Prep 10 mins
Cook 1 hr
I made this delicious recipe up last night. Kids loved it - "Mmm,Mommy, that is yummmy!" Enjoy!!
- 226.79 g beef broth
- 113.39 g soy sauce
- 29.58 ml brown sugar
- 907.18 g pork riblets
- 118.29 ml Italian dressing (your preference, I use NoName because I only use it for marinating)
- 14.79 ml finely chopped ginger or 4.92 ml ground ginger
- 9.85 ml soy sauce
- 4.92 ml dijon-style mustard
- Combine beef broth, soya sauce and brown sugar.
- Pour marinade over pork riblets.
- I let my riblets marinate for about 6 hours, but I would even marinate them longer though they taste great as is.
- Combine the Italian dressing, ginger, soy sauce and mustard; refrigerate.
- About an hour before serving, remove riblets from marinade and place them in the pan for cooking in the oven.
- Pour baste over all the riblets.
- Place riblets in a preheated 350 degree Fahrenheit oven for an hour (or until done with your oven).
- Alternately, you can broil or grill ribs, as desired, turning and basting frequently with the sauce.
I had never had pork riblets, but my husband said they were good, so I tried this recipe. They came tender and the baste was good (I just did them in the crock pot). I just don't think I like pork riblets, they were really fatty. My husband liked them, fat and all.
I too cooked mine in the crock pot for 8 hours on low and they were so tender, literally fell off the bones. My trouble with the recipe is I couldn't get past the excessive soy saucey flavor - it was too much for me. DH loved it though. I think next time I may just try subbing the soy sauce in the marinade with BBQ sauce and only using the soy sauce in the baste.
This was just OK for us. I did follow other reviewers and cook this in the crockpot. There was something in the taste that was not to our liking. Not sure put think it may have been the mustard in the mixture. My oldest was the only one who ate these.