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
These riblets are grilled, then bathed in a delicious hot honey sauce, then placed back on the grill to finish up. The sauce is sweet and spicy, and these riblets make the perfect appetizer for game days, cookouts, and potlucks. Trust me; they’ll go quickly!Photo by: Sabrina Baksh/derrickriches.com
Print Pin RateServings: 4 people
Calories: 1008kcal
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
Calories: 1008kcal | Carbohydrates: 90g | Protein: 39g | Fat: 56g | Saturated Fat: 18g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 1189mg | Potassium: 716mg | Fiber: 1g | Sugar: 88g | Vitamin A: 77IU | Vitamin C: 6mg | Calcium: 79mg | Iron: 3mg
Phots by: Sabrina Baksh/derrickriches.com
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