Pork Ribs

Pork, known as 'the other white meat,' can be a very healthy meat as long as you buy the leanest cuts possible. Boneless pork chops and boneless pork ribs tend to be very lean yet still flavorful cuts, along with the rather pricey, but tasty pork tenderloin. Here is a simple recipe that takes a considerable amount of time, but to keep the meat moist, it must be cooked slow and low. Feel free to add sliced onions and chopped garlic to the pan before you put it in the oven. You can also use any barbecue sauce of your choice. Serve with your favorite sides and beverages. Keep in mind that these instructions are only for boneless 'country style' pork ribs and not bone-in racks of ribs.

Pork Ribs

1 - 2 lb. boneless country style pork ribs

Sliced onions (optional)

Minced fresh garlic (optional)

Barbecue sauce

Preheat the oven to 350 degrees.

In a roasting pan or large, oven-safe Dutch oven with a tight fitting lid, put in the ribs. If you don't have a lid for your roasting pan, tightly cover the pan with aluminum foil. Layer with sliced onions and sprinkle fresh garlic over the top, if desired. Personal opinion is that the onions and garlic add a considerable amount of extra flavor. 

Put the lid on and cook the ribs for 1 hour. Turn down the temperature to 250 degrees and cook for another hour.

Take the ribs out, remove the lid and drain any accumulated liquid. Brush on your favorite barbecue sauce and put the pan back in the oven and cook for another 15 minutes to half an hour, uncovered. 

Put the lid back on the pan for 10 - 15 minutes to let the juices get back into the meat. Serve hot.

Serves 4