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Prep Time:
15 Minutes
Cook Time:
40 Minutes
Ready In:
55 Minutes
Ingredients:
Ingredients:

* about 3 lbs of pork riblets – separated into 3 or 4 chunks
* 1 tbsp extra virgin olive oil
* 1/2 tsp cumin
* 1 tsp smoked paprika – I used La Chinata Sweet Smoked Paprika.
* 1/4 tsp freshly ground coriander
* 1/2 tsp sea salt
* 2 tsp Ancho chili powder – I used Royal Command Ancho Chili Powder.
* 1/2 tsp ground mustard
* 1 tsp freshly ground pepper
* 1 tsp sugar
* 1/4 cup white wine – other options for liquid are water, beer, red wine, stock, liqueur, spirits

Glaze Ingredients:

* 1/2 tbsp Napa Jack’s Original BBQ Sauce
* 2 heaping tsp Haskapa Jam
* 1/2 tbsp white wine

Optional Additions:
* salt
* freshly ground pepper
* cilantro
* parsley
* onion
* garlic
* cayenne
* Ancho pepper
* smoked paprika
Directions:
1. Preheat oven to 350 degrees F.
2. Prepare an ovenproof baking dish by brushing with a light coating of olive oil.
3. Prepare a tasty spice rub by combining cumin, smoked paprika, coriander, sea salt, Ancho chili powder, mustard, pepper and sugar.
4. Coat ribs on both sides with spice preparation, press in and rub well into the meat.
5. Pour white wine into baking dish and arrange spiced ribs in baking dish.
6. Cover tightly with foil and cook in a 350 degree F oven for about 25 – 30 min.
7 Prepare glaze for riblets by whisking together in a small bowl – BBQ Sauce, Haskapa Jam and white wine, until well combined. You could also add any of the optional ingredients listed above.
* Note: This glaze is sweet, spicy and delicious and can be used on pork, chicken, beef, turkey or game.
8. Remove riblets from oven, brush generously with glaze, and place riblets on a hot, preheated grill, with top side facing down.
9. Brush other side with glaze while top side is grilling.
10. Allow to grill until nice grill marks are formed – about 3 min.
* Tip: Rotate 1/4 turn to get crosshatch grill marks.
11. Turn riblets over and repeat grilling to get grill marks and then crosshatch.
* Tip: This happens very quickly, so it’s best to monitor closely, so the meat doesn’t burn.
11. Transfer riblets from the grill to a serving tray. Save remaining basting glaze for dipping or for diners to add to their meat or rice, at the table.
Description:
Using this recipe for How to Grill Haskapa Smoked Paprika Pork Riblets is a unique and delicious way to prepare tender, tasty pork riblets.

The Haskapa flavoring makes the riblets even more mouthwatering, especially combined with smoked paprika.

Haskapa has an amazing line of products containing haskap berries. For the glaze recipe, I use Haskapa Jam made with plump haskap berries out of Nova Scotia.

* Haskapa.com

Haskap plants originated in Russia, but now grow in many of the Canadian provinces and elsewhere.

The berries themselves are deep blue with crimson flesh, larger than blueberries and elongated in shape. The taste is like a combination of blueberry, elderberry, cranberry, raspberry, loganberry – rich and sweet.

If you have the opportunity to purchase haskap berries, it is well worth acquainting yourself with these super, delicious berries to use in jam, juices, sauces, glazes, tarts, pies and vinaigrettes, to name a few possibilities.

The smoked paprika used in this recipe lends a beautiful sultry, smokey flavor that compliments grilled meats and veggies. La Chinata carries a few paprikas – sweet, bitter sweet, hot and premium varieties.

* LaChinata.com

The white wine I use for this recipe is a crisp, bright 2012 Gewürztraminer from Rancourt Winery.

* RancourtWinery.com

These ribs are succulent, falling off the bone and finger lickin’ good with that smokey paprika, a little bit of grilled char, and the sweet & savory Haskapa BBQ glaze.

I served these fantastic riblets with nice, fluffy rice and grilled smoked paprika spice rubbed corn-on-the-cob.

This show is brought to you by Haskapa:

* Haskapa.com

Once you try this recipe How to Grill Haskapa Smoked Paprika Pork Riblets, I’m sure you will use it often and make it one of your favorites.

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