Cheater Barbecue Ribs Recipes

CHEATER BARBECUE RIBS

Steps:

• Place ribs in a roasting pan. Cover and bake at 450 degrees for 45 minutes; drain. Top with onion and lemon.
• Cook garlic in butter in a saucepan over medium heat, stirring constantly, until tender. Add water and the rest of the ingredients. Bring to a boil; pour over ribs.
• Bake at 350 degrees for 1 hour, basting often.

ULTIMATE CHEATER PULLED PORK

Steps:

• CUT the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).
• PUT the pieces in a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the bottled smoke.
• COVER and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190°F.
• Using tongs and a slotted spoon, Transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle.
• PULL the meat into strands. It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce.
• To serve the barbecue later, cover and Refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.
• To reheat the barbecue, Place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350°F oven for 20 to 30 minutes.
• While the meat warms, Combine the barbecue sauce and some of the additional reserved meat juice in a saucepan. Heat through and serve with the barbecue.
• Heat the oven to 300°F. Place the pork butt in a large roasting pan. Coat the outsides generously with the dry rub. Pour in the bottled smoke. Cover the pan with heavy-duty aluminum foil. Roast for 5 to 8 hours, until the meat is pull-apart tender and reaches an internal temperature of 190°F.
• Country-style pork ribs aren't ribs in the traditional sense of a long bone wrapped in meat. They're more meat than bone (if they have any bone at all), and they're best with a knife and fork, a little sauce, and some corn bread. Done in a slow cooker, these ribs melt into short-strand pulled-pork barbecue in less time than a Boston butt shoulder because the ribs come already cut. Country-style ribs give off less meat juice and less fat than the shoulder, too.