These are perfect little weekend morsels and while the braai’s are packed away will serve as a fitting substitute.
What you need
2kg pork riblets(racks cut into individual pieces)
4 tablespoons soy sauce
1 teaspoon crushed garlic
pinch of salt
pinch of black pepper
pinch of dry mustard powder
4 tablespoons vinegar
Place the riblets in a pot of salted boiling water and let them boil vigorously for about 20 minutes. The skin on the back of the ribs will look like its beginning to peel away and that’s what you want.
While that’s on the go, combine the rest of the ingredients for the marinade together and mix them thoroughly.
Remove the ribs from the water and add them to the marinade. Toss them around to coat each piece, cover with cling film and allow them to marinade for at least 1-2 hours, overnight if you have the time.
Heat your oven to 220/240 Celsius and place the ribs in a roasting pan, bake for about 20 minutes until they are hot and the edges look like they are about to burn.
For the very best results, return them to the marinade 5 minutes before the end, toss them again and return to the oven for the last 5 minutes.
These are seriously delicious.