From the oven

[drypowder]

No grill, no UDS, no problem!



An oven isn't gonna outdo more appropriate equipment, but it'll do. Hat tip to bigfelipe for the suggestion.

 

[Burt Gummer]

That looks damn good Joe!

 

[bigfelipe]

Love those little riblets from the mexican market... Made some "pork wings" out of mine yesterday...

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[Bunsen]

I'm not sure what I'm looking at, but it does look tasty. Need more info or a recipe, please.

 

[drypowder]

I'm not sure what I'm looking at, but it does look tasty. Need more info or a recipe, please.

Riblets (not sure what they're actually called) from a Mexican grocery. Super easy to make (definitely a criteria for me) - just sprinkle salt, pepper, paprika, garlic powder, onion powder and bake covered for:
30min at 350*
90min at 300*
90min at 200*

 

[bigfelipe]

I'm not sure what I'm looking at, but it does look tasty. Need more info or a recipe, please.

What drypowder said is my basic recipe. Then you can eat as is, cool and sear under the broiler for a crispier exterior, or baste with the sauce of your liking.

Mine are tossed in a wing sauce of Franks, butter, and apple cider vinegar with creamy blue cheese... Pig wings...

These things are only $2/lb at Toro Supermarket in garner and super easy to cook up.

 

[bigfelipe]

I'm not sure what I'm looking at, but it does look tasty. Need more info or a recipe, please.

Riblets (not sure what they're actually called) from a Mexican grocery. Super easy to make (definitely a criteria for me) - just sprinkle salt, pepper, paprika, garlic powder, onion powder and bake covered for:
30min at 350*
90min at 300*
90min at 200*

Riblets is correct. They're chopped up pork rib scraps from butchering pork. It's the pieces on the other side of the band saw when they shape up the racks.