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Pork riblets arranged on a large gray plate with a small bowl of barbecue sauce.

Pork Riblets

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.
Course Appetizer
Cuisine American
Keyword baked ribs, barbecue ribs
Prep Time 15 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 35 minutes
Servings 6
Calories 389kcal
Author Elizabeth


  • 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
  • cups Plain Barbecue Sauce
  • 2 tablespoons Honey
  • 2 tablespoons Ketchup
  • 1 teaspoon Yellow Mustard
  • 1 teaspoon Worcestershire Sauce


  • 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!



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.


Calories: 389kcal | Carbohydrates: 43g | Protein: 19g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 66mg | Sodium: 1328mg | Potassium: 433mg | Fiber: 1g | Sugar: 37g | Vitamin A: 205IU | Vitamin C: 0.7mg | Calcium: 58mg | Iron: 1.3mg