Nancy,they really aren't ribs they are cut from the pork shoulder,they can be boneless or bone in.I like the bone in I think the bones add a lot of flavor.They were on "sale" for $2.59 a pound,not so long ago they were .99-$1.49 a pound.I season them like I said before and put them in my covered roaster with a little water.I roast them @325 for a few hours.I have to watch them so the water doesn't cook off all the way,or they will burn.Once the meat is falling off the bone I shred it and add some of the broth back to it to make it moist and put it back in the oven uncovered to brown up a little,then add whatever and how much BBQ sauce you like.I serve it on Kaiser rolls.Tonight I took it out of the oven,shredded it added the broth and put it in the fridge.Tomorrow I'll put it back in the oven to heat up and add the BBQ sauce just before we eat.I'm too tired to finish tonight.The heat and shopping knock me out lol lol lol.If the pork shoulder roast would have been cheaper I would have bought that.You need a fatter cut of meat like this for flavor.I have to agree with Emeril, pork fat rules! Everyone who tastes it think it's the best.Homemade Mac salad,cole slaw will be seved with it.If you aren't a fan of BBQ sauce just a little apple cider vinegar sprinkled on is very good too.
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