Grandma Dreas Bbq Pork Recipes

BONELESS COUNTRY STYLE PORK RIBS RECIPE

Steps:

• Preheat oven to 500°F.
• Combine all the ingredients except the pork ribs in a saucepan. Cover and simmer for 10 minutes.
• Place ribs in bottom of a roasting pan or 9X13 baking pan.
• Pour sauce over the meat.
• Cover the pan with foil and bake at 500 degrees for 10 minutes.
• Reduce heat to 325 degrees and bake for an additional 1 to 1 ½ hours. Check them at the 45-minute mark and turn them in the sauce.
• When the ribs are tender, remove the foil and cook for 15 minutes without the foil, just enough to slightly reduce and thicken the sauce.
• Ribs are done when the meat is tender and pulls apart easily.
• Remove the BBQ ribs from the sauce to serve. The sauce can be put in a small bowl to serve on the side.

GRANDMA'S FALL OFF THE BONE BBQ COUNTRY STYLE PORK RIBS

Steps:

• Line a baking sheet with a cooling rack. Working in batches, season the pork ribs on all sides with kosher salt and black pepper and lightly toss in flour. Transfer the ribs to the baking sheet and set aside.
• Add 1 tablespoon of the oil to a large cast iron skillet or dutch oven (with a lid) over medium/medium high heat. When the oil is warm and shimmering, brown the ribs in batches, turning on all sides until golden, about 15-20 minutes per batch. Be careful not to overcrowd the pan or the ribs will steam and won't get that delicious golden crust.
• Transfer the browned ribs back to the baking sheet and wipe any burned pieces out of the pan. Add the remaining oil, and continue browning the rest of the ribs.
• While the ribs are cooking, mix the BBQ sauce ingredients together and preheat the oven to 325°F.
• Add all of the ribs back to the dutch oven, snuggling them evenly together. Scatter the tops with the sliced onions. Whisk the BBQ sauce and pour evenly over the onions and ribs.
• Cover tightly with the lid and bake for 1 1/2 to 2 hours or until the onions are soft and jammy and the pork is tender. Midway through cooking, I usually open the oven and spoon the sauce over the ribs and onions.
• Skim any excess fat from the sauce if needed (depending on how fatty the ribs are) and serve hot with au gratin or mashed potatoes with the sauce and onions spooned on top.

GRANDMA'S RIB AND SAUCE (PORK)

Steps:

• Preheat oven to 450F degrees.
• Place ribs on a wire rack in oven for 20 minutes.
• While ribs are cooking in the oven, combine all other ingredients in large sauce pan and bring to a boil. Cover and let simmer.
• Flip ribs and cook for additional 20 minutes.
• Turn oven temp down to 350F degrees. Pour 1/3-1/2 of sauce over ribs. Cover pork with foil and cook for an additional 2 hours.
• Check to see if you can cut with a fork. If you can then they are done!
• Serve ribs with leftover sauce. Best if served with fresh, warm, homemade dinner rolls.
• :) :) DON'T FORGET SOME NAPKINS! :) :).
• I'll post a recipe for the rolls -- check back.

CAROLINA-STYLE PORK BARBECUE

Steps:

• Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker., In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.

GRANDMA'S NORTH CAROLINA PORK BARBECUE

Steps:

• 1. Place roast in roasting pan. Combine remaining ingredients. Stir well and pour over roast.
• 2. Cover and bake for 5-6 hours at 325 degrees.
• 3. After cooking time remove meat and chop with knife and fork.
• 4. Return to meat to sauce, discarding bone and fat. Serve on buns.
• 5. Roast can also be cooked in a slow cooker on Med-High setting for 3-4 hours, check for tenderness and turn roast halfway through cooking time. When done remove meat and chop with kinife and fork. Return to meat sauce, discard bone and fat. Serve on buns.

GRANDMA'S CHOPPED BARBECUE

Steps:

• Heat the oven to 250 degrees F.
• With the tip of a knife, make 8 (2-inch) pockets all around the pork and insert a smashed garlic clove in each.
• In a small bowl, combine the seafood boil seasoning, onion powder, garlic powder, paprika, olive oil, salt, and pepper. Rub the seasoning all over the pork then let rest at room temperature up to 2 hours.
• Place the pork in the bottom of a roasting pan and add enough vegetable stock to fill it to an inch deep. Cover very tightly with several layers of aluminum foil, getting the seal tight is really key here. The steam being locked in breaks down the pork to make it pull-worthy.
• Roast the pork, covered, in the oven for 2 hours then pull back the aluminum foil a bit and prick with a fork. If it is tender, remove the aluminum foil and a place back in the oven for 1 more hour. If it isn't tender yet, cook for 30 minutes to 1 hour more, making sure to add more stock if needed. Once tender remove the aluminum foil all together. If the liquid evaporates here, it's ok; it has done its job. Remove from oven then let rest at room temperature, then chop down to small chunks and mix with enough of Sunny's Pork Sauce, recipe follows to make it wet or dry to your taste.
• In a saucepot on medium-low heat, add the oil. Add the onions, garlic, and season with a pinch of salt and a few grinds of black pepper. Cook until both are tender, but not browned and then add the ketchup, vinegar, orange juice, and Sriracha. Taste and then add the sugar, to taste. This should be a loose sauce. Refrigerate or use right away.