Riblets Recipe
Make Riblets Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Riblets
Braising liquid
Basting / finishing sauce
To finish
Method
Riblets
Trim and season
Pat the riblets dry with paper towels. Trim excess loose fat or silver skin. In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder and brown sugar. Rub the spice mix evenly over all sides of the riblets and let rest at room temperature for 15–20 minutes (or refrigerate up to 2 hours).
Sear
Heat a large ovenproof skillet or Dutch oven over medium-high heat and add the vegetable oil. When shimmering, add riblets in a single layer (work in batches if needed) and sear 2–3 minutes per side until well browned. Remove seared riblets to a plate.
Braising liquid
Deglaze and add braising liquid
Reduce heat to medium. Add the minced garlic to the hot pan and cook 20–30 seconds until fragrant. Pour in the apple cider to deglaze the pan, scraping up browned bits with a wooden spoon. Add chicken broth, apple cider vinegar, Worcestershire sauce and mustard; stir to combine.
Braise
Return the seared riblets to the pan, nestling them into the liquid. Bring to a gentle simmer, then cover the pan with a tight-fitting lid or foil. Transfer to a preheated oven at 300°F (150°C) and braise for 1 hour to 1 hour 15 minutes, until riblets are tender and internal connective tissue yields when tested with a fork.
Basting / finishing sauce
Reduce and glaze
Remove the pan from the oven. Carefully transfer riblets to a baking sheet lined with foil or to the grill rack; reserve the braising liquid. Place the pan on the stovetop over medium heat and simmer the braising liquid until slightly reduced (5–8 minutes). Stir in the barbecue sauce, honey and optional hot sauce; simmer 2–3 minutes until glossy and slightly thickened.
Glaze and caramelize
Brush the riblets generously with the sauce. Option A: Broil — place under a hot broiler 3–5 minutes until sauce caramelizes, watching closely to avoid burning. Option B: Grill — place riblets on a medium-hot grill and baste with sauce, 2–3 minutes per side until caramelized and slightly charred. Repeat basting once more if desired.