Mastering the Art of Cooking Perfect Salt Pork Riblets

You can serve these Pork Riblets as an appetizer, finger food, or snack at a party. They taste just like the ones you can get at your local pub. They’re crispy, easy to make yourself at home and don’t need no fancy seasonings to be absolutely delicious.

When my boyfriend and I go to a pub, we always make sure to try their “Pork Bites,” “Dry Ribs,” or “Riblets.” or whatever they wanna call them. Also, I don’t know if it’s just where I live, but almost every menu has a different version of them. I mean, I can totally see why. Pork riblets are the perfect party food or snack. Essssspecially alongside a cold beer and maybe a plate of nachos or chicken wings. They are THE perfect pub food and super cheap to both buy and make. Since people learned how easy it is to make them at home, they’ve been put in the “things to make when I don’t feel like cooking” or “Friday night pub nights” category. without even having to go to a pub’.

To say that Pork Riblets are one of OUR favourite foods is an understatement. We just love them. That sounds really strange coming from my boyfriend, who says he hates pork every week. *eye roll* We feel like not many people even know about these glorious little things. And that as people who have proudly tried them in SEVERAL different places, it is our duty to let everyone know how delicious they are. In other words, we’re shouting from the rooftops, “YOU NEED TO MAKE THIS RIBLETS PORK RECIPE! DO IT! DO IT!”

Or at least place an order the next time you’re at your local pub. Maybe I’ll see ya there! .

You can serve these Pork Riblets as an appetizer, finger food, or snack at a party. They taste just like the ones you can get at your local pub. Theyre crispy, easy to make yourself at home and dont need no fancy seasonings to be absolutely delicious.

Cut a slab of ribs in half lengthwise to get two separate pieces. These are called pork riblets. Then you cut those portions into individual pieces aka riblets. The butcher cuts pieces off of the racks of ribs to make them look nice and even. These are used to make riblets. Any butcher will gladly cut a slab of pork loin back ribs in half if you can’t find pork riblets already cut and packed. Then, when you get home, you can easily handle cutting them into riblets yourself.

INGREDIENTS YOU’LL NEED TO MAKE SALT AND PEPPER DRY RIBS

Complete list of ingredients and amounts can be found in the recipe card below.

You can’t get any more basic than this. Am I right?! Let’s talk about the exact ingredients you’ll need to make these Riblets Pork Recipe that taste just like the ones at your local pub:

• In the world of pork, riblets are like chicken wings: they’re easy to eat, make, and change. They are smaller than most baby back ribs and usually have a bit of bone on them. You can read more about what pork riblets are, where to find them, and how to order them from your butcher in the section above.
• Olive oil: The pork ribs taste better and get a great crust as they cook. As always, extra virgin and high-quality olive oil works best in this recipe. You can, however, use a different oil, like avocado, if you’d rather.
• With just salt and pepper, many menus around here keep things pretty simple when it comes to seasonings, because that’s all you need! You can, however, use any dry rub or sauce you like to season these babies. Go crazy…or don’t!.

The recipe card below has all the steps you need to make these crispy Pork Riblets. But here are a few quick tips to keep in mind:

• Use a paper towel to dry the pork riblets before adding the oil and seasonings. This soaks up their extra water, which makes them crispier as they cook.
• Even if it’s just salt and pepper, don’t be afraid to add it. For the most flavor and the best results, you want to cover every pork riblet with the oil and spices. TIP: Toss the riblets with your hands, making sure that each one is well covered. I like to sprinkle salt and pepper on the ribs, then add more salt and pepper and toss again.
• Don’t overcrowd the sheet pan or air fryer basket. Work in batches if you have to. Some touching is fine, but don’t put the ribs on top of each other or overlap them. So air can flow and they can cook properly all the way around, they need space to breathe.
• For the best taste, season the riblets before and after cooking. If you’re only using salt and pepper, you don’t need to marinate the riblets first. But once more, make sure to use a lot of seasonings for the best results.
• Whether you air fry or bake the riblets, make sure to use a tray that lets air flow. That’s the tray with holes in it for air fryers. In an oven, that means putting a baking sheet on top of a wire rack. The holes let air flow all the way around, so the food cooks evenly without having to be turned over. There should be holes in the air fryer basket or a wire rack. If there aren’t either, you’ll need to flip the pork riblets halfway through to make sure they cook evenly all the way around. EXTRA TIP: All ovens and air fryers are different. So, the time it takes for your ribs to cook might be a little different from mine. In a 375° air fryer, they should be done in 20 to 25 minutes. In a 375° oven, they should be done in 30 to 40 minutes. When an instant read thermometer is stuck into the meat without touching any bone and reads 145°, the riblets are done. They should be crispy and browned all over.

When you hear the word “ribs” in a food context, you probably picture a rack of baby back ribs that are so tender they fall off the bone and are slathered in BBQ sauce. Are I right? Those are just as tasty as these beautiful little pork riblets, but there are some differences between them. Pork riblets are smaller and stubbier pieces of rib (still with the bone intact). There are about two inches between each piece, which is why they make great party food or appetizers. They are what you get when you cut a rack of ribs in half to get two separate serves. They are also some of the pieces that the butcher cuts off of a rack of ribs to make it look nice and even. You can think of pork riblets as little baby back ribs because they are just smaller pieces that were cut from a full rack. Regular ribs take a long time to cook, but riblets only take about half that time. This makes them a great alternative. If you can’t find riblets already cut up and packaged at the market or grocery store, don’t be shy about asking your butcher for them. Most are happy to cut a slab of pork loin back ribs in half. Then when you get home, you can easily cut each slab into individual riblets yourself.

No, riblets and short ribs are two different cuts of meat. Short ribs are the continuation of the baby back rib section as it extends into the shoulder. But riblets are the scraps left over from a rack of ribs or what you get when you cut a slab of ribs in half and then cut each half into two more pieces. Short ribs have a meat to bone ratio more than twice of regular ribs. While riblets have a meat to bone ratio of about half of regular ribs.

Riblets are a great snack, party food, or appetizer, and they go well with classics like Chunky Guacamole or Restaurant Style Potato Wedges. They taste GREAT with any kind of dipping sauce, like Spicy Mayonnaise, Tzatziki, Ranch, or Chipotle. Pork riblets are often used in Chinese cooking, like in Sweet and Sour Pork or Pork Rib Soup. Don’t forget them at your next Superbowl party next to the chili or jalapeño poppers!.

The Pork Riblets recipe can be kept in the fridge for up to 4 days if it is sealed up and kept out of the air. Put them back in a 350° oven or air fryer for about 10 minutes, or until they’re warm all the way through. Alternatively, use a microwave or skillet on a stovetop with little oil.

You can serve these Pork Riblets as an appetizer, finger food, or snack at a party. They taste just like the ones you can get at your local pub. Theyre crispy, easy to make yourself at home and dont need no fancy seasonings to be absolutely delicious.

• 2 pounds Pork Riblets*
• 2 tbsp Extra Virgin Olive Oil
• Salt and Pepper, to taste

• Preheat the oven or air fryer to 375°.
• Use a paper towel to dry the ribs, then put them in a bowl. Put in a lot of salt and pepper along with the oil. Toss the ribs around with your hands to coat them well in the oil and spices.
• To bake in the oven, line a baking sheet with aluminum foil and put a wire rack on top of it. (If you don’t have a wire rack, you will have to flip the riblets once during the cooking process.) Put the riblets in the oven for 30 to 40 minutes, or until they are as done and crispy as you like them. To air fry, put the ribs in a single layer in the basket with holes. If your air fryer doesn’t have this kind of tray, you’ll need to flip the riblets once during the cooking process. Air fry the ribs for 20 to 25 minutes, or until they are as done and crispy as you like them. Add some more salt and pepper while they’re still hot, and serve right away with all of your favorite dipping sauces.

Cut a slab of ribs in half lengthwise to get two separate pieces. These are called pork riblets. Then you cut those portions into individual pieces aka riblets. The butcher cuts pieces off of the racks of ribs to make them look nice and even. These are used to make riblets. Any butcher will gladly cut a slab of pork loin back ribs in half if you can’t find pork riblets already cut and packed. Then, when you get home, you can easily handle cutting them into riblets yourself.

Nutrition is only an estimate and calculated using Nutritionix.

WHAT IS PORK RIBLETS?

Ok, so, embarrassing story. While I was looking all over the place for what kind of meat those tasty pub dry ribs are, I didn’t notice that they were right in front of me the whole time.

You’ll find pork riblets in the meat section of the grocery store. Or at your local butcher (ask them if you don’t immediately see them in the case). It seems like not all grocery stores always have them in stock where I live; it’s kind of a hit or miss thing. Because they are shorter and stickier than regular pork back ribs, you’ll know them when you see them. Asian grocery stores or supermarkets are the best places to find pork riblets because they are used a lot in Asian cooking. Sometimes they are labeled ‘Sweet and Sour Ribs’ as that is what they’re mostly used to make. And sometimes, they are sold in a long slab instead of individual pieces. But don’t worry, a sharp knife is all you need to cut the slabs into riblets yourself.

Pork riblets are basically chicken wings in pork form. Haha. They’re crispy, have a bit of bone and you can season or sauce them however you want. They’re made by cutting a slab of ribs in half lengthwise so you get two separate portions. Then you cut those portions into individual pieces aka riblets. The butcher cuts pieces off of the racks of ribs to make them look nice and even. These are used to make riblets. Most butchers will be happy to cut a slab of pork loin back ribs in half if you can’t find pork riblets that are already cut and packed. Then, when you get home, you can easily handle cutting them into riblets yourself.

These Salt & Pepper Pork Ribs are EPIC – 椒鹽排骨