Black Pepper, Garlic, Ginger Riblets
This is really good. It had a strong flavor, so if you aren't into strong flavors, cut back on the black pepper, Ginger and garlic to meet your taste preference. The boil then bake stops the riblets from swimming in grease in the oven, and smoke. Trust me on this.
Black Pepper, Garlic, Ginger Riblets
This is really good. It had a strong flavor, so if you aren't into strong flavors, cut back on the black pepper, Ginger and garlic to meet your taste preference. The boil then bake stops the riblets from swimming in grease in the oven, and smoke. Trust me on this.
Open in Cookpad AppSteps
- 1
Stores around here cut spare ribs about 1/2 to 3/4 inch long. Or have your butcher cut some for you, across the bones.
- 2
I take those and cut in between the bones to make the riblets.
- 3
Add everything else except the meat to your blender. Blend well.
- 4
The marinade should be a thick liquid, add a tablespoon of water if to thick, too thin is ok.
- 5
Add meat and marinade in a container.
- 6
Mix well. Let marinade sit for at least an hour, I like overnight.
- 7
Preheat oven to 400F
- 8
Spray a pan, skillet, stir-fry pan. Heat to medium high heat. Add meat and about 1/2 cup water.
- 9
Bring to a boil, then cover pan. Let cook about 7-10 minutes. This allows some of the fat to render off, and the marinade to penetrate.
- 10
Spray a baking sheet/cookie sheet. Transfer the riblets to the sheet, leave some space in between. Pull each out of the boiling liquid, do not include the liquid in the oven, it burns.
- 11
Bake for 15-20 minutes until the required crispness is achieved.
- 12
Shown here with some wilted mustard greens.
Cooksnaps
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