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Slow-Baked OVEN BBQ Boneless COUNTRY BACK Pork RIBS
About 2 pounds boneless Country Back pork ribs
1 tsp. Kosher salt…………………………………….….1 tsp. black pepper
1/2 cup brown sugar……………….……………….…...1 tsp. garlic powder
1/2 tsp. smoked paprika…………………………….…. 1/2 tsp. chili powder
1 cup Stubb’s BBQ Sauce (I like Mesquite or Hickory best)
2 tsp. liquid smoke (Colgin is good quality, with hickory or mesquite added)
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Preheat oven to 300. Line a baking pan with foil (long enough to flip over the top and seal). Give a quick spritz of non-stick cooking spray.
Put the salt, pepper, sugar, garlic powder, paprika and chili powder into a plastic bag. Put the ribs into the bag (1 or 2 at a time); hold tightly closed and shake to coat the ribs. Put the ribs in a single layer in the pan.
Mix the BBQ sauce with the liquid smoke in a small bowl. Pour about 1/4 cup over the ribs; flip them with tongs and pour another 1/4 cup over the other side. (Reserve the rest of the sauce for later) Tightly seal the foil around the pan and stick into the oven for about 2 hours. Fold back the foil and gently flip the ribs. Baste with another 1/4 cup of the BBQ sauce. Cook for about 20-30 more minutes. Brush the remaining BBQ sauce over the top of the ribs and serve. Serves 2-4
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