Ribs and Pulled Pork Without The Fuss

In this instructable I'm going to give you my ridiculously easy recipe for making amazing ribs and pulled pork. It's very simple, very cheap and uses only a few simple ingredients which most people should have lying around the house. If you're like me, then when you're cooking for a large group of people you like to do as little prep work as possible so you can actually hang out and enjoy your own party, however, when you do bring food to the table you still want it to be as delicious and amazing as possible, and that's where this recipe steps in. It is going to require you to cook the meat in the oven for a long time but in terms of preparation and effort it really is minimal.

Now I'm sure that the barbecue/grilling fanatics will be howling in derision and insist that you run out and purchase a backyard smoker immediately, and yes, it's true, your meat will be smokier if you use a smoker but this recipe is truly delicious and what it lacks in smokiness it more than makes up for in compatibility with a normal person's lifestyle. Not to mention that the realities of living in a small city apartment make owning a smoker an unachievable fantasy for a large many of us.

(Unfortunately, because my guests were hungry they tore the finished products from my hand and I barely had time to take these blurry cell phone pictures of the almost-finished product let alone a manicured picture with perfect lighting and just the right amount of neatly placed dressing. Next time I make them though I'll get a better set of pictures of the final product and upload them) 

It's worth noting in advance that this recipe requires some long cooking times, and in the case of the pork butt you can also do an overnight brine. We're going to be cooking the meat at a very low temperature for a long time (low and slow) to make sure that it's gets tender while still retaining as many of it's natural juices as possible. This is important to take into account when planning on having guests over so that the food is ready when everyone expects to eat.  I usually stick the pork in the oven first thing in the morning 8-9am and the ribs around 12-1pm so that they're ready around 5pm.

View the original article here