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| Pork Recipes |
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Recipes for Butcher's Choice of Atlanta, Inc. Pe - Boneless Country Pork Ribs
Recipe Quick Links:
Beer & BBQ Braised Country Pork Ribs
Crock Pot Country Pork Ribs
Easy Country Pork Ribs
Farmhouse Pork Ribs
Ranch Style Ribs
Roasted Ribs with Cranberry Salsa
Skillet Sauté Pork Ribs
Southern Pride BBQ Pork Ribs
Sweet & Sour Pork Ribs with Sweet Potatoes
| Beer & BBQ Braised Country Pork Ribs |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 3-1/2 hour
Serving Size: 4-5 servings
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Can be used with:
Pe - Boneless Country Pork Ribs |
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Ingredients:
3 pounds Butcher's Choice of Atlanta, Inc. Boneless Country Pork Ribs |
2 medium onions, sliced
1 (12 ounce) can beer
2 cups of your favorite barbecue sauce |
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Instructions:
Brown the pork in a lightly sprayed skillet on all sides (apprx 7 minutes).
Place the ribs in an oven proof pan and scatter the onions all around them.
Pour in the beer and seal with a lid or tin foil.
Bake at 375ºF until the pork is tender 1 1/2- 2 hours.
Pour out the beer.
Slather the pork with the BBQ sauce and bake uncovered for 1 more hour or until the meat is brown and the sauce is thick.
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| Crock Pot Country Pork Ribs |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 8-9 hour
Serving Size: 4-5 servings
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Can be used with:
Pe - Boneless Country Pork Ribs |
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Ingredients:
2-3 pounds Butcher's Choice of Atlanta, Inc. Boneless Country Pork Ribs
salt and pepper
1 teaspoon onion powder |
1 tablespoon instant minced onions, or 1/4 cup chopped onion
1/4 teaspoon garlic powder
1 jar (12 ounces) mushroom gravy
1 to 2 cups frozen French style green beans, thawed (put in a colander and run hot water over them) |
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Instructions:
Place pork in crockpot liner; sprinkle with salt and pepper. Add onion powder, garlic powder, and chopped onion. Cover and cook on low setting for 8 hours. Drain off excess fat and liquids. Add gravy and green beans. Continue to cook on low for 1 hour, or high for 1/2 hour. Delicious served with sweet potatoes. |
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| Easy Country Pork Ribs |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 2-2-1/2 hour
Serving Size: 4 servings
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Can be used with:
Pe - Boneless Country Pork Ribs |
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Ingredients:
2 pounds Butcher's Choice of Atlanta, Inc. Boneless Country Pork Ribs
1/2 cup canola oil |
dash salt
dash pepper
dash garlic powder
dash basil |
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Instructions:
Choose a pork that is not cut all the way through and has a decent fat layer, which limits the surface area exposed to direct heating. Sprayed the meat with the canola oil to help lock in the juices. Then spice the pork with salt, pepper, garlic powder and basil, more or less to your taste.
Crank your grill up to full power for 15 minutes to get the grates super hot, then drop the pork in at the front edge of the grill. Immediately turn down the heat on the rear burner, and turn it off on the front two. This results in a good sear on the meat from the hot grates, and about a 200-225 degree temperature from indirect heating to cook the meat.
Turn the pork about once very 30 minutes. The overall cook time should be between 2 and 2.5 hours.
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| Farmhouse Pork Ribs |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 2-2-1/2 hour
Serving Size: 6 servings
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Can be used with:
Pe - Boneless Country Pork Ribs |
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Ingredients:
2-1/2 to 3 pounds Butcher's Choice of Atlanta, Inc. Boneless Country Pork Ribs
1 tbsp. oil
1 large onion, quartered & sliced 1/4- to 1/2-inch thick |
Sauce:
1/3 cup low sodium soy sauce
1/2 cup tomato ketchup
1 tbsp. prepared mustard
3 tbsp. brown sugar
2 cloves garlic, minced
Dash black pepper
2 tbsp. apple cider vinegar
1 teaspoon celery seed |
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Instructions:
In a large skillet, brown ribs in oil; transfer to the slow cooker. Place onion slices over the pork ribs. Combine all remaining ingredients; pour over ribs and onions.
Cover and cook on low for 8 to 10 hours. |
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| Ranch Style Ribs |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 20-30 min.
Serving Size: 4 servings
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Can be used with:
Pe - Boneless Country Pork Ribs |
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Ingredients:
8-10 Butcher's Choice of Atlanta, Inc. Boneless Country Pork Ribs
1 bottle ketchup, (16oz)
1 package dry onion soup mix |
1/4 cup red wine vinegar
1/4 cup dark corn syrup
2 tablespoons peanut oil
1 teaspoon dry mustard |
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Instructions:
Lightly brown ribs under broiler.
In a saucepan, combine ketchup, onion soup mix, red wine vinegar, corn syrup, peanut oil, and mustard. Bring to a boil; simmer for 2 minutes. Put ribs in slow cooker with sauce and cook on LOW for about 8 to 10 hours or until meat is tender. |
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| Roasted Pork Ribs with Cranberry Salsa |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 1 hour
Serving Size: 6 servings
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Can be used with:
Pe - Boneless Country Pork Ribs |
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Ingredients:
3 pounds Butcher's Choice of Atlanta, Inc. Boneless Country Pork Ribs
3/4 c. picante sauce
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3/4 c. whole cranberry sauce (about 1/2 of 16 oz. can)
1 1/2 tsp. finely shredded orange peel
1/4 c. orange juice
1 tsp. snipped fresh mint or 1/2 tsp. dried mint, crushed |
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Instructions:
Season ribs with salt and pepper. Place meat in a 13x9"x2" baking pan. Cover with foil and bake in a 350 degree oven for 1 hour. Drain off fat. Meanwhile, stir together picante sauce, cranberry sauce, orange peel, orange juice and mint; spoon over meat. Bake, uncovered, about 40 minutes more or until meat is tender, spooning sauce over meat occasionally. |
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| Skillet Sauté Pork Ribs |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 35-40 min.
Serving Size: 4 servings
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Can be used with:
Pe - Boneless Country Pork Ribs |
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Ingredients:
1 pound Butcher's Choice of Atlanta, Inc. Boneless Country Pork Ribs (cut into bite-size pieces)
2 large garlic cloves
2 tablespoons olive oil |
2 teaspoons ground pepper
2 teaspoons dried thyme
1 teaspoon lemon pepper
2 teaspoons lime juice |
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Instructions:
Cut the ribs into bite size pieces.
In a large skillet pan, heat the olive oil in the pan and cook the crushed garlic for about 20 seconds or so.
Add the meat and cook for about 8 minutes on each side, seasoning well with the herbs and spices.
Add the lime juice and cook for about 3 minutes or so.
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| Southern Pride BBQ Pork Ribs |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 2 hours marinade, 1 hour cooktime
Serving Size: 4 servings
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Can be used with:
Pe - Boneless Country Pork Ribs |
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Ingredients:
3 pounds Butcher's Choice of Atlanta, Inc. Boneless Country Pork Ribs
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1/2 bottle bbq sauce
Worcestershire sauce to taste (approx 3 tbsp)
1 can cola |
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Instructions:
Place ribs in a shallow pan. Mix BBQ sauce and Worcestershire sauce in a bowl, set aside. Pour cola over ribs. Pour BBQ and Worcestershire sauce mix over ribs.
Roll ribs around in sauce until ribs are covered and cola is mixed with sauce. Sprinkle garlic powder over ribs.
Marinate for at least 2 hours. Bake 1 hour at 350°F.
Can also be cooked on the grill. |
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| Sweet & Sour Pork Ribs with Sweet Potatoes |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 1 to 1-1/2 hours
Serving Size: 5-6 servings
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Can be used with:
Pe - Boneless Country Pork Ribs |
|
Ingredients:
2 pounds Butcher's Choice of Atlanta, Inc. Boneless Country Pork Ribs
3 large sweet potatoes, peeled, cut in 2-inch pieces
2 cups apple cider
1/4 cup cider vinegar |
1/4 cup Worcestershire sauce
1/4 cup brown sugar, packed
2 tablespoons Bold and Spicy Mustard
2 Granny Smith apples cored and cut in 1-inch chunks
1 tablespoon cornstarch |
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Instructions:
Heat 1 tablespoon oil in a 6-quart kettle or Dutch oven over high heat. Cook ribs for about 10 minutes or until well-browned on all sides; drain fat.
Add sweet potatoes to ribs. Combine apple juice, vinegar, Worcestershire sauce, sugar, and mustard; stir to blend well.
Pour apple juice mixture over ribs; stir well. Heat to boiling. Reduce heat to low. Simmer, covered, 30 to 45 minutes or until pork is tender and no longer pink in center, stirring occasionally.
Stir in apples; cook 5 minutes longer, or until tender. Transfer ribs, potatoes, and apples to platter; keep warm. Combine cornstarch with 2 tablespoons water. Stir into liquid. Bring to a boil, stirring constantly. Continue cooking for about 2 minutes or until liquid thickens, stirring frequently.
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