Riblets Recipe

Trim and portion

Preheat oven to 275°F (135°C). Remove ribs from packaging and pat dry with paper towels. If present, remove the silvery membrane from the bone side by sliding a knife under one corner, loosening it, and pulling it off with a paper towel. Trim excess fat. Cut the rack into individual one-bone riblets (or into 2–3 bone portions if preferred) so they are easy to sample and serve.

Season

Lightly coat each riblet with yellow mustard — this acts as a binder and will not taste mustardy when cooked. Sprinkle ribs evenly with kosher salt and freshly ground black pepper.

In a small bowl, combine the brown sugar, paprika, onion powder, garlic powder, ground cumin, dry mustard, and cayenne. Mix well. Pat the dry rub onto both sides of each riblet, pressing so the rub adheres to the mustard-coated surface. Place seasoned riblets on a rimmed baking sheet or in a shallow roasting pan, bone side down, spaced so steam can circulate.

Add moisture and braise

Pour the apple juice and apple cider vinegar into the bottom of the roasting pan (not directly over the seasoned surfaces) so liquid comes up the sides but does not submerge the ribs. Cover the pan tightly with foil (two layers if necessary) or fit a lid. Transfer to the oven and braise low and slow for 2 to 2 1/2 hours, or until the meat is very tender and pulling away from the bone.

Glaze and caramelize

Remove the foil and increase oven temperature to 425°F (220°C) or prepare a hot grill. Mix the barbecue sauce with the melted butter. Brush a thin layer of the sauce mixture onto each riblet. Return the pan to the oven, uncovered, for 8–12 minutes, basting once more halfway through, until the glaze is sticky and edges are caramelized. If using a grill, place riblets directly over medium-high heat for 3–5 minutes per side, brushing with sauce and watching carefully to avoid flare-ups.

Let the riblets rest for 5 minutes after finishing to let juices settle.

Arrange riblets on a platter, sprinkle with chopped parsley if using, and serve with lemon wedges and extra barbecue sauce on the side for sampling. Offer small napkins or toothpicks for easy hors d'oeuvre service.