What a Crock!: Apricot Riblets What a Crock!: Apricot Riblets Advocate staff photo by RICHARD ALAN HANNON -- Use a jelly to flavor bite-sized Apricot Riblets. BY JULIE KAY| Special to The Advocate Oct. 16, 2013 Comments I think we can all agree that ribs can be messy. Make them bite-sized, and you get the taste without the mess. It’s also easy finger food for the youngsters. Cut boneless pork strips into 2-inch sections and they become riblets quite easily. At some stores, they are called boneless country-style ribs. They may be labeled as pork strips at others. This is quite a versatile recipe as well. Use it as an appetizer if you desire or a main meal as needs call for. Ribs are exceptional in the slow cooker, whether full-sized or bite-sized. Want a different flavor? Try blackberry, raspberry or the apricot jelly I used. The base of the sauce can change as you like. If you have a divided cooker or perhaps you have two, make a different flavor base with each and provide a choice. The garlic-pepper seasoning is a particularly good accent flavor, so feel free to be a bit more liberal if desired. Julie Kay is a columnist for The Advocate. Email her at firstname.lastname@example.org.