Put the pork riblets on the grill on indirect heat. I prefer grilling with chunks of a fruit wood such as cherry for this recipe. The cut of these pork riblets makes them small so a kettle smoker will work.
While the riblets are on the grill, chop up chipolte peppers that are in adobo sauce. I prefer two peppers, but it depends on how spicy you like your ribs. Combine the peppers with a 1/2 gallon of apple cider and 2 tablespoons of apple cider vinegar. Reduce the mixture on low heat on your stove top by 75% until it is a syrup. Make sure you keep an eye on the reduction. You don’t want it to burn.
After the pork riblets are thoroughly cooked take off the grill and slice them at each bone. The meat will not take that long to cook because of its cut. I like to bring the kettle grill up to 250 degrees F and bring the ribs up to an internal temp of 190 degrees F.
Combine the riblets with the reduction and serve.