Cajun Pork Riblets


Cajun Pork Riblets

These Cajun spiced 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.
Prep Time30 mins
Cook Time1 hr
Total Time1 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. Cook onions 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 store in refrigerator until ready to use. Re-warm in microwave on high for 1 minute before using.
  • Pre heat grill for medium heat, indirect cooking.
  • Combine rub and sprinkle riblets with mixture. Place onto grill, close lid and cook for 35-45 minutes. Internal temperature should be about 160 degrees F. by then. Once they reach 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. Serve.
  • Store leftovers in an air tight container in refrigerator for 3-4 days after cooking.