Summarize the following:
Get out 2.2 pounds (1 kg) of pork riblets and sprinkle them with salt and pepper according to your taste. Rub minced garlic into the riblets for a little extra flavor. If you want spicy riblets, use up to 1 tablespoon (8 g) of minced garlic. Turn the oven on to 275 degrees F (135 degrees C). Turn on your broiler to high and set the riblets on a sheet. Set the riblets a few inches below the heating element and broil them for several minutes. The meat should turn dark. Carefully remove the sheet and use tongs to flip the riblets over. Put them back under the broiler for a few more minutes so they're seared. Cook the riblets until they're at 155 degrees F (70 degrees C).  Insert an instant read thermometer into the riblet meat to check the temperature. If you don't want to broil the riblets, you can sear them on a gas or charcoal grill. Place a rack in the bottom of a roasting pan and set the riblets on the rack. They shouldn't be touching the bottom of the pan. Pour 1/4 cup (60 ml) of liquid smoke flavoring and 1 cup (240 ml) of water into the bottom of the roasting pan. Wrap the pan tightly with several layers of aluminum foil. The steaming liquid shouldn't touch the riblets or they'll become bitter. If you're using a smaller roasting pan, you may not need all of the water and liquid smoke. Put the pan of riblets in the preheated oven and bake them for 2 to 5 hours. Check the temperature of the riblets occasionally and cook them until they're tender. They should reach 155 degrees F (70 degrees C) once they've finished cooking. Cooking time will depend on how many riblets you're cooking, the size of the pan, and the accuracy of your oven. Mix together all of the sauce ingredients in a small saucepan. Stir the sauce occasionally and simmer it for 20 minutes, so the sauce thickens a little. You'll need to combine:  1 cup (240 g) ketchup 1⁄2 cup (155 g) corn syrup 1⁄2 cup (170 g) honey 1⁄4 cup (60 ml) apple cider vinegar 1⁄4 cup (60 ml) water 2 tablespoons (43 g) molasses 2 teaspoons (4 g) dry mustard 2 teaspoons (4 g) garlic powder 1 teaspoon (2 g) chili powder 1 teaspoon (2 g) onion powder Dip a brush into the sauce and spread it over the cooked riblets. Serve the riblets while they're still warm and offer extra sauce on the side for dipping.
Season the riblets and preheat the oven. Broil the riblets until they're dark. Place the riblets in a roaster with steaming liquid. Cook the riblets for several hours. Simmer the sauce for 20 minutes. Brush the sauce on the riblets.