• 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!