ideas for pork butt country ribs, recipes?

here is the way I do it.

Rub generously on all sides with Doc's Loin Rub recipe to follow,

Place in a roasting pan, add a small amount of water, no more than half an inch or so deep.

Cover and place in a cold oven. Turn oven on to 225*F and cook for 10-12 hours. or until internal temperature reaches 195-200*F.

Remove from oven and let cool for a little while.

As soon as you can stand to handle the meat, pull out the bones and shred the pork/ Stir in a good deal of Virginia's Barbecue Sauce. recipe to follow, and sit back and bask in the compliments of your family and guests.

You really should make the homemade barbecue sauce to go with the pork, it is entirely too good to waste on store bought barbecue sauce.

Doc Hudson

Doc's Loin Rub

Ingredient Proportion

Paprika 3 Parts

Cumin 1 Part

Garlic Powder 3 Parts

Mustard Powder 1 Part

Curry Powder 1 Part

Blackpepper 1 Part

Salt 5 Parts

Brown Sugar, packed 6 Parts

Combine all ingredients except brown sugar, mix well. Add the brown sugar, crumbling and scattering over the other spics. Mix well.

These ingredients are in proportion, not any specific measure. Just use the same unit of measure for each ingredient, whether it is grams, ounces, teaspoons, shovels, buckets or metric tons/

Virginia’s BBQ Sauce

1 32 oz Ketchup

1 or 2 large onions chopped

1 tablespoon Worcestershire sauce

1 cup brown sugar

¼ cup vinegar

½ tea. Paprika

Brown onions in few tablespoons of oil. Add other ingredients and simmer minutes.

NOTE: I got this recipe from my first Mother-in-Law, whom I dearly loved and miss more than her daughter. It is the best barbecue sauce I’ve ever tried, bar none! Enjoy it! Doc

Rub the down with a generous portion of Doc's Loin Rub on all sides. Place them in a roasting pan, and a cup or two of water and cover with a lid or foil. Place roasting pan in a cold oven. Turn the heat to 200 -225* and let cook until internal temperature reaches 180*F. After removing from the oven, you can use the pan drippings to make gravy. Serve with mashed potatoes and the vegetable of your choice. Doc Hudson Doc’s Loin Rub Ingredient Proportion Paprika 3 Parts Cumin 1 Part Garlic Powder 3 Parts Mustard Powder 1 Part Curry Powder 1 Part Black-pepper 1 Part Salt 5 Parts Brown Sugar, packed 6 Parts Combine all ingredients except brown sugar, mix well. Add the brown sugar, crumbling and scattering over the other spics. Mix well. Rub all sides of the pork loin, marinade over night. Roast at 350* F until internal temperature reaches 165* F. NOTE: use the same rub for Boston Butts and cook for 12 hours at 225*F, or until internal temperature reaches 200*F. The meat will be falling apart tender. Pull apart, add barbecue sauce and dig in! LMH NOTE: The Rub Recipe is in proportions. Use the same unit of measure for each ingredient, whether teaspoons, Tablespoons, ounces, shovels, pounds, buckets or metric tons. Use the same unit of measure for everything and it will come out right. LMH If you decide to try a barbecue sauce, you can't do better than this one. Virginia’s BBQ Sauce 1 32 oz Ketchup 1 or 2 large onions chopped 1 tablespoon Worcestershire sauce 1 cup brown sugar ¼ cup vinegar ½ tea. Paprika Brown onions in few tablespoons of oil. Add other ingredients and simmer minutes. NOTE: I got this recipe from my first Mother-in-Law, whom I dearly loved and miss more than her daughter. It is the best barbecue sauce I’ve ever tried, bar none! Enjoy it! Doc

I have used the BBQ recipe but not the other one yet. The ribs came out so tender, I could cut them with a fork. I cooked them in the broiler instead of on the grill, turning and basting several times till the sauce became crusty. I used the remaining sauce to dip with. Is this what you meant by pork butt, because that is not where the ribs come from.

BBQ Country Style Ribs

4 lbs. country style pork ribs

1 T. butter

1 clove garlic

1/2 cup catsup

1/3 c. chili sauce

2 T. brown sugar

2 T. onion, chopped

1 T. Worcestershire sauce

1 T. mustard

1 t. celery seed

1/4 t. salt

dash pepper

3 thin lemon slices

Simmer ribs, covered, in salted water-to cover, about 1 hr. In saucepan, melt butter, add garlic and cook 5 mins. Add remaining ingredients and bring to a boil. Drain ribs. Grill over medium coals about 10 mins. on each side, brushing often with sauce till well coated (if ribs are chilled before grilling, cook 15-18 mins. on each side). Serves 6-8.

Basic Barbecue Sauce

Combine 1 12 oz. bottle extra hot catsup, 3 T. vinegar, 2 t. celery seed and 1 clove garlic, halved. Chill. Remove garlic before using. Makes 1 1/4 cups.

Asian Style Country Ribs

1/4 cup lightly packed brown sugar

1 cup soy sauce

1/4 cup sesame oil

2 T. olive oil

2 T. rice vinegar

2 T. lime juice

2 T. minced garlic

2 T. minced fresh ginger

1 t. Sriracha hot pepper sauce

12 boneless country-style pork ribs

Stir together the brown sugar, soy sauce, sesame oil, olive oil, rice vinegar, lime juice, garlic, ginger, and Sriracha in the crock of a slow cooker. Add the ribs; cover and refrigerate. Allow ribs to marinate in the refrigerator for 8 hrs. or overnight. Before cooking, drain marinade and discard. Cook on Low for 9 hrs. Drain cooked meat and shred, using 2 forks. Serves 6.