Sticky & Sweet Honey BBQ Glazed Pork Riblets Recipe

Sticky & Sweet Honey BBQ Glazed Pork Riblets Recipe

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This recipe is a love letter to the perfect pork riblet, creating a dish that is both a visual and culinary delight. The final result, as seen in the image, is a pile of incredibly tender, fall-off-the-bone riblets cloaked in a thick, sticky, and irresistibly glossy honey barbecue glaze. Unlike a traditional rack of ribs, these smaller, more manageable riblets are perfect for an appetizer, a party snack, or a main course that requires no knife. The magic of this recipe lies in a two-stage cooking process. First, the riblets are slow-simmered in a flavorful liquid, which ensures they become meltingly tender and succulent. This crucial step guarantees that the meat is moist and pulls away from the bone with the slightest tug.

The second stage involves coating these perfectly tender morsels in a homemade, rich honey barbecue glaze. This isn’t just any barbecue sauce—it’s a carefully balanced concoction of sweet honey, tangy vinegar, savory Worcestershire, and a smoky hint that mimics hours on the grill. By brushing the glaze onto the ribs and finishing them under a hot broiler, the sugars caramelize, creating that stunning, deep reddish-brown color and a glorious sticky texture that clings to every piece. This recipe delivers a full-bodied flavor profile that is sweet and savory with a satisfying tang, making it a crowd-pleaser for any occasion.

Ingredients:

For the Pork Riblets:

  • 4-5 lbs (about 2 kg) pork riblets (often cut from spare ribs)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 1 bay leaf
  • 4 cups water or chicken broth

For the Sticky Honey BBQ Glaze:

  • 1 1/2 cups ketchup
  • 1 cup honey
  • 1/2 cup packed light brown sugar
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon liquid smoke (optional, but highly recommended)
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (adjust to your heat preference)
  • Salt and black pepper to taste

Instruction:

Step 1: Prepare and Tenderize the Pork Riblets

  1. Rinse the pork riblets under cold water and pat them completely dry with paper towels. Season the riblets generously on all sides with the salt and black pepper.
  2. In a large, heavy-bottomed pot or a Dutch oven, add the seasoned riblets, the quartered onion, smashed garlic cloves, and the bay leaf. Pour in the water or chicken broth until the riblets are mostly submerged.
  3. Bring the liquid to a boil over high heat, then immediately reduce the heat to a low simmer. Cover the pot and let the riblets cook for 1.5 to 2 hours, or until they are very tender and the meat is easily pierced with a fork. The goal is to get them to the point where they are just beginning to pull away from the bone, which is the secret to a perfect, non-dry riblet.
  4. Once the riblets are tender, carefully remove them from the pot using a slotted spoon or tongs and transfer them to a clean baking sheet. Discard the cooking liquid, onion, garlic, and bay leaf.

Step 2: Prepare the Sticky Honey BBQ Glaze

  1. While the riblets are simmering, you can prepare the glaze. In a medium saucepan, combine the ketchup, honey, light brown sugar, apple cider vinegar, Worcestershire sauce, liquid smoke (if using), soy sauce, garlic powder, onion powder, paprika, and cayenne pepper.
  2. Whisk all the ingredients together until the brown sugar has dissolved and the mixture is smooth.
  3. Bring the glaze to a low simmer over medium heat, stirring occasionally. Let it simmer gently for 10-15 minutes, or until the sauce has thickened and become a beautiful, glossy consistency. The sauce should be able to coat the back of a spoon. Taste the glaze and adjust with a pinch of salt and pepper if needed.

Step 3: Glaze and Finish the Riblets

  1. Preheat your oven to the broiler setting (or to 400°F / 200°C for a regular bake). Line a baking sheet with foil for easy cleanup.
  2. Arrange the tender, cooked riblets in a single layer on the prepared baking sheet. Using a pastry brush, generously coat all sides of the riblets with a layer of the prepared honey BBQ glaze.
  3. Place the baking sheet under the broiler. Broil for 3-5 minutes, watching them very carefully. The high sugar content in the glaze means it can go from caramelized to burnt in seconds. You are looking for the glaze to bubble, thicken, and turn a beautiful dark brown color.
  4. Remove the riblets from the oven, flip them over, and brush another generous layer of the glaze on the other side. Return them to the broiler for another 3-5 minutes, again, watching closely. You want a deep, glossy, and sticky coating on every piece. If you prefer to bake instead of broil, you can bake at 400°F (200°C) for 10-15 minutes, flipping halfway through.

Step 4: Serve

  1. Remove the riblets from the oven and let them cool for a minute or two. The glaze will continue to thicken and become even stickier as it cools.
  2. Transfer the sticky, sweet riblets to a serving platter. You can serve them with any remaining glaze on the side for dipping. These are best enjoyed immediately while the glaze is still warm and at its stickiest. Enjoy this delicious, fork-tender treat!

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