Maple-Apple Party Riblets

Asian-inspired riblets are coated with a sweet-salty basting sauce. They're finger-licking-good!

Maple-Apple Party Riblets

BettyCrockerRecipe by BettyCrocker

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25 minutes

1 hour 25 minutes

8 servings

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Nutrition Info

  • 1 Serving
  • 300
  • 17g
    (Saturated Fat 6g, Trans Fat 0g)
  • 65mg
  • 170mg
  • 20g
    (Dietary Fiber 0g, Sugars 17g)
  • 16g
  • Percent Daily Value*
  • 0%
  • 0%
  • 4%
  • 8%
  • Exchanges
  • 2
  • 1 1/2
  • Carbohydrate Choices
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Kitchen Tips

    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.

Ingredients

  • 2  lb pork back ribs, cut across bones to make riblets
  • 1/2  cup real maple syrup
  • 1/4  cup apple jelly
  • 1  tablespoon soy sauce
  • 1/4  cup chopped fresh chives
  • 1/2  teaspoon ground mustard

Directions

  1. 1Heat oven to 450°F. Line 15x10x1-inch pan with foil. Place meaty sides down in foil-lined pan; cover with foil. Bake 30 minutes.
  2. 2Meanwhile, 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.
  3. 3Reduce 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.
  4. 4Bake uncovered 30 minutes. Brush with remaining syrup mixture; bake 10 to 15 minutes longer or until ribs are tender and glazed.

Categories: Course, Appetizers, Hot Appetizers, Main Dishes, Casseroles & Bakes, Salads, Sauces, Seasonings & Accompaniments, Savory Sauces & Gravies, Sweet Sauces & Toppings, Ingredient, Fruit, Fruit Salads, Pork, Vegetables, Spinach & Greens

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