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These easy riblets are baked right in your oven. They are so delicious, the meat just falls right off the bone!
If you are looking for a great recipe to serve guests that has great taste, look no further. These bbq riblets are so easy to make, but your guests will only know how delicious they are to eat! Just make sure you have a lot of napkins on hand! They are a bit messy to eat.
Ingredients Needed
- Riblets
- Brown Sugar
- Paprika
- Mustard, dry mustard
- Chili Powder
- Worcestershire Sauce
- Vinegar, white vinegar or apple cider vinegar
- Tomato Sauce
- Ketchup
How To Cook Riblets
- Line a 9 x 13 pan with foil and spray with cooking spray. This will make clean up easier.
- Place riblets in a foil lined 9 x 13 pan.
- Brown the meat in a 450 degree F oven.
- Mix up BBQ sauce in a bowl while ribs are browning..
- Pour sauce over ribs after they are browned. This homemade bbq sauce is a recipe from my mother and it has stood the test of time. The sauce is very thin and there is a lot of it but it will thicken as the ribs bake.
- After covering the ribs, turn the oven down to 350 degrees. Then put them back in the oven for about 90 – 120 minutes, basting them every 30 minutes or so.
- When they are fall-off bone tender and done, riblets will be nice and glazed and gooey, just the way a bbq riblet should be! Depending on the size of the pan and the amount of meat you are cooking, you may need to allow for more time.
- Mix together all the Homemade Barbecue Sauce Ingredients.
- Keep refrigerated until ready to use.
Tips for Perfect Ribs
- To make clean up easier, line. your pan with foil.
- Cook the ribs at higher heat (400 degrees F) to brown them first and then turn down heat (350 degrees F) and add the sauce.
- Baste the ribs several times during the baking process to make sure all sides of the ribs are coated.
- The sauce will thicken up and become gooey and coat the riblets as it bakes, it will be very runny in the beginning.
Frequently Asked Questions
What are riblets?
Pork riblets are a cut of meat prepared by a butcher. When the butcher trims spare ribs to make them straight and flat, the piece he removes are sold as riblets. They are delicious, easy to cook and the biggest benefit is that they cost considerably less than a rack of ribs.
Can I use a different kind of ribs?
You can use other kinds of ribs, the baking time will just vary depending on the size and thickness of the rib meat.
Can I use a store bought BBQ sauce?
You can store bought but this homemade version is thinner and it thickens up as the riblets bake.
Can I cook these on the grill?
I have only done them in the oven. I would recommend using a thicker BBQ sauce if you want to do it on the grill.
Try these other delicious BBQ recipes:
What Sides Go with Riblets?
Be sure and follow me over on You Tube for weekly cooking demos.
Oven Baked Riblets
Ingredients
- 3-3.5 lbs pork riblets
- 1 cup brown sugar
- 1 Tbsp. paprika
- 1 tsp dry mustard
- 1/4 tsp chili powder
- 2 Tbsp Worcestershire sauce
- 1/4 cup vinegar I used white
- 8 oz. tomato sauce
- 1/4 cup ketchup
Instructions
- Preheat oven to 450 degrees F.
- Mix sauce ingredients together.
- Line a 9 x 13 pan with foil and spray with cooking spray.
- Place ribs in prepared pan in a single layer.
- Brown ribs in oven for 15 minutes, Remove ribs from oven.
- Turn the oven down to 350 F.
- Pour sauce over ribs and put back in the oven to bake at 350 for 1 1/2 hours or until ribs are glazed and gooey! There will be a lot of sauce but it will thicken up as it cooks and coat the ribs.
- Turn and baste every 20-30 minutes
Tips & Notes:
- To make clean up easier, line. your pan with foil.
- Cook the ribs at higher heat (400 degrees F) to brown them first and then turn down heat (350 degrees F) and add the sauce.
- Baste the ribs several times during the baking process to make sure all sides of the ribs are coated.
- The sauce will thicken up and become gooey and coat the riblets as it bakes, it will be very runny in the beginning.
Nutrition Facts:
Miguel says
Yo, I never ate ribs to the naked bone. The sauce was on point. For the others, The sauce was good.I
I used Balsamic vinegar and no Worcestershire sauce. No tomato sauce, just put a cup of ketchup and some child flakes. Oh and some finishing salt.
Valinda says
Could you do this a roaster? I have 5lbs to do.
Leigh Anne Wilkes says
Yes you could.
Linda says
I rarely comment on here, but I just had to post a big THANK YOU for this recipe! I’m 75, and of course, have cooked and baked through our 55 years together this year, but I’m on a keto diet, wanting to lost my pesky 10 lbs, and your recipe, with the changes I made for my diet or way of eating was a genuine delight! For the first time, I didn’t change a thing! I lied…I skipped the chili powder because I can’t handle hot foods. That glaze will be used on other meats, meatballs, pork roasts, chicken…everything! I did do one thing differently. When I removed it from the oven I only glazed the riblets. I returned it to the oven for about a half hour, finished glazing them using all the remaining glaze and losing far less to the foil. Thank you, it’s brilliant!
Patrice Bird says
These are so easy, tender, and fall off the bone. Waaay better than the riblet appetizer we all love at the chain restaurants. Also, an economical cut of pork with more meat to bone ratio than standard baby back or St Louis ribs
Estaban says
Simple & easy to make. Ribs turned out perfectly.