Asian-inspired riblets are coated with a sweet-salty basting sauce. They're finger-licking-good!
lb pork back ribs, cut across bones to make riblets
cup real maple syrup
cup apple jelly
tablespoon soy sauce
cup chopped fresh chives
teaspoon ground mustard
Heat oven to 450°F. Line 15x10x1-inch pan with foil. Place meaty sides down in foil-lined pan; cover with foil. Bake 30 minutes.
Meanwhile, in 1-quart saucepan, stir together remaining ingredients. Cook over low heat 8 to 10 minutes, stirring occasionally, until hot and well blended. Remove from heat.
Reduce oven temperature to 350°F. Remove ribs from oven. Uncover; drain liquid from ribs. Turn ribs meaty sides up; brush with 1/2 of syrup mixture.
Bake uncovered 30 minutes. Brush with remaining syrup mixture; bake 10 to 15 minutes longer or until ribs are tender and glazed.
Ask the meat cutter at your supermarket to cut the ribs across the bones to form these mini ribs.
To reduce stress the day of your party, bake these riblets up to 2 days ahead of time, then tightly wrap and refrigerate them. To reheat them for serving, cover the pan and bake the riblets at 350°F for 25 to 30 minutes or until they're hot.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.