    • Uncategorized
  • Shop
    • Appliances
    • Bakeware
    • Cookware
    • Tableware
  • Instagram Page
  • Write for Us
  • About
  • Contact

Sticky Pork Riblets

August 5, 2020 Queenstown, NZ

Jump to Recipe Print Recipe

“Please note that this post contains affiliate links and any purchase made through such links will award me a small commission (at absolutely no extra cost for you). These funds help me keep this blog up and running.  Learn more about it here.”

Sticky Ribs

This Sticky Pork Riblets recipe makes the most gloriously sticky ribs for a mouthwatering meal. This recipe is a great option if you’re looking to make riblets without a braai or bbq – as it’s prepared in a large pot on the stove and simmered away in a sweet sticky sauce.

On my most recent visit to the supermarket, I came across pork riblets that were on special. Since our arrival in NZ, we have truly longed for delicious pork ribs. A local restaurant back in Port Elizabeth served the most delicious ribs. It was saucy and sticky and finger-licking good. We have since tried one brand available here and although tasty I felt it lacked a little something.

As a result, I decided to give it a bash at making my own riblets. I much prefer the riblets size and found cooking them in a pot on the stove was super easy. I have learned to make dishes that don’t need the outdoors to cook them to perfection.  These riblets are one of those meals. With the weather in Queenstown not allowing us to Braai as often, this alternative cooking method is welcomed. It’s an easy recipe that can be prepared in the morning and cooked when you are ready. It’s perfect served with my Crunchy Noodle and Cabbage Slaw or Roasted Beetroot, Feta and Rocket Salad.

Why try this recipe?

If I haven’t yet sold you on the simplicity of cooking these on the stovetop, then being able to fully control the amount of sauce it comes with should sway you. Although most people tend to like it drowned in sauce, I on the other hand enjoy them slightly crispy with some sauce. Now, you don’t have to like them the same way I do. I will show you how to make extra sauce to add towards the end of the cooking period to increase the sauciness. So to summarise:

  • The sauce is simple and doesn’t require a trip to the shop for fancy ingredients. Add as much or as little as you like.
  • These ribs are made on the stovetop. So no need to wait for good weather to try these. If you’re looking for a decent stockpot to make these in, you’re in luck. Check this out.
  • The Chinese 5 spice adds a complexity to the sauce that levels up the whole recipe!

If you prefer, you can substitute the brown sugar for the same amount of honey.

A Crowd-Pleaser

These Asian Inspired Sticky Pork Riblets are sweet, sticky, and cooked to perfection in under one hour! Be mindful of the number of riblets you are cooking, as this will also affect the cooking time.

How to Make Sticky Pork Riblets

Sticky Rib Ingredients
Sticky Pork Riblets Ingredients

Heat one tablespoon of olive oil in a large stockpot over medium-high heat. Once the oil starts to simmer, add the ginger and fry, stirring continuously until crispy looking. (Roughly one minute).

Fried Ginger
Fried Ginger

Add the pork riblets and stir until slightly browned. If, like me, you had a lot of riblets, do this in batches to ensure all the ribs are evenly browned. (Not fully cooked!)

Raw Pork Riblets
Pork Riblets

Add the garlic with the last batch of riblets and cook, don’t burn it. Add the soy sauce, rice wine vinegar, brown sugar (or honey), Chinese 5 Spice, and salt and pepper to taste. Stir until the riblets are well coated. Now cover and lower the heat to medium-low. Simmer until the riblets are tender. The time can vary quite radically depending on the number of riblets as well as the heat of your stovetop. Whatever you do don’t turn up the temperature. Stir every 15 minutes to make sure the riblets are evenly coated with the sauce.

Once the riblets are tender, remove the lid and increase the heat to medium. You will notice a fair amount of liquid in the pot. Simmer until most of the liquid has evaporated, leaving a dark and sticky glaze, about 10-15 minutes. It’s at this point that you may decide to add more saucy ingredients if need be. Don’t do this before most of the liquid has initially evaporated.

Serve immediately with your choice of side.

Cooked Sticky Pork Riblets
Sticky Pork Riblets

Until next time!

Blog Signature 2
Sticky Ribs
Print Recipe
5 from 2 votes

Sticky Pork Riblets

This Sticky Pork Riblets recipe makes the most gloriously sticky ribs for a mouthwatering meal. This recipe is a great option if you're looking to make riblets without a braai or bbq – as it's prepared in a large pot on the stove and simmered away in a sweet sticky sauce.
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Dinner, Lunch, Lunchbox, Main Course, Supper
Cuisine: Asian
Keyword: Asian Inspired Riblets, Asian Riblets, Asian Ribs, Pork, Pork Riblets, Pork Ribs, Sticky Pork Riblets, Sticky Pork Ribs
Servings: 4

Ingredients

  • 1.4 kg Riblets See Notes
  • 7 cm Sliced Fresh Ginger
  • ⅓ cup Olive Oil
  • 2 tbsp Rice Wine Vinegar
  • 4 tbsp Soy Sauce
  • 4 tbsp Brown Sugar
  • 1 tsp Chinese 5 Spice
  • Salt and Pepper to taste

Instructions

  • Heat olive oil in a large stockpot over medium-high heat. Once the oil starts to simmer, add the ginger and fry, stirring continuously until crispy looking. (Roughly one minute).
  • Add the pork riblets and stir until slightly browned. Do it in batches if need be.
  • Add the garlic with the last batch of riblets and cook, don’t burn it.
  • Add the soy sauce, rice wine vinegar, brown sugar (or honey), Chinese 5 Spice, and salt and pepper to taste.
  • Stir until the riblets are well coated.
  • Cover with a lid and lower the heat to medium-low. Simmer until the riblets are tender. The time can vary quite radically depending on the number of riblets as well as the heat of your stovetop. Stir every 15 minutes to make sure the riblets are evenly coated with the sauce.
  • Increase the heat to medium. You will notice a fair amount of liquid in the pot. Simmer until most of the liquid has evaporated, leaving a dark and sticky glaze, about 10-15 minutes. *(It’s at this point that you may decide to add more saucy ingredients if need be. Don’t do this before most of the liquid has initially evaporated.)
  • Serve immediately with your choice of side.

Notes

If you have less than 1.4kg of ribs, you may not need to add more sauce towards the end of the cooking time.
To add more sauce: Combine and add to riblets:
  • 6 tbsp Brown Sugar
  • 3 tbsp Soy
  • 3 tbsp Rice Wine Vinegar
  • 6 tbsp Water
Please follow and like us:
Facebook
Facebook
fb-share-icon
Instagram
Pinterest
Pinterest
Pin Share
Twitter
Visit Us
Follow Me
Tweet

Related

in Food Recipes, Lunch, Supper # Asian Inspired Riblets Asian Inspired Ribs Dinner lunch Pork Pork Riblets Pork Ribs Riblets Sticky Pork Riblets Sticky Pork Ribs supper

Reader Interactions

Comments

  1. Nicola Cherry says

    August 9, 2020 at 7:07 am

    5 stars
    Never making Ribs any other way again!

    Reply
  2. Suzanne Rose says

    December 21, 2021 at 9:55 pm

    5 stars
    I will never make ribs another way !!!!! I added red pepper flake to the marinade for some heat with the sweet and it was even better !!

    Reply
    • meganmoller2010 says

      December 22, 2021 at 1:51 am

      Oh yum! What a great addition to the marinade. Thanks for visiting the site. Happy cooking

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

RestaurantHub

Categories

happy cooking

Megan

A South African foodie cooking up a storm in a Kiwi Kitchen
Read More

Top Posts

  • Old Fashioned Fudge Easy Microwave Fudge
  • Outydse Soetkoekies Outydse Soetkoekies (Traditional South African Biscuits)
  • Recipe for vetkoek The Best Vetkoek Recipe

Recent Posts

  • No Bake “Snicker Bar” Inspired Protein Balls
  • 5 Easy Puddings for a Rainy Day
  • Weetbix Beskuit (Weet-bix Rusks)

Recent Comments

  • meganmoller2010 on Easy Microwave Fudge
  • Lorraine on Easy Microwave Fudge
  • meganmoller2010 on Outydse Soetkoekies (Traditional South African Biscuits)

Older Posts

Latest ‘Grams

Follow on Instagram
  • About
  • Privacy Policy
  • Cookies
  • Terms of use
  • Contact

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Latest ‘Grams

Follow on Instagram
2020 © Just Cook Kai
theme by faeriepond