Pork rib is the cut of pork from the ribcage of a pig. Meat and bones together are cut into usable pieces and prepared by grilling, baking, or smoking, usually with barbecue or another type of sauce.
When the butcher trims spare ribs to make them straight and flat, the pieces that have been removed are sold as riblets.
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specification |
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| Clemens | USA |
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| Hatfield | USA |
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| Indiana Packer |
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| Smithfield Farmland | USA |
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CUSTOMER REVIEWS
BRANDS |
CUTS |
FAT TO MEAT RATIO |
OVERALL QUALITY |
CUSTOMER REMARKS |
|---|---|---|---|---|
| Hatfield |  |
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| Indiana Packers |  |
Pork Blade Roasts (a.k.a. pork rib end) are fattier than other roasts, but less expensive and with great flavor.
2-3 pounds Pork Loin Back Rib Slab (cut in half lengthwise to make two thin slabs)
2 tablespoons Blackening Seasoning
3 tablespoons Brown Sugar (divided)
1 tablespoon Soy Sauce
1½ cups Plain Barbecue Sauce
procedure
Preheat oven to 350°F
Add the blackening seasoning, 1 tablespoon brown sugar and the soy sauce to a small bowl. Mix well using a fork. Use your hands rub the seasoning mixture on each riblet.
Cut a piece of foil approximately 30 inches long. Place the foil, dull side up, on a large baking sheet vertically. Cut another piece of foil, approximately 30 inches long and place it (dull side uhorizontally over the other piece. Arrange the riblets in two rows running the length of the foil. Fold in the horizontal piece. Then bring up the vertical piece, join at the top and crimp to seal. Finally, tuck in the sides to finish the foil pack. Bake the riblets for 2 hours.
When there’s about 20-30 minutes left on the cooking time, prepare sauce. Add the barbecue sauce, 2 tablespoons brown sugar, honey, ketchup, mustard and Worcestershire sauce to a medium saucepan. Heat the barbecue sauce over medium heat, stirring almost constantly to avoid sticking. Simmer the sauce for a few minutes, until the sugar melts and the ingredients are incorporated. Lower the heat to low and keep the sauce warm until the ribs are done. Give the sauce a good stir every once in a while to keep it from sticking to the bottom.
Reserve about ⅓ of the sauce for serving. Remove the riblets from the oven and carefully open the foil. Fold down the foil so the ribs are completely exposed. Turn each riblet so that the underside is up (meaty side is down). Use a pastry brush to add a generous coat of sauce on each riblet. Place the ribs back in the oven and bake them for 5 minutes. Remove the riblets from the oven, turn each rib and brush them again with the barbecue sauce. Bake another 5 minutes. Brush them one more time (still meaty side uwith the remaining sauce and bake another 5 minutes. Arrange the ribs on a serving platter and enjoy!