Boneless Barbecue Riblets

1. 1

   Season the ribs with a mixture of chili powder, toasted cumin and beer.

2. 2

   Wrap the ribs in foil and steam in a steamer for 1 hour or roast in a 250 degree F. oven in a pan with moisture for 2 hours until tender and moist.

3. 3

   Coat the ribs with barbecue sauce then slow grill over low heat face down.

4. 4

   Coat the backside of the ribs with barbecue sauce.

5. 5

   Heat for 5 to 10 minutes to caramelize the outside of the ribs and heat them through.

6. 6

   Remove the ribs from the grill and cut the meat away from the bone between the ribs.

7. 7

   In a bowl whisk together the ketchup and steak sauce.

8. 8

   Whisk in the beer, then the cayenne.

9. 9

   Add the peanut butter a tablespoon at a time, whisking until the mixture is smooth.

10. 10

    Add the chives and peppers and stir.

11. 11

    Grits Cake with Barbecue Riblets: Cut the grits cake mixture into the desired shape using a cookie cutter.

12. 12

    Dredge them in flour and reshape.

13. 13

    Saute the cakes in an olive oil and butter mixture until crispy on both sides.

14. 14

    Place 3 slices of the rib meat over the grits cake and drizzle with extra barbecue sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.