Boneless Bbq Pork Ribs Or Chops For The Freezer

Posted on March 13, 2015 by admin


Boneless Bbq Pork Ribs Or Chops For The Freezer

Boneless Bbq Pork Ribs Or Chops For The Freezer

Boneless Bbq Pork Ribs Or Chops For The Freezer – Boneless BBQ Pork Ribs for the Freezer
Cook Time: Either 8-10 hours in crockpot or 4 minutes per side on the grill
Prep Time: 15 minutes
Ingredients:
6 boneless pork ribs or 6 boneless pork chops, thickly cut
1/2 cup soy sauce
1/4 cup lemon juice
1 T brown sugar
1 clove garlic
2 T chili sauce or cocktail sauce
In a vacuum seal bag or a self-sealing freezer bag (gallon sized or larger), place all ingredients but the pork. Squish the bag a bit to mix the ingredients. Place the pork into the bag and vacuum seal or zip seal. Label the bag. Store in the freezer for about six months.To Serve:
Thaw the pork in the bag in the refrigerator overnight. For anyone who is making the boneless pork ribs, place all the ingredients into a slow cooker. Set it on low and let it cook for 8-10 hours.
For anyone who is making the boneless chops, preheat your grill. When grill is hot, place the chops on for about four minutes per side. Let the marinade drip off before placing the chops on the grill or the excess will smoke and burn.
I serve the ribs with rice, scooping some sauce from the slow cooker over each serving of rice. Add a green salad or a cooked vegetable and dinner is complete.This is sample of a chop cut from a whole loin. I’ve discovered it is more economical try using a whole loin and cut my own chops from it.2 Month Marinade – Or Not!
As I mentioned, I use the marinade for this dish with either boneless pork ribs or a pork loin that’s been cut into chops. I cut the chops thickly, at least 1 ? inches, then prepare them on the grill. A good way to economize on the boneless chops is to purchase a whole pork loin (not tenderloin), trim it and then slice it into chops. A pork loin is larger and not as tender as a tenderloin, but it is less expensive. I purchase the loin, trim away the layer of fat that is always covering one side of it, then slice it into fairly thick pieces. To make this cut more tender, I often will poke the cut sides of each chop with a meat fork before I put it into the marinade. One time I prepared this for my brother-in-law and he was surprised that the chops were from a pork loin because they were so succulent.

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