Easy-Bake BBQ Pork

This recipe is so easy and so frugal; it’s become one of our favorites. It’s great for small or large families, but especially for large families- because it’s a “throw in the oven and forget about it” kind of meal. This will cook all day and you never need to babysit it. Here’s what you will need for this delicious meal:

Pork Loin or Country-Style Pork Ribs
Olive oil
1 jar BBQ sauce
2 White Onions
1/2 cup to 3/4 cup water
Frying Pan
Baking Dish
Tongs
Aluminum Foil
Cookie Sheet
optional: 1 can of black beans

Because this recipe is so easily customized, I’m a little loose with the ingredients. Add or subtract what’s best for you. I usually have a houseful for dinner– my own six and then a whole bunch of kids I care for. I buy 10 pounds of pork loin (it was $1.89 a pound, a very good price around here), and use half for this recipe and save the other half for next time. Buying in bulk, and cooking in bulk, really saves money AND energy (both yours and your oven’s). I had my butcher at the supermarket slice the loin into 2″ thick pieces. This was probably a little too thick; next time I’ll make it an inch. I just didn’t want to make the poor guy sweat it out, being early morning on a Monday and all.

OK, on with the show.

Preheat your oven to 350 degrees.

Pour a small amount of olive oil into your frying pan– just a bit to make the pan juicy– and heat it up hot. I set my stove dial between HIGH and MEDIUM. Add as many pork steaks as you can cram in.

While they are searing, add a little olive oil to your baking dish. I guess I used about 1/8 of a cup of olive oil. You don’t want to drown your meat, you just want to add enough to keep the meat from sticking to the bottom, and to make it savory.

Also, peel and slice your white onions. I use white onions because they are so mild and delicious, Here in New York, we have a lot of cheap yellow onions, and I do use them for stews. But I much prefer the white onions; and when prices are right, I always buy them.

So your meat is searing. Don’t let the sides burn! Also, I do recommend you ise tongs to flip the steaks. Forks make puncture wounds that allow valuable juices to ooze out. You want to keep as much of that juicy goodness inside the steak.

Lay one onion’s slices on the bottom of the dish, right on the oil. Add your steaks onto the onion. (I’m salivating already). Now, lay the other onion on top of the steaks. This will make a deliciously-scented, savory meal. If you haven’t done so already, be sure to wash your feet because your family will be kissing your toes when this is done.

Now comes the BBQ part. I use generic store brand for most stuff (unless, of course, I am being paid to review the expensive fancy stuff ). One bottle is enough for us, but if you love the sauce, add another half bottle and less water. Pour the bottle on top of the meat.

Since I’m a frugal gal, I use all the leftover sauce that won’t drip out. I add my water into the bottle, give it a few good shakes to loosen the sauce from the insides, and pour the water atop the meat. No need to stir, just dump it on top.

Now, here’s the secret to the entire recipe: seal the top of the dish well with aluminum foil. I don’t skimp on the foil (what I save in BBQ sauce dregs, I splurge in foil– go figure). I use two sheets to wrap that baby. I pinch the edges and make sure it’s tight. I place the baking dish on a cookie sheet (to catch dribbles, as I hate cleaning the oven), and throw in my pre-heated oven at 350 degrees. Bake at this temperature for an hour, then turn the temp down to 300 and let it cook for 5-6 hours. If your steaks are thinner, you probably need to knock off an hour or two. You’ll know when it’s done when everyone is moaning and groaning that they are hungry.

When it’s done, it will look something like this (depending on your meat cuts).

I have younguns around the place, so I chop up the meat into a stew. Serve over rice or egg noodles, with fresh green salad and steamed broccoli. Mmmm. Black beans in the mix (it is optional, an option I didn’t take this time) makes the rice even more nutritious.