Roasted Pork Backbone Riblets

From Jamie DeMent
  • 3 to 4 lbs. pork backbone riblets
  • 2 cups brown sugar
  • 3 tbs. mustard powder
  • 1 tsp. hot red pepper
  • 1/2 cup kosher salt
  • 2 tbs. cracked black pepper

Heat oven to 350 degrees. Place riblets in roasting pan. Combine remaining ingredients.  Pour over ribs; turning and patting on ribs to coat all sides. Bake, turning meat every 30 minutes for 2 to 2 1/2 hours or until meat is fork tender. Remove ribs from pan and reserve sauce. You can serve the riblets whole or remove meat from the bone and serve as pulled meat.  Serve sauce with as a side with riblets or pulled meat.