These little sweet BBQ riblets are fall-off-the-bone and coated in a sweet barbeque sauce. Serve them up at your next party and watch them disappear. Make sure you reserve a couple for yourself!
2-3 lb. Loin Back Rib Slab, cut in half lengthwise to make two thin slabs
2 tbsp. Blackening Seasoning
¼ cup plus 1 tbsp. Brown Sugar, divided
1 tbsp. Soy Sauce
1½ cup Plain Barbeque Sauce
¼ cup Honey
2 tbsp. Ketchup
1 tsp. Yellow Mustard
1 tsp. Worcestershire Sauce
Line a large baking sheet with aluminum foil, place one piece lengthwise and one piece widthwise. Make the foil pieces longer than the baking sheet so they hang over the sides.
Cut the ribs to form individual riblets. Arrange the riblets (meaty side up) on the lined baking sheet, set aside.
Preheat oven to 350°F
Prepare the riblets
Add the blackening seasoning, 1 tbsp. brown sugar and the soy sauce to a small bowl. Mix well using a fork. Using your hands rub the seasoning mixture on each riblet, making sure to coat well.
Fold the short sides of the aluminum foil in, then join the long sides and fold a couple of times to make a packet. Bake the riblets for 2 hours.
Prepare the sauce
When there’s only 20-30 minutes left on the cooking time, prepare sauce.
Add the barbeque sauce, ¼ cup brown sugar, honey, ketchup, mustard and Worcestershire sauce to a medium saucepan. Heat the barbeque 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, stirring occasionally.
Reserve about 1/3 of the sauce for serving. Add the remaining sauce to a bowl.
Remove the riblets from the oven; carefully open the foil as there will be steam. Line a separate baking sheet with aluminum foil and transfer the riblets to the clean pan.
Turn each riblet so that the underside is up (meaty side is down). Brush or spoon a generous amount of sauce on each riblet, place the baking sheet back in the oven and bake them for 15 minutes.
Remove the riblets from the oven, carefully turn them and brush the top of the ribs with the barbeque sauce. Bake another 10 minutes. Brush them one more time with the remaining sauce and bake another 10 minutes.
Arrange the sweet BBQ riblets on a serving platter. If you’d like, line the platter with leafy greens for a beautiful presentation.
Approximately 4-6 servings
Take some help from the supermarket to make these sweet BBQ riblets, by asking the butcher to slice the rib slab in half for you. You need him to cut across the bone to make two thin slabs.