How long do you cook pork riblets in the oven

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If you have several pounds of riblets or rib tips and don't know how to prepare them, you've got lots of options. Because riblets are smaller than the racks of ribs they're trimmed from, they'll cook faster. Try broiling and then steaming riblets flavored with honey barbecue sauce. Or just toss them in the slow cooker with your favorite barbecue sauce. You can also smoke them on the grill to get tender meat that falls off of the bone.

Ingredients

• 2.2 pounds (1 kg) pork riblets
• Salt and pepper to taste
• Minced garlic to taste
• 1/4 cup (60 ml) liquid smoke flavoring
• 1 cup (240 ml) water
• 1 cup (240 g) ketchup
• 1⁄2 cup (155 g) corn syrup
• 1⁄2 cup (170 g) honey
• 1⁄4 cup (60 ml) apple cider vinegar
• 1⁄4 cup (60 ml) water
• 2 tablespoons (43 g) molasses
• 2 teaspoons (4 g) dry mustard
• 2 teaspoons (4 g) garlic powder
• 1 teaspoon (2 g) chili powder
• 1 teaspoon (2 g) onion powder

Makes 4 servings

• 4 pounds (1.8 kg) pork riblets
• 1 tablespoon (7 g) cumin
• 2 teaspoons (4.5 g) pepper
• 2 teaspoons (11 g) salt
• 1 teaspoon (2 g) garlic powder
• 1 tablespoon (13 ml) oil
• 1 cup (286 g) barbecue sauce, divided

Makes 6 to 8 servings

• 1/4 cup (50 g) packed light brown sugar
• 2 tablespoons (34 g) salt
• 1 tablespoon (8 g) chili powder
• 2 teaspoons (2.5 g) ground black pepper
• 1 teaspoon (2 g) cayenne pepper
• 1 teaspoon (2 g) Old Bay Seasoning
• 1 teaspoon (2 g) rubbed sage
• 1 teaspoon (2 g) onion powder
• 4 pounds (1.8 kg) pork riblets

Makes 6 servings

1. 

   1

   Season the riblets and preheat the oven. Get out 2.2 pounds (1 kg) of pork riblets and sprinkle them with salt and pepper according to your taste. Rub minced garlic into the riblets for a little extra flavor. If you want spicy riblets, use up to 1 tablespoon (8 g) of minced garlic. Turn the oven on to 275 degrees F (135 degrees C).[1]

2. 

   2

   Broil the riblets until they're dark. Turn on your broiler to high and set the riblets on a sheet. Set the riblets a few inches below the heating element and broil them for several minutes. The meat should turn dark. Carefully remove the sheet and use tongs to flip the riblets over. Put them back under the broiler for a few more minutes so they're seared. Cook the riblets until they're at 155 degrees F (70 degrees C).[2]

   • Insert an instant read thermometer into the riblet meat to check the temperature.
   • If you don't want to broil the riblets, you can sear them on a gas or charcoal grill.

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3. 

   3

   Place the riblets in a roaster with steaming liquid. Place a rack in the bottom of a roasting pan and set the riblets on the rack. They shouldn't be touching the bottom of the pan. Pour 1/4 cup (60 ml) of liquid smoke flavoring and 1 cup (240 ml) of water into the bottom of the roasting pan. Wrap the pan tightly with several layers of aluminum foil.[3]

   • The steaming liquid shouldn't touch the riblets or they'll become bitter. If you're using a smaller roasting pan, you may not need all of the water and liquid smoke.

4. 

   4

   Cook the riblets for several hours. Put the pan of riblets in the preheated oven and bake them for 2 to 5 hours. Check the temperature of the riblets occasionally and cook them until they're tender. They should reach 155 degrees F (70 degrees C) once they've finished cooking.[4]

   • Cooking time will depend on how many riblets you're cooking, the size of the pan, and the accuracy of your oven.

5. 

   5

   Simmer the sauce for 20 minutes. Mix together all of the sauce ingredients in a small saucepan. Stir the sauce occasionally and simmer it for 20 minutes, so the sauce thickens a little. You'll need to combine:[5]

   • 1 cup (240 g) ketchup
   • 1⁄2 cup (155 g) corn syrup
   • 1⁄2 cup (170 g) honey
   • 1⁄4 cup (60 ml) apple cider vinegar
   • 1⁄4 cup (60 ml) water
   • 2 tablespoons (43 g) molasses
   • 2 teaspoons (4 g) dry mustard
   • 2 teaspoons (4 g) garlic powder
   • 1 teaspoon (2 g) chili powder
   • 1 teaspoon (2 g) onion powder

6. 

   6

   Brush the sauce on the riblets. Dip a brush into the sauce and spread it over the cooked riblets. Serve the riblets while they're still warm and offer extra sauce on the side for dipping.[6]

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1. 

   1

   Season the riblets. Get out 4 pounds (1.8 kg) of pork riblets. Sprinkle the spices over the riblets and use your fingertips to rub the seasonings onto the riblets. You'll need to season the riblets with:[7]

   • 1 tablespoon (7 g) cumin
   • 2 teaspoons (4.5 g) pepper
   • 2 teaspoons (11 g) salt
   • 1 teaspoon (2 g) garlic powder

2. 

   2

   Sear the riblets for a few minutes. Pour 1 tablespoon (13 ml) of oil into a skillet and turn the heat on to medium-high. Once the oil is hot, add the seasoned riblets. Cook them for 1 to 2 minutes. Use tongs to turn the riblets over and sear them for 1 to 2 more minutes.[8]

   • Use caution when searing the riblets since the oil may splatter a little.

3. 

   3

   Arrange the riblets and barbecue sauce in the slow cooker. Lay the riblets in the bottom of a slow cooker. Spread 3/4 cup (214 g) of the barbecue sauce over the riblets. They should be completely coated with the sauce.[9]

   • If you're using a slow cooker insert, remember to place it in the bottom of the slow cooker before you add the meat and sauce.

4. 

   4

   Cook the riblets for 8 hours. Put the lid on the slow cooker and turn it on to LOW. Leave the riblets to cook for about 8 hours. They should become completely tender and cooked throughout.[10]

5. 

   5

   Coat the riblets with the rest of the sauce. Transfer the riblets to your serving plate and spread the remaining 1/4 cup (70 g) of barbecue sauce over the cooked riblets. Serve the riblets immediately.[11]

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1. 

   1

   Combine the dry seasoning mix. Measure all of the dry seasonings into a small bowl. Use your fingers or a spoon to stir the seasonings until they're completely combined. You'll need:[12]

   • 1/4 cup (50 g) packed light brown sugar
   • 2 tablespoons (34 g) salt
   • 1 tablespoon (8 g) chili powder
   • 2 teaspoons (2.5 g) ground black pepper
   • 1 teaspoon (2 g) cayenne pepper
   • 1 teaspoon (2 g) Old Bay Seasoning
   • 1 teaspoon (2 g) rubbed sage
   • 1 teaspoon (2 g) onion powder

2. 

   2

   Season and rest the riblets for 1 hour. Get out 4 pounds (1.8 kg) of pork riblets and rub the dry seasoning mix over the riblets. Use your fingers to work the spices into the meat. Let the meat rest for at least 1 hour at room temperature.[13]

   • If you'd like to prepare the riblets ahead of time, you can wrap them in aluminum foil and refrigerate them overnight.

3. 

   3

   Soak wood chips and prepare a grill. Place 1 cup (450 g) of hardwood chips in a bowl. Pour water over the chips and soak them for 1 hour before you're ready to grill. If you're using a gas grill, turn it on and heat it to 250 degrees F (120 degrees C). If you're using a charcoal grill, heat the briquettes and spread them across half of the grate. This will create indirect heat.[14]

   • You can use apple, pecan, or hickory chips.

4. 

   4

   Set the wood chips in the grill. Drain the water from the soaked wood chips and spread them over the coals, if you're using a charcoal grill. If you're using a gas grill, put the soaked wood chips into a smoker box and place it in the grill.[15]

5. 

   5

   Grill the riblets over direct heat for 3 minutes on each side. Lay the riblets directly over the coals for 3 minutes. Use tongs to carefully flip them over and grill them for 3 more minutes. If you're using a gas grill, don't worry about where you place them on the grate.[16]

6. 

   6

   Grill the riblets over indirect heat for 4 to 5 hours. Move the riblets to the cool side of the grate where the coals aren't at or turn the temperature on the grill down to 225 degrees F (110 degrees C). Smoke the riblets on the grill for 4 to 5 hours and serve them with your favorite barbecue sauce.[17]

   • The riblet meat should be completely tender and will easily pull away from the bone.

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Things You'll Need

• Measuring cups and spoons
• Digital scale
• Small saucepan
• Spoon
• Roasting pan
• Rack
• Broiler
• Baking sheet
• Brush
• Skillet
• Slow cooker
• Tongs
• Prep bowls
• Grill
• Wood chips

References

About This Article

Article SummaryX

Before making riblets in an oven, preheat the oven to 275°F. Sprinkle on salt and pepper and rub minced garlic onto them with your fingers to add flavor. Set the riblets on a baking sheet and broil them on high for several minutes until they’re dark, using tongs to flip them halfway through. Next, move them to a rack in a roasting pan along with ¼ cup of liquid smoke flavoring and 1 cup of water. Cook them for 2 to 5 hours until tender, and serve with barbeque sauce. To learn how to cook riblets in a slow cooker of on a grill, keep scrolling!

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