Applebee's Riblettes

Can anyone tell me what cut to look for at the grocery store if I
wanted to make my own riblettes? Can they be baked or rottiserized,
or do they have to be grilled or smoked?

We love these things, but it'd be nice if we could make our own,
assuming that we'd come out ahead financially. We only go to
Applebee's after 9pm. Half price appetizers. )

Carol, the Frugal Diner

Damsel in dis Dress wrote:
> Can anyone tell me what cut to look for at the grocery store if I
> wanted to make my own riblettes? Can they be baked or rottiserized,
> or do they have to be grilled or smoked?
>
> We love these things, but it'd be nice if we could make our own,
> assuming that we'd come out ahead financially. We only go to
> Applebee's after 9pm. Half price appetizers. )
>
> Carol, the Frugal Diner

They are rib "tips". I found this recipe online and don't see why you
couldn't do them in the oven, under the broiler first, rather than grilling
then broiling (Huh? Wonder why?).

2 pounds pork rib tips - rib strips.
a.. 2 cups Barbecue Sauce
b.. 1 cup water
c.. 2 tablespoons liquid smoke
d.. 2 cloves garlic, minced
e.. salt and pepper to taste
PREPARATION:

Season ribs with salt, pepper and garlic. Place on a medium hot grill and
sear on each side. Continue grilling until the ribs are nearly done. Place
ribs in a broiler pan on a rack. Fill the bottom of the pan with the water
and liquid smoke. Close pan or cover it to seal it. Place in the oven at
275 degrees F. for 2 to 5 hours. The longer you leave them the more tender
they will be. Brush with plenty of heated barbeque sauce right before you
serve.

Oh, the recipe calls this "honey BBQ" - so you want to add some honey to the
commercial sauce. I find Heinz Spicy is just fine for a BBQ mop. Add some
honey and a little of Pam's German-style mustard or dry mustard powder if
desired to make up the sauce.

Jill

Damsel in dis Dress <damsel.in.dis.dress@gmail.com> looking for trouble
wrote in news:gkl2t1hd5vetecv20dd80asvib82s1crr9@4ax.com:

> Can anyone tell me what cut to look for at the grocery store if I
> wanted to make my own riblettes? Can they be baked or rottiserized,
> or do they have to be grilled or smoked?
>
> We love these things, but it'd be nice if we could make our own,
> assuming that we'd come out ahead financially. We only go to
> Applebee's after 9pm. Half price appetizers. )
>
> Carol, the Frugal Diner
>

Frugal dining is okay Carol. I have not a clue about the riblets. I am
still amazed I found the chicken tenders at Dierberg's. I love the things.
I like 'em pounded slightly, quickly grilled and dunked in a variety of
sauces. Next step is to deep fry them. I'm thinking some Panko crumbs.
Anyway, back to the riblets. What cut of meat is a mystery to me. Here is
what I found on Google:

ib·let Pronunciation (rblt)
n.
1. A cut of meat from a rib end of veal or lamb.
2. One of a series of microscopic grooves, each a few thousandths of an
inch wide, inscribed on the surface of an adhesive-backed tape and used on
airplanes and boat hulls to reduce drag.

My guess is, a riblet is whatever you want it to be

Micael

--
Pics aren't great but here are 2 of my 4 brats.
Hoot about to snatch the snack out of my mouth:
http://tinypic.com/jtrw3o.jpg

Ramsey ever curious about electronics breaking into the TMobile bag:
http://tinypic.com/jtrwgn.jpg

On Fri, 20 Jan 2006 16:00:02 -0600, "jmcquown"
<jmcquown@bellsouth.net> wrote:

>Damsel in dis Dress wrote:
>> Can anyone tell me what cut to look for at the grocery store if I
>> wanted to make my own riblettes? Can they be baked or rottiserized,
>> or do they have to be grilled or smoked?
>
>They are rib "tips". I found this recipe online and don't see why you
>couldn't do them in the oven, under the broiler first, rather than grilling
>then broiling (Huh? Wonder why?).

Sounds like it would be worth a shot. Thank you! Are rib tips widely
available?

>2 pounds pork rib tips - rib strips.
> a.. 2 cups Barbecue Sauce
> b.. 1 cup water
> c.. 2 tablespoons liquid smoke
> d.. 2 cloves garlic, minced
> e.. salt and pepper to taste
>PREPARATION:
>
>Season ribs with salt, pepper and garlic. Place on a medium hot grill and
>sear on each side. Continue grilling until the ribs are nearly done. Place
>ribs in a broiler pan on a rack. Fill the bottom of the pan with the water
>and liquid smoke. Close pan or cover it to seal it. Place in the oven at
>275 degrees F. for 2 to 5 hours. The longer you leave them the more tender
>they will be. Brush with plenty of heated barbeque sauce right before you
>serve.
>
>Oh, the recipe calls this "honey BBQ" - so you want to add some honey to the
>commercial sauce.

We'd use this recipe. When we tasted it the first time, we decided
never to use commercial sauce again.

* Exported from MasterCook *

Jenny's Indispensable Almost No Carb Barbecue Sauce

Recipe By :Jenny the Bean (asdlc), modified slightly by Damsel
Serving Size : 27 Preparation Time :0:00
Categories : condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Splenda® granular -- (18 drops liquid)
1 dash cayenne pepper
1/4 teaspoon xanthan gum -- optional
1 1/2 tablespoons yellow mustard
15 ounces tomato sauce -- plain
6 tablespoons vinegar
3 tablespoons Worcestershire sauce
1 tablespoon lemon juice
3/4 tablespoon Frank's Hot Sauce
3/4 tablespoon salt -- optional
1 1/2 teaspoons liquid smoke flavoring

Place Splenda and cayenne pepper into a medium sauce pan. Add xanthan
gum, if you choose to thicken the sauce. Blend mustard into dry
ingredients. Slowly blend in the tomato sauce. Stir in the rest of
the ingredients.

Bring to a boil, then lower heat. Let simmer for a few minutes. Let
cool, then refrigerate.

Note: this sauce will taste a bit peculiar if you taste it when it is
still hot. Don't worry! Something magical happens when it sits in the
fridge.

Carbohydrates per Serving (1 tablespoon): Less than 1 gram. Half an
ounce is 1 gm carbs, 6 calories.

Source:
""http://www.geocities.com/jenny_the_bean/""
Yield:
"1 2/3 cups"

- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 7 Calories; trace Fat (7.0%
calories from fat); trace Protein; 2g Carbohydrate; trace Dietary
Fiber; trace Cholesterol; 301mg Sodium. Exchanges: 0 Grain(Starch); 0
Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

NOTES : This isn't a substitute for the "real thing," it's an
improvement. It's so good the rest of the family gobbles it up and I
have to keep making more.

Damsel in dis Dress wrote:
> On Fri, 20 Jan 2006 16:00:02 -0600, "jmcquown"
> <jmcquown@bellsouth.net> wrote:
>
>> Damsel in dis Dress wrote:
>>> Can anyone tell me what cut to look for at the grocery store if I
>>> wanted to make my own riblettes? Can they be baked or rottiserized,
>>> or do they have to be grilled or smoked?
>>
>> They are rib "tips". I found this recipe online and don't see why
>> you couldn't do them in the oven, under the broiler first, rather
>> than grilling then broiling (Huh? Wonder why?).
>
> Sounds like it would be worth a shot. Thank you! Are rib tips widely
> available?
>
Did the riblets have bones in them? I'd buy "country" style ribs, which
aren't really ribs but are meaty and sometimes have a bone on the back.
Can't say I've ever seen "rib tips" at the grocery store. "Country ribs"
are more bang for your buck. No idea why more meat costs less than true
ribs which are mostly bone... <G>

Jill

Damsel in dis Dress wrote:
> Can anyone tell me what cut to look for at the grocery store if I
> wanted to make my own riblettes? Can they be baked or rottiserized,
> or do they have to be grilled or smoked?
>
> We love these things, but it'd be nice if we could make our own,
> assuming that we'd come out ahead financially. We only go to
> Applebee's after 9pm. Half price appetizers. )
>
> Carol, the Frugal Diner

Buy a standard rack of ribs and have the butcher saw off the chine bone
and then saw the ribs down the center. Presto...riblets. The breast
end will be much meatier but I think the upper end is tastier...closer
to the bone and all that. I'd say smoke them, but I live in
Florida...up there around the artic circle I'd be tempted to sear them
on the grill and then finish them off in the oven...low and slow...in a
nice warm house!
If you really want to get wild sometime...split them into individual
ribs, batter them and deep fry!!! Yum...be clogged my heart!

Bubba

--
You wanna measure or you wanna cook?

jmcquown wrote:
> Damsel in dis Dress wrote:
>
>>On Fri, 20 Jan 2006 16:00:02 -0600, "jmcquown"
>><jmcquown@bellsouth.net> wrote:
>>
>>
>>>Damsel in dis Dress wrote:
>>>
>>>>Can anyone tell me what cut to look for at the grocery store if I
>>>>wanted to make my own riblettes? Can they be baked or rottiserized,
>>>>or do they have to be grilled or smoked?
>>>
>>>They are rib "tips". I found this recipe online and don't see why
>>>you couldn't do them in the oven, under the broiler first, rather
>>>than grilling then broiling (Huh? Wonder why?).
>>
>>Sounds like it would be worth a shot. Thank you! Are rib tips widely
>>available?
>>
>
> Did the riblets have bones in them? I'd buy "country" style ribs, which
> aren't really ribs but are meaty and sometimes have a bone on the back.
> Can't say I've ever seen "rib tips" at the grocery store. "Country ribs"
> are more bang for your buck. No idea why more meat costs less than true
> ribs which are mostly bone... <G>
>
> Jill
>
>

Same here with the country ribs, the real ribs are tasty but don't have
enough meat.

Also never saw "rib tips". All of the "riblets" I have ever seen looked
like "space meat" that were made thru some sort of process using chopped
formed meat.

Damsel in dis Dress wrote on 20 Jan 2006 in rec.food.cooking

> Can anyone tell me what cut to look for at the grocery store if I
> wanted to make my own riblettes? Can they be baked or rottiserized,
> or do they have to be grilled or smoked?
>
> We love these things, but it'd be nice if we could make our own,
> assuming that we'd come out ahead financially. We only go to
> Applebee's after 9pm. Half price appetizers. )
>
> Carol, the Frugal Diner

Barb S posted several yrs ago a sweet and sour rib recipe from the
minihaha tribune... sorry about the spelling of the twin city.

This recipe works well for most any style rib, cheap or expensive
cut...Just use your sauce of Choice instead of the recipe's sauce. Her
sauce is nice though as a topping for cheesecake.


You rang, Sir?

* Exported from MasterCook Mac *

Sweet and Sour Ribs

Recipe By : posted yet again by Barb Schaller to r.f.cooking 4-4-05
Serving Size : 1 Preparation Time :0:00
Categories : Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 # country style ribs or spareribs -- (4 to 6)
Salt and pepper to taste
1/2 cup firmly packed brown sugar
1/4 cup cornstarch
1/2 tsp. ground ginger
1 cup water
1/2 cup frozen orange juice concentrate -- thawed
1/2 cup cider vinegar
2 Tbsp. soy sauce
1 can crushed pineapple -- (15 1/4 oz.)
undrained
1 small onion -- sliced

Sprinkle ribs with salt and pepper; wrap in heavy duty foil, folding
over several times to seal. Place packets on cookie sheets or shallow
baking pan. Bake at 350° for 1 hour.

Meanwhile, in medium saucepan, combine brown sugar, cornstarch and
ginger. Gradually add water, stirring until smooth. Add orange juice
concentrate, vinegar, soy sauce, and pineapple with juice. Mix well.
Cook over medium heat, stirring constantly, until thickened and clear.

Remove ribs from foil and drain. Place cooked ribs in shallow baking
dish; add sliced onion. Pour sauce over ribs. Return to oven and bake,
uncovered, at 350° for 1-1/2 hours or until tender. If desired, serve
over rice. Makes about 6 large servings.
- - - - - - - - - - - - - - - - - -
NOTES : Source: Minneapolis Tribune Sunday Food Section, 5/26/85.
Have made these -- quite good. I don¹t think they take all of the
second time period to finish baking, though.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Damsel in dis Dress wrote:
> Can anyone tell me what cut to look for at the grocery store if I
> wanted to make my own riblettes? Can they be baked or rottiserized,
> or do they have to be grilled or smoked?
>
> We love these things, but it'd be nice if we could make our own,
> assuming that we'd come out ahead financially. We only go to
> Applebee's after 9pm. Half price appetizers. )
>
> Carol, the Frugal Diner

I think they are a "space meat" product since no cut of meat looks like
that. I have seen "riblets" in the frozen food section.

Hi Carol!
I can get riblets at most supermarkets in Fargo - but not all the time.
Sometines the "slab" will be 4 inches wide and the bones 2 inches long.
Sometin=mes it will be 10 or more inches wide and the little bones will
be less than an inch long.

Treat them exactly like spareribs but watch because they're smaller and
tend to cook faster.

ANY recipe of Barb's would be wonderful. How about Cherry Chipotle
Riblets?

Lynn fron Fargo

George wrote:
> jmcquown wrote:
>> Damsel in dis Dress wrote:
>>
>>> On Fri, 20 Jan 2006 16:00:02 -0600, "jmcquown"
>>> <jmcquown@bellsouth.net> wrote:
>>>
>>>
>>>> Damsel in dis Dress wrote:
>>>>
>>>>> Can anyone tell me what cut to look for at the grocery store if I
>>>>> wanted to make my own riblettes? Can they be baked or
>>>>> rottiserized, or do they have to be grilled or smoked?
>>>>
>>>> They are rib "tips". I found this recipe online and don't see why
>>>> you couldn't do them in the oven, under the broiler first, rather
>>>> than grilling then broiling (Huh? Wonder why?).
>>>
>>> Sounds like it would be worth a shot. Thank you! Are rib tips
>>> widely available?
>>>
>>
>> Did the riblets have bones in them? I'd buy "country" style ribs,
>> which aren't really ribs but are meaty and sometimes have a bone on
>> the back. Can't say I've ever seen "rib tips" at the grocery store.
>> "Country ribs" are more bang for your buck. No idea why more meat
>> costs less than true ribs which are mostly bone... <G>
>>
>> Jill
>>
>>
>
> Same here with the country ribs, the real ribs are tasty but don't
> have enough meat.
>
> Also never saw "rib tips". All of the "riblets" I have ever seen
> looked like "space meat" that were made thru some sort of process
> using chopped formed meat.

The term "riblets" reminds me of the McDonald's McRib sandwich. Sort of a
formed pork thing on a bun doused in a sauce; looks like ribs but isn't

I'd definitely buy 'country style ribs' for this andDamsel should use
whatever sauce she wants. Grill, smoke, broil, but *do no boil*! (heheh)

Jill

Carol,

I googled 'Applebee's Riblets' and came up with the following site.

http://www.razzledazzlerecipes.com/b...bq-riblets.htm

Damsel in dis Dress wrote:

> Can anyone tell me what cut to look for at the grocery store if I
> wanted to make my own riblettes? Can they be baked or rottiserized,
> or do they have to be grilled or smoked?

They are the top portion -- sometimes referred to as rib tips -- of a full
slab of spare ribs. It is a left over portion from trimming the spare rib
down into what's referred to as a "St Louis style" rib. They can be prepared
in the same way you would cook any rib meat.
--
Dave
www.davebbq.com

In article <1137806666.868314.198990@g43g2000cwa.googlegroups.com>,
"Lynn from Fargo" <lynngiff@i29.net> wrote:

> Hi Carol!
> I can get riblets at most supermarkets in Fargo - but not all the time.
> Sometines the "slab" will be 4 inches wide and the bones 2 inches long.
> Sometin=mes it will be 10 or more inches wide and the little bones will
> be less than an inch long.
>
> Treat them exactly like spareribs but watch because they're smaller and
> tend to cook faster.
>
> ANY recipe of Barb's would be wonderful. How about Cherry Chipotle
> Riblets?
>
> Lynn fron Fargo

Hoo-yah!! I had some of that Cherry Chipotle Relish thing I made with
tonight's supper, that Chicken Rice Dinner thing I posted a couple days
ago - yesterday? Get this: I had 5 thighs, skinless, that I used.
There was one left, with some rice - a single portion for lunch or
dinner. I was going to bring it over to The Widow Dorothy and decided
to not. As I was leaving her house tonight, she's telling me what she
fixed for supper -- the selfsame thing!! What a coincidence! I don't
know if TPTB would approve of the relish with the chicken and rice
stuff, but it was mighty fine. Perked up the otherwise mildly flavored
chicken. Actually, it's darned good!
--
http://www.jamlady.eboard.com, updated 1-15-2006, RIP Connie Drew

On Fri, 20 Jan 2006 15:36:25 -0600, in rec.food.cooking, Damsel in dis
Dress <damsel.in.dis.dress@gmail.com> hit the crackpipe and declared:
>Can anyone tell me what cut to look for at the grocery store if I
>wanted to make my own riblettes? Can they be baked or rottiserized,
>or do they have to be grilled or smoked?
>
>We love these things, but it'd be nice if we could make our own,
>assuming that we'd come out ahead financially. We only go to
>Applebee's after 9pm. Half price appetizers. )
>
>Carol, the Frugal Diner

Ugh, I'm surprised at you....liking those microwaved little bullets.