Oven BarBQue Country Pork (not)Ribs

"Another make ahead but most of mine are. I have no idea of the true cut name, but they were on sale for a bit under a buck a pound. SOLD, 3 pounds of them. roughly 3/4"crossgrain X9"X3" half with a gothic F shaped bone, all with sharply defined meat and fat. Went Great with Potato Salad."
 
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Ready In:
2hrs 20mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Mix everything and coat both sides of Pork.
  • Lay the coated strips on a parchment covered sheet pan with sides.
  • This worked for me and avoided that messy cleanup.
  • Let marinade room at temp for half an hour.
  • Bake in a 275 oven for about 90 min, turning once.
  • Remove the meat, pour off any grease, put a flat rack on the pan, return meat laying now on the rack.
  • Run the oven up to 450F bake for about 10 minutes more to crisp.

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Reviews

  1. Great recipe! I actually just used it as a base for my own idea... instead of using the marinade, I used my homemade BBQ sauce and instead of the Kosher salt, I used fleur de sel, an unrefined gourmet French salt. Turned out GREAT!
     
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Tweaks

  1. Great recipe! I actually just used it as a base for my own idea... instead of using the marinade, I used my homemade BBQ sauce and instead of the Kosher salt, I used fleur de sel, an unrefined gourmet French salt. Turned out GREAT!
     

RECIPE SUBMITTED BY

May 2005: T. Woolfe recently passed away. He will be greatly missed by his friends at Recipezaar. -- Recipezaar Editor ***************************************************** Well lessee. I'm a retired, post 65 male live-alone, self taught but been cooking most of my life, wrote a cookbook for friends http://www.heywired.org/TIMM/cookwoof.htm Favorite cooking books Cookwise by Shirley Corriher, an old Joy of Cooking, Jeff Smiths The Frugal Gourmet, Julia & Jacques Cooking at Home, and a couple of those private printings. A Word on How I feel about RATEINGS. I reserve that fifth star for SUPRISE ME purposes. The new combination. The Idea that I haven't seen before. The spark that elevates a recipie from the ordinary-with-variations. If I don't seem to give a lot of 5s that's why. A 4 is a great taste.
 
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