How to Cook Pork Ribs in The Oven
How to Cook Pork Ribs In The Oven
2-1/4 pound slab of pork back ribs
(12 bones)
4 tsp. each of Wee Willy’s Dry Marinade
Formula #1, #3 and Sweet Formula
mixed with 1/2 tsp. of salt.
Fill a cake pan 2/3 full of hot water (be careful), place on lower oven rack. Heat oven to 275˚. Rinse ribs and pat dry. Remove skin from backside of the slab (optional). Brush both sides with 1 - 2 tbsp. of Wee Willy's Mongolian Barbeque Sauce. Then evenly apply both sides with seasoning blend you made above. Let rest 15 - 20 minutes or up to 24 hours wrapped tightly in plastic wrap in the refrigerator.
Cover a large rimmed sheet pan with aluminum foil. Rub marinade into the slab of ribs evenly. Spray sheet pan and the ribs lightly with cooking spray. Place on pan, backside down. Set pan on the middle oven rack. Slow roast 2-1/2 - 3 hours.
Remove ribs from oven, set aside. Raise oven temperature to 350˚. Turn over. Brush only the backside of ribs with Wee Willy’s Barbecue Sauce. Return ribs to oven backside up for 10 - 15 minutes. Remove from oven, turn over and brush other side with more Wee Willy's Barbeque Sauce. Return to oven backside down for 10 - 15 more minutes. Remove from oven, brush with sauce and let rest 10 minutes, then cut. They will be as moist on the outside as they are in the inside. Enjoy.
Not Authentic Barbecue Ribs, Just Darn Tasty!
Cuban Roast Pork
2 lb boneless center pork loin roast
13.5 oz Wee Willy's Cuban Mojo Grilling Sauce
1/4 cup olive oil
Pierce pork roast with a fork on all sides. Place in a large zip bag. Pour Wee Willy's Cuban Mojo Marinade over the pork, squeeze air out and close bag. Let marinate in the refrigerator for two or three hours.
Using a suitable roasting pan or rack. Remove roast from the bag and place on the roasting rack, pour marinade over the roast. Roast uncover at 325˚. Roast until completely cooked (155˚), about 20 min. per pound. Baste occasionally. Bring pan juices to a boil and simmer until the juice is reduced by half. Drizzle some juice on to the pork as you assemble your sandwich.
Cuban Sandwich
Cuban bread or (substitute french bread if you must, but not a baguette!)
Softened Butter
1 lb ham, sliced (use a good quality ham)
1 lb roasted Cuban pork, sliced
1/2 lb swiss cheese, sliced
Sliced dill pickles (dill sandwich stackers work great)
Yellow mustard (optional) - Mayonnaise (NEVER)
Note: Assemble sandwich as you would a sub or hoage sandwich.
Cuban Roast Pork Recipe:
2 lb boneless center pork loin roast
13.5 oz Wee Willy's Cuban Mojo Grilling Sauce
1/4 cup olive oil
Pierce pork roast with a fork on all sides. Place in a large zip bag. Pour Wee Willy's Cuban Mojo Marinade over the pork, squeeze air out and close bag. Let marinate in the refrigerator for two or three hours.
Using a suitable roasting pan or rack. Remove roast from the bag and place on the roasting rack, pour marinade over the roast. Roast uncover at 325˚. Roast until completely cooked (155˚), about 20 min. per pound. Baste occasionally. Bring pan juices to a boil and simmer until the juice is reduced by half. Drizzle some juice on to the pork as you assemble your sandwich.
The Best Baby Back Rib Recipes For Grilling
2-1/4 lb. slab of pork back ribs
3 Tbsp Wee Willy’s White Barbecue Dipping Sauce
Rib Seasoning: Mix together 1 Tbsp Wee Willy’s Dry Marinade #1, 1 Tbsp Dry Marinade, Sweet Formula and 2 Tbsp Dry Marinade #3 (Like it spicy? Try Formula #2)
Gather cooking spray, sm. foil pan, and Wee Willy’s World Champion BBQ Sauce.
If using charcoal, build an indirect fire. Preheat grill to med. (300˚ to 325˚). When using a gas grill, turn to low after preheating.
Remove papery skin from backside of ribs. Brush Wee Willy’s White Barbeque Sauce on both sides. Sprinkle the blend of Wee Willy’s Dry Rub Marinades on both sides; use 2/3 on the meaty side and 1/3 on the bone side. Let rest 20 min. before rubbing dry marinade into the ribs evenly, or wrap tightly in plastic wrap and refrigerate up to 24 hours.
Spray ribs lightly with cooking spray. Lay ribs bone side down on cooking grate. Tip: When using a gas grill, the warming rack works great for cooking ribs. Place a sm. foil pan on the cooking grate above the fire, but not touching the ribs. Add wood chunks as desired, or use wood smoking pellets like we do. If using a gas grill, be sure to watch for flare-ups. Cover the grill and cook for 1 hour, then rotate ribs 180˚. Cover and cook 15 to 40 min. more or until tender and the rib tips start to pull back. Remove from the grill and let rest 5 to 10 min. Cut between the bones and serve with Wee Willy’s World Champion Barbecue Sauce and Wee Willy’s White Barbecue Sauce on the side. They will be as moist on the outside as they are in the inside. Enjoy!