Moist and tasty. Another weeknight recipe for one of my favorite “Cooking For Two” types of meat, country style boneless pork ribs. A little pan searing, coat with BBQ sauce and finish in the oven. Very good.
For those of you unfamiliar with the cut, it is the tail end of a pork loin cut in half and scored to make “ribs”. Many time there is a “fat cap” that I usually trim off. Many times the scoring is not very deep, so I usually deepen the cut to a little over half the thickness of the meat. I consider this to be more surface area for seasoning.
A solid 4. Now I can have fresh hot BBQ on a weeknight without much fuss.
Notes: I’ve said it before, and I will say it again. YOU MUST HAVE CAST IRON. Here I have my 10 inches cast iron skillet.
Preheat over to 375 convection and heat a cast iron skillet or another oven safe pan with a teaspoon or two of oil over medium-high heat. Trim one slab (about 1 1/2 lb) country style boneless pork ribs of fat cap and any silverskin. Deepen the cuts to a little over half the thickness of the slab.
Give at a good sprinkle with 7:2:2 seasoning. This is seven parts kosher salt, two parts each pepper and granulated garlic. If you want, just sprinkle with kosher salt and some pepper.
Place in the pan and sear for 2 minutes per side.
Remove from heat and brush the top generously with BBQ sauce of your choice. Be sure to get the slices.
Place in the oven and bake until internal temp of 155 to 160. About 16 minutes. Let rest for 5 minutes before cutting.
September 14, 2016