Boneless Pork Loin Ribs – Old Fashioned Recipes – Collard Valley Cooks Many times you can find these ribs at your grocery store for a fair price. Because of that, I have cooked them for years and always used bbq sauce and baked them. Today we make a delicious rub and bake them at a low temperature so they are nice and tender.! Recipe is listed in the description below: BONELESS PORK RIBS BONELESS PORK RIBS EQUAL PARTS: SALT, SMOKED PAPRIKA, ONION POWDER, ROASTED GARLIC POWDER, THYME, OREGANO AND HALF PART BLACK PEPPER. CAYENNE (OPTIONAL) Mix up a rub and coat each rib well. Place ribs in a baking dish sprayed with cooking spray. Cover with foil and bake at 325 degrees. Bake 2 hours if ribs are no longer than 6". If they are longer, bake for 2.5 hours. Take ribs out of pan and use drippings to make a gravy. Just add a little water to deglaze it, pour it into a small skillet. While it is over medium heat add Wondra flour a little at a time until it is as thick as you would like. Serve ribs with gravy. With the economy's food prices rising sky high, it is a great time to purchase staple ingredients and cook at home. This recipe has simple ingredients that you should already have in your own kitchen. Add this great boneless pork rib recipe to your menu planning this week! Do you miss your Mama's cooking? Don't miss this chance to learn how to do it! By watching Tammy on Collard Valley Cooks, you will discover the world of southern cooking through the eyes of a Georgia raised country girl. She shares her Family Recipe Secrets and Southern Cooking Recipes! Tammy Nichols is certain that a recipe is not enough to gain the inside scoops and tips that you need to learn. Join us today and experience what it is like to cook in a Southern kitchen. Gain knowledge and skills that only our mama’s had, and you will see the results when your family brags about your cooking! A Similar Video: Please Subscribe and be a part of our wonderful viewer family on CVC "Where we cook like our mama's did" #groundbeefrecipes, #southerncook, #oldfashionedrecipes, #collardvalleycooks, #cvcrecipes , #southerncooking, #countryrecipes, #countrycooking, #southerncookinglady Recipe is printable here: https://www.collardvalleycooks.com/breaded-hamburger-steak.html#/ Collard Valley Cooks Website: https://collardvalleycooks.com/ My Top selling kitchen Items: https://www.collardvalleycooks.com/top-sellers.html#/ Our Rada Knives Store: https://radakitchenstore.com/?rfsn=5357495.5ac0ed Collard Valley Cooks Cookbooks: https://www.collardvalleycooks.com/cookbooks.html#/ We are sponsored by #WhiteLily: https://www.whitelily.com/ To purchase a pig tail Jaccard Food Flipper: https://amzn.to/3ft1IaO The Collard Valley Cooks Teespring Store – Tees, Hoodies, Mugs, Bags and more - https://cvc-loves-you.creator-spring.com/
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Tammy Nichols is on a mission to teach YOU how to cook just like mama did! She enjoys being in the kitchen bringing you everyday dishes that her mama, granny and maw maw made. No fancy ingredients, just good old country girl cooking. Tammy grew up on Collard Valley Road in Cedartown - Polk County (NW) Georgia. She now lives in Saint Marys, GA. with her husband who is retired from the GA. School System and has girls in college at Georgia Southern in Savannah, Georgia. Thanks for watching and Happy Cooking Like Mama Did!!
00:00 Video Introduction 00:43 Purchase our Cookbooks 03:57 Visit our Amazon Store 06:58 Join Tammy's Personal Channel
Hey y'all, it's Chris and Tammy with Collard Valley Cooks,
and today we are making some country-style
boneless pork ribs, and they are delicious.
We're doing this a little bit different than I normally do,
so I hope you like the way it turned out.
I don't know about you, but when I go to the grocery store,
I try to buy what's on sale,
and I typically try to grab something that's below $10,
and sometimes that's hard with grocery stores today,
and their prices, especially on meats,
but I tell you what's good, pork.
You can get some pretty good prices on your pork,
and today I chose a lean pork loin,
country-style ribs, they're boneless,
and I've been buying these since the kids were little.
They're always one of the best prices you can get
for your pork at the grocery store,
and typically when I was younger,
I would just throw them in a baking dish,
I'd put some barbecue sauce on them,
I'd bake them, and that was supper,
but today we're gonna do a little bit more,
and make it just a tad more special,
bake it at a lower and slower temperature
so that it's nice and tender.
So we've got several spices here.
I've got salt, black pepper,
I'm gonna use a smoked paprika,
now you don't have to use the smoke if you don't want to.
I have got some oregano, some roasted garlic powder,
not salt, I've got onion powder,
and I've also got some thyme.
Now, if you don't have one of these,
it's absolutely fine, just leave one out.
Okay, so we're gonna start out with a teaspoon of salt,
about a half teaspoon of black pepper,
a teaspoon of paprika,
this is roasted garlic powder, teaspoon,
teaspoon of onion powder,
this is thyme, so we'll do a heaping teaspoon of thyme,
and a heaping teaspoon of oregano.
Now, the only thing that I might have to add
is a little more salt, but really and truly,
pork has some salt in it naturally,
and I don't want to get it too salty,
so I think I'm gonna leave it at a teaspoon,
because like I said, if you want to make this
for more meat, then just double it,
but you don't want to waste your spices either, okay?
Because you're gonna be dipping this.
So you're just gonna take your pork,
and I've got mine sliced,
it's barely hanging on at the ends,
so I'm just gonna pull them apart,
and yes, I'm gonna use my hands.
Now, my pork is a little bit wet, but I didn't rinse it.
Now, if you want to rinse your pork,
rinse it and then dry it with a paper towel
before you dip it.
And we're just gonna place the pork in here,
and then once you're finished dipping all of it,
if you got a little bit extra,
you can always pick them back up and run them through it,
but it looks like we're gonna use it all to me.
I gotta wash my hands to be able to do that,
so what I'm gonna do with this piece
is just sprinkle a little bit of everything on it,
but I'm gonna rinse my hands off first,
because I did touch the meat with both fingers,
so we'll be right back.
All right, some of y'all have been watching me a while,
and you've seen my little brush I wash my hands with.
One of the things I want to say is if you're grossed out
because I touched my meat, I do wash my hands really well,
so I'm gonna show you why I used to do that.
So I put plenty of soap on my hands, of course,
and then I have this surgery brush
that a viewer sent me that has these,
and all you've got to do,
once you've got soap all over your hands,
but you can take this and go underneath your nails,
and so that way you get a good scrub,
just like the surgeons, okay?
I have those on the website under must-haves
under shop now and then must-haves, super affordable.
I think you get two for less than $10 or around $10.
If you want to check those out, they're wonderful to have,
and that way you don't have to worry about it.
All right, so here we are back at my little piece of pork,
and I didn't have quite enough mixed up,
but I'm gonna tell you this,
with prices like they are right now,
you're much better off not wasting your spices
So we're just gonna put a little bit in here,
shake it up, and then we might put a little extra
on a couple of more,
but you don't really want to waste these spices
because they do cost a lot, you know, except for salt.
Salt's still pretty cheap,
but the rest of it is pretty expensive.
So we're just gonna shake this around in here
and roll this one.
We're just gonna take a little bit of foil.
We're gonna cover this and get it in the oven.
When these come out of the oven,
by then I'll have some potatoes cut up
for mashed potatoes and gravy and some broccoli.
Steam it.
While these pork ribs are cooking,
I would like to know if you have a favorite way
to make these, since most of the time
I just use the barbecue and now I'm using a dry rub.
If you have a favorite way that your mama
can talk to you how to make these,
or your daddy or whoever, please let us know
so that we can give it a try.
We've got our potatoes boiling for our mashed potatoes.
We've got some broccoli ready to steam,
and we're about to pull this pork out of the oven
and get it ready for broiling, okay?
So we'll go ahead and turn the oven from bake to broil.
So we're going to take the foil off.
Be careful and don't get burnt by the steam.
And I'm just going to lay it out on a flat iron.
Boy, it's tender all right.
It's real tender, y'all.
So boy, it really made a mess in the pan, didn't it?
So I should've sprayed the pan, I guess.
So you guys should spray the pan.
Now I'm going to spray it with a little olive oil
so that it gets a really nice crunch on the pot.
Otherwise, it would just dry it out, okay?
All right, we're going to use this for some pan sauce.
So I'm going to deglaze it a little bit with some water,
or just put a little extra water in it, really.
And I'm just going to stir it around.
We're going to use some Wonder Flour
to make a pan sauce with it.
So I've been using it the last few days
and I've really fell in love with it.
And it's super fine, it's like cheesy, really.
Now it's only going to take a second to broil this,
so don't leave it in there too long.
It looks good.
And now we're going to mix up this pan sauce
and get it in this little skillet.
It'll thicken.
Oh, that's fast.
Let me put a little bit of water in it.
Clean it up.
If you get it a little too thick like I did,
just add a little water to it.
And mix it up about however the thickness you want it to be.
So now we have us a pan sauce.
And you've seen the way that flour works,
it just thickens right up once it gets hot.
So we're going to make us a plate.
Here's our fluffy potatoes that we made.
I put a little sour cream on them, in them.
Got some delicious fresh broccoli.
So there's our pretty broccoli.
All right, I'm going to put two pieces of pork right here.
They're pretty.
And then we have our pan sauce.
And I put just a little bit of salt in this.
I tasted it first and then I salted it.
There you have it.
Delicious pork loin.
Now we're going to see if all this fuss was worth it.
If it was worth cooking this way.
I know one thing, it's made the house smell good today.
Hadn't it, Chris?
So it's made us hungry just smelling it in the house.
It's nice and tender, you can see.
And what's great about it is it's just not
what I typically make, which is just some barbecue.
So we're going to see how it tastes.
I'm going to mix it up with my potatoes and eat it.
Looks good.
It's super tender, it's very easy to chew.
And all of those spices mixed together on it,
they're really good.
And it's something that's a little different
than the norm for us, which is so nice.
It's a delicious plate of food.
One that you'd pay a lot of money for if you went to town
and had to buy it somewhere.
I don't even think you could buy something this good.
All right, Chris picked this recipe out.
So we're going to let him be the taste tester.
All right, it does look good, doesn't it?
Yeah.
It's really good.
I think so too.
And very different.
Yeah, it's not like a pork chop.
It's more like a pork roast.
Right.
But with a little more flavor.
Mm-hmm.
All right.
I like it.
I do too.
So we just want to thank you
for watching Collard Valley Cooks, where we cook.
Like mama did.
Yes, we did.
We just want to thank you so much
for watching Collard Valley Cooks, where we cook.
Like mama did.
That's right.
We'll see you next time on Collard Valley Cooks.
Y'all, tell us how you like to cook your pork loin.
Okay, bye.
♪ He just showed you how to cook it up like you do ♪
♪ So go on now to have some fun ♪
♪ Now you're getting better at it ♪
