You can’t pick them up with your fingers or gnaw the bones, but country-style boneless “ribs” make nice pork barbecue. We like this hot-covered-pot-in-the-oven method to speed things up without sacrificing taste or tenderness. Moisture and smoke are trapped inside and the pork’s fat keeps the meat from drying out. If you’re among the 20 percent of households without a slow cooker, this is for you.
Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
HEAT the oven to 500°F.
Step 2
PLACE a large enamel-coated cast-iron pot or Dutch oven (about 7 quarts) with its lid in the oven for 15 to 20 minutes. The pot should be piping hot. Meanwhile, work the dry rub into all sides of the ribs.
Step 3
Carefully Place the ribs in the hot pot, add the bottled smoke, cover, and immediately reduce the oven temperature to 300°F. Cook the ribs for 1 hour, or until the meat is tender and the internal temperature is 190°F.
