These baked barbecue pork riblets are fall-off-the-bone and coated in a sweet barbecue sauce. They’re a great way to make ribs, especially for a game day party.
In this recipe, the ribs are already separated when you cook them, plus you get sauce all the way around the rib. Serve them at your next party and watch them disappear. Just make sure you reserve a couple for yourself!
These mini ribs are hearty and delicious. For more filling appetizers try these baked beef empanadas, simple baked potato slices, and loaded sheet pan nachos.
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What are pork riblets?
Riblets are prepared by cutting a full set of ribs in half running the length of the ribs to produce two thin slabs. Then it’s cut to make small rib pieces.
The pieces that butchers trim off ribs to make them look uniform are also referred to as riblets.
If you can’t find riblets already prepared and packaged at the market, get some help from your butcher. Ask them to cut a slab of pork loin back ribs in half then you can handle cutting each riblet at home.
Ingredients
- 2-3 pounds Pork Loin Back Rib Slab, cut in half lengthwise to make two thin slabs
- 2 tablespoons Blackening Seasoning
- 3 tablespoons Brown Sugar, divided
- 1 tablespoon Soy Sauce
- 1½ cups Plain Barbecue Sauce
- 2 tablespoons Honey
- 2 tablespoons Ketchup
- 1 teaspoon Yellow Mustard
- 1 teaspoon Worcestershire Sauce
Preheat oven to 350°F
Season the riblets
Add the blackening seasoning, 1 tablespoon brown sugar and the soy sauce to a small bowl. Mix well using a fork.
Use your hands rub the seasoning mixture on each riblet. Yes, it’s messy but it’s really the best way to make sure each little rib is coated.
Wrap in foil
- Cut a piece of foil approximately 30 inches long. Place the foil, dull side up, on a large baking sheet vertically.
- Cut another piece of foil, approximately 30 inches long and place it (dull side up) horizontally over the other piece.
- Arrange the riblets in two rows running the length of the foil.
- Fold in the horizontal piece. Then bring up the vertical piece, join at the top and crimp to seal. Finally, tuck in the sides to finish the foil pack.
- Then bake the riblets for 2 hours.
Prepare the barbecue sauce
When there’s about 20-30 minutes left on the cooking time, prepare sauce.
- Add the barbecue sauce, 2 tablespoons brown sugar, honey, ketchup, mustard and Worcestershire sauce to a medium saucepan. Heat the barbecue sauce over medium heat, stirring almost constantly to avoid sticking.
- Simmer the sauce for a few minutes, until the sugar melts and the ingredients are incorporated. Lower the heat to low and keep the sauce warm until the ribs are done.
- Give the sauce a good stir every once in a while to keep it from sticking to the bottom of the saucepan.
Finish the riblets
- Reserve about ⅓ of the sauce for serving.
- Remove the riblets from the oven and carefully open the foil. There will be a lot of steam accumulated in there so be very careful!
- Fold down the foil so the ribs are completely exposed.
Turn each riblet so that the underside is up (meaty side is down).
Use a pastry brush to add a generous coat of sauce to each riblet. Place the ribs back in the oven and bake them for 5 minutes.
Remove the riblets from the oven and turn each. Brush them again with the barbecue sauce. Bake another 5 minutes. Brush them one more time (still meaty side up) with the remaining sauce and bake another 5 minutes.
Arrange the ribs on a serving platter and enjoy!
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Pork Riblets
Ingredients
- 2-3 pounds Pork Loin Back Rib Slab cut in half lengthwise to make two thin slabs
- 2 tablespoons Blackening Seasoning
- 3 tablespoons Brown Sugar divided
- 1 tablespoon Soy Sauce
- 1½ cups Plain Barbecue Sauce
- 2 tablespoons Honey
- 2 tablespoons Ketchup
- 1 teaspoon Yellow Mustard
- 1 teaspoon Worcestershire Sauce
Instructions
- Preheat oven to 350°F
Prepare the pork riblets
- Add the blackening seasoning, 1 tablespoon brown sugar and the soy sauce to a small bowl. Mix well using a fork.
- Use your hands rub the seasoning mixture on each riblet.
Wrap the riblets in foil
- Cut a piece of foil approximately 30 inches long. Place the foil, dull side up, on a large baking sheet vertically.
- Cut another piece of foil, approximately 30 inches long and place it (dull side uhorizontally over the other piece.
- Arrange the riblets in two rows running the length of the foil.
- Fold in the horizontal piece. Then bring up the vertical piece, join at the top and crimp to seal. Finally, tuck in the sides to finish the foil pack.
- Bake the riblets for 2 hours.
Prepare the sauce
- When there’s about 20-30 minutes left on the cooking time, prepare sauce.
- Add the barbecue sauce, 2 tablespoons brown sugar, honey, ketchup, mustard and Worcestershire sauce to a medium saucepan. Heat the barbecue sauce over medium heat, stirring almost constantly to avoid sticking.
- Simmer the sauce for a few minutes, until the sugar melts and the ingredients are incorporated. Lower the heat to low and keep the sauce warm until the ribs are done. Give the sauce a good stir every once in a while to keep it from sticking to the bottom.
Finish the pork riblets
- Reserve about ⅓ of the sauce for serving.
- Remove the riblets from the oven and carefully open the foil. Fold down the foil so the ribs are completely exposed.
- Turn each riblet so that the underside is up (meaty side is down). Use a pastry brush to add a generous coat of sauce on each riblet. Place the ribs back in the oven and bake them for 5 minutes.
- Remove the riblets from the oven, turn each rib and brush them again with the barbecue sauce. Bake another 5 minutes.
- Brush them one more time (still meaty side uwith the remaining sauce and bake another 5 minutes.
- Arrange the ribs on a serving platter and enjoy!
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