Whenever I’m in the grocery store and spot riblets in the meat counter. I happily grab up several packages. Riblets are smaller pieces cut from the full rack of pork ribs. Riblets increased in popularity once a nationwide restaurant chain offered them on their appetizer menu.
With this recipe, the final dish is a sweet, spicy, sticky, savory dish that can be served as either an appetizer or with rice or noodles as the main course. You will want to just eat these riblets right with your hands, they are absolutely finger-licking worthy.
Sticky Spicy Riblets
Ingredients
- 3 lb pork riblets
- cup canna brown sugar
- 2 tbs canna honey powder
- 2 tbs canna honey
- ½ cup canna hot sauce
- ¼ canna infused chili/jalapeno pulp oil
- 2 tbs paprika
- 1 tbs canna noodle seasoning
- 2 tsp dry mustard
- 1 tbs chili powder
- 1 tbs Worcestershire sauce
- ¼ cup soy sauce
- 2 tbs hoisin sauce
- ¼ canna teriyaki sauce
- ½ apple cider vinegar
- 1 cup ketchup
- 1 cup water
- ¼ cup tincture
- ¼ tsp canna salt
- ½ ground black pepper
- 1 tsp sriracha powder
- 2 tbs fresh chopped garlic
- Fresh Cilantro and green onion for garnish
Directions
- Preheat oven to 450f. Prepare a lipped cookie sheet with parchment paper
- Rinse, pat dry the riblets
- Place on prepared cookie sheet make sure to not overlap the riblets
- Bake riblets for 45 minutes turning riblets ½ thru cooking time
- While riblets are baking, mix all ingredients in a large bowl except cilantro and green
onion - Remove riblets from oven and place in glass baking dish
- Pour the mixture over the riblets
- Reduce the temperature to 325f and bake for 90 minutes
- Turn and baste riblets every 30 minutes
- Remove from oven and garnish with fresh cilantro, green onion, or toasted sesame
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