In addition to helping people throughout the day, a firefighter's second priority at work usually revolves around food. Meal times in the fire station are a bonding experience and a time to share stories. A firefighter I worked with a couple of years ago made the most incredible boneless pork ribs accompanied by a side of homemade macaroni and cheese that was out of this world. He didn't follow a recipe, just a dash of this and and a splash of that. I've tried to recreate his version at home. I know I'm close but it's not exactly the same. Aside from boneless ribs being an oxymoron, they are very flavorful, lean, and fairly inexpensive. Here is my version of the firehouse boneless pork ribs (also known as country-style ribs.)
Firehouse Boneless Pork Ribs
3-4 pounds lean boneless pork ribs
1/2 cup Worcestershire sauce (Lea and Perrins is GF)
1/4 cup GF soy sauce
1/4 GF BBQ sauce (I use Sweet Baby Ray's which is GF)
1/4 cup water
1-1/2 tsp liquid smoke
1 Tbs lemon juice
2 tsp garlic powder
2 tsp onion powder
1 tsp black pepper
2 tsp red pepper flake (optional if you like a little heat)
Bake in a 275 degree F oven for 2-1/2 - 3 hours
Combine all the ingredients in a 9x13 baking dish, putting the meat in last. Turn the meat once so both sides have been covered in the liquid. 
Cover the baking dish tightly with foil. Bake at 275 degrees F. Check after 2-1/2 hours. The meat should be tender and fall apart easily.
Combine all the ingredients in a 9x13 baking dish, putting the meat in last. Turn the meat once so both sides have been covered in the liquid. 
Cover the baking dish tightly with foil. Bake at 275 degrees F. Check after 2-1/2 hours. The meat should be tender and fall apart easily. 
Serve with any number of side dishes. I served mine with pureed cauliflower, seasoned with butter, cheddar cheese, salt, and pepper. We had plenty of meat leftover, so I shredded it and made tacos with it the next day. Enjoy!!!
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That looks delicious, and I like the way you used the leftovers. I haven't done mashed cauliflower in a while--thanks for the reminder.
ReplyDeleteBrian, I love all your pictures. I've been lazy with the pics lately :) I will definitely be back to try this recipe in about 3wks when "Bacon" and "Steak" get whacked. Eeek! See this http://wp.me/pqCPo-ao older post to find out who THEY are! :)
ReplyDeletep.s. we love Sweet Baby Ray's!
ReplyDeleteI'm doing a buffet for 25 people...probably 1/2 men and women.
ReplyDeleteMostly people in there 50's. I'll be serving appetizers, potatoes, bread and two side salads. I don't want a lot leftover meat, but I don't want to skimp??? What's your advice on the amount of raw meat, per person.
It sounds like you have quite a bit of food with your appetizers and sides. So I think about a 1/3 of a pound of raw meat per person would be good. They will render out some fat and shrink a bit. The ribs are pretty inexpensive plus you can send left-overs home with your guests if you make too much. Good luck and thanks for making one of my recipes for your guests. Let me know how it turns out.
ReplyDeleteBrian
Hi Brian!
ReplyDeleteI'm new to your site and found this recipe to be absolutely delightful. I, too, enjoyed your pictures. I will definitely return to see what else you have to share. I know it will be as wonderful as this one. Looking forward to my next dish! Jackie
I'm looking forward to making these tonight for my gang! Great looking sauce, can't wait.
ReplyDeleteI made these last month and they were the best boneless ribs I've ever made (or eaten anywhere)! A snap to fix, not too BBQ-ey, resulting in tender ribs with a lovely sauce leftover (when skimmed of fat) for the rice we had on the side. Rave reviews from family. I am making them again tonight and just wanted to say thank you for a recipe that will, no doubt, be used over and over and over.
ReplyDeleteAwesome recipe. Made last night and they turned out great. Threw a little grated ginger in with the sauce, and broiled for a few minutes at the end w/BBQ sauce. Delish -- will definitely make again!
ReplyDeleteI made these today and I am beyond impressed. Thank you somuch for sharing this recipe. Can't wait to make them again to use for pulled pork sandwiches.
ReplyDeleteWondering if it might be do-able in a crockpot? Most days just don't lend to letting something cook from 2+ hours once we get home, it just ends up being way too late. Might have to see what happens if I throw it all in a crockpot. Thanks for something that looks delish, and according to the comments, lives up to expectations!
ReplyDelete