Pork shoulder (aka Boston Butt, or Pork Butt**) is one of my favorite cuts of meat. I'm particularly fond of using it as "ribs" - which are sold in my local grocery store as "western ribs", but are really just 2" thick slices of pork shoulder roast. They cost a LOT less than real ribs do around here - as low as $1.29/lb, where spare ribs never seem to go below $2.19 a pound. When you consider all the extra meat you get out of the western ribs as compared to the spare ribs, it is quite the deal.*
- 4lbs "western ribs", or a boneless pork butt roast cut lengthwise into 2" strips
Marinade ingredients:
- ½ cup sugar
- ½ cup soy sauce
- ¼ cup Hoisin sauce
¼ cup2 tablespoon dry sherry- 1 tablespoon toasted sesame oil
- 1 teaspoon Chinese five-spice powder
- 1" piece of ginger, grated
- 3 garlic cloves, minced
Sauce ingredients:
- ¼ cup marinade, reserved
- ¼ cup hoisin sauce
- ½ cup ketchup
Cook for 1 more hour in the foil, then remove from the grill. Let rest for at least 15 minutes before opening the foil pack. Serve with the remaining sauce for dipping.
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Paris says
Great blog Mike. Glad to see you have a blog doing what you do best. Can't wait to watch it as you expand it's contents. Good job! Jackie