I’m so excited to share this sweet and sour pork riblets recipe with you all! This dish has been a staple in our household for years, and it’s a crowd-pleaser every time we serve it. The combination of crispy pork riblets, tangy sauce, and crunchy vegetables is just perfect.
I remember the first time I made this recipe, I was hooked from the very first bite. My family loved it just as much as I did, and we’ve been making it regularly ever since. The best part is that it’s incredibly easy to make and requires minimal prep time.
You can serve it as an appetizer, a main course, or even as a side dish – the possibilities are endless! The key to this recipe is to get the pork riblets nice and crispy while still keeping them tender. To achieve this, you’ll need to cook them in batches to prevent overcrowding the pan.
This will ensure that each piece of pork cooks evenly and develops that perfect crunch on the outside while remaining juicy on the inside. Another crucial element is the sauce – it’s what really makes this dish shine. You can adjust the level of sweetness and sourness to your taste, but I find that a good balance between the two is essential for that authentic flavor.
When you take your first bite, you’ll understand why this sweet and sour pork riblets recipe has become a staple in our household.
Sweet and Sour Pork Riblets
4.9 from 1685 votes
These tender pork riblets are coated in a glossy sweet and sour sauce with a perfect balance of tangy and savory flavors. The riblets are first braised until fall-apart tender, then glazed and broiled for a caramelized finish.
2 lbs pork riblets (or baby back ribs cut into individual bones)
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper
3 cups water
For the Sweet and Sour Sauce
1/2 cup ketchup
1/4 cup rice vinegar
1/4 cup brown sugar, packed
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon cornstarch
2 tablespoons cold water
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
For Garnish
1 tablespoon sesame seeds, toasted
2 green onions, sliced
👨🍳Directions
1Pat the pork riblets dry with paper towels and season evenly with salt and black pepper.
2Heat the vegetable oil in a large pot or Dutch oven over medium-high heat until shimmering, then add the riblets in a single layer and sear for 3 to 4 minutes per side until deeply browned.
3Work in batches if needed to avoid overcrowding the pot.
4Return all the seared riblets to the pot and add 3 cups of water, ensuring the riblets are mostly submerged.
5Bring the water to a boil over high heat, then reduce the heat to low, cover the pot, and simmer gently for 60 to 75 minutes until the meat is tender and pulls away from the bone easily when tested with a fork.
6While the riblets braise, prepare the sweet and sour sauce.
7In a small bowl, whisk together ketchup, rice vinegar, brown sugar, soy sauce, and honey until the sugar dissolves.
8In a separate small bowl, stir the cornstarch with 2 tablespoons of cold water to create a slurry, then set aside.
9Once the riblets are tender, use tongs to transfer them to a plate and set aside.
10Discard the braising liquid or reserve for another use.
11Wipe the pot clean, then return it to medium heat and add the sauce mixture, minced garlic, and grated ginger, stirring constantly for 2 to 3 minutes until the sauce begins to bubble.
12Give the cornstarch slurry a quick stir, then pour it into the bubbling sauce while whisking continuously.
13Cook for 1 to 2 minutes until the sauce thickens to a glossy, syrupy consistency that coats the back of a spoon, then remove the pot from the heat.
14Preheat your oven’s broiler to high and line a baking sheet with aluminum foil.
15Place the braised riblets on the prepared baking sheet in a single layer and brush each riblet generously with the sweet and sour sauce on all sides using a pastry brush.
16Broil the riblets 6 inches from the heat source for 3 to 4 minutes until the sauce caramelizes and begins to char slightly at the edges.
17Remove the baking sheet from the oven, brush the riblets with another layer of sauce, and broil for an additional 2 to 3 minutes until the glaze is sticky and bubbling.
18Transfer the glazed riblets to a serving platter and sprinkle with toasted sesame seeds and sliced green onions.
19Serve immediately while hot, with any remaining sauce on the side for dipping.
For a spicier version, add 1 teaspoon of sriracha or red pepper flakes to the sauce. The riblets can be braised a day ahead and refrigerated; reheat in the sauce before broiling. To toast sesame seeds, place them in a dry skillet over medium heat and stir frequently for 2 to 3 minutes until golden and fragrant.
Watch Video Of How Sweet and Sour Pork Riblets Works
This sweet and sour pork riblets recipe is always a hit at family gatherings or whenever we want a delicious meal without much fuss.
The best part is that it’s incredibly easy to make ahead of time – simply refrigerate or freeze the components until ready to reheat and serve.
We love serving this dish with steamed vegetables or over rice for a well-rounded meal.
❓ Frequently Asked Questions About Sweet and Sour Pork Riblets
Q: What type of pork riblets should I use for this recipe?
A: You can use either baby back ribs or St. Louis-style pork ribs for this recipe. Both types will yield delicious results, but keep in mind that baby back ribs tend to be leaner than St. Louis-style ribs.
Q: Can I make this recipe in advance?
A: Yes, you can prepare the sauce and store it in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months. However, it’s best to assemble and cook the dish just before serving for optimal flavor.
Q: How do I achieve that perfect crunch on the pork riblets?
A: To get that perfect crunch, make sure not to overcrowd the pan when cooking the pork riblets. Cook them in batches if necessary, and don’t stir them too frequently – let them develop those lovely browned bits on their own.
Q: Can I substitute any ingredients in this recipe?
A: Yes, you can adjust the level of sweetness and sourness in the sauce to your taste by using more or less sugar or vinegar. Additionally, feel free to add other vegetables like bell peppers or carrots to suit your family’s preferences.
Q: What’s the best way to store leftovers from this recipe?
A: Store leftover sweet and sour pork riblets in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.
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