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Poor Man’s Ribs: Roasted BBQ Pork Necks
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Description
OK, I know what you are thinking. Pork necks? Really? Yes … I was skeptical at first as well. However, as I read about the cut of meat, I found that it was often described as tender and rib-like. So, I decided to give it a try. The cut is much cheaper than any ribs I have been able to find. These turned out fall-off-the-bone and succulent. As my husband said, “This is the poor man’s rib.” Don’t judge until you’ve tried them!
Ingredients
- 1-½ Tablespoon Whole Grain Dijon Style Mustard
- ½ teaspoons Garlic Salt
- ½ teaspoons Paprika
- ¼ teaspoons Black Pepper
- ¼ teaspoons Salt
- ⅛ teaspoons Cayenne Pepper
- 3-½ pounds Fresh Pork Necks
- ¼ cups Water
- 3 Tablespoons Sweet/Spicy BBQ Sauce
Preparation
1. In a small bowl, combine the mustard and seasonings to create a flavor paste. Rub the pork necks with the mixture and put the pork in a dish. Cover and refrigerate for at least 4 hours.
2. Preheat the oven to 350 F.
3. Prepare a baking sheet with a lip with a wire rack sitting inside of it. Place the meat on the wire rack in a single layer. Pour the water into the bottom of the pan. Tightly cover the pan with aluminum foil.
4. Carefully place it in the oven and cook for 2 1/2 hours.
5. After 2 1/2 hours, remove from the oven, uncover, and brush with BBQ sauce.
6. Return to the oven for an additional 30 minutes, uncovered.
7. Carefully remove the pan from the oven and serve as you would serve ribs.
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dragonstoy on 4.8.2013
I just cooked with pork necks for the first time this past weekend! I made an amazing pork ragu. I can’t wait to try these “ribs”!!