Soda-Soy Braised Spicy Riblets

These succulent looking riblets was not meant to be posted. But after the taste test result, I have to say, “Why not share this with the world?” Yeah, why not?

My first initial plan for these riblets was to cook them over the hot grill. But my lazy bones at the moment disagreed with me. It was not only because the hot weather in the afternoon that started to heat up, but also I had to make another side dish to go with it as well. As a result, I skipped steps. Instead of put those riblets on the grill and try to cook the marinated juice down to make a thick sauce to brush on the riblets while grilling, I decided to cook them in the aluminum foil pan all together with the marinated juice over the medium heat grill and forget about it for almost an hour in order to get them soft and tender. I also wanted to cook the sauce down as much as possible. Surprisingly, the sauce had cooked down and caramelized the riblets from the bottom up which created the grilled effect to the riblets with the shiny and sticky sauce all over.

My first reaction was not so sure how those riblest would come out. But after my first bite, I went nuts! “OMG!” The riblets were soft and tender, but not to the point that I could say that it will melt in your mouth. The caramelized sauce was so T-A-S-T-Y with a huge kick of spiciness from those chili and garlic I added into the marinade.

All I can say is that I licked my fingers clean eating these riblets. I will definitely make it again with chicken drumsticks next time.

 

What you need:

2 lbs. pork riblets, cut and cleaned
1 can soda – any flavor, coke, sprite, sierra mist, etc.
10 cloves garlic, lightly smashed
10 Thai red chili, lightly smashed
1/2 cup packed brown sugar
1/4 cup soy sauce
1/2 tbsp. ground black pepper

How to:

- Whisk brown sugar, pepper, and soy sauce, add garlic, chili, soda, and stir to mix well
- Pour over the pork riblets and let them marinade overnight in the refrigerator
- Turn on the grill to medium
- Transfer the marinated pork and everything to a aluminum foil pan and set it over the grill, close the grill and let it cook for 40 minutes with another piece of aluminum foil cover on top. Give the pan a shake once or twice in between. After 40m minutes, the juice should be reduced, uncover and cook for another 15-20 minutes, the juice now will turn scorch brown and caramelized. Take off the heat immediately.
- Serve with a sprinkle of chopped green onion, with rice, coleslaw, salad, or as you wish.

Enjoy!

 

^_^