- Prep time
- 10 minutes PT10M
- Cook time
- 1½ hours PT1½H
- 2 servings
These riblets start and finish directly on the grill, but the trick to tender, fall-off-the-bone meat is an hour of baking in a covered dish on low heat. As an added bonus, you can use the cooking liquid to create a delicious glaze.
- 1 pound Nugget Markets' Pork Riblets in Korean Seasoning
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 2 heads baby bok choy, split lengthwise
- Salt and pepper, to taste
- 2–3 cups steamed rice
- 2 tablespoons scallions, bias cut, for garnish
Heat grill to medium-high. Grill riblets for 1 minute on each side, making grill marks, then place in a baking dish and cover tightly with foil. Turn grill to low (250–300°F) and bake for 1 hour.
Remove riblets from dish, reserving cooking liquid. Place cooking liquid in a sauce pot and reduce to a light glaze. Set aside.
Heat vegetable and sesame oils in a sauté pan. Place baby bok choy cut-side down in pan to caramelize for 2–3 minutes. Season with salt and pepper.
Place riblets back on grill and brush with glaze. Grill 2–3 minutes, then serve with steamed rice and baby bok choy and garnish with scallions.