Boneless pork ribs – a cheap and completely underrated piece of meat.
I’ve seen these cuts in the local supermarket and at my favorite butcher many times but never thought of cooking these. In all honesty, I wasn’t too sure how to even start and what to serve with it.
Like many thinner pork cuts such as chops, loin, and boneless ribs can become very dry when grilling or cooking on the stove. If you go a little too hard on the heat and duration, they turn on you quickly.
While pork is relatively cheap, you still need to cook it with caution, and not overdo it. If you cook it right, it can taste and look like an expensive steak.
The other day, I picked up a small pack of boneless ribs from the butcher. The main aim was to create something simple for my Vietnamese spring rolls, as a fill, hence I wanted to try this cheaper meat.
After my test, it is clear that I will cook this meat for the family, and serve it with my fiesta rice, party poppers, bread rolls, and my Viking-slaw. I have a feeling it will be a big hit with the Vikings.
You really don’t need much to make these awesome ribs, so let’s start cooking my friend
- 1-2 packs of boneless pork ribs (depends on how hungry your clan is)
- 3 tablespoons of butter
- Pork dry rub – I use the Gospel BBQ Rub from my friends over at Meat Church
- 1/2 cup of Guinness
- 1/2 cup of chicken stock
- 1/4 cup of Coco Aminos (or soy sauce which has a lot more salt)
- Granulated garlic to taste
- 1 tablespoon of olive oil
Note – the left-over Guinness is a reward for the chef!
It will take 2-4 hours to get it right, but it is absolutely worth it. Like any dish I make, it takes time to make. Rushing it will only increase the risk of mistakes and the outcome will be negatively affected.
- Preheat your Traeger (or another grill) to 225F
- While it is heating up, prepare the meat
- Remove excessive fat and cut the pork into 1 inch “ribs”
- Place the “ribs” in a bowl, and sprinkle over some olive oil
- Spice up the “ribs” with the dry rub – make sure it gets covered all over
- Place the “ribs” on the grate and smoke until internal temperature hits 150F
- Mix the Guinness, chicken stock and Coco Aminos in a small bowl
- When the alarm goes off, take the “ribs” off the grill and place them in a baking tray. Making sure they do not are on top of each other.
- Increase the heat to 275F
- Add the Guinness mixture to the tray, pouring it over the meat
- Strategically place slices of butter on top of the meat pieces
- Cover with tin foil, and put it back in the Traeger
- The “ribs” are ready when the internal hits 170F
- Place the “ribs” on a tray and gently pour some BBQ sauce over
Voila! Ready to serve and eat!
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