Insert an instant read thermometer into the riblet meat to check the temperature. If you don’t want to broil the riblets, you can sear them on a gas or charcoal grill.
The steaming liquid shouldn’t touch the riblets or they’ll become bitter. If you’re using a smaller roasting pan, you may not need all of the water and liquid smoke.
Cooking time will depend on how many riblets you’re cooking, the size of the pan, and the accuracy of your oven.
1 cup (240 g) ketchup 1⁄2 cup (155 g) corn syrup 1⁄2 cup (170 g) honey 1⁄4 cup (60 ml) apple cider vinegar 1⁄4 cup (60 ml) water 2 tablespoons (43 g) molasses 2 teaspoons (4 g) dry mustard 2 teaspoons (4 g) garlic powder 1 teaspoon (2 g) chili powder 1 teaspoon (2 g) onion powder
1 tablespoon (7 g) cumin 2 teaspoons (4. 5 g) pepper 2 teaspoons (11 g) salt 1 teaspoon (2 g) garlic powder
Use caution when searing the riblets since the oil may splatter a little.
If you’re using a slow cooker insert, remember to place it in the bottom of the slow cooker before you add the meat and sauce.
1/4 cup (50 g) packed light brown sugar 2 tablespoons (34 g) salt 1 tablespoon (8 g) chili powder 2 teaspoons (2. 5 g) ground black pepper 1 teaspoon (2 g) cayenne pepper 1 teaspoon (2 g) Old Bay Seasoning 1 teaspoon (2 g) rubbed sage 1 teaspoon (2 g) onion powder
If you’d like to prepare the riblets ahead of time, you can wrap them in aluminum foil and refrigerate them overnight.
You can use apple, pecan, or hickory chips.
The riblet meat should be completely tender and will easily pull away from the bone.
