Honey Barbeque Riblets
Barbeque Sauce:
1 cup ketchup
1/4 cup water
1/2 cup honey
1/2 cup corn syrup
1/4 cup apple cider vinegar
2 teaspoons garlic powder
1 teaspoon onion powder
2 tablespoons molasses
2 teaspoons dry mustard
1 teaspoon chili powder
1/4 teaspoon liquid smoke flavor
Combine all ingredients in saucepan and simmer for 20 minutes.
Riblet (Rib) Preparation:
For rib tips ("riblets") and full racks, first season ribs with salt, pepper
and garlic to taste. Then, sear the ribs on the grill/broiler until both
sides are mahogany in color and the meat has begun to pull away from the
bone (155F internal temperature). Place ribs on rack in deep pan/roaster.
Cover bottom of pan with mixture of water and liquid smoke flavoring (4:1
ratio of water to liquid smoke) without mixture touching the ribs (it will
make them bitter). Seal tightly with two layers of foil wrap to cover. Slow
cook in 275F oven until meat is tender. Time varies with how many ribs are
being cooked, pan used and your oven temperature. Plan on anywhere from two
to five hours, but check to be sure. The slower, the better for this
process. Just make sure an internal food temperature of 155F is maintained.
When ribs are fully cooked and tender, remove from oven and finish off on
grill/broiler until marrow in the bone tips "sizzles." Brush with Honey
Barbeque Sauce just before removing for service.