Honey Barbecue Riblets
2 Lbs. Pork Riblets
1/2 C. Ketchup
2 1/2 Tbsp. Honey
1/3 C. Brown Sugar
1 Tsp. Apple Cider Vinegar
1 Tsp. Worcestershire Sauce
1/2 C. Light Beer
1 Tsp. Ground Mustard
2 Tsp. Garlic, Minced
1 Tsp. Pepper
1/2 Tsp. Onion Powder
1/2 Tsp. Salt
Pinch Of Red Pepper Flake
Pinch Of Chili Powder
1/4 Tsp. Cayenne Pepper
Preheat oven to 300 degrees. Gently salt and pepper the meat. Place riblets in oven and cook for at least an hour. Place a small amount of sauce to coat the top of the riblets and cook for another 20 minutes. Remove from oven. Preheat oven to broil (high). If whole, slice into smaller pieces. Coat generously with sauce, saving half for when meat is flipped. Place in oven and cook until ends start to get a little burnt, about 10 minutes. Remove from oven and flip each piece over. Coat again generously with sauce and place back in oven, cooking for another 10 minutes or until preferred doneness. Serve with Ultimate Loaded Mashed Potatoes.
1/2 C. Ketchup
2 1/2 Tbsp. Honey
1/3 C. Brown Sugar
1 Tsp. Apple Cider Vinegar
1 Tsp. Worcestershire Sauce
1/2 C. Light Beer
1 Tsp. Ground Mustard
2 Tsp. Garlic, Minced
1 Tsp. Pepper
1/2 Tsp. Onion Powder
1/2 Tsp. Salt
Pinch Of Red Pepper Flake
Pinch Of Chili Powder
1/4 Tsp. Cayenne Pepper
Preheat oven to 300 degrees. Gently salt and pepper the meat. Place riblets in oven and cook for at least an hour. Place a small amount of sauce to coat the top of the riblets and cook for another 20 minutes. Remove from oven. Preheat oven to broil (high). If whole, slice into smaller pieces. Coat generously with sauce, saving half for when meat is flipped. Place in oven and cook until ends start to get a little burnt, about 10 minutes. Remove from oven and flip each piece over. Coat again generously with sauce and place back in oven, cooking for another 10 minutes or until preferred doneness. Serve with Ultimate Loaded Mashed Potatoes.
