Cajun Pork Riblets

These Cajun Pork Riblets make one fantastic appetizer. They are easy to make and even easier to eat. Remember to adjust the spices to your liking. This dish is perfect for summer cookouts, tailgating events, and Super Bowl parties.

Cajun Pork Riblets

Cajun Pork Riblets

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Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Appetizer
Cuisine American BBQ
Servings 6 People


  • 2-2 1/2 pounds pork riblets
  • 1 large disposable aluminum pan
  • For rub:
  • 1 tablespoon paprika
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon dried thyme
  • for sauce:
  • 1 cup beef or chicken stock
  • 1/2 cup finely chopped onions
  • 1/3 cup mild chili sauce
  • 1/4 cup ketchup
  • 1/4 cup honey
  • 1/4 cup packed brown sugar
  • 1/4 cup orange juice
  • juice of 1 lemon
  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 2-3 cloves garlic, minced
  • 2 teaspoons Tobasco sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • few drops red food coloring (optional, but helps give the sauce a red hue)


  • In a medium saucepan, heat oil. Add onion and cook over medium heat for 3-4 minutes, stirring often. Add garlic and cook for an additional 30 seconds until fragrant. Add remaining sauce ingredients (except butter), and simmer over medium heat for 3 minutes. Reduce heat to low and simmer another 5 minutes. Remove from heat, stir in butter until melted through. Let sauce cool for 10 minutes and place into a blender. Puree mixture and use immediately, or store in refrigerator until ready to use. Re-warm in microwave on high for 1 minute before using.
  • Preheat grill for a medium heat, indirect cooking.
  • Combine rub and sprinkle riblets with mixture. Place riblets onto grill, close lid and cook for 35-45 minutes. Internal temperature should read about 160 degrees F. Once they have reached this temperature, take them off the grill and place into aluminum pan. Pour sauce over riblets and toss to coat. Cover pan with aluminum foil and place back onto the grill for another 15-20 minutes or until good and heated through. If you'd like the ribs to be drier, do not cover pan with foil. Make sure to keep a close eye on them so that they do not burn.
  • Remove pan from grill, carefully take off foil and let ribs rest for a 5 minutes. Slice into individual piece and serve.
  • Store leftovers in an air tight container in refrigerator for 3-4 days after cooking.
  • *Don't have access to a grill? No problem. These ribs can be made right in your oven at 350 degrees F. Check the internal temperature after 20 minutes to check doneness. Follow the above instructions for saucing the ribs, and you'll be set!


Image by: Sabrina Baksh
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