Have seen a number of cooks posted over the months featuring riblets, most recently from treesmacker, with SheilaAnn calling them her very favorite thing. I understand that they're ribs cut to smaller sizes and/or from a different part of the rib rack (so I guess I don't actually understand!), but haven't had them except maybe at a Chinese restaurant once in a while. Haven't ever seen them on a meatcase so I'm looking for a little Riblets 101.
Smaller pieces = shorter cook presumably... how do folks prep and serve these? Thanks for the edumacation.
John "JR"
Minnesota/ United States of America
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They are the ribs tips at the end of the rack. Or they can also be from the skirt, on the top edge of a set of spare ribs.
(You can see the different parts in the picture below.)
I love them too, but I usually cook them in a dutch oven and cook them down. Then the meat is made into carnitas for tacos. The bones add a great flavor into the braising sauce too.
When ever I am making ribs I trim these off and then vac seal them to be frozen for later. I use them mostly for my dutch oven meals during sauna season. It works great for those post sauna, salty meals.
You can also smoke them, and I often do that as well. They can be eaten as is, or they can go into the dutch oven like what I do.
I love them! When I trim a whole rack, instead of going St Louis I cut off the breast bone and leave the tips on the ends of the ribs. They’re more work to eat, but worth it.
Some describe them as just a rack of ribs split down the middle to make smaller ribs; this is NOT what I describe them as...
What I describe them as... flat, kinda spoon shaped bones surrounded by tender juicy rib meat; usually there are some very small sharp cut pieces of bone included from cutting this "scrap" meat from the ribs - not to be served to young children. Since I like to pull meat from bones, and feel the best meat comes from next to bones, these please me. Some cartilage is included and edible.
This description sounds like it might be what I've been getting:
"IMPS 400-FRESH PORK PRODUCTS 29 EFFECTIVE DATE: JUNE 1997 IMPS Item No. 424 - Pork Loin, Riblet - This item is derived from the transverse processes and associated lean from the lumbar vertebrae of any IMPS bone in pork loin after removal of the tenderloin and the loin eye. Riblets shall; contain no less than 4 transverse processes (sometimes referred to as "paddle" or "finger" bones); be held intact by associated lean; and include no more than two rib bones. This item shall be trimmed practically free of surface fat."
I think this is much like the riblets I've been cooking... I bought mine at a Winco store, though not this brand...
The Smithfield Prepackaged Riblets are all natural, contain no steroids or artificial ingredients. These extra-meaty pork back ribs have a wide variety of menu applications. This bulk pack of Smithfield Prepackaged Riblets is ideal for restaurants, diners, and hotels.
I should have presented a picture of the small pile of bones left after I cleaned them off... next time I will.
​
Spinaker , thanks for the image and knowledge share. I was wondering, after reading Meathead 's book on ribs and your post, but not quite understanding: is there a joint (ligament, tendon) that separates that 'riblet' section for easy cutting? Pig anatomy is not my strong suit and I've only trimmed spares once, so I'm still learning the distribution of muscle, fat, bone, and connective tissues in various parts.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
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FireBoard (Base Package)
Thermoworks ThermaPen (Red)
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********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
HotSun There is .....kind of. ( I know just what you wanted to hear) You can feel the gap between the bones and cartilage when you run your fingers over the meat, near the top. This is where the skirt starts and it runs horizontally. For the riblets at the end of the ribs, they run vertically. You can feel them as they do not run all the way down the rack. The other bones run all the way from the skirt trim line, on top, to the bottom of the rack.
So, it's about the point where I start to cut off my finger (I can see my future).... I get it now. Seriously though, thanks, Spinaker , this will definitely help me when I pull that spare from the freezer and carve it up.
You got it. Just try to leave your finger out of it. If you index the picture above and feel with your fingers, you should be able to find where to cut, very easily. Once you get the feel for it, you will see. HotSun
That’s a great idea for appetizers. I bet the butcher a Costco would cut the racks down for you. Certainly a stand alone butcher would bt then the racks would probably cost twice as much. Hmmm. I’ll need to figure that out with the holidays coming up and all.
I get it now. Seriously though, thanks, 
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