Sweet and Spicy Glazed Button Bones

These Sweet and Spicy Glazed Button Bones are an easy appetizer and are unbelievably good. Go grab some napkins and get ready for some finger-lickin’ deliciousness – melt-in-your-mouth, sweet and spicy button bones.



“Button Bones,” also known as riblets or pork back rib tails are an inexpensive cut of pork that comes from the last 5 or so ribs on the backbone. The bones are flat and circular and are quite meaty and very lean.

The button bones that you get at the market will likely come in large slabs of ribs. You will need to break these down into smaller pieces. With your fingers, feel where the bone is and just cut through vertically with a sharp knife. Repeat this with the remaining ribs. Now, you are all set to marinate your ribs.

Sweet and Spicy Glazed Button Bones

Recipe Source: Vintage Vibes

  • 2 teaspoons Sambal Olek
  • 2 garlic cloves, minced
  • 1/2 cup ketchup
  • 2 Tablespoons brown sugar
  • 2 Tablespoons honey
  • 2 Tablespoons Tamari or soy sauce
  • 2 Tablespoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1-2 teaspoons Sriracha
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 lbs. pork button bones or riblets, cut into pieces
  • Garnish: sesame seeds and chopped green onion


  1.  With a sharp knife, cut the button bones or riblets between the bones vertically into pieces. Pour remaining ingredients in a large ziplock bag. Marinate mixture 4 to 12  hours in the refrigerator. Preheat oven to 350 Degrees. Bake on a parchment-lined baking sheet 60 to 75 minutes or until the meat pulls away easily from the bone. Turn often during cooking. Garnish with sesame seeds and green onions. Serve hot.

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There is nothing better than spicy Buffalo chicken wings paired with tangy blue cheese! I guess I have a bit of a love/hate relationship with Buffalo wings. I love the way they taste, but I can’t stand getting the sauce all over my hands and face. It drives me crazy! These crunchy little pockets have all that delicious flavor with a lot less mess.

Buffalo Chicken Wontons with Blue Cheese Dip

Blue Cheese Dip:

  • 1/2 cup sour cream
  • 1/2 cup crumbled blue cheese
  • 1/4 cup mayo
  • 1 tsp. Worcestershire sauce
  • freshly ground black pepper


Combine all ingredients in a food processor. Process for a few seconds until blended but still chunky. Cover and let chill. ( Dip is best if refrigerated for a few hours before serving).

Buffalo Chicken Wontons:

  • 1 Tbsp. butter
  • 12 oz. boneless, skinless, chicken thighs
  • 2 green onions, sliced
  • 1/4 cup buffalo wing sauce, such as Frank’s Red Hot
  • 1/2 cup shredded Mozzarella cheese
  • 1 pkg. square wonton wrappers
  • 1 egg, lightly beaten with a splash of water
  • vegetable oil for frying


Heat a skillet over medium heat. Add butter to the pan. Coarsely chop chicken. Season lightly with salt and pepper. Saute chicken until thoroughly cooked. Let cool. In a food processor, pulse chicken, green onions, and buffalo sauce, until finely chopped. Remove from food processor and stir in mozzarella cheese. In a small bowl, whisk the egg with a splash of water. On a clean counter, place a few of the wonton wrappers. Brush edges of wrappers with egg wash. Scoop one rounded Tbsp. of filling onto each wrapper. Fold in half, pressing out any air. Crimp shut. Heat a large skillet over medium heat. Add oil to coat the bottom of the pan. When the oil is hot, pan-fry wontons until golden brown on each side. Drain on a paper towel-lined tray. Serve hot with Blue Cheese dip and carrot and celery sticks.