After years of struggling to make pork ribs, the American barbecue scene has finally cracked.
Here are five recipes that you can whip up in minutes.
The Pied Pig 1.1 lb pork shoulder roast 3 ribs 2.5 oz. barbecue sauce 4.5 c. flour 1/4 cup Worcestershire sauce 4 cups chopped onion 1/2 tsp.
garlic powder 1/8 tsp.
salt 1 tsp.
Boil ribs for 20 minutes, then drain and rinse.
Slice pork in 1/3-inch thick slices.
Remove the skin.
Heat a nonstick skillet over medium heat and cook the ribs for 1 minute on each side, flipping halfway through.
Add the BBQ sauce and continue cooking for 3 minutes.
Drain and set aside.
The Pig’s Broth 1 lb. pork ribs 2 tsp.
kosher salt 3.5 tbsp.
Worcester’s kosher salt 1.5 tsp.
brown sugar 1.75 tsp.
black pepper 1.25 tsp.
onion powder 1 tsp, onion powder powder 1.4 tsp.
sugar 1 tbsp.
Add bacon fat to the pan and fry for 1-2 minutes on each end.
Add Worceser’s kosher sealer and sugar to the same pan.
Cook for 1.7-1.9 minutes on both sides.
Stir in the barbecue sauce and brown sugar.
Add onion powder and honey.
Serve the pork ribs and the Worcesershire sauce over the top of the pork.
Pork Loins in a Bag 3.8 oz. pork loins 4.6 oz. bacon 1.9 oz. butter 4 c. brown rice flour 1.8 tsp ground ginger 1 tsp black pepper 2 c. tomato paste 1 c. dry white wine 2 tsp salt 1 c the Worchester sauce 1 tsp salt 3 c. breadcrumbs 1 c butter 4.
Pour the pork loons into a bag and chill overnight.
Pork Ribs on a Biscuit 2.4 oz.
BBQ pork ribs 3.6 c. cornbread flour 1 tbsp kosher salt 2 tbsp cornmeal 1 tsp brown sugar 2 tbsp sugar 1 tsp onion powder 3.
Heat the oven to 400 degrees Fahrenheit.
Line a baking sheet with parchment paper and grease it with butter or oil.
2 tsp kosher salt and 1 tsp sugar.
Put the pork on the baking sheet and cook until browned on both ends, about 30 seconds.
Add breadcrumb mixture, pork, and cornmeal.
3,6 c pork loens.
Sprinkle the cornmeal evenly on top of all the pork, then top with the pork and the breadcrumptious bread.
Bake until the pork is browned and bubbly on top, about 40 minutes.
Remove from oven and let cool on the pan for 15 minutes before slicing.
The pork ribs should be very firm and fall apart easily.
Notes Cooked Pork Lo, Bacon, and Cornbread Flour is not recommended for use in baking.
If using, check the ingredients carefully.
If the pork has browned, the loaf should be soft and not break apart.
The browning should happen within the first 30 minutes of cooking.
3/4 Cup Butter is also recommended for frying, to help bind the meat together.
Notes To make the bread, put the butter in a bowl.
Add all the dry ingredients and mix until well combined.
Add some salt and pepper if necessary to taste.
Serve over the pork or with breadcrumbles for dipping.
Recipe Notes This recipe is also great as a side dish to barbecue pork ribs on a bun or bread.
Nutrition Information Yield: 1 pork lo.
Serving Size: 1 slice Amount Per Serving: