Ingredients:

  • 2 lbs (900g) pork riblets
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) salt
  • ½ tsp (2.5g) black pepper
  • 1 tsp (5g) smoked paprika
  • ½ tsp (2.5g) garlic powder
  • ½ tsp (2.5g) onion powder
  • 1 cup (240ml) ketchup
  • ½ cup (120ml) apple cider vinegar
  • ¼ cup (60ml) brown sugar, packed
  • 2 tbsp (30ml) Worcestershire sauce
  • 1 tbsp (15ml) Dijon mustard
  • 1 tsp (5g) smoked paprika
  • ½ tsp (2.5g) garlic powder
  • ½ tsp (2.5g) onion powder
  • ¼ tsp (1.25g) cayenne pepper (optional, for heat)

Instructions:

  1. Pat the riblets dry with paper towels. In a large bowl, combine riblets with olive oil, salt, pepper, smoked paprika, garlic powder, and onion powder. Toss to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to marinate.
  2. In a medium saucepan, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using).
  3. Bring the BBQ sauce to a simmer over medium heat. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until slightly thickened.
  4. Preheat oven to 300°F (150°C). Line a baking sheet with foil. Arrange riblets in a single layer on the baking sheet. Cover tightly with foil. Bake for 2-2.5 hours, or until the meat is very tender.
  5. Remove the riblets from the oven. Discard any cooking liquid.
  6. Brush the riblets generously with the remaining BBQ sauce. Broil for 2-3 minutes per side, or until the sauce is caramelized and slightly charred, watching carefully to prevent burning.
  7. Let the riblets rest for 5 minutes before serving.