Easy and Delicious Recipes
If you are planning to serve a different-styled Turkey for this Thanksgiving, then, believe me, Smoked Turkey is the best option for you. It goes well with other special occasions and would earn you a lot of appreciation. If you never got a chance at Read More
If you want to try some amazing vegetable recipes, look no further. I’ve got you the best and the most delicious recipe ever, and it’s (CPK) California Pizza Kitchen Buffalo Cauliflower Bites Copycat recipe. Who likes cauliflower here? I became its fan recently when I Read More
These mouthwatering, soft, tender, and juicy baked BBQ pork riblets, coated with delicious homemade BBQ sauce give you an unforgettable taste and are very easy to cook!
I am a fan of anything baked in sauce, whether chicken, fish, beef, or pork. Of all the items baked in homemade BBQ sauce, Pork is the only thing I would go for first. I am a sucker for pork dishes. I would always prefer pork of any cut over the expensive beef cut.
Pork riblets are the special cut of Pork prepared by the butcher. The butcher removes the ribs from the rib cut to get flat, rectangular pieces of meat that are then sold as Pork Riblets. They are way more delicious, cheaper, and easy to cook as compared to a rack of ribs. I recently bought a packet of riblets for $6 that served 6 persons and I got some leftovers too. That’s the best deal anyone can look for!
3 lbs pork riblets
2 Tbsp paprika powder
2 tsp mustard powder
1 Tbsp red chili powder
2 cups brown sugar
½ cup white vinegar
¼ cup Worcestershire sauce
1½ cups ketchup
¼ tsp salt
½ tsp crushed black pepper
1 cup water
Preheat your oven to 450°F (232°C).
Line a large baking sheet with parchment paper and set aside.
Rinse the riblets under cold water to remove any bone fragments.
Pat dry with paper towels.
Arrange them in a single layer on the prepared baking sheet (do not overlap).
Place the riblets in the oven and bake for 45 minutes, turning them over after 25 minutes.
While the riblets bake, combine paprika, mustard powder, chili powder, brown sugar, vinegar, Worcestershire sauce, ketchup, salt, black pepper, and water in a large bowl.
Whisk until smooth and fully combined.
Once the riblets have browned, remove them from the oven.
Pour the sauce over the riblets and turn them to coat evenly.
Reduce oven temperature to 350°F (177°C).
Return riblets to the oven and bake for 90 minutes, flipping every 30 minutes so the sauce caramelizes evenly.
Remove from the oven and serve hot with extra sauce drizzled on top.
I added pork riblets in this recipe, which are 1-inch-long pieces of Pork Ribs. Some butchers trim the ribs‘ sides to give them a uniform shape and structure and then sell them as riblets packages.
If you don’t find riblets in your nearby stores, just buy a ribs rack. Use a knife to place cuts between the rib bones. Now cut these ribs into small, 1-inch rectangular pieces. If you don’t want to do this by yourself, you can indeed find a butcher to do this for you. An Asian market is always the best place to find pork riblets. Riblets are commonly used in Asian cuisine.
Always remember to wash the riblets under cold running water before cooking because, after cutting, there may be small bone fragments left behind on the riblets. Of course, you don’t want to hurt yourself by chewing these small pieces of bones. They are really sharp!
Once washed thoroughly, these riblets are ready to be baked slowly in a delicious sauce. I always cook them in my homemade BBQ sauce anyways! Now enjoy these delightful and fork-tender riblets. And, that’s the best thing to do with them!
These Baked BBQ Pork Riblets give me the nostalgic taste of a dish that I used to love in my childhood. My mom used to bake Pork riblets that have a taste pretty much like this recipe. My mom used a black-enameled roasting pan to bake the riblets, but I don’t have one.
Moreover, you don’t have to cook the riblets on the stovetop to get the best browning on the riblets. Rather, put them into a large baking sheet, make sure that the riblets don’t overlap. Now bake them until the riblets get a beautiful brown color, and don’t forget to glaze them with the delicious BBQ sauce to get an unforgettable taste!
To get a fall-off-the-bone texture, that we all love and crave, you’ll just need to have a little patience. This dish takes some time to be perfectly cooked. It will take more than two hours to be cooked thoroughly. It isn’t that bad! Right? A little bit of time can get you a delicious, mouthwatering, and nostalgic taste that you’ll instantly become a fan of!
After all, instant things don’t always satisfy your taste buds. Right things take time. Cooking the riblets slowly enhances their taste and gives them a beautiful brownish texture. And, meat always tastes the best when it is roasted or braised slowly.
Share the image below to your Pinterest board if you like these Pork Riblets!
If you liked this recipe, be sure to check:
You must have had delicious cherries decorated beautifully on a Cocktail. Cocktails are usually garnished with taste-enriched beautiful cherries. These cherries are either Luxardo Cherries or Brandied Cherries. Both of these are excellent in taste and quality alike. Luxardo Cherries Although the store-bought version of Read More
Today, we’re going to make a Japanese easy Kani Salad recipe. Kani Salad is very refreshing, with a sweet touch of ripe mangoes in contrast to the light and savory flavors of Kani and Japanese mayo, which is very creamy. Despite the popular notion, Kani Read More
One of the most renowned breakfast meals at McDonald’s continues to be their McDonald’s Egg McMuffins. But did you know you could easily make your own Egg McMuffins at home? Yes, it is true, and they will taste just like the originals.
Nothing is tastier and more satisfying than a hot Egg McMuffin or these Hash Browns in the morning. Why not do it if you could save money and time by making it home? The instructions for preparing the meal are simple enough. If you know how to crack open a fresh egg, you know the most challenging step.
When you’re done cooking your homemade Egg McMuffin, you might even find it better than the McDonald’s version. After all, you have total control over the meal’s ingredients and how they’re cooked. You can make the eggs as fluffy as you want and the ham as crispy as you want. Do you like gooey cheese? Well, you can make it as gooey as you want too!
1 whole egg
1 English muffin, split in half
1 slice Canadian bacon (or ham)
1 slice American cheese (or Cheddar)
Cooking spray or a little butter/oil
Cook the Egg
Lightly spray or grease the inside of an empty tuna can (with both ends removed) or an egg ring.
Place it in a lightly greased skillet over medium heat.
Crack the egg into the ring and cook until set, flipping if desired. Remove carefully and set aside.
Cook the Meat
In the same skillet, cook the Canadian bacon for about 1–2 minutes per side until heated through and lightly browned.
Toast the Muffin
Split the English muffin and toast both halves until golden.
While warm, place the cheese slice on one half so it begins to melt.
Assemble the Sandwich
Layer the egg onto the muffin half with cheese.
Top with the Canadian bacon.
Close with the remaining muffin half and serve warm.
Tips:
For softer eggs, cover the skillet with a lid while cooking.
You can swap Canadian bacon with crispy bacon, sausage patties, or turkey bacon.
Add a little butter to the toasted muffin for extra flavor.
Batch Size: 6 sandwiches (but you can scale up or down)
6 English muffins, split
6 large eggs
6 slices Canadian bacon (or ham, sausage patties, or turkey bacon)
6 slices American cheese (or Cheddar)
Cooking spray or a little butter/oil
Cook the Eggs in Bulk
Preheat oven to 350°F (175°C).
Lightly grease a 12-cup muffin tin or use silicone muffin molds.
Crack one egg into each cup, break the yolk slightly with a fork, and season with a pinch of salt and pepper.
Bake for 12–15 minutes until set but not rubbery. Let cool slightly.
Prepare the Meat
Cook Canadian bacon, ham, or sausage in a skillet until lightly browned. Set aside.
Toast the Muffins
Lightly toast muffin halves to prevent sogginess when reheating.
Assemble the Sandwiches
Place a slice of cheese on the bottom muffin half.
Add a baked egg, then the meat.
Top with the other muffin half.
Wrap & Freeze
Wrap each sandwich tightly in parchment paper, then in foil, or place in freezer-safe bags.
Label with the date.
Freeze for up to 2 months for best quality.
From Frozen (Preferred Method):
Unwrap from foil, but keep parchment paper on.
Microwave for 1–2 minutes, flipping halfway, until heated through.
For a crisper muffin, heat in a toaster oven for 3–4 minutes after microwaving.
From Thawed (Fridge Overnight):
Microwave 45–60 seconds until hot, or warm in oven at 350°F for 10 minutes.
If you like these McDonald’s Egg McMuffins, please check out these recipes below:
Cheesecake Factory Nashville Hot Chicken Nuggets (Copycat)
KFC Chicken Littles Recipe (Copycat)
Homemade McDonald’s Chicken McGriddles (Copycat)
With its amazing crust and juicy rose pink inside, Baltimore is very well known for its pit beef! This Baltimore Pit Beef is Baltimore’s signature sandwich; it begins with huge, rubbed with spices, roast beef grilled on fire. The beef is sliced very thin, placed Read More
And now, I’m going to share the recipe for Air Fryer Frozen French Fries! These are beloved by children and, of course, adults. Also, you can make an extremely easy-to-make side dish straight from frozen without oil. Believe me, these French fries are perfectly crispy Read More
This juicy, infused with beer Instant Pot Corned Beef and Cabbage is an ideal method to celebrate St Patrick’s Day. Utilizing the pressure cooker functionality makes it simple and easy to cook a conventional corned beef meal, and it’s perfect.
1 large yellow onion, sliced
4 cloves garlic, smashed
2 Tbsp pickling spice
2 ½ cups water
4 lbs corned beef brisket (with spice packet, if included)
12 oz lager-style beer
1 lb small potatoes (red or gold)
1 small head green cabbage, cut into wedges
1 lb baby carrots
1 Tbsp fresh parsley, chopped
2 Tbsp unsalted butter, melted (optional)
Whole-grain mustard, for serving
Add onion, garlic, pickling spice, and water to a 6-quart Instant Pot.
Place the corned beef on top of the onions, fat side up.
Pour beer over the beef. If your corned beef comes with a spice packet, you can sprinkle that on top as well for extra flavor.
Close and seal the Instant Pot lid.
Cook on High Pressure for 85–90 minutes depending on desired tenderness.
Let the pressure release naturally for 20 minutes, then manually release the remaining pressure.
Transfer the corned beef to a cutting board or dish, spoon a little cooking liquid over it, and cover loosely with foil to keep warm.
Strain the cooking liquid to remove solids, reserving the broth.
Return 1 ½ cups of the broth to the Instant Pot.
Add the potatoes, carrots, and cabbage wedges.
Close and cook on High Pressure for 3–5 minutes (3 minutes for firmer vegetables, 5 for softer).
Quickly release the pressure when done.
Slice the corned beef against the grain into thin slices.
Arrange on a platter with the cooked vegetables.
Drizzle vegetables with melted butter if desired, sprinkle with parsley, and serve with whole-grain mustard on the side.
Beer Choice: A mild lager works best, adding flavor without overpowering the beef. You can replace it with more water or broth if you prefer alcohol-free.
Even Cooking: Keep the brisket fat side up so the fat bastes the meat as it cooks.
Make Ahead: Corned beef can be cooked a day ahead, refrigerated in the cooking liquid, and reheated the next day for even better flavor.
Leftovers: Use leftover corned beef for Reuben sandwiches or corned beef hash.
While Instant Pot corned beef is best enjoyed fresh, it can also be preserved for later use through pressure canning. This is especially handy if you want to prepare larger batches or take advantage of seasonal sales on brisket.
Pressure Canning Only – Corned beef and vegetables are low-acid foods and must be preserved in a pressure canner (not a water bath) to be shelf-stable.
Broth Matters – Use the strained cooking liquid as the packing broth, making sure it’s hot when added to jars.
Vegetable Note – Potatoes and carrots hold up fairly well to canning, but cabbage can become soft and lose some texture; some prefer to add fresh cabbage when reheating.
Storage Life – Properly canned, it can last 1–2 years in a cool, dark pantry. For best flavor and texture, aim to use within 12 months.
Serving from Canned – Simply reheat gently with some of the broth. You can add fresh parsley, butter, or extra seasoning right before serving to bring back that just-cooked taste.
If you don’t want to can it, you can also freeze portions in airtight containers or vacuum-sealed bags for up to 3 months.
Rich in taste and amazingly delicious, expect this paleo keto eggnog to vary slightly from the standard holiday one! To start up the holiday cheer, I’ve certainly got one of my favorites: incredibly creamy and silky keto sugar-free eggnog. If you have a taste similar Read More
