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Pork Riblets With Marinade Recipe

Pork riblets with brown rice and salad

Pork riblets with brown rice and salad

The Price Was Right

I don’t usually don’t buy pork riblets because there never seems to be enough meat on them. However the other day I came across a good deal for them and I cannot pass up a good price when it comes to food shopping.

The riblet used to be thrown out by butchers at one time, but have become popular due to their great taste and lower price.

Pork Riblets

Pork Riblets

Cook Time

Prep timeCook timeReady inYields

15 min

1 hour

1 hour 15 min

Serves 4 people

Please Note:

Cooking and prep time does not include the three hours that the riblets need to be refrigerated for in the marinade.

Ingredients Needed

  • 3-4 pounds of Pork Riblets
  • Chicken Broth
  • Soya Sauce
  • Honey
  • Italian Salad Dressing
  • Ginger
  • Dijon Mustard


Marinade for Pork Riblets

  • 1-cup low sodium chicken broth
  • 2 Tbs. low sodium Soya sauce
  • 2 Tbs. Honey
  1. Mix up the marinade and pour over pork riblets in glass dish or marinating dish.
  2. Cover and refrigerate for at least 3 hours, longer if you wish. After 1 ½ hours flip the riblets over to make sure they get well marinated.


An hour before you want to serve dinner, foil line a baking dish (easier for clean up)

Preheat oven to 350°F

Basting Sauce

  1. Mix ½ cup of Italian low calorie salad dressing with 1 tsp ginger and 2 Tsp Dijon mustard and whisk to mix.
  2. Place riblets into baking dish meaty side up. Brush the basting sauce onto the riblets and cook in oven for 45 – 60 min.

Enjoyed By All

This was the first time that I used this recipe and I was not sure how it would taste because I just looked in the fridge and thought okay I'll use this, this and this. My family really enjoyed the riblets and my husband was looking for more. This recipe fed four people.

These riblets would be great on the barbeque and since there is not a lot of meat on them, they would grill fairly fast.

Along with the riblets I served brown rice and a salad.

Sounds Good? Please rate.

Comments

Ruby Jean Richert from Southern Illinois on June 16, 2011:

Thank you Susan.

Susan Zutautas (author) from Ontario, Canada on June 16, 2011:

When I marinated them I did it for 3 hours but I really think overnight would be even better.

Ruby Jean Richert from Southern Illinois on June 16, 2011:

Susan, how long do you marenade, is overnight too much? Thank you.

Susan Zutautas (author) from Ontario, Canada on June 16, 2011:

Ruby, You are very welcome :)

Ruby Jean Richert from Southern Illinois on June 15, 2011:

This looks really good Susan. I love pork ribs. Thank you

Kelly Umphenour from St. Louis, MO on June 15, 2011:

I loved the black plates so much I bought a whole set in black from Target. They were so heavy when I took them out of the box! I ended up giving them away because they were too heavy for the girls to carry safely! I only have a 2 piece set of the C & B set:(

Susan Zutautas (author) from Ontario, Canada on June 15, 2011:

Cardisa, I may just do that, thanks :)

Carolee Samuda from Jamaica on June 15, 2011:

Great, that is a recipe in itself Susan, you need to post that salad on a separate hub, with your favorite dressing.

Susan Zutautas (author) from Ontario, Canada on June 15, 2011:

Stephanie, Yes very easy to make and hope you enjoy it.

Spirit Whisperer, Enjoy and you are welcome.

Cardisa, The salad is quite a mixture. I have been on a diet lately so I have been trying to make the salad portion of the meal zippy and interesting. It consists of a spring mix of arugula, spinach, romaine, tomato, baby carrots, radishes, mushrooms, cucumber, onion, a few hot peppers and beets. Then I add a vinaigrette dressing to it.

Carolee Samuda from Jamaica on June 15, 2011:

Looks really tasty Susan, I am curious about the salad too!

Xavier Nathan from Isle of Man on June 15, 2011:

I love pork and this definitely is a recipe I will be trying. Sounds scrumptious. Thank you.

Stephanie Henkel from USA on June 15, 2011:

This looks like an easy and tasty way to make ribs. I'm going to try it soon -- maybe on the grill as you suggest.

Susan Zutautas (author) from Ontario, Canada on June 15, 2011:

Gordon and Will here is what a riblet is from wikipedia:

"A riblet is an alternative to ribs. The actual riblet is the portion of a loin back rib (or baby back rib) that is cut off at the top (nearest the back bone) to give the rib a more uniform look. Loin back ribs don't always have this removed. When not removed they have a rounded look to them and are often referred to as baby back ribs". Hope this helps.

Stacy Harris from Hemet, Ca on June 14, 2011:

Oh yeah - and they always get stuck in your teeth.. ha ha! Can't win... but they are mighty tasty! LOL

WillStarr from Phoenix, Arizona on June 14, 2011:

I too had never heard of riblets! Must be a Canadian thing.

Gordon Hamilton from Wishaw, Lanarkshire, United Kingdom on June 14, 2011:

These look delicious, Susan. I have to be honest in that riblet is not a word I have ever heard before. Isn't it amazing, the transAtlantic differences, in food alone? :)

I am not sure if any butcher over here would serve a piece of meat like this - but I will certainly ask!! :) Thanks!

Susan Zutautas (author) from Ontario, Canada on June 14, 2011:

barbergirl I know what you mean about ribs but they are so good. This recipe is pretty good but like I said not a lot of meat on riblets. I do love to cook.

drbj Let me know if you like these.

drbj and sherry from south Florida on June 14, 2011:

Yummy, Susan. This riblet redeipe looks remarkable. Will try it ... one day. Thanks for sharing it.

Stacy Harris from Hemet, Ca on June 14, 2011:

This sounds pretty good. I am not usually a fan of ribs... I hate chewing the meat off... I feel so cavewoman like doing that. And the mess... ha ha - sounds good - you are very much a chef!

Susan Zutautas (author) from Ontario, Canada on June 14, 2011:

A.A. Thanks so much.

Augustine A Zavala from Texas on June 14, 2011:

Absolutely delicious! I love the dish, the dishes, the presentation. Awesome!

Susan Zutautas (author) from Ontario, Canada on June 14, 2011:

RH These Corelle plates are ovenproof but I find them a tad bit too big. They are called Hearthstone by Corelle. I think I bought them at Wal-Mart. The bowls are really great though and larger than what you normally get with a set.

K9, thanks so much and let me know how you like them.

Will, Thanks :)

WillStarr from Phoenix, Arizona on June 14, 2011:

I'll have to try this! Sounds great.

India Arnold from Northern, California on June 14, 2011:

Susan this "pork riblet recipe" looks simply yummy! And seems so easy to make. Anything with ginger is okay by me. I like that you reminded us that this cut of rib has an even better asset than just really good flavor; low cost! Brilliant ingredients for a 'this, this, and this' meal. Creative and on my menu for this week! Up and awesome my friend.

Cheers~!

K9

Kelly Umphenour from St. Louis, MO on June 14, 2011:

It's a really cool store - kind of pricey though. My mom bought me a set of Japanese dishes and chose the black plates - they are beautiful!

Side note: I had some corelle plates - and I was down to 1 mismatched plate - so I was always curious about whether or not they would break - you know how they are supposed to be unbreakable? Well I told the girls they could drop it to see if it breaks. They break. Lol!

Susan Zutautas (author) from Ontario, Canada on June 14, 2011:

No I don't think so.

Kelly Umphenour from St. Louis, MO on June 14, 2011:

I just looked and mine are from Crate and Barrel - do you have one in Canada?

Susan Zutautas (author) from Ontario, Canada on June 14, 2011:

RH, I might just try this recipe with regular pork back ribs. The dishes are Corelle but not the unbreakable kind. Are your Corelle too?

Kelly Umphenour from St. Louis, MO on June 14, 2011:

Yum! I love ribs and so do the kids. I'll for sure try this one. The marinade sounds delish. Rib lets are fairly pricey here too but I bet this would work well on any kind of rib.

I have black plates exactly like the one in the photo!

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