Best Pork Riblets With Honey Pepper Glaze Recipes

PORK RIBLETS WITH HONEY-PEPPER GLAZE

Steps:

• Line 15x10x1-inch baking pan with foil; spray foil with nonstick cooking spray. Place rack of ribs in single layer in sprayed foil-lined pan.
• In small bowl, combine chili powder, celery salt and mustard; mix well. Sprinkle one side of ribs with half of spice mixture; turn and sprinkle other side with remaining spice mixture. Let stand at room temperature for 15 to 30 minutes.
• Heat oven to 300°F. Bake ribs at 300°F. for 1 hour. Meanwhile, in small saucepan, combine all glaze ingredients; mix well. Bring to a boil over medium heat, stirring occasionally.
• Remove ribs from oven; cool about 10 minutes. Increase oven temperature to 350°F. Cut ribs into individual riblets; return to baking pan in single layer. Brush one side of riblets with glaze.
• Return to oven; bake at 350°F. for 15 minutes. Turn riblets; brush other side with glaze. Bake an additional 15 minutes. Discard any remaining glaze. Serve warm.

SPICED HONEY-GLAZED RIBS

Steps:

• Preheat the oven to 325˚ and set a wire rack on a rimmed baking sheet.
• Put the cumin and coriander seeds in a resealable plastic bag and crush with a heavy skillet. Transfer to a bowl and add the brown sugar, paprika and red pepper flakes. Season the ribs generously with salt and pepper, rub all over with the vegetable oil, then rub all over with the spice mixture, pressing to adhere. Transfer the ribs meat-side up to the rack.
• Stir together the honey and vinegar in a small bowl. Bake the ribs, rotating the baking sheet after 45 minutes, until well browned, 1 hour 30 minutes to 1 hour 45 minutes. Brush half of the honey mixture on both sides of the ribs and bake 15 more minutes, then brush with the remaining honey mixture and continue baking until the ribs are deeply browned and tender, about 15 more minutes. Transfer the ribs to a cutting board and let cool slightly before carving.

HONEY BARBECUE RIBLETS (APPLEBEE'S)

Steps:

• Season ribs with salt, pepper and garlic.
• Place on a medium hot grill and sear on each side.
• Continue grilling until the ribs are nearly done.
• Place ribs in a broiler pan on a rack.
• Fill the bottom of the pan with the water and liquid smoke.
• Close pan or cover it to seal it.
• Place in the oven at 275 degrees F. for 2 to 5 hours.
• The longer you leave them the more tender they will be.
• Brush with plenty of heated barbecue sauce right before you serve.

SOUTHWEST RIBLETS

Steps:

• Heat oil in 1-quart saucepan over medium heat. Cook onion in oil 2 minutes, stirring frequently. Stir in red pepper, garlic and salt; reduce heat to low. Cover and cook 5 minutes, stirring occasionally. Stir in chocolate until melted.
• Pour water, vinegar and tomato paste into food processor or blender. Add onion mixture and sugar. Cover and process, or blend, until well blended.
• Heat oven to 375°. Cut between pork back ribs to separate. Place in single layer in roasting pan. Pour sauce evenly over pork. Bake uncovered 30 minutes; turn pork. Bake 45 to 55 minutes longer or until ribs are tender.

HOISIN AND HONEY PORK RIBLETS

Steps:

• In a kettle of boiling salted water simmer the ribs, covered, for 30 minutes and drain them well. In a large bowl whisk together the honey, the soy sauce, the garlic paste, the hoisin sauce, the mustard, the vinegar, and black pepper to taste, add the ribs, and toss the mixture well, coating the ribs thoroughly. Let the ribs marinate, chilled, for at least 1 hour or overnight.
• Remove the ribs from the marinade, arrange them in one layer on the oiled rack of a foil-lined broiler pan, and broil them under a preheated broiler about 4 inches from the heat, basting them with the marinade, for 3 minutes. Turn the ribs with tongs and broil them, basting them with the marinade, for 2 to 3 minutes more, or until they are browned well and glazed. Discard the marinade.