What Are Riblets?

[Shel_B]

There's a recipe that I'd like to make, a pork ragu, which calls for riblets: "Get three pounds of ribs and cut them into riblets," it says. I checked on line and the results seem to indicate a lot of wasted ribs. http://en.wikipedia.org/wiki/Riblets So, what are riblets? Thanks!

Edited November 9, 2011 by Shel_B (log)

[ScottyBoy]

All I know of is mostly calling lamb ribs "riblets". By the size of those it would seem cutting a rack of pork baby backs across the bone would be the same size...

Does it ask to then shred the meat off of them?

[Shel_B]

Does it ask to then shred the meat off of them?

Yes, after cooking the meat is shredded off the bone and goes into the sauce. Thanks!

[heidih]

Hhmmm - at the Chinese market the ribs are cross-cut into 2 to 3 inch pieces unless you indicate otherwise to the butcher. Perhaps in your recipe that is a way to get more flavor out of the bone to flavor the sauce.

[ScottyBoy]

Those are my thoughts as well.

[Paul Bacino]

Also known as featherbones in the mid-west, it is the out croppings of the spine. I think it is called the transverse process of the spine and are usually pork here in nebraska.

Edited November 9, 2011 by Paul Bacino (log)

[Paul Bacino]

More info for pork riblets ..item and product information is # 424 NAMP guide.

I get mine from Farmland and they come in 10# boxes. I love em!! Good for spaghetti sauces and bbq's. People here make a Swamp water braise too!!

Paul

Edited November 9, 2011 by Paul Bacino (log)

[heidih]

I was going off of her recipe -

"take ribs and cut into riblets" - not exactly a

"technical term" - so I surmised it was as simple as stated

[IndyRob]

The riblets (or sometimes labeled 'rib tips') I've been buying are pork and quite cheap. I've been buying these at my local grocery for around $1 to $1.50/lb. A package will usually contain a considerable variety of cuts. Some (the good ones) will have a thick layer of fat on one end and will taper off towards the other end. Other pieces will be more like strips of randomly selected pork meat (sometimes even without the bone-lets).

I don't think they're proper pieces of rib since they don't resemble anything I've seen when breaking down a whole sparerib. So Paul is probably correct in that it's probably some nearby trimming. By the looks of the end of the bones, it looks like a bandsaw is involved. Also, there are the occasional bone fragments, so watch out for those if you're shredding.

Interestingly, a WalMart about a mile away sells riblets that are similar in nature, but immaculately chosen for consistancy and fastidiously arranged in their packaging - but for a price that rivals that of the best pork cuts.