Lemon Pepper Boneless Pork Country Style Ribs With Bacon Recipes

SWEET & SPICY BACON WRAPPED PORK RIBS

Steps:

• Preheat grill or smoker to 275 degrees.
• Make seasoning mix by combining peppers, salt, and garlic powder in a small bowl.
• Lay ribs in a 9x13 aluminum pan. Sprinkle both the top and the bottom of each rib with spice mix. Reserve a small amount.
• Wrap each rib with two slices of bacon, placing them back into the pan, seam side down.
• Sprinkle remaining seasoning over the top of the bacon.
• Sprinkle the brown sugar on top of the bacon evenly.
• Place the pan on your grill over indirect heat. (only turn burner on one part of the grill) Let them "smoke" for 2 hours. They will make an amazing glaze while they do.
• Check internal temperature with a meat thermometer. Pork ribs should be 145 degrees F. in the center. Remove from grill.
• Turn grill up to 325 degrees and place each rib on direct heat, grilling them until the bacon crisps. Brushing with the glaze as you do. This will only take a couple of minutes. No need to worry about the ribs getting overdone.
• Let meat rest for 3 minutes before serving.

30 MINUTE BONELESS PORK RIBS

Steps:

• Preheat oven to 350° convection or 375° conventional oven. Trim one slab (about 1 1/2 lb) country-style boneless ribs of fat cap and any silverskin.
• Deepen the cuts to a little over half the thickness of the slab.
• Heat a cast-iron skillet or another oven-safe pan with a teaspoon or two of oil over medium-high heat. Place in the pan and sear for 2-3 minutes per side. Get near the final color you want when done.
• Remove from heat and brush the top (not the bottom) generously with BBQ sauce of your choice. Be sure to get the slices.
• Place in the oven and bake until internal temp of about 145°-150°. About 15 minutes, but time will vary some. Let rest for 5 minutes before cutting.

BONELESS COUNTRY STYLE PORK RIBS

Steps:

• Preheat your oven to 350°F (175°C) and trim any excess fat cap (an even layer of thick fat) from your boneless country style pork ribs as needed.
• Season both sides of the country style ribs with salt and pepper, then arrange them on a couple of sheets of aluminum foil (large enough sheets to wrap around your pork ribs and seal securely). Place the foil with the ribs into a baking dish or onto a rimmed baking sheet.
• Create the 'pouch' around your seasoned country style ribs, pulling up the sides so it will hold in the liquid, then pour the apple cider vinegar over the ribs. Seal the aluminum foil securely.
• Bake at 350°F (175°C) for 2 hours or until your pork ribs are fork tender (small 4 ounce ribs may cook quickly, and large 10 ounce ribs may take a bit longer).
• Remove from the oven and open the aluminum foil carefully (vent the steam away from your body!). Transfer the pork ribs to a clean sheet of aluminum foil and drain the fat from your baking dish or sheet pan, then discard the used aluminum foil.
• Move the ribs back into your baking dish and coat all sides of the pork ribs generously with the BBQ sauce. Return to the oven and bake uncovered for an additional 20 minutes.
• Remove from the oven when done and allow the pork ribs to rest for 10 minutes before serving. Slather with more BBQ sauce if desired.

TANGY COUNTRY-STYLE RIBS

Steps:

• Preheat oven to 325°. Place ribs on a greased rack in a shallow roasting pan. Cover and bake 1-1/4 hours. Meanwhile, in a large skillet, saute onion in oil until tender. Add the chili sauce, water, lemon juice, brown sugar, vinegar, ketchup, Worcestershire sauce, salt and pepper. Reduce heat; simmer, uncovered, 5 minutes or until slightly thickened. , Drain ribs; brush with half of sauce. Cover and bake 30 minutes. Uncover; baste with remaining sauce. Bake 15-20 minutes or until meat is tender. Serve with rice.

SIMPLE BUT AWESOME LEMON PEPPER PORK CHOPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Tear off a generous square of tin foil for each chop, enough to wrap and seal completely. Coat both sides of each chop with lemon pepper.
• Put 1 tablespoon butter and 1 tablespoon olive oil in the middle of each square of tin foil. Put the peppered chops on top of the butter and oil. Put 1 tablespoon of butter and 1 tablespoon olive oil on top of each chop. Add 1 teaspoon Worcestershire sauce over the top of each chop. Wrap each chop tightly and place on middle rack of oven. Bake for 35 minutes.

LEMON PORK RIBS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Set aside 1/2 cup for basting and refrigerate. Add pork to remaining marinade and turn to coat. Seal bag; refrigerate overnight, turning meat several times. , Discard marinade. Grill, covered, over medium heat for 5 minutes. Turn; baste with reserved marinade. Cook 15-20 minutes longer or until juices run clear, basting occasionally.

GRILLED LEMON-PEPPER PORK TENDERLOIN

Steps:

• Heat coals or gas grill for direct heat. In small bowl, mix all ingredients except pork and oil. Brush oil over all sides of pork. Rub lemon peel mixture over pork.
• Cover and grill pork over medium-low heat 15 to 20 minutes, turning occasionally, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
• Remove pork from grill; cover with foil. Let stand 5 to 10 minutes before slicing.