• Step 1: Preheat your oven to 325°F (165°C) or prepare your slow cooker on low heat.
• Step 2: In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Rub this seasoning mixture all over the beef riblets, ensuring even coverage on all sides.
• Step 3: Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Sear the seasoned riblets on all sides until they develop a nice brown crust, about 2-3 minutes per side.
• Step 4: If using the oven, transfer the seared riblets to the preheated oven and bake for 2-2.5 hours, or until the meat is fork-tender and falling off the bone. If using a slow cooker, transfer the seared riblets to the slow cooker and cook on low for 6-8 hours, or until the meat is tender.
• Step 5: Once the riblets are cooked, remove them from the oven or slow cooker and let them rest for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor in every bite.