Asian Pork Riblets

4.63 from 35 votes

Saucy, sticky, glazy. Asian Pork Riblets were one of my favorites from my Korean grandmother's kitchen. Flavored with soy sauce, brown sugar, and ginger -- these little riblets cook up quickly and are absolutely delicious! A family favorite and easy recipe. Serve with rice and steamed veggies of choice.

Prep Time5

Cook Time30

Course: Dinner, Main Course

Cuisine: Asian, Fusion Food

Keyword: Asian, Riblets, Ribs

Servings:

Calories: 954kcal

Author: The Subversive Table | Lis Lam

Equipment

Large stock pot with lid

Ingredients

3 lbs Asian style riblets
3 inch fresh ginger thinly sliced
1 Tbsp soy sauce
1 Tbsp dark soy sauce
2 Tbsp rice vinegar (regular white vinegar also works, if you don't have rice vinegar)
1/4 (packed) cup brown sugar
1 tsp rice vinegar (at end of cooking process)

Instructions

Prep riblets. Cut pork riblets into 1 to 2-inch sections, between bone segments. They should be roughly the same size. Set aside.
Saute ginger. Heat 1 Tbsp neutral oil in a stock pot over medium high heat. When the oil shimmers, add ginger and stir until golden and crispy looking, about 1 minute.
Cook. Add pork riblets and stir until slightly browned, about 2-5 minutes.
Add soy sauce, dark soy sauce, 2 Tbsp rice vinegar, and brown sugar. Stir until the pork riblets are well coated, about 2 minutes. Cover and lower heat to medium low. Simmer until pork riblets are tender, about 18-22 minutes. Stir about halfway through to make sure the riblets are evenly coated with sauce.
Reduce liquid. Remove lid and raise heat to medium. There will be a lot of liquid in the pot. Simmer until most of the liquid has evaporated, leaving a dark and sticky glaze, about 10-12 minutes. Turn off heat and immediately add remaininsprinkle tsp rice vinegar, stirring thoroughly.
Serve. Enjoy with rice and green vegetable of your choice. Enjoy!

Video

Notes

*The extra 1 tsp rice vinegar added at the end of the cooking process adds TONS of flavor! Don't forget this important last step!

Nutrition