A riblet is the usually boneless meat from the end of a rib, sometimes referred to as a rib tip. Riblets can be produced from beef, lamb, or veal, but the term is most often applied to pork rib tips. The tips are trimmed from the lower ribs when cutting a St. Louis-style rack or when shaping a top loin rack of ribs. They are meaty and flavorful, but smaller and less attractive than whole ribs. Riblets were first popularized commercially in the U.S. by the restaurant chain Applebee's.
The record for most riblets eaten in one sitting is held by football player Bill Maas.[citation needed]
In Iowa, they are called featherbones.
 | This meat-related article is a stub. You can help Wikipedia by expanding it. |