Pork riblets are an absolutely delectable cut of pork that provides all the tender, succulent goodness offered by a traditional rack of pork ribs, but in smaller bite-size cuts. Great for grilling, baking or slow-cooking, their tender and flavorful meat is a favorite at casual dinners, barbecues or game days. This pork riblets recipe is easy to follow and quick to make, and full of flavor! If you’re a pro at grilling or just getting used to the kitchen, you’ll find this method easy and rewarding. At the end of this guide you will have spoon tender juicy riblets in a rich within your glaze that will have everyone going for seconds!
Ingredients for Pork Riblets
First up we have the ingredients for the marinade and cooking:
- Pork riblets 2 pounds (4-6 sections of pork riblets)
- 1/4 cup soy sauce
- 1/4 cup brown sugar (packed)
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional, for a bit of kick)
- Sea salt and freshly cracked black pepper to taste
- Optional: Fresh Parsley or Cilantro for Garnishing
These mere ingredients are the power behind a marinade that works magically upon pork, taking it from naturally beautiful to smoky-sweet-savory goodness. Soy sauce gives it a depth of flavor, brown sugar adds a little caramelization to the meat, and Dijon mustard provides a tangy counterpart that rounds everything out. Smoked paprika gives it a sense of smokiness and earthiness, meanwhile garlic & ginger completes the flavor profile.
Preparing Pork Riblets
Preparing the pork riblets Pork riblets preparation Get your riblets, if theyarenot already cut into smaller pieces, start bycutting them. Riblets are generally cut from the bottom of the rib cage, which means they are smaller and more manageable than traditional ribs. Be sure to trim the pork of excess fat, but not all a little helps keep it juicy while cooking!
Once trimmed pat dry with paper towels The riblets This allows your marinade to cling more firmly to the meat, while stopping excess moisture from interfering with how you cook it. After drying off the riblets, just season with a touch of salt and black pepper. This step very lightly seasons the meat before the marinade.
Making the Marinade
Next, let’s prepare the marinade that is going to be used for flavorful riblets. In a large bowl, whisk together soy sauce, brown sugar, olive oil Dijon mustard minced garlic ground ginger smoked paprika and red pepper flakes if using.
These elements work together to form a savory, slightly sweet marinade that is lightly smoky and tangy as well. The brown sugar, of course, not only serves to sweeten the marinade but also assists with caramelizing the riblets as they cook in order to form that delicious glaze. The acidity of the Dijon mustard rounds out sweetness and richness from the pork, and the garlic and ginger provide aromatic depth.
After you combine the marinade, taste it to see that it is balanced. You can even add a few more sugar if you like sweeter taste, or little more soy sauce for salty. The amount of red pepper flakes can be adjusted based on how spicy you like your food, since you’re probably using them for some heat in the first place.
Marinating the Riblets
After the marinade is done, and it is time to cover the pork riblets. Add the riblets to a large resealable plastic bag or shallow dish and pour the marinade over top. If using a disposable bag or dish, seal the bag tightly, or wrap completely with plastic wrap for any non-disposable and make sure riblets are submerged in marinade.
Put riblets in the fridge and marinate for 1-2 hours. To get the best flavor, you should marinate the pork riblets for overnight as this will really let them absorb and take on all those flavours. If you only have time to let them sit for as little 30 minutes, that will definitely help a lot with the flavor but keep in mind, they only get better the longer they marinate.
Cooking the Pork Riblets
After your riblets have had time to sit in their marinade, there are a few cooking methods you can use, which will all yield slightly different results. In this article, we’ll focus on three beloved methods: grilling, baking and slow cooking.
Grilling Method
One of the more common methods is grilling, as this method provides a smoky flavor while allowing the meat to achieve a crispy brown crust. For starters, preheat your grill to medium-high. For charcoal, be sure to spread the coals out evenly for indirect grilling to cook the riblets as opposed to burning them.
Take the riblets out and let them drain off excess marinade. Be sure to toss the marinade aside since it touched raw animal. Put the riblets bone side down on the grill rack and close the lid. Place riblets on grill and cook for 4-6 minutes per side, or until meat is done and browned around the edges. The sweet spot is a tender, juicy internal temp of 145°F (63°C). Do keep monitoring the riblets to prevent them from cooking or burning too quickly.
If desired, brush the riblets with some of the reserved marinade for flavor during the last few minutes of grilling time. This lends a bit of glaze, while helping to maintain moisture in the meat.
Baking Method
For those who like to oven-bake their riblets, your oven should be preheated at 375°F (190°C). To make clean-up easy, line a baking sheet with parchment paper or aluminum foil (for those in the no-wash camp), and then place a cooling rack on top of the baking sheet. The cooling rack gives air circulation to the riblets, helping them cook more evenly and crisp all over.
Place riblets on the rack and place in oven for 30–40 minutes. Cook them halfway through and turn to make sure they will be cooked evenly. When that is finished, ensure the riblets are at an inner temperature of 145°F (63°C). If you want, near the end of cooking for even crispier outsides, you can turn your broiler on high and place them 3–5 minutes under it, keeping a close eye to ensure they don’t burn.
Slow Cooking Method
Slow cooking is another great way to cook riblets, particularly if you like your meat extremely tender and falling off the bone. If opt for this method, add the marinated riblets into a slow cooker then fill with just a bit of the reserved marinade. Turn crockpot to low, and cook riblets for 6 – 8 hours, or if pressed for time, turn high and cook for about 3 – 4 hours. The connective tissue breaks down during the slow cooking process, resulting in the riblets being melt-in-your-mouth tender.
For a crisp finish after cooking slow, put the riblets under a broiler 3–5 minutes after removing them from the cookpot. This step makes for a tasty caramelized glaze on them.
Serving the Pork Riblets
Now when the Pork Riblets are nice and cooked take them off of the grill or oven or whatever you used to make them Give them about five minutes to rest before serving; this will help the juices redistribute within the meat itself.
To serve, plate the riblets and finish with freshly chopped parsley or cilantro. Have these riblets withside dishes such as coleslaw, corn on the cob, roasted vegetables, or potato salad. Add some cold beer or iced tea and the dish will be perfect.
Conclusion
These pork riblets are full of flavor, easy to make and incredibly versatile. These riblets are so so good whether you throw them on the grill, bake or slow cook them – seriously just but with soy sauce brown sugar garlic and smoked paprika you got yourself a lip smacking marinade that makes for the most deliciously tender juicy ribbet. This one is great for busy weeknights, or the weekend if you are having an outdoor BBQ! In just a few steps and with minimal ingredients, you can prepare pork riblets that taste like they are from your favourite restaurant, and leave your guests drooling over every bite.
