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Boneless BBQ Pork Ribs or Chops for the Freezer
Read More To See How to Use this Recipe with Pork Loin
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
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 up to six months.
Thaw the pork in the bag in the refrigerator overnight. If you are 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.
If you are 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.
If using chops from a whole loin, trim the fat first
This is sample of a chop cut from a whole loin. I have found it is more economical to use 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 has been cut into chops. I cut the chops thickly, at least 1 ¼ inches, then prepare them on the grill. A great 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. When he asked my secret, I said that I marinated them for two months! Of course, I then had to explain that the chops had been in the freezer that whole time, but I do think there is something to the freezer marinade process which helps to tenderize the meat.
As for the freezing process on this recipe, I should mention that I almost always use vacuum seal bags for my once a month meals. The vacuum removes the air and if I place the chops correctly, I can get them in a flat layer for easy storage. I love it that I can re-use the bags many times. If you do not have a vacuum sealer for bags, then a self-sealing freezer bag will work as well.
Ziploc brand freezer bags work well for this
This is the type of vacuum sealer I have
I purchased this sealer because of its upright structure. It seems to work better when I am sealing moist items.
You Can Even Freeze the Rice!
I often pre-cook rice and freeze it to make weeknight cleanup much simpler. All you do is prepare your rice as you usual. Then, spread it into a single layer in a Ziploc® freezer bag. Freeze in a layer. I defrost mine the night before when I defrost the pork. When ready to serve, add a tablespoon of water and heat it at two minute intervals, stirring in between, until the rice is all heated. Ziploc® brand Freezer and Storage Bags may be used for microwave reheating and defrosting. The Ziploc® website recommends opening the bag one inch to vent. When defrosting or reheating, always open the zipper one inch to vent.
My rice of choice for this method is to use jasmine rice. My family likes its flavor, which reminds them of popcorn. The grains also seem to hold up better to the freezing and reheating process.
Rice ready for the freezer
The Other White Meat
Ever since ‘the other white meat’ advertising campaign was lauched for pork in the U.S in 1987, pork has gained popularity. Dreaming up creative ways to prepare it has become almost as common as developing new boneless, skinless chicken breast recipes. Here I describe a unique way to prepare pork using either boneless pork ribs or a pork loin that has been cut into chops.
Don't confuse whole loin with tenderloin
It has only been the last few years that I have seen boneless pork ribs sold in the stores. I’m sure the pig always had that body part, so I’m not sure why I’m just now noticing it. After reading up on this cut of pork and studying charts, I have found that the exact place on the pig from which it comes is somewhat in dispute.
Where do boneless pork ribs come from?
Most people say that boneless pork ribs come from the shoulder butt. This alone is confusing, as how can the shoulder be the butt? According to the National Pork Council, this name came about because back around revolutionary times this cut of meat was considered undesirable, so the shoulders were paced away for shipment in barrels call ‘butts’ to be sold somewhere else. Soon, this way of cutting shoulders became known as the Boston butt cut of meat because it was often shipped out of Boston.
Other sources say that boneless pork ribs come from the blade end of the loin, but the end near the shoulder, so maybe this is where the confusion comes into play. The loin is a cut of meat from the part of the body on both sides of the spine between the lowest ribs and the hipbones. It is the most tender cut of meat from a pig.