The other day I was looking for pork belly at Costco, but alas, they were out. So I looked around the pork refrigerator, and settled on “boneless pork shoulder country-style ribs,” which looked like gorgeous slabs of meat, with beautiful fat marbling throughout.
At home, I researched how to cook them, and came up with the following method, a combination of several of the recipes I found. We really enjoyed these country style ribs. They’re meaty and tender, and the fat, oh the glorious fat, melts into them as they slowly cook, then crisps up beautifully under the broiler.
Since this is such a fatty cut of meat, a little goes a long way – 8 oz cooked ribs per person is plenty. As for sides, simply serve these ribs with a tossed salad or some plain steamed veggies. They are so rich and fatty and satisfying, there’s really no need for anything else.
- 3 lb. boneless pork shoulder ribs
- 2 teaspoons smoked salt
- ½ teaspoon black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper
- Preheat oven to 325 degrees F.
- Cut the ribs in half crosswise, and arrange them in a single layer in an ungreased 9 X 13-inch baking dish.
- Mix together the dry rub ingredients, and sprinkle the rub on top of the ribs.
- Cover tightly with heavy duty foil (or a double layer of regular foil), and bake until very tender, about 2 hours.
- With a slotted spatula, remove the cooked ribs to a broiler-safe pan. Switch the oven to broil.
- You can throw out the cooking liquids, but I like to strain them into a glass jar and refrigerate until the fat separates. I then remove the layer of fat, and I have a rich, tasty, mineral-rich broth that I can either warm up and drink, or use as a basis for sauces and gravies.
- Broil the ribs in the middle of the oven until the fat is browned and crisp, about 5 minutes. Allow to rest 5 minutes before serving.