These tender, juicy Pork Riblets are generously seasoned with a savory pork rub, slow-cooked for hours, and then tossed in a sweet and tangy barbecue sauce. Cooked under the broiler for the last few minutes they turn a rich golden brown and develop a sweet caramelized flavor.
You won’t find an easier and quicker meal to prepare than these Pork Riblets. With just 3 simple ingredients and mostly hands-off cooking, these riblets are perfect for those busy weeknights. Throw them in the slow cooker before you leave the house in the morning and finish them up when you get home.
Paired with your favorite quick, family-friendly sides, they are the ideal family meal.
If you love these pork riblets, you will love this Slow Cooker Pulled Pork Recipe, Balsamic Pork Chops, Pulled Pork In Oven and these Parmesan Crusted Pork Chops.
Why You Will Love This Recipe
- Effortless Cooking: This recipe requires minimal preparation, letting your slow cooker do the hard work, making it a main dish that's perfect for busy days.
- Tender and Juicy: Slow cooking is the perfect way to get incredibly tender and juicy meat.
- Flavorful: The combination of a savory pork rub and tangy BBQ sauce creates layers of flavor that are both rich and satisfying.
- Versatile: This slow cooker pork riblet recipe is great for an easy weeknight dinner or a family gathering.
- Easy Cleanup: Using a slow cooker and broiling on foil-lined sheets means minimal dishes and a quick cleanup.
Ingredients
- Pork Riblets: Riblets are small flavorful portions of pork ribs. They are perfect for this recipe because they have a good ratio of meat to fat, which keeps them moist during the long cooking process. If riblets are not available, you can substitute them with boneless country-style pork ribs, baby back ribs, spare ribs, or pork chops.
- BBQ Sauce: This adds a sweet tangy, and slightly smoky flavor to the riblets. You can use your favorite barbecue sauce from the grocery store like I did or make your own homemade barbecue sauce. A good BBQ sauce typically includes ketchup, brown sugar, vinegar, and various spices. You can customize your sauce by adding garlic powder, onion powder, or a splash of white wine vinegar. For this BBQ riblet recipe, I used Stubb's Sticky Sweet BBQ Sauce.
- Pork Rub: For this crockpot ribs recipe I used Famous Dave's Rib Rub, but you can use your favorite rib seasoning or make your own blend of spices. The purpose of the rub is to enhance the flavor of the riblets and help create a delicious crust when broiled.
See the recipe card below for the exact quantities of each ingredient.
Variations
- Change the sauce: Instead of barbecue sauce use your favorite marinade or try this honey hot sauce.
- Modify the pork seasoning: Try this beef short rib rub instead of the store-bought rub.
- Add some spice: Stir some red chili flakes, jalapeno powder, smoked jalapeno powder, or cayenne pepper into the barbecue sauce to add some heat.
- Sweeten them up: Add honey or maple syrup to the barbecue sauce for sweeter riblets.
- Increase the smoky flavor: Add smoked paprika to the pork rub for a more intense hit of smokiness.
How to Make Pork Riblets in the Slow Cooker
Step 1: Add the seasoning. Season all sides of the riblets generously with the pork rub.
Step 2: Arrange in slow cooker. Place the seasoned riblets at the bottom of a slow cooker. Cover the cooker with the lid. Cook your crockpot riblets on low for 6-8 hours or on high for 3-4 hours.
Step 3: Prep to broil. Place the riblets on a baking sheet lined with aluminum foil.
Step 4: Brush with BBQ Sauce. Brush the BBQ sauce generously over the riblets and place the baking sheet under the broiler for 3-5 minutes, or until the riblets turn golden brown and the sauce caramelizes.
If you love recipes like this one you may also enjoy sous vide pork ribs, slow cooker country-style ribs, air fryer short rib, or pork stew in the slow cooker recipes.
Storage
- Refrigeration: Store any leftover riblets in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, freeze the riblets in a single layer on a baking sheet, and then transfer them to a freezer-safe bag or container. They can be frozen for up to 2-3 months.
- Reheating: Reheat refrigerated riblets in a 300°F oven for about 15-20 minutes or until they are warmed through. For frozen riblets, I recommend thawing them overnight in the refrigerator before reheating. You can also reheat them in the microwave.
Serving Suggestions
These pork riblets go well with loads of other recipes. Here are some great examples:
- Pair these riblets with these Air Fryer Hasselback Potatoes or these Air Fryer Parmesan Potatoes.
- Make for your next family dinner with this Asparagus Salad to start followed by these Mashed Potato Patties, and with these scrumptious Banana Dessert Egg Rolls for dessert.
Recipe Tips
- Season Generously: Don't be shy with the pork rub. It’s key to getting a flavorful crust on the riblets.
- Slow and Low: Cooking on low heat ensures the riblets become tender without drying out.
- Layer the Flavor: Apply the BBQ sauce in layers; a little before broiling and a final brush after broiling for deep, rich flavor.
- Monitor Broiling: Keep a close eye when broiling the riblets to avoid burning the sauce.
- Rest Before Serving: Let the riblets rest for about 5 minutes after broiling to allow the juices to redistribute.
- Line Your Slow Cooker: Use a slow cooker liner for even easier cleanup.
- Broil in Batches: If you have a lot of riblets, broil them in batches to ensure they all get evenly caramelized.
Recipe FAQs
Riblets are a type of cut made from regular spare ribs. They tend to be small in size.
Yes! Simply place the riblets on a baking sheet lined with aluminum foil and then place it in your oven at 275°F for 3-4 hours, or until the riblets are tender and falling off the bone. Slow-cooking riblets at a low temperature for a long time is the best method to break down connective tissue, which results in tender riblets.
The meat should be tender and easily pull away from the bone. The internal temperature of the meat should read 145°F.
Video
More Delicious Pork Dishes
Do you like cooking meals with pork? Here are some pork recipes you may also like to try
Ready to get cooking? Remember that you can print this recipe if you would like.
Pork Riblets In Slow Cooker
Equipment
- Slow Cooker
- Baking Sheet
Ingredients
- 2 lbs pork riblets
- 1 cup BBQ sauce I used Stubb’s Sticky Sweet
- 3 tablespoons pork rub I used Famous Dave’s Rib Rub
Instructions
- Season all sides of the riblets generously with the pork rub and then place the seasoned riblets at the bottom of a slow cooker. Cover the cooker with the lid.
- Cook your crockpot riblets on low for 6-8 hours or on high for 3-4 hours.
- About 10 minutes before the riblets are done, preheat your oven broiler. Carefully remove the bone-tender riblets from the slow cooker using tongs and place them on a baking sheet lined with aluminum foil.
- Brush the BBQ sauce generously over the riblets and place the baking sheet under the broiler for 3-5 minutes, or until the riblets turn golden brown and the sauce caramelizes.
- Allow the riblets to cool for about 5 minutes before serving.
Video
Notes
- Season Generously: Don't be shy with the pork rub. It’s key to getting a flavorful crust on the riblets.
- Slow and Low: Cooking on low heat ensures the riblets become tender without drying out.
- Layer the Flavor: Apply the BBQ sauce in layers; a little before broiling and a final brush after broiling for deep, rich flavor.
- Monitor Broiling: Keep a close eye when broiling the riblets to avoid burning the sauce.
- Rest Before Serving: Let the riblets rest for about 5 minutes after broiling to allow the juices to redistribute.
- Line Your Slow Cooker: Use a slow cooker liner for even easier cleanup.
- Broil in Batches: If you have a lot of riblets, broil them in batches to ensure they all get evenly caramelized.
Deb says
My pork "riblet" didn't look like the ones picture here and I was concerned about no liquid in the slow cooker, but they turned out perfect! The video was also really helpful.
Karin and Ken says
I’m so glad to hear you enjoyed this recipe! It’s a personal favorite! All the best. Karin