Country Style Oven BBQ 'Ribs'

Boneless, succulent

loin-cut 'ribs'

Now normally I would frown on anyone cooking barbecue foods indoor during the summer, it just something I reckon is steep in me as being a sacrilege act. It also heats up the kitchen which is something we try not to do this time of the year. But I also understand that sometimes the weather just doesn't cooperate, not in the least. I have spent many afternoons and evenings outside, in the rain mind you, hovering over a fire all while cursing the dark sky above, and in most instances, about the time I pull the meal from the grates, the skies lighten and a shinning ray of spite glistens the meat surface from the sun or moon as if to remind me of the powers that be are far greater than my own whims. I have come to terms with this fact long ago and as a believer, I understand. It is what it is and I am thankful for the light.

This recipe uses country style ribs or boneless pork loin which I think is a good marketing trend from the pork industry and a really good choice when cooking indoors. I paired these oven 'ribs' with the  Ranch Style Texas Beans and together, each played nicely with the other. When using a moderate low heat, moist style of cooking as in this recipe, the meat turns out really tender and picks up the saucy Texan flavor. The sauce I created is somewhat tangy from the tomato base with a hint of smoky western flavor from the liquid smoke and chipotle pepper. Enjoy!

Barbecued Boneless Country Style Ribs
6 to 8 servings

4 pounds boneless pork loin or country style ribs
salt and pepper
1/2 cup chopped onion
2 garlic toes, minced
3 tablespoons butter
1 -15 ounce can tomato sauce
1/2 cup ketchup
1/3 cup water
1/4 cup Worcestershire
2 tablespoons prepared mustard
2 tablespoons liquid smoke
2 tablespoons lemon juice
3 tablespoons cider vinegar
2 tablespoons brown sugar
2 teaspoons chili powder
1 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon chipotle chile powder
1/4 teaspoon hot pepper red sauce

Wash pork under running water and pat dry with paper towel. Lightly salt and pepper pork and place in 2 shallow baking pans with a little spacing apart. Bake in a preheated 325 F. degree oven for 45 minutes. Remove pan and drain off drippings.

Meanwhile, in a medium saucepan, saute the onion and garlic in the butter over medium heat until onion is translucent. Add remaining ingredients and bring to a boil. Reduce to a simmer and cook for a couple of minutes. Turn off heat.

After draining off pan drippings, pour sauce over the pork.

Bake uncovered 45 to 60 minutes or until meat is really tender. Baste the pieces of meat that are not covered in sauce or rearrange in the sauce occasionally.

Remove from oven and cover with foil for about 20 minutes before serving.

Note: At the end of the first phase of cooking (45 minutes) I combined all of the meat into one deep pan before covering with the sauce.