I love it when I find meat newly reduced in the ‘Manager’s Special’ bin, especially when the ‘sell by’ date is that very day.
This weekend at Bi-Lo, there was a 1.7 lb pack of Boneless Country Style Ribs on sale with an added $2.00 off sticker attached that called out to me: cook me, I’m yours!
So I did.
The funny thing is, each time I pick up Boneless Country Style Ribs (which isn’t all that often) I have to remind myself how to cook ‘em. They’re boneless, so do I still do the slow & low technique on them? (Yes) And what kind of ribs are Country Ribs anyway, they don’t look like ribs? (They aren’t)
Even more interesting is to discover they are cut from the Pork Butt. Okay, but (!) Pork Butt is really Pork Shoulder…why the identity confusion over a piece of meat? Who knows the answer to that one.
I did find a website dedicated to this cut of meat that explains the three incarnations of pork that are labeled as: Country Style Ribs. Imagine that! According to David Somerville, my pack of Boneless Country Style Ribs are from leftover Pork Shoulder (formerly known as Boston Butt) cut into strips.
Here then is my simple recipe for Oven Baked BBQ Country Style Pork Ribs; adjust quantities as needed for your own particular needs.
1-2 lbs boneless country style pork ribs
1 large Valencia Orange, sliced (these are in season here, now; otherwise use 1 lemon)
garlic salt, black pepper, minced onion
1 bottle (~ 19 oz) favorite BBQ sauce (ours is a local product called Pee Dee River Swamp Sauce)
Preheat oven to 300F. In a shallow baking pan (I use my small pyrex dish, perfect size for our needs) place ribs in a single layer; sprinkle spices over all as desired. Squeeze orange juice over all, then place orange slices on top. Cover with foil and seal tightly. Bake for 2 hours. Remove from oven and drain juices from dish.
Be sure to keep the orange slices with the meat as they dissolve into tastey tidbits. Cover ribs with at least ½ bottle of BBQ sauce. Re-seal with foil tightly and cook at 350F for 50 minutes. Feeds 2, with a little leftover. I like to serve this with baked potatoes as they sop up the extra sauce!