Zesty BBQ Riblet Bites

These boneless bites, coated with a zesty sauce are a simple appetizer or entrée you can make and hold in a crockpot for everyone to enjoy! Perfect party snack that will amaze your guests and family too!

Zesty BBQ Riblet Bites

Yield: 8 – 10 appetizer portions (or 4 entrées)

Ingredients:

1-½ pounds Country-style Ribs, cut into 1½-inch cubes
1 tablespoon fresh ginger, grated (or 1 teaspoon dried)
½ cup brown sugar, packed
1 ½ cups favorite BBQ sauce
1 tablespoon dried onion (or ½ teaspoon onion powder)
3 cloves garlic, minced
¼ teaspoon Sriracha sauce
2 scallions, thinly sliced
Olive oil for pan

Equipment needed:

Cutting board
Chef knife
Dry and liquid measuring cups
Small mixing bowl or 2 cup liquid measuring cup
Medium mixing bowl
Rubber spatula
Half baking sheet pan
Foil
Small crockpot

Preheat oven to 425 F.

I first made this recipe for a Pre-July 4th gathering of friends and they were a huge hit. No bones to mess with too! Super easy to prepare and then they can be held in a crockpot to stay warm until party time too! My favorite sauce is any Sweet Baby Ray’s variety… if I don’t have time to make my own. The rest of the ingredients are staples in my kitchen so this recipe is a synch to throw together for last minute gatherings. Grab your ingredients and let’s cook!

I usually measure all the sauce ingredients together in a large measuring cup or small mixing bowl. I have this awesome measuring crock I use for sauces and gravies that makes a great multi-purpose tool to have in my kitchen. Can be used for food prep and serving… Efficiency is key! Place BBQ sauce, brown sugar, dried onion, ginger and Sriracha sauce together and stir well. Set aside as you prep the remaining ingredients to allow the flavors to meld together.

Prepare your half sheet pan by covering with foil and drizzling with olive oil. Covering your sheet pan with foil will save scouring the pan afterwards to remove the crusted BBQ sauce… unless you enjoy soaking and scrubbing! Clean up will be a garbage can away!

After cubing your country ribs, into 1-½ inch bite sized pieces, place in a medium mixing bowl. If serving riblets as an entrée the pieces can be cut a bit larger, as they can be cut smaller at the table. Appetizer portions should be 1 – 2 bites maximum. Don’t want your guests placing a huge piece of food in their mouths and then attempting to maintain good manners as they choke it down. Meal etiquette is key too! Pour half of the BBQ sauce and garlic over riblets and stir well to coat each piece and evenly distribute garlic too.

Spread BBQ coated riblets on your prepared sheet pan, evenly… in a single layer. Place in preheated 425 F oven on the center rack. I have a convection oven, so I often speed up the cooking process by using this setting and reducing oven temperature to 375 - 400 F. Convection ovens use a fan to distribute heat and foods cook faster too, so watch the riblets so they don’t burn. Bake riblets for 40 – 45 minutes or until lightly browned. Drain extra meat juices carefully from pan and pour remaining BBQ sauce over browned riblets and gently mix or turn small chunks to coat.

Serving time! Place riblets and sauce into small, 1-quart crockpot and turn on to low/ warm heat. Riblets can stay warm until your guests arrive. Right before serving, sprinkle with sliced scallions for added meal appeal.

If using this recipe as an appetizer served at the table, arrange riblet bites on a plate and sprinkle with a few slices of scallions too! These zesty riblets can be served as an entrée with a loaded baked potato or rice and a fresh steamed vegetable to make a balance dinner too! Enjoy!!