Summer is here, and it’s time for barbecue. This recipe slow cooks tender, economical Country-style pork ribs in the oven (or smoker if you have one!) Until they melt in your mouth and are fork tender. Combined with a zesty homemade citrus barbecue sauce, and you’ll be singing this recipe all. summer. long.
If you have guests coming over for Memorial Day, this is a delicious and cost-effective way to feed a hungry crowd. This recipe uses Country-Style Butt Pork Ribs, which are actually cut from the shoulder of the pig, not the ribs or butt (thank goodness) at all. This cut is seriously economical, and I was able to find 3 pounds for less than $6 at my local store! With food costs constantly rising, it’s an amazing recipe to have in your repertoire.
The secret to this recipe is the infusion of citrus flavors that gives the dish a refreshing and zesty taste. The blend of orange juice, lemon juice, and lime zest in the barbecue sauce creates a flavorful and tangy combination that perfectly complements and tenderizes the succulent pork ribs.
If you’re looking for a last-minute recipe, this one isn’t for you, since these ribs need to roast low and slow in the oven for 2.5-3 hours. If you take them out too soon, the perfectly marbled fat won’t have time to melt, giving you that tender bite.
While they’re cooking, you’ll mix and simmer the most decadent, tangy barbecue sauce you can imagine. Perfectly balanced with the smoky pork flavors, you’ll want to bottle this one for the whole season.
If you want to balance the dish with some healthy ingredients, this recipe pairs amazingly with a side of grilled corn and a mixed salad for some greens. This recipe serves about 3, so if you decide to double or triple it for a crowd, be sure to adjust the cook time accordingly.
If you’re a foodie looking for a delicious and unique barbecue dish, this recipe is perfect for you. It’s a great addition to any summer barbecue or dinner party, and it’s guaranteed to impress your guests.
Ingredients
- 3 pounds country-style pork ribs (aka butt/shoulder ribs)
- 1 tbsp honey
- 1 tbsp orange juice
- 1 tbsp olive oil or melted butter
- For Dry Rub:
- 1 tbsp salt
- 1 tbsp black pepper
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- For Barbecue Sauce:
- 1/2 cup orange juice
- 1/4 cup ketchup
- 1/4 cup lime juice
- 2 tbsp hot sauce
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp ground sage
- 1 tbsp smoked paprika
- 1 tbsp onion powder
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp beef bouillon powder OR 2 tbsp beef broth
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
Instructions
1. Preheat the oven to 325 degrees and grease a medium baking sheet. Pat pork dry on both sides, mix seasonings for dry rub, and apply evenly to all sides of the ribs. Place ribs on the baking sheet. Mix the honey, orange juice, and olive oil in a small dish until combined, then brush onto both sides of the pork. Cover with aluminum foil, then place pork into the hot oven and set a timer for 2 hours.
2. While the pork is roasting, set a small saucepan on medium heat, and add in all ingredients for the barbecue sauce. Bring to a boil, then turn the heat to low and continue simmering until thickened, about 25-30 minutes. Turn off heat and keep in the fridge until the timer is done.
3. Once the 2 hours are up, uncover the pork and brush with the barbecue sauce. Flip, and brush the other side. Continue cooking uncovered about 30 minutes.
4. Check the pork after 30 minutes for tenderness. If you have more than 3 pounds, you may need to cook for an additional 20-30 minutes. If you can pull apart the pork using a fork, it’s done. Serve with your favorite summer side and even more barbecue sauce. Yum!
Did you try this recipe? Please let me know how it turned out by liking this post or leaving a comment below!
-w.w.
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