Yield: Yields about 20 riblets (enough for 4 - 8 as part of a meal)
When most Americans hear “pork ribs,” they imagine either the sauce-slathered, falling-off-the-bone version that’s the centerpiece of so many backyard barbecues or those you’d demolish at some great dive in Memphis, the meat coming away with a gentle tug from teeth. These ribs, the kind you’d find at booze-heavy, grill-focused Thai establishments, are decidedly different. Cut across the bone into pieces just a few inches long and marinated in a Chinese-influenced mixture of whiskey, honey, and ginger, they’re grilled over charcoal until they’re just tender—not spoon-tender, not falling-off-the-bone tender. Or to put it less generously, as some do, they’re too chewy. These ribs, to be clear, are not chewy. They just don’t disintegrate when your teeth hit them.
Reprinted with permission from Pok Pok by Andy Ricker with JJ Goode, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?