Spicy Chinese BBQ Riblets Recipe

Pork riblets: These are smaller cuts of pork ribs, perfect for grilling and absorbing marinades.

Soy sauce: A salty, umami-rich sauce that forms the base of the marinade.

Hoisin sauce: A sweet and savory sauce that adds depth to the marinade.

Sriracha: A spicy chili sauce that gives the riblets their kick.

Honey: Adds a touch of sweetness to balance the heat and savory flavors.

Garlic: Minced garlic adds a pungent, aromatic flavor to the marinade.

Ginger: Grated ginger provides a fresh, slightly spicy note.

Chinese five-spice powder: A blend of spices that adds a unique, complex flavor to the dish.

When marinating the pork riblets, make sure to massage the marinade into the meat thoroughly. This helps the flavors penetrate deeper, ensuring a more flavorful and tender result. Additionally, if you have the time, let the riblets marinate for a few hours or even overnight in the refrigerator. This extended marinating time allows the soy sauce, hoisin sauce, sriracha, honey, garlic, ginger, and chinese five-spice powder to infuse more fully into the meat, enhancing the overall taste and texture.

• pork riblets - Substitute with beef short ribs: Beef short ribs have a similar texture and can absorb marinades well, making them a good alternative for a hearty dish.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• hoisin sauce - Substitute with plum sauce: Plum sauce has a similar sweetness and thickness, making it a good replacement in marinades and glazes.

• sriracha - Substitute with chili garlic sauce: Chili garlic sauce offers a similar heat level and flavor profile, with an added garlic kick.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can caramelize well during cooking.

• garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the other ingredients.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, though it is slightly more citrusy.

• chinese five-spice powder - Substitute with garam masala: Garam masala has a complex flavor profile that can mimic the depth of Chinese five-spice powder.

• Allow the pork riblets to cool completely before storing. This helps prevent condensation, which can lead to soggy riblets.
• Place the riblets in an airtight container or wrap them tightly in aluminum foil. This will help maintain their flavor and prevent them from drying out.
• Store the riblets in the refrigerator if you plan to consume them within 3-4 days. Make sure the temperature is set to 40°F (4°C) or below to keep them fresh.
• For longer storage, place the riblets in a freezer-safe container or heavy-duty freezer bags. Label the container with the date to keep track of how long they’ve been stored.
• When freezing, try to remove as much air as possible from the container or bag to prevent freezer burn. This will help preserve the texture and taste of the riblets.
• To reheat refrigerated riblets, preheat your oven to 350°F (175°C). Place the riblets on a baking sheet and cover them with aluminum foil to retain moisture. Heat for about 15-20 minutes or until warmed through.
• For frozen riblets, thaw them in the refrigerator overnight before reheating. This ensures even heating and helps maintain their juicy texture.
• If you’re in a hurry, you can use the microwave to defrost the riblets. Place them on a microwave-safe plate and use the defrost setting, checking and turning them occasionally to ensure even thawing.
• Once thawed, follow the same reheating instructions as for refrigerated riblets. You can also reheat them on the grill for a few minutes to bring back that freshly grilled flavor.
• Serve the reheated riblets with a side of steamed vegetables or a fresh salad to complement their spicy, savory taste.

• Oven Method: Preheat your oven to 350°F (175°C). Place the riblets on a baking sheet lined with aluminum foil. Cover them with another piece of foil to prevent drying out. Heat for about 15-20 minutes or until they are warmed through. For a bit of extra char, remove the top foil for the last 5 minutes.

• Stovetop Method: Heat a skillet over medium heat. Add a splash of soy sauce or a bit of water to the pan to create steam. Place the riblets in the skillet and cover with a lid. Heat for about 10-15 minutes, turning occasionally, until they are heated through.

• Microwave Method: Place the riblets in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small corner open for steam to escape. Heat on medium power for 2-3 minutes, then check and stir. Continue heating in 1-minute intervals until they are warmed through.

• Grill Method: Preheat your grill to medium heat. Wrap the riblets in aluminum foil to prevent them from drying out. Place them on the grill and heat for about 10-15 minutes, turning occasionally, until they are hot.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the riblets in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through, until they are warmed through and slightly crispy.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the riblets in a vacuum-sealed bag or a ziplock bag using the water displacement method. Submerge the bag in the water bath and heat for about 1 hour. This method ensures the riblets are evenly heated without drying out.

• Grill: Used to cook the riblets over medium-high heat, giving them a smoky flavor and charred texture.

• Mixing bowl: Used to combine the soy sauce, hoisin sauce, sriracha, honey, minced garlic, grated ginger, and Chinese five-spice powder to create the marinade.

• Tongs: Essential for turning the riblets on the grill and ensuring they cook evenly on all sides.

• Basting brush: Used to apply the remaining marinade to the riblets while they are grilling, enhancing their flavor.

• Measuring cups: Used to measure out the soy sauce, hoisin sauce, and sriracha accurately.

• Measuring spoons: Used to measure the honey, minced garlic, grated ginger, and Chinese five-spice powder precisely.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Grater: Used to grate the ginger for the marinade.

• Cutting board: Provides a stable surface for mincing the garlic and grating the ginger.

• Knife: Used for mincing the garlic cloves.

• Serving platter: Used to present the riblets once they are cooked and have rested.

Prepare the marinade in advance: Mix the soy sauce, hoisin sauce, sriracha, honey, minced garlic, grated ginger, and chinese five-spice powder the night before to save time on the day of grilling.

Use a ziplock bag: Marinate the pork riblets in a ziplock bag for easy cleanup and even coating.

Preheat the grill: Start preheating your grill while the riblets are marinating to save time.

Batch grilling: Grill multiple batches of riblets at once if you have a large grill to reduce cooking time.