Pork Shoulder in Baby Back Rib Style

Review: Friggin Fantastic. Everything we love about ribs with the added bonus that it is easier to eat, easier to cut up and great on a sandwhich. It is like a cross between baby back ribs and pulled pork. So friggin good I had to stop myself from eating the whole thing. I think Thogg made feral dog noises when I tried to pull the leftovers away from him.

Made sandwiches with them, I topped mine with some veg but thogg is sometimes a purist. *sigh*

Ingredients:

For the Rib Rub:

  • 8 Tbs brown sugar – tightly pakced
  • 3 Tbs kosher salt
  • 1 Tbs chili powder
  • 1/2 tsp ground black pepper
  • 1/2 tsp cayenne pepper (dried and ground)
  • 1/2 tsp jalapeno pepper (dried and ground) you can sub any other pepper powder you prefer
  • 1/2 tsp old bay seasoning
  • 1/2 tsp rubbed thyme
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder

*note: this makes enough for several batches of ribs or pork

For the Braising Liquid:

  • 1 cup white wine
  • 2 Tbs white wine vinegar
  • 2 Tbs Worcestershire sauce
  • 1 Tbs honey
  • 2 garlic cloves – chopped

*note: this makes enough liquid for about 2 racks of baby back pork ribs. If using 3-4 lbs of pork shoulder use about half this recipe.

Directions:

  1. Trim the pork shoulder of only the biggest pieces of fat. Following the muscle layers, separate the meat into sections about the diameter of a pork tenderloin or a little larger (3-4 inch diameter).
  2. Place the meat on a piece of aluminum foil, shiny side down. Sprinkle all sides of the meat generously with the dry rub. Pat the rub into the meat. Place a second sheet of foil over the meat, fold and crimp the sides to form an envelope surrounding the meat. Make sure the edges are secured as you’ll be putting liquid into this when you start baking. Fold the ends closed to form a closed packet around the meat. Refrigerate the meat for a minimum of 1 hour but overnight works best.
  3. When you’re ready to start cooking, preheat the oven to 250 degrees. Place all the braising ingredients into a microwave safe bowl. Microwave them on high for 1 min.
  4. Place the meat, in the foil, on a baking sheet. Open one end of the foil packet. Carefully pour the braising liquid into the aluminum packet. Reclose the end. Tilt the packet around to distribute the liquid. Place in oven (on baking sheet) and bake for about 2 to 2.5 hours or until fork tender.
  5. Remove the ribs from the oven. Punch a hole in one end and drain the liquid into a medium sauce pot. Skim off most of the fat. Bring the liquid to a simmer and reduce to about half. You may want to add more sugar or salt to suit your tastes. I ended up using a good deal more brown sugar.
  6. Place the ribs back into the oven uncovered, brush some of the reduced liquid on the ribs and broil until caramelized. Serve with the remaining sauce and/or BBQ sauce of your choice. This is great on a sandwich with slaw.
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