4 Hour Oven Roasted Boneless Ribs with Shiitake Mushrooms Recipe

Hubby and I are Amazon Prime members and it is well worth the annual fee. One of his latest Amazon buys was a 1 lb. bag of dried shiitake mushroom slices. That inspired me to slow roast some boneless Pork Boston Butt Boneless Country Style Ribs. Say that two times fast! I also added some other fixings to complement the dish and make a complete meal. I am a meat and potatoes girl all day everyday.

Prep

Drop 2 cups of dried shiitake mushroom slices in a medium sized pot of boiling water for 30 minutes.

Then chop/slice a medley of raw vegetables. I use a medium sized onion, 2 cups of carrots, and as many baby red potatoes as I can stand (and that’s a lot!). Any fixings will do, but these are my favorite to pair with roasted meat. 

Preheat oven to 275 degrees. 

I apply a dry rub on the ribs after I place them in a roasting pan. Some people like to combine their ingredients in a bowl first and then apply to the meat. I simply sprinkle each ingredient onto the ribs with my fingers to get it in all the nooks and crannies on all sides. 

The excess rub lingers in the bottom of the pan to season the vegetables which I put in next. Then I pour most of the shiitake mushrooms and liquid goodness all over the ribs and veggies. I save the rest of the pot to use later.

The roasting pan goes in the oven for 2 hours.

Then I turn the ribs over, baste them with all of the juices in the pan, and roast for 2 more hours. I use the reserved shiitake mushrooms and liquid as needed. If you find that the ribs are not staying moist on top, cover the pan loosely with foil.

A little extra roasting time won’t hurt a thing. After 4 hours, the ribs should be tender and those beautiful, meaty mushrooms will be too.

Enjoy!

Do you normally cook ribs in the oven, crockpot, or on the grill?

Are you a meat and potatoes person too?