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.

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

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).

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!)

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.

Until next time!