Applebee's Honey BBQ Riblets
Barbecue Sauce
1 C. ketchup
1/4 C. water
1/2 C. honey
1/2 C. corn syrup
1/4 C. apple cider vinegar
2 tsp. garlic powder
1 tsp. onion powder
2 T. molasses
2 tsp. dry mustard
1 tsp. chili powder
1/4 tsp. liquid smoke flavor
Combine all ingredients in saucepan and simmer for 20 minutes.
Riblet (Rib) Preparation: For rib tips ("riblets") and full racks,
first season ribs with salt, pepper and garlic to taste. Then, sear
the ribs on the grill/broiler until both sides are mahogany in color
and the meat has begun to pull away from the bone (155�F internal
temperature). Place ribs on rack in deep pan/roaster. Cover bottom
of pan with mixture of water and liquid smoke flavoring (4:1 ratio
of water to liquid smoke) without mixture touching the ribs (it will
make them bitter). Seal tightly with two layers of foil wrap to
cover.
Slow cook in 275�F oven until meat is tender. Time varies with how
many ribs are being cooked, pan used and your oven temperature. Plan
on anywhere from two to five hours, but check to be sure. The slower
the better for this process. Just make sure an internal food
temperature of 155�F is maintained. (To moderate cooking for small
amounts of ribs, try covering ribs with chopped onions, peppers and
tomatoes. This also keeps them moist and adds a nice flavor).
When ribs are fully cooked and tender, remove from oven and finish
off on grill/broiler until marrow in the bone tips "sizzles." Brush
with Honey Barbecue Sauce just before removing for service. |