I’ll admit it, my very favorite thing in the whole world is pork ribs – any way you want to cook them, but I generally prefer them plain except when I make one of my low or sugar-free sauces. When I lived in Tempe, Arizona, we often visited a small Chinese restaurant in our neighborhood and I loved their ribs, which were in fact riblets. Wondering what riblets are? They are what the butchers usually cut off from the bottom of the ribs and often throw away so you can find them generally on the less expensive side if the butcher decides to sell them rather than just throw them away which is happening more and more in my local market. I find them very succulent because while they have some fat, they are mostly meat and bones. I always try to buy the packages they contain the least amount of fat. I also steam them in my oven slow and low for several hours which keeps them moist (I don’t own a grill). So here’s how I make my riblets (I made my St. Louis ribs the same way).
Here’s how they look before they’re cooked:
Preheat oven to 300 degrees. Spray an oven proof dish large enough to hold the riblets with non-stick spray. Add:
6-12 riblets which are seasoned with:
Ground Black Pepper
1/4-1/2 inch of water
Cover tightly with aluminum foil and bake for 1 1/2 to 2 hours. Remove from oven, turn oven up to 400 degrees, and place the riblets on a small baking sheet (spray it as well) and brush with:
Your favorite barbecue sauce (see my recipe for spicy honey sauce under sauces)
Bake for 5 minutes to heat the sauce before turning the riblets over and brushing with sauce again before baking another 5 minutes. If some caramelization of the sauce is desired, they can be broiled as well. Enjoy! Serves 2-4 depending on what else you’re serving and how much those people eat.