If you’re a fan of traditional Newfoundland and Labrador cuisine, then you know that salt pork riblets are a staple ingredient in many dishes, including the beloved Jiggs dinner.
But if you’ve never cooked with this salty, cured meat before, you might be wondering where to start. Fear not, because we’ve got you covered!
In this article, we’ll walk you through everything you need to know about cooking salt pork riblets, from preparing the meat to seasoning and cooking it to perfection.
So grab your apron and let’s get started!
How To Cook Salt Pork Riblets?
Before you start cooking, it’s important to prepare the salt pork riblets properly. Begin by cutting the meat into 4-inch to 6-inch slabs. Then, sterilize your containers with boiling water and soap, and rinse them well.
One way to preserve your meat is by brining it. To do this, pack the pieces of meat in a sterilized bucket or bowl. In a boiler, add 12 cups of warm water and start boiling. Then, add 1 1/2 cups of picking salt and let all the salt dissolve before removing from heat. Let the mixture come to room temperature before using.
Make sure that the brine covers every inch of the meat. If it doesn’t, weigh it down with a plate or heavy object like a canning jar of water. Cover the bucket and store it for a week in your fridge or somewhere at 36 °F. Each week, remove the meat, stir the brine, and repack the meat in the bucket.
If the brine is thick or stringy, wash each piece of meat thoroughly, resterilize the bucket or bowl, and make fresh brine.
Once your salt pork riblets are ready to cook, there are several methods you can use depending on your preference.
One popular method is to simmer the meat in a covered pan with fresh cold water for about 1 1/2 – 2 hours. Afterward, take the meat out and bring it to room temperature before cooking.
Another method involves seasoning the pork riblets with a spice rub made from salt, black pepper, white pepper, cayenne, and garlic powder. Brush Dijon mustard and vinegar on top of the ribs before sprinkling on the spice rub. Refrigerate for 4 to 12 hours before baking in a preheated oven at 300 degrees F (150 degrees C) for a total of 3 hours.
For grilling enthusiasts, sear the ribs on high heat for 4 minutes on each side before moving them to indirect heat at around 250 degrees F until they reach an internal temperature of 165 degrees F.
What Are Salt Pork Riblets?
Salt pork riblets are small pieces of raw pork ribs or beef that are preserved using a heavy brining solution made from picking salt. This traditional method of preserving meat is famous in Newfoundland and Labrador, as well as in the rest of the Maritimes.
To make salt pork riblets, the meat is cut into slabs and packed in a sterilized bucket or bowl. A brine solution made from warm water and picking salt is then added to the container, making sure that every inch of the meat is covered. The container is then stored in the fridge or cold storage for a week, with the meat being stirred and repacked each week.
Once the salt pork riblets are ready to cook, they can be simmered in a covered pan with fresh cold water, seasoned with a spice rub and baked in the oven, or grilled on high heat. Before cooking, it’s important to soak the meat for a few hours or overnight to remove most of the salt.
Salt pork riblets are a popular addition to Jiggs dinner, a traditional Newfoundland meal. While they are not recommended for those watching their salt intake, they are a beloved cultural food for many Newfoundlanders and Labradorians.
Preparing The Riblets For Cooking
To prepare the riblets for cooking, there are a few steps you should follow. First, make sure to rinse the riblets under cold water to remove any small pieces of bone that may be present. Pat them dry with paper towels and line them up on a large baking sheet, making sure not to overlap them.
Next, you can choose to season the riblets with a spice rub or marinate them in a brine solution for added flavor and tenderness. To brine the riblets, pack the pieces of meat in a sterilized bucket or bowl and add a mixture of warm water and picking salt. Make sure the brine covers every inch of the meat and weigh it down with a plate or heavy object if necessary. Store the bucket in your fridge for a week, stirring the brine and repacking the meat each week.
If you prefer to use a spice rub, mix together salt, black pepper, white pepper, cayenne, and garlic powder. Brush Dijon mustard and vinegar on top of the ribs before sprinkling on the spice rub. Refrigerate for 4 to 12 hours before cooking.
When it’s time to cook the riblets, there are several methods you can use such as simmering in water or grilling over indirect heat. Regardless of which method you choose, make sure to cook the riblets low and slow for maximum tenderness.
Seasoning Options For Salt Pork Riblets
When it comes to seasoning salt pork riblets, there are endless options to choose from. Here are a few ideas to get you started:
1. Classic BBQ Rub: Mix together salt, black pepper, paprika, garlic powder, and brown sugar for a classic BBQ rub that will give your pork riblets a smoky and savory flavor.
2. Asian-Inspired Rub: Combine soy sauce, sesame oil, ginger, garlic, and honey for an Asian-inspired rub that will add a sweet and tangy flavor to your pork riblets.
3. Spicy Rub: If you like your pork riblets with a kick, mix together cayenne pepper, chili powder, smoked paprika, garlic powder, and onion powder for a spicy rub that will pack a punch.
4. Herb Rub: For a more subtle flavor, mix together dried herbs such as thyme, rosemary, oregano, and basil with salt and pepper for an herb rub that will add a fresh and earthy taste to your pork riblets.
No matter which seasoning option you choose, make sure to let the pork riblets sit in the seasoning for at least 20 minutes before cooking to allow the flavors to fully penetrate the meat.
Cooking Methods For Salt Pork Riblets
When it comes to cooking salt pork riblets, there are a few methods you can use that will produce tender and flavorful meat.
One popular method is to slowly render the fat from the salt pork riblets. To do this, cut the meat into small cubes and add it to a skillet with a splash of water. Cook the meat over low heat until the fat has started to render and the bits of meat look crispy and crunchy. Remove them with a slotted spoon and reserve them to use as a garnish.
Another method involves soaking the meat in cold water overnight, draining it, and then covering it with fresh cold water in a covered pan. Simmer the meat for about 1 1/2 – 2 hours until it’s tender. You can also add turnips, carrots, potatoes, and cabbage to the pan during the last 10-20 minutes of cooking for added flavor.
If you prefer to bake your salt pork riblets, you can season them with a spice rub made from salt, black pepper, white pepper, cayenne, and garlic powder. Brush Dijon mustard and vinegar on top of the ribs before sprinkling on the spice rub. Refrigerate for 4 to 12 hours before baking in a preheated oven at 300 degrees F (150 degrees C) for a total of 3 hours.
Lastly, for those who love grilling, sear the ribs on high heat for 4 minutes on each side before moving them to indirect heat at around 250 degrees F until they reach an internal temperature of 165 degrees F. This method will give you tender ribs with a smoky flavor that’s perfect for summer barbecues.
No matter which method you choose, make sure to prepare your salt pork riblets properly beforehand and cook them until they’re tender and flavorful.
Serving Suggestions For Salt Pork Riblets
Once you’ve cooked your salt pork riblets, there are many delicious ways to serve them. Here are some serving suggestions to try:
1. Classic BBQ: Brush your cooked riblets with your favorite BBQ sauce and grill them for another 5-10 minutes. Serve with coleslaw and baked beans.
2. Asian-style: Toss your riblets in a mixture of soy sauce, garlic, ginger, and honey. Bake in the oven for 10-15 minutes until the sauce is caramelized. Serve with steamed rice and stir-fried vegetables.
3. Southern-style: Serve your riblets with a side of creamy macaroni and cheese, collard greens, and cornbread.
4. Mexican-style: Shred your cooked riblets and use them as a filling for tacos or burritos. Top with fresh salsa, avocado, and cilantro.
5. Italian-style: Serve your riblets with a side of creamy polenta and roasted vegetables like eggplant, zucchini, and bell peppers.
No matter how you choose to serve your salt pork riblets, they’re sure to be a hit at any gathering or family dinner. Enjoy!