Savor the incredible flavors of these hot honey riblets! These bad boys are expertly grilled to perfection and generously slathered in a heavenly sweet and spicy sauce. Make a double batch because this lip-smacking appetizer will leave your guests wanting more.

What are riblets?
Riblets are the smaller bone-in rib pieces cut from a rack of pork ribs. They differ from rib tips which come from the meaty section located underneath a rack of spare ribs. This cut is perfect for the grill or smoker, oven, or a slow-cooker.
Recipe Ingredients
- Riblet strips: You’ll need three pounds of riblets for this recipe.
- Green onions
- Sesame seeds
- Honey and brown sugar: Yes, we need both. Honey by itself is a good sweetener, but the brown sugar will give the sauce a deeper flavor.
- Soy sauce
- Sriracha sauce
- Butter
- Granulated garlic
- White pepper
- Salt and black pepper
- 1-2 disposable aluminum pans
How to make hot honey riblets:

- Prepare your gill by setting up a two-zone cooking area for indirect cooking. These riblets will take 60 minutes to cook. If using a pellet grill, preheat your grill for 250 degrees F. Use fruitwood for the recipe, and keep a reliable instant-read thermometer nearby!
- Season riblets with salt and pepper. Place onto grill, close lid, and cook for 60 minutes over indirect heat. Look for an internal temperature of 180 degrees F.
- Hot Honey Riblet Sauce: Add all sauce ingredients (except butter) to a saucepan. Bring to a simmer on high heat until the sauce starts to bubble on the sides. Reduce heat to medium-low and continue simmering for 3-4 minutes, stirring often. The sauce should be thick enough to coat the back of a spoon. Remove from heat, stir in the butter, cover, and keep warm.


- Transfer riblets to a cutting board and cut them into individual pieces. Place pieces into the aluminum pan and pour the hot honey mixture over the top. Toss to coat.
- Place the aluminum pan back onto the grill over low heat, close the lid, and let it go for 3-5 minutes. Toss, and repeat the process two more times, until the hot honey riblets are well coated, have a red-brown color, and the sauce is caramelized.
- Remove pan from grill and garnish riblets with chopped green onion and sesame seeds. Serve immediately.

Storing leftovers:
Store your leftover hot honey riblets in an airtight container in the refrigerator for up to 4 days after preparation.

Hot Honey Riblets
Ingredients
- 3 lbs riblet strips
- Salt and black pepper to taste
- 2 medium green onions finely chopped (garnish)
- 1/2 tablespoon sesame seeds (garnish)
- 1 disposable aluminum pan 13” x 9”
- For the hot honey sauce:
- 1 cup honey
- 1/3 cup brown sugar
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tablespoons sriracha sauce adjust to your liking
- 1 tablespoon butter
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon white pepper
Instructions
- Preheat grill for medium-high indirect cooking
- Season riblets with salt and pepper. Place onto grill, close lid, and cook for 60 minutes over indirect heat. Look for an internal temperature of 180 degrees F.
- While riblets are cooking, it’s time to prepare the sauce.
- Add all sauce ingredients except butter to a saucepan. Bring to a simmer on high heat until the sauce starts to bubble on the sides. Reduce heat to medium-low and continue simmering for 3-4 minutes, stirring often. The sauce should be thick enough to coat the back of a spoon. Remove from heat, stir in butter, cover and keep warm.
- Transfer riblets to a cutting board and cut into individual pieces. Place pieces into the aluminum pan and pour hot honey mixture over the top. Toss to coat.
- Place the aluminum pan onto the grill over low heat, close the lid, and let it go for 3-4 minutes. Toss riblets, and repeat the process two more times, or until riblets are well coated, have a red-brown color, and the sauce has thickened up.
- Remove pan from grill and garnish riblets with chopped green onion and sesame seeds. Serve immediately.
- Store leftovers in an airtight container in the refrigerator for up to 4 days after preparation.
Nutrition
Phots by: Sabrina Baksh/derrickriches.com
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