Ultimate Cheater Pork Ribs Recipes

ULTIMATE CHEATER PULLED PORK

Ultimate Cheater Pulled Pork image

Make and share this Ultimate Cheater Pulled Pork recipe from Food.com.

Provided by ratherbeswimmin

Categories Pork

Time 12h20m

Yield 12-14 serving(s)

Number Of Ingredients 4

Ingredients

1 (5 -6 lb) boneless boston butt (or same weight of boneless country-style ribs)
1/4 cup cheater basic dry rub seasonings (Cheater Basic Dry Rub)
1/2 cup liquid smoke
barbecue sauce (your choice)

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 in the liquid smoke.
Cover and cook on low for 10-12 hours (high for 5-6 hours), until the meat is pull-apart tender and reaches an internal temperature of 190°.
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.
*Big Oven Butt--heat oven to 300°; place 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 foil.
Roast for 5-8 hours, until the meat is pull-apart tender and reaches an internal temperature of 190°.

Nutrition Facts : Calories 412, Fat 29.9, SaturatedFat 10.4, Cholesterol 134.2, Sodium 119.1, Protein 33.4

ULTIMATE CHEATER PORK LOIN

Ultimate Cheater Pork Loin image

A pork loin is a roast of uncut pork loin chops. Leaner than pork shoulder and cheaper than pork tenderloin, it's a popular cut for grilling and slicing to feed a crowd. It's also perfect for any one of our Cheater Brines (pages 77 to 78). Our cheater meat slicer is a compact electric knife-the affordable, no-frills, unsung hero of kitchen appliances. R. B. calls it the indoor chain saw. Ultimate Cheater Pork Loin sliced paper-thin will make a pile of Cuban Fingers (page 176).

Yield makes 6 to 8 servings

Number Of Ingredients 4

Ingredients

1 batch of brine (you pick)
One 3-pound pork loin
Vegetable oil
2 tablespoons Cheater Basic Dry Rub (page 45)

Steps:

BRINE the loin for 4 to 6 hours in the refrigerator (see page 77).
HEAT the oven to 500°F.
DRAIN the loin, discarding the brine. Rinse and pat dry. Place the loin in a large roasting pan and brush with a light coating of vegetable oil. Sprinkle all sides of the loin with the dry rub.
PLACE the loin in the oven and immediately reduce the heat to 300°F. Cook for 1 hour, or until a meat thermometer reaches 155°F. Let rest for 10 to 15 minutes before slicing.

ULTIMATE CHEATER PORK RIBS

Ultimate Cheater Pork Ribs image

We don't understand why pork ribs are too often confined to summer barbecues, outdoor festivals, and dinner at a rib joint. At $15 to $20 a restaurant rack, maybe it's the cost. But at half the per-pound price of rib eyes, filets, and strip steaks, cost can't be the whole story. We think ribs are just another casualty of barbecue hype and mystique, a victim of their own popularity. The result is that lots of folks are reluctant to make them at home. Can they be any good if they're not from a "real pit barbecue" restaurant, a competition team with matching shirts and dancing pig logo, or the crazy guy down the street with six grills and a smoker on wheels? Truth is, we should all be making ribs and having them with champagne, another enjoyment unfortunately confined to special occasions. If you're a reluctant ribber, or still recovering from disappointing attempts, the cheater oven method will lead you to really great "fall-off-the-bone" spare-and baby back ribs with consistent results and minimal hassle. No lie.

Yield makes 6 to 8 servings

Number Of Ingredients 5

Ingredients

1/4 cup Cheater Basic Dry Rub (page 45)
2 tablespoons brown sugar
3 racks baby back pork ribs (6 pounds), membrane removed (see page 64)
1/4 cup bottled smoke
Barbecue sauce of your choice (pages 38 to 43)

Steps:

HEAT eat the oven to 325°F.
MIX the dry rub with the brown sugar in a small bowl.
PLACE each baby back rack on a large (24 to 30 inches long) sheet of heavy-duty aluminum foil. Brush each rack with a light coating of bottled smoke. Spread the sweet rub over both sides of each rack. Seal the racks in the foil. (If time allows, refrigerate them for a few hours or overnight.)
PLACE the sealed racks on a couple of baking sheets and put them in the oven. While the ribs are cooking, make some barbecue sauce and set it aside.
After 1 1/2 hours, Pull out the ribs and carefully unseal the foil. The escaping steam will be hot. Cut into a rib or two and check the meat for doneness and tenderness. If you prefer more tender meat that pulls away from the bone with less resistance, reseal the foil and put the ribs back in the oven for 15 to 30 minutes.
When the ribs are done to your liking, Take them out of the oven to serve or to sauce. If saucing, turn on the oven broiler. Unseal the foil, pour off the meat juice, and discard it. Brush some of the sauce onto the ribs. Broil the ribs about 4 inches from the heat source for about 5 minutes. Watch carefully while the sauce caramelizes and do not allow it to burn.
LAY the ribs on a cutting board and separate them into sections of 1 to 4 ribs. Serve with the remaining sauce on the side.

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