Asian Pork Riblets

I’m a Baby Boomer, raised in the 50’s and 60’s.  My first memories of Chinese food were of Chicken Chow Mein, with those fun curly noodles on top, and the Pu-Pu Platter all the Chinese restaurants offered as appetizers.  No discussion of Chinese food would be complete without mentioning the Pu-Pu appetizer platter.  Besides, it’s just fun to say the name, non?   

It was the little, slightly sweet ribs I remember off those appetizer platters that were my favorite.  I was never a fan of the crab toast or cheese stuffed fried noodles.  If you love those ribs half as much as I did, you will want to give this recipe a try.  They are not too sweet or sticky, but do have a slight sweet edge.  There’s just the right amount of Asian spice on them for a nice flavor addition to serve alongside your next stir-fry dinner!  Or have them as snacks or appetizers at your next party!  These are suitable once you get past the first 2-week Induction Phase of Atkins and are OK for most Keto diets if the numbers will fit into your daily macro limits.

INGREDIENTS:

1½ lb. pork spareribs, cut apart into separate ribs/pieces 

10 drops liquid smoke

2 cloves garlic, minced

1 tsp. ginger root, peeled & minced

2 T. low sodium soy sauce

1/8 tsp. coarse black pepper

1 tsp. rice wine vinegar

1/8 tsp. dry mustard

1 T. molasses

1 T. my homemade Hoisin Sauce

¼-½ tsp. Sriracha sauce

1 T. dry sherry or white wine (tenderizes)

2 T. tap water

¼ tsp. Chinese 5-Spice Powder

DIRECTIONS:  Cut ribs along bones to separate.  If using the point end of a rack of ribs, that is almost totally boneless, cut any wider strips of boneless meat into strips about 3/4″ wide, or roughly the  size of the bone-in ribs.  Set them aside for a few minutes.  In a large mixing bowl, measures out all other ingredients.  Stir to blend well.  Add meat and toss well to coat.  Cover and chill for 1-2 hours.  When ready to cook, preheat oven to 400º.  Line a baking sheet with foil and place marinated meat strips onto pan making sure they are not touching.  With a brush baste lightly with marinade.  When oven is hot, place in oven and cook for about 20 minutes.  Turn and baste the other side of the meat pieces and cook another 15-20 minutes.  When browned nicely on both sides, remove meat to a platter and serve with whatever other Asian fare you like or enjoy these as an appetizer.  Be forewarned this is finger food and can be a wee bit sticky.  Have plenty of napkins on hand.

You can also grill these for even more flavor!  They would also cook up nicely in an air fryer cooking at 360º for about 15-20 min. turning at the 10 min. mark.  Fryers vary, so be sure to keep an eye on them the first time you try them in your air fryer.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

515 cals, 40g fat, 6.17g carbs, 0.27g fiber, 5.9g NET CARBS, 29.7g protein, 428mg sodium