Oven Barbque Country Pork Notribs Recipes

Steps:

• 1. Preheat over to 300 degrees.
• 2. Gather all of your ingredients.
• 3. Place first three ingredients in a bowl and mix until well blended.
• 4. In a 9" x 13" casserole spread about 1/2 cup of the mixture on the bottom.
• 5. Place boneless ribs on top of sauce.
• 6. Spoon and spread remaining sauce over all ribs.
• 7. Cover with foil; place in oven and cook for 3 hours.
• 8. Remove from oven; uncover and cook for an additional 30 minutes.
• 9. Remove from oven. Take ribs out of sauce and keep warm in oven. Put sauce in a skillet and remove as much of the grease from the ribs as you can. Add 1 cup of water and bring to a boil. Reduce sauce until it is thicker in consistency.
• 10. Serve sauce over ribs and rice or pasta.

Steps:

• 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.

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• In a shallow baking pan or roaster, place ribs in a single layer; salt if desired. Spread the garlic on the ribs, then place the lemon slices on top. Bake in a preheated oven for 2 hours - the ribs should be tender. Drain any grease and liquid. Pour BBQ sauce over the ribs. Return to oven and bake one more hour at 200 to 250 degrees F.

Steps:

• Heat oven to 400 degrees. Place pork in a Dutch oven or a roasting pan with a lid. Sprinkle with salt. In a small, dry skillet over medium heat, toast allspice, peppercorns, coriander and cloves until fragrant, about 2 minutes. Using an electric spice grinder or a mortar and pestle, grind spices and transfer to a small bowl.
• To the ground, toasted spices, add smoked paprika, cayenne, cinnamon, annatto (if using), garlic, molasses, vinegar and tomato paste. Stir well, then rub mixture all over pork.
• Add 4 cups water to pot. Add split chiles, if using (omit if you don't like really spicy barbecue), and bay leaves. Cover and bake for 30 minutes. Reduce heat to 300 degrees, and continue to bake, basting occasionally for 2 hours, until meat is fork tender and falling off the bone. Pour off juices and remove rising fat. Cut pork into chunks or shred. Serve with pan juices, on a bun or roll, and/or with the cabbage salad. (Alternatively, refrigerate meat and juices for up to 2 days for easier fat removal, and reheat.)
• To make optional cabbage salad, place cabbage in a low, wide bowl. Sprinkle with salt and toss well. Add orange juice, lime juice, vinegar, jalapeño, cumin and scallions. Toss well and leave to macerate for at least 1 hour; repeat tossing once or twice. Garnish with cilantro sprigs.

Steps:

• Place ribs in a greased roasting pan. Bake, uncovered, at 350° for 45 minutes. Meanwhile, in a saucepan, combine the remaining ingredients. Bring to a boil; cook for 1 minute. Drain ribs. Spoon sauce over ribs. Cover and bake for 1-1/2 hours. Uncover; bake 30 minutes longer, basting once.

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Combine garlic powder and onion powder.
• Rub seasoning mixture over the ribs.
• Line a shallow baking pan with foil; oil or spray foil with nonstick cooking spray.
• Arrange ribs on the foil.
• Top ribs with onion slices.
• Cover with another piece of foil and bake for 1 hour and 15 minutes, or until very tender.
• Remove the top piece of foil and brush with barbecue sauce.
• Bake uncovered for about 15 minutes longer, or broil for about 5 minutes.