Crockpot Pork Riblets
Crockpot pork riblets are short, meaty rib pieces that turn tender in a slow cooker and soak up a sticky barbecue sauce. They are cheaper than full racks and just as satisfying.
6
servings15
minutes8
hoursRiblets get a smoky dry rub, cook low and slow in a little liquid, then are glazed in barbecue sauce. A short broil gives them sticky edges.
Ingredients
4 lb pork riblets, cut into 3-4 rib sections
2 tbsp brown sugar
1 tbsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
2 tsp kosher salt
1 tsp black pepper
1/2 tsp cayenne pepper
1/2 cup apple juice
2 tbsp apple cider vinegar
1 medium onion, sliced
1 1/2 cups barbecue sauce, divided
Directions
- Stir together the brown sugar, paprika, garlic powder, onion powder, salt, pepper and cayenne.
- Pat the riblets dry and rub the spice mix on every side.
- Scatter the onion in the bottom of a 6-quart slow cooker. Pour in the apple juice and vinegar.
- Stack the riblets in the pot, standing them upright against the walls if needed. Do not pour sauce on yet.
- Cover and cook on LOW for 8 hours or HIGH for 4 to 5 hours, until the meat is tender and pulls back from the bone.
- Heat the broiler. Line a rimmed baking sheet with foil.
- Lift the riblets onto the sheet using tongs and brush with about 3/4 cup of barbecue sauce.
- Broil 3 to 4 minutes until the sauce bubbles and starts to caramelize. Flip, brush again and broil 3 minutes more.
- Check that the pork has passed 145°F. Riblets are best when they are well past that, at about 195°F.
- Serve hot with the remaining sauce warmed on the side.
Notes
- Use country-style ribs cut small if you cannot find riblets. Keep the sauce off until the end, since long cooking turns it thin and bitter. Store cooked riblets 4 days in the fridge. Reheat in the oven at 350°F so the glaze stays sticky.
Why riblets belong in a slow cooker
Pork riblets are the meaty end of the rib, cut off where the bones meet the cartilage. They are cheap, fatty and full of flavor, and they need a long, slow cook to turn tender. That is exactly what a slow cooker does best.
A pot of apple juice and vinegar keeps the ribs moist while the spice rub builds a crust. The sauce only goes on at the end, under the broiler, where it caramelizes instead of turning thin and bitter. Because riblets are small, they also cook more evenly than a full rack and you can serve them as finger food. Eight hours is not a typo. Riblets have a lot of connective tissue, and it needs that time to break down into soft, sticky meat.
Ingredient notes
Pork riblets: Look for packages labeled riblets or rib tips with a good amount of meat on the bone. If they are cut in long strips, cut them into 3 or 4 rib sections so they fit.
Brown sugar and smoked paprika: These make up the base of the rub. The sugar caramelizes slightly, and the paprika gives a smoky color without a smoker.
Apple juice and cider vinegar: The juice adds mild sweetness to the steam, and the vinegar cuts through the fat of the pork.
Barbecue sauce: Pick a thick, medium-sweet sauce. Thin sauces run off during broiling and do not glaze.
Onion: A sliced onion under the ribs lifts them off the bottom so they do not sit in all the liquid.
Garlic and onion powder: Powders cling to the meat better than fresh and do not burn under the broiler the way fresh garlic can.
Tips for the best riblets
Rub every side: Pat the riblets dry first, then press the spice mix into every surface. Dry meat holds more rub.
Keep sauce out of the pot: The most common mistake is pouring barbecue sauce in at the start. After 8 hours it tastes flat and thin. Brush it on after the slow cook.
Broil with care: Three to four minutes per side is enough. Sugar burns fast, so stay by the oven and check at the first sign of bubbling. Use tongs, not a fork, to move them, since the meat will be tender enough to fall off the bones.
Swaps and variations
Country-style ribs cut into small pieces work if you cannot find riblets. For more heat, double the cayenne or use a spicy sauce. Swap the apple juice for cola or ginger ale for a sweeter, stickier result.
Skip fully frozen riblets. They shed water in the pot and dilute the rub, so thaw them in the fridge overnight first. A squeeze of orange juice instead of apple juice gives a brighter, more citrus note.
What to serve with it
Put out coleslaw, cornbread and baked beans for a classic cookout plate. Corn on the cob and a pot of mac and cheese fit well too. Serve the riblets on a platter with plenty of napkins and a bowl for the bones. Set a pot of warm barbecue sauce on the table for dipping, and serve the riblets on a sheet pan lined with parchment for easy cleanup.
Storing and reheating
Refrigerate the riblets for up to 4 days in a sealed container. Keep extra sauce separate until you reheat them.
Warm them in a 350 degree oven, covered, for about 15 minutes, then brush on fresh sauce and broil briefly to bring back the sticky glaze. They freeze for about 3 months. Do not microwave them uncovered, since the sauce dries to a hard shell.
Crockpot Pork Riblets at a glance
- Prep time: 15 minutes
- Cooking time: 8 hours
- Servings: 6 servings
- Ingredients: 12, led by pork riblets, brown sugar, smoked paprika, garlic powder
Tips for Crockpot Pork Riblets
Use country-style ribs cut small if you cannot find riblets. Keep the sauce off until the end, since long cooking turns it thin and bitter. Store cooked riblets 4 days in the fridge. Reheat in the oven at 350°F so the glaze stays sticky.
Crockpot Pork Riblets FAQ
How long does Crockpot Pork Riblets take?
Crockpot Pork Riblets takes 8 hours of cooking after 15 minutes of prep.
How many people does Crockpot Pork Riblets serve?
This recipe makes 6 servings.
What do I need to make Crockpot Pork Riblets?
12 ingredients, led by pork riblets, brown sugar, smoked paprika, garlic powder. Amounts are in the recipe card above.
