- Pork shoulder ribs, or country style ribs, are one of the easiest cuts of pork to cook. They are inexpensive, and lend themselves to slow cooking in a crock pot, a slow oven, or over indirect coals on the barbecue.
Crock pot, oven-proof pan or barbecue
Barbecue sauce, optional
Salt and pepper
- Get out the crock pot, and plug it in. There is no need to preheat the crock pot. Rub the ribs with salt, pepper, or any other spice or herb rub you like.
- Turn the crock pot to low if you have all day to cook them, or high if you want them done in three to four hours. Put the ribs in the crock pot, and make sure it's tightly covered.
- Use a fork to see if the ribs are tender. The meat should separate when you insert the fork. If you want to finish them on the barbecue, you might not want to cook them until they are falling apart fork-tender. When they are too tender, it's hard to brush the sauce on them, and they will fall apart when you put them on the grill.
- Plate them to take to the grill, or serve plain. If you want to grill them, bring the barbecue sauce and brush out with you, and apply the sauce with a brush. Grill to what is your perfection.
- Baking Pork Shoulder Ribs
- Turn the oven on to 325 degrees. Rub the ribs with salt and pepper or any spice rub that you enjoy.
- Put the ribs in an oven-safe pan and cover it loosely with aluminum foil.
- Bake for 90 minutes, and check to make sure they are getting tender. As in crock pot cooking described in Section 1, if you intend to put them on a grill with sauce, pull them out before they are too tender, and plate them to take to the grill.
- You can buy boneless pork shoulder ribs, but the bones add a great deal of flavor to the meat.
- Make sure you wash your hands with warm water and soap after handling raw meat. Never use the same plate that had raw meat on it to put the cooked ribs on unless you wash the plate with warm, soapy water.
Red Raspberry Glazed Onion and Ruby Red Ribs
4 pounds pork loin back ribs, cut into 2-inch 'riblets'*
2 cloves garlic, minced
Salt and ground black pepper
1 large onion, cut into 1/4 inch slices
1 cup water
1 (21 ounce) can LUCKY LEAF® Premium Red Raspberry Pie Filling
1 cup bottled barbecue sauce
1/4 cup packed brown sugar
1/4 cup dry sherry
1/2 teaspoon liquid smoke
1/4 teaspoon dry mustard
Sliced green onions
- 1.Sprinkle riblets with garlic, salt, and pepper. Separate onion slices into rings and spread in the bottom of a roasting pan. Top with ribs. Pour water over ribs. Cover roasting pan with foil. Bake in a 350 degrees F oven for 30 minutes.
- 2.Meanwhile, in a medium saucepan combine pie filling, barbecue sauce, brown sugar, sherry, liquid smoke, and dry mustard. Bring to boiling. Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.
- 3.Uncover ribs and drain off any liquid in the pan; discard liquid. Spread barbecue sauce evenly over ribs and roast, uncovered, for 1 hour or until ribs are tender, stirring every 15 minutes.
- 4.Serve ribs and onions on a serving platter sprinkled with green onions. Makes 10 (4-rib) appetizer servings.
- Have the butcher cut the ribs for you.
4 pounds bone-in country style pork ribs
1 (12 ounce) bottle chili sauce
1 (12 ounce) jar plum preserves
1/4 cup soy sauce
1/4 teaspoon hot pepper sauce
- 1.Place ribs in two ungreased 13-in. x 9-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 45 minutes; drain. In a small saucepan, combine the remaining ingredients. Bring to a boil, stirring occasionally. Remove from the heat. Set aside 3/4 cup sauce for serving.
- 2.Brush ribs with some of the remaining sauce. Bake, uncovered, for 30-45 minutes or until ribs are tender, turning and basting frequently with remaining sauce. Serve with reserved sauce.
- Barbecue ribs are a gourmet delight, but boneless ribs are more like heaven. Pork shoulder Western ribs are strips of pork cut from the shoulder into strips about two inches by two inches and about six to eight inches long. Marinated and grilled, and then served with fries and baked beans, they provide a wonderful barbecue meal. The secrets for making great Western ribs are in the marinating and grilling
2 to 3 ribs for each serving
1 cup brown sugar
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 teaspoon black pepper
- Make a "dry rub" marinade by mixing 1 cup of brown sugar, 1 tablespoon each of garlic powder and onion powder, and 1 teaspoon of black pepper. Place in a gallon size plastic frozen food bag.
- Slather the ribs with plain hotdog style yellow mustard. The mustard does not impart much taste to the ribs, but the vinegar in the mustard acts to break down the meat fiber and to make the ribs very tender.
- Place ribs one at a time in the freezer bag and shake to coat the rib with the dry marinade. Remove the ribs to a cookie sheet and repeat until all the ribs have been coated. Cover with plastic wrap or aluminum foil and allow the ribs to marinate for at least eight hours.
- Grill on a hot charcoal grill for about 15 minutes per side.
- Brush on your favorite barbecue sauce and continue grilling until the sauce is well caramelized but not burned. Before removing meat from the grill, use a meat thermometer to make sure the ribs have reached 160 degrees.
1 gallon water
1 cup kosher salt
1 (5-pound) French-cut pork loin rib roast, trimmed (about 8 bones)
1 cup packed brown sugar
1/2 cup cider vinegar
3 tablespoons bourbon
1 teaspoon black peppercorns
1 bay leaf
1/4 cup extra-virgin olive oil
1 tablespoon freshly ground black pepper
6 garlic cloves, minced
6 thyme sprigs
- Combine 1 gallon water and salt in a large stockpot, stirring until salt dissolves. Add pork to brine; refrigerate for 24 hours.
- Remove pork from brine; discard brine. Pat pork dry with paper towels.
- Combine sugar, vinegar, bourbon, peppercorns, and bay leaf in a small saucepan. Bring to a boil; cook 9 minutes or until reduced to 2/3 cup. Strain mixture through a sieve over a bowl; discard solids. Set aside.
- Combine olive oil, ground pepper, and garlic in a small bowl; rub evenly over pork. Top with thyme sprigs. Place pork in a large roasting pan. Bake at 375° for 1 hour and 10 minutes. Brush brown sugar mixture evenly over pork; bake an additional 20 minutes or until thermometer inserted into the thickest portion of pork registers 140° (slightly pink). Place pork on a platter. Cover loosely with foil; let stand 15 minutes before slicing.
- Calories: 357, Fat: 14.2g (sat 3.5g,mono 8.3g,poly 1.5g), Protein: 25g, Carbohydrate: 28.4g
- This classic spareribs recipe is cooked entirely on the grill. You can buy a barbecue sauce instead of making your own, if you like. Make sure to boil the remaining sauce after you finished brushing it on the ribs; then serve with the ribs along with lots and lots of napkins!
4 lbs. pork loin back ribs
1 Tbsp. olive oil
1 tsp. dried tarragon
1/2 tsp. dried thyme
1 tsp. salt
1/2 cup chili sauce
1/4 cup ketchup
1/4 cup mustard
1/4 cup chicken broth
1/4 cup brown sugar
3 Tbsp. apple cider vinegar
2 tsp. celery seed
1/2 tsp. Tabasco sauce
1/8 tsp. pepper
1/8 tsp. white pepper
- Prepare grill for indirect cooking, placing drip pan directly under the cooking area. Do not cut ribs into serving pieces. Rub ribs with oil and thyme. Place ribs on grill, cover, and grill 4-6" from medium coals for 60-80 minutes, until meat is no longer pink near the bone. Add more briquettes if necessary after 45 minutes of cooking time to maintain temperature.
- While ribs are cooking, make barbecue sauce. Combine chili sauce, ketchup, mustard, broth, sugar, vinegar, celery seed, Tabasco, and peppers in medium saucepan and heat to boiling. Simmer 15-20 minutes, stirring frequently, until sauce thickens.
- Brush this sauce over the ribs during the last 15-20 minutes of grilling time. If you put it on sooner, the sauce may burn. Heat any remaining sauce to a boil; boil and stir for 1 minute, then serve with ribs.
- The pork is prepared for roasting like a prime rib of beef; you can follow the method here or have your butcher do it for you.
1 1/2 cups sugar
3/4 cup fine sea salt
8 large fresh thyme sprigs
6 Turkish bay leaves, crumbled
4 juniper berries
2 teaspoons whole black peppercorns
2 teaspoons whole black peppercorns, crushed in mortar with pestle or in resealable plastic bag with mallet
- Combine 1 quart water and all remaining ingredients in medium saucepan. Bring to boil, stirring until sugar and salt dissolve. Pour brine into wide pot or container large enough to hold pork (3- to 4-gallon capacity). Add remaining 5 quarts cold water; stir to blend. Let stand until brine is cool to touch, about 1 hour.
- Place pork on work surface. Trim off all but 1/4-inch layer of fat from roast. Turn roast over so that rib bones point up. Using boning knife and starting where meat meets rib bones, gradually cut loin away from rack of bones, leaving 2 inches of meat attached to bones (do not cut meat off bones completely). Tie meat back onto bones with kitchen string at 2-inch intervals. Place roast in brine, submerging pork completely and weighing down with heavy pot if necessary. Cover and refrigerate 5 days.
- Remove pork from brine; discard brine. Rinse pork under cold running water for 5 minutes to reduce saltiness; pat dry with paper towels. Place pork on rack set over sheet of foil; let stand at room temperature 2 hours.
- Position rack in center of oven and preheat to 400°F. Place pork on rack in large roasting pan. Mix thyme and crushed peppercorns in small bowl; sprinkle mixture over pork. Roast until instant-read thermometer inserted into center of pork registers 140°F, about 1 hour. Remove from oven. Let roast rest 30 minutes (internal temperature of roast will increase 5 to 10 degrees).
- Remove kitchen string from roast. Cut meat into slices and serve.
4 lbs. pork spareribs, cut in 3-4 rib section
1 c. boiling water
1/2 tsp. minced garlic
5 drops hot pepper sauce
12 oz. bottle tomato
2 tbsp. vinegar
2 tsp. soy sauce
3 oz. pkg. raspberry flavored gelatin
- Put ribs in large saucepot with cold water to cover. Bring to boil, reduce heat and simmer uncovered for 30 minutes or until meat can be pierced easily with fork. Remove ribs, drain and cool. Meanwhile, in a large bowl, dissolve gelatin in the boiling water; stir in remaining ingredients. You'll have 3 3/4 cups sauce. Place ribs in double plastic bag; add 1 cup sauce. Turn a few times to coat. Close bags and refrigerate, turning bags occasionally, 6 hours or up to 2 days. Drain meat and reserve sauce. Place ribs with meaty side up on a rack in broiler pan. Broil at least 5 inches from heat source, brushing 4 times with reserved sauce and turning ribs once, 30 minutes or until meat is a reddish brown. Cut between ribs into serving size portions. Serves 4.
1 tablespoon vegetable oil
1 boneless center-cut pork loin roast (about 2 pounds), trimmed and tied (see below)
Kosher salt and freshly ground pepper
2 tablespoons whole-grain mustard
2 tablespoons cider vinegar
- Preheat the oven to 375 degrees. Heat the oil in a large ovenproof skillet over high heat. Season the pork with salt and pepper and sear on all sides until golden brown. Combine the mustard and vinegar and brush over the pork. Transfer to the oven and roast the pork until a thermometer inserted in the center reads 145 degrees, about 35 minutes.
- Transfer the pork to a cutting board and tent with foil for 10 minutes. Remove strings, slice and serve with Fall Vegetable Cobbler.
2 cups all-purpose flour
2 tablespoons whole-grain mustard
1 large turnip, peeled and cut into 3/4-inch pieces
2 medium russet potatoes, peeled and cut into 1/2-inch pieces
4 large carrots, sliced
8 tablespoons unsalted butter; 6 tablespoons cut into cubes and kept cold
Kosher salt and freshly ground pepper
1 tablespoon baking powder
1 cup heavy cream
1 bunch fresh parsley, chopped
- Preheat the oven to 375 degrees. Whisk the broth and 1/4 cup flour in a saucepan over medium heat. Add the mustard and vegetables; simmer until thickened, about 2 minutes. Whisk in 2 tablespoons butter and salt and pepper to taste; transfer to a 3-quart baking dish.
- Whisk the remaining 1 3/4 cups flour, the baking powder and a pinch of salt in a bowl. Rub in the cold cubed butter with your hands until the dough resembles coarse meal. Lightly stir in 3/4 cup cream with a fork. Place big spoonfuls of dough (about 6) on top of the vegetables and brush with the remaining 1/4 cup cream. Bake until golden brown and cooked through, about 45 minutes. Scatter parsley on top.
Oven-fried pork (below)
Sweet-and-Sour Sauce (below)
2 green peppers, cut into 1 inch pieces
2 sm. onions, sliced
2 med. tomatoes, cut into 10 wedges each
1 med. carrot, shredded
6 c. hot cooked rice
- Prepare Oven-Fried Pork. Prepare Sweet-and-Sour Sauce; stir in green peppers and onions. Cover and simmer 5 minutes; stir in pork, tomatoes and carrot. Cover and simmer until heated through, about 5 minutes longer. Serve over rice. 10 to 12 servings.
1/4 c. butter
1/4 c. water
2 1/2 lbs. pork boneless shoulder, cut into 1 inch cubes
2 c. Bisquick baking mix
- Heat oven to 400 degrees. Heat butter in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, in oven until melted. Beat eggs and water slightly. Dip pork cubes in egg mixture, then coat with baking mix. Place pork in single layer in pan. Bake uncovered 35 minutes. Turn pork; bake 15 minutes longer.
1/3 c. granulated sugar
1/3 c. packed brown sugar
1/3 c. cornstarch plus 1 tbsp.
2 cans (15 1/4 oz. each) pineapple chunks in juice, drained (reserve juice)
1/3 c. vinegar
1/3 c. catsup
3 tbsp. soy sauce
1/4 to 1/2 tsp. crushed red pepper
- Mix sugars and cornstarch in Dutch oven. Add enough water to reserved pineapple juice to measure 4 1/2 cups. Stir juice mixture, vinegar, catsup, soy sauce and red pepper into sugar mixture. Cook over medium-high heat, stirring constantly, until mixture thickens and boils. Stir in pineapple; reduce heat.
- Sweet-and-Sour Sauce can be covered and refrigerated up to 24 hours. Just before serving, heat sauce to boiling, stirring occasionally; stir in green peppers and onions. Continue as directed.