How to Cook Pork Shoulder Western Ribs in the Oven

Western style pork ribs are not really ribs at all. They are actually pork shoulder sliced to resemble boneless pork ribs. But they are scrumptious when prepared correctly. You can prepare them outdoors on the grill as you would other rib varieties. Cooking the ribs in the oven, however, is a preferable method. Oven cooking results in a juicy, tender and delicious main course that even the most staunch rib lover will gobble up.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 lbs. pork shoulder western ribs
• 5 cloves garlic, chopped
• 1 tbsp. paprika
• 3 tbsp. cider vinegar
• 3/4 cup dark brown sugar
• 1/2 cup Worcestershire sauce
• 3/4 cup tomato paste
• 1 tsp. chili powder
• Juice of one lemon
• Glass casserole or similar dish
• Wooden spoon or spatula
• Plastic wrap
• Nonstick spray
• Roasting pan
• Roasting rack

1. Combine the garlic, paprika, vinegar, brown sugar, Worcestershire sauce, tomato paste, chili powder and lemon juice in casserole dish. Mix all of the ingredients well using a wooden spoon or a spatula. Reserve 1/4 to 1/2 cup of this mixture.

2. Place the ribs in the dish with the marinade mixture. Use the spoon or spatula to mix the ribs in with the marinade, covering all of the meat with the mixture. Cover the dish with plastic wrap and refrigerate for at least two hours, although overnight is preferable.

3. Preheat the oven to 400 degrees Fahrenheit. Place the roasting rack into the roasting pan and spray well with nonstick cooking spray. Remove the ribs from the refrigerator and stir to make sure they are well-coated with the marinade.

4. Place the ribs on the rack in the pan. Roast in the oven for thirty minutes, turning them over after the first fifteen minutes.

5. Pour the reserved marinade into a small saucepan. Heat until just boiling. Serve the ribs topped with the heated sauce.

Tips & Warnings

• Discard the sauce that was used to marinate the ribs to avoid any food-borne illness.

Resources

• Pork Cooking Basics

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[FrazzledNanny]

on 2/12/2009 My husband loves pork ribs. Thanks for the new recipe. 5*