Stephs Pork Riblets Recipes

Steps:

• 1. WHAT ARE RIBLETS? Riblets are simply smaller pieces cut from a full rack, while rib tips are meaty chunks from the underside of spare ribs that contain cartilage but no bone. Both are inexpensive and easy to cook. They can be grilled, but we prefer ours pan fried in a cast iron skillet, western style!
• 2. HOW TO COOK RIBLETS. Trim and discard the membrane away from the underside of the riblets. Season with salt and pepper. Heat about 1/4 inch of olive oil in the cast iron skillet over medium heat. Note: There is a meat side and a bone side to the riblet. Place the BONE SIDE down in the hot oil (the meat side will be facing up) and let it cook until it looks like the meat is starting to separate from the bone. You will only turn the riblet once. Even though you are cooking the side with no meat, the riblet is cooking. Then turn the riblet so the meat side is down in the oil, and cook until the riblet is well browned and done to the bone. This will take about ten minutes for each side. Remove the riblets as they brown onto paper towels to drain.
• 3. SERVING SUGGESTION: Serve with BBQ sauce, Ranch Dressing, and a side of https://www.justapinch.com/recipes/side/vegetable/andy-s-amazing-coleslaw.html?r=4 Good Eats!

Steps:

• Season chops with 1 tablespoon salt and 1/2 teaspoon pepper total. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chops, flipping once, until golden brown on both sides, about 5 minutes total. Transfer to a plate.
• Reduce heat to medium and add remaining tablespoon oil to skillet. Cook peppers, onion, and basil, gently stirring occasionally, until vegetables soften and turn golden in places, about 7 minutes. Return chops along with any accumulated juices on plate to skillet, placing them on top of vegetables. Add vinegar, cover, and cook until a thermometer inserted into thickest part of chops (do not touch bone) reaches 145 degrees, about 3 minutes.
• Discard basil sprigs and divide chops and vegetables evenly among 4 plates. Garnish with basil leaves.