Barbecued Riblets

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10 minutes

1 hour 20 minutes


    • 8
      Canadian Pork Riblets
    • 2
      medium onions, chopped
    • 1 Tbsp
      15 mL
      dried thyme
    • 1 Tbsp
      15 mL
      whole black peppercorns
    • 1 tsp
      5 mL
    • 1 tsp
      5 mL
      red pepper flakes
    • 2 cups
      500 mL
      barbecue sauce


Riblets, from the shoulder and neck, are inexpensive. Oddly shaped, with a lot of bone, and with only a modest amount of meat, they are never-the-less very tasty. In a large saucepan, cover riblets with cold water and add onions, thyme, peppercorns, salt, and pepper flakes. Bring to a boil over high heat, then lower to a simmer. Simmer riblets for about 1 hour, or until meat is tender. Remove riblets, drain, cool, and refrigerate if not for immediate use. Discard cooking liquid. Cooked riblets can be kept refrigerated for up to three days. Preheat barbecue on high; reduce heat to medium-high. On lightly oiled grill, grill riblets over medium-high heat for about 20 minutes, basting frequently with your favourite barbecue sauce. Turn riblets often. Best eaten with fingers and lots of paper towels!

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