Saucy, sticky, glazy. A little Korean, a little Chinese. These Asian Pork Riblets were one of my favorites from Halmoni's kitchen. Now they can be yours, too.
Cuisine: Asian, Fusion Food
Keyword: Asian, Ribs
Author: The Subversive Table | Lis Lam
3lbsAsian style riblets
3 inchfresh gingerthinly sliced
1Tbspdark soy sauce
2Tbsprice wine vinegar(regular white vinegar also works, if you don't have rice vinegar)
1/4(packed) cupbrown sugar
1tsprice wine vinegar(at end of cooking process)
Cut pork riblets into 1 to 2-inch sections, between bone segments. They should all be roughly the same size. Set aside.
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.
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.
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 remaining 1 tsp rice vinegar, stirring thoroughly.
Serve immediately with rice and green vegetable of your choice. Enjoy!
*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!