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If they are pork riblets they are most likely part of the pork back rib cut off a bone in pork loin.  Normally anywhere from a half inch to one inch wide.  I would bake them with sauce until tender.  You could do them on the grill also but they are much better done with sauce.  Being in strips they are handled better in a baking dish with sauce until done.  Putting them on the grill tends to dry them unless you watch them and baste them and on the grill they should be done on in-direct heat.  good luck.

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You can do them with what sunniewalleye said also.  I make pork ribs and kraut with potatoes all the time.  With the riblets you can do them in the oven or crockpot.  I normally do them in the oven in a baking dish.  Put the riblets in the baking dish and season them with onion powder, garlic powder and black pepper.  Back them until almost done.  I usually put a little beef broth with that.  Cover with foil.  Look at my page www.sausageheavenoutdoors.com in the recipe page.  and look for my German Kraut recipe.  With a smaller meal you can make it with two packs of kraut and one pound of bacon and follow direction If you love kraut or smaller one refrigerated franks kraut [plastic vac pack package] and 1/2 pound bacon].  If  you add potatoes you should put the taters in with the riblets at the start.  So you can make it with bbq sauce or with kraut.  Both tasty.  good luck.

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