Pork Riblets

[Kitchen Witch]

Wash and pat dry pork riblets; sprinkle with Creole or Cajun seasoning and let sit about 1/2 hour. Skillet fry on low until nice and tender and falling off the bone. Baste during the last 15 minutes of cooking with a thick, rich tomato-based BBQ sauce - keeping some sauce for dipping.

Serve with a salad of bitter greens and olive oil/balsamic vinaigrette; season to taste with herbs.

Add buttered corn on the cob and ice cold iced tea.

[lvdkeyes]

One Thai way to do them is to pound together in a mortar with a pestle cilantro stems (roots are even better if you can find them), a lot of garlic and a little fish sauce (nam pla) to make a paste. Allow the riblets to marinate for at least 30 minutes or even overnight in the fridge. Deep fry them until nice and crispy and cooked through.