A very suitable recipe to share with family and friends in these special holidays for all of us.Before preparing them I had the impression that the pork ribs were one of those dishes that should only be in the hands of people with a lot of experience in the kitchen, that was in the past after preparing them for the first time, I discovered that the only thing that It needs is time to cook. 95% of the total time of preparation of the recipe is inside the oven because they are cooked at a very low temperature.Wraping them in aluminum foil and cooking them slowly along with the sugar and seasonings are the secrets of an unparalleled flavor and that the meat is easily detached from the bone. Once you prepare it, i know it will not be the last time you do.I hope all of you enjoy a beautiful Thanksgiving day ❤

Having worked in the Bronx (NYC) many years ago, I developed an appreciation for dry-rubbed pork shoulder roasted in the oven until it’s pull-apart tender. Since Melissa Clark, from The New York Times, explained how to make pulled pork, it has been my way of bringing back those memories.#pork #pulled #barbecue #protein #meat #dinner #sandwich #supper #lunch #dish #entree #Southeast #Carolina #South

Best With Skinless Pork Belly , I Love It With Soft Pork Bone TooIt’s Easy With A Store Bought Char Siew Dauce From Lee Kim Kee ,But I Am Trying Out Today ,Remaking This Dish Using A DIY Sauce From A Old Magazine ,

This is a simple recipe that I can make without fail in my family's oven, stone oven, or Dutch oven the day before.You cook the meat through the day before in the steam cooker, so you do not have to worry if the thick meat has cooked through. Prepping the day before will transform this into tender and delicious meat. You can use brown sugar or maple syrup in place of the honey for a more intense flavor. For one 2 kg spare rib mass. Recipe by mitesolo

This is really good!

MY VERSIONTHE BEST PART TO ENJOY ITS ALWAYS THE TAIL ..LOVING IT

I came up with this dish when the Hubbalicious was feeling something simple and BBQ-ish. Threw together some pork shoulder, the last of the accumulated BBQ sauce leftovers from Hub's rib smoking adventures, the last onion of last week, and some other odds and ends.Sometimes when I make things with a fatty cut of meat, people will ask if they can substitute it with something leaner. Well, you can, and it'll still be ok, but there is something so truly delicious about BBQ sauce that gets caramelized with pork fat. And the texture is so much more tender, too.With this kind of preparation, I'd rather eat a little less of the fatty pork shoulder than double the serving of a leaner cut, but that's my porkfat lovin' preference. :PIf you don't care for pork, you can also make this with boneless, skinless chicken thigh meat cut into slightly larger pieces.

I'm still learning the mysterious arts of using a slow cooker. My husband is an expert, but I've learned to trust the "low and slow" advice he gave me. With this recipe, we used the "medium" setting for half the cooking time which managed to cut a couple hours off the cooking time, since I used a meat thermometer 2 hours early, and it was perfectly done in about 5 hours or so.

so tender and juicy. they were excellent! couldnt even get them out of the slow cooker, they fell right off the bone! (L)

9 out of 10 ~ my husband said

Inspired by Bill Gannon of Dragnet the series.