Uncle Ned’s Signature Recipes

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Fall-off-the-bone tender ribs with a smoky, caramelized crust. No fancy smoker required—your oven and grill (or just the oven) will do the job.

Ingredients

• 2 racks baby back ribs (about 4–5 pounds total)
• 1/3 cup Uncle Ned’s Backyard BBQ Blend
• 2 tablespoons brown sugar (optional for sweeter bark)
• 2 tablespoons yellow mustard (or olive oil)
• Foil for wrapping
• BBQ sauce for glazing (optional)

Instructions

Prep Ribs

• Preheat oven to 300°F (150°C).
• Remove the thin silver membrane from the back of the ribs (use a paper towel for grip).
• Rub each rack with a thin layer of mustard or olive oil.

Season Generously

• In a small bowl, combine Uncle Ned’s Backyard BBQ Blend and brown sugar.
• Coat ribs thoroughly on both sides.

Wrap and Bake

• Wrap each rack tightly in heavy-duty foil.
• Place on a baking sheet, meaty side up.
• Bake for 2.5–3 hours, until ribs are very tender.

Finish on Grill (or Broiler)

• Preheat grill to medium-high heat.
• Carefully unwrap ribs (watch for hot steam).
• Place ribs directly on the grill grates.
• Cook 5–8 minutes, basting with BBQ sauce if desired, until caramelized.
• Alternatively, broil in the oven for 3–5 minutes.

Rest and Serve

• Let ribs rest 10 minutes before slicing.

Tip: For extra tenderness, cook a bit longer (up to 3.5 hours) before finishing.

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• Juicy, tender pulled pork infused with smoky-sweet flavor—no smoker required. Just set it and forget it in your crockpot.

Ingredients

• 1 boneless pork shoulder (4–5 pounds)
• 1/4 cup Uncle Ned’s Backyard BBQ Blend
• 1/2 cup apple cider vinegar
• 1/2 cup chicken broth or water
• Soft buns, pickles, and coleslaw, for serving

Instructions

Prep the Pork

• Pat the pork shoulder dry with paper towels.
• Rub thoroughly on all sides with Uncle Ned’s Backyard BBQ Blend.

Sear for Extra Flavor (Optional)

• Heat a large skillet over medium-high heat.
• Sear pork 2–3 minutes per side until nicely browned.

Slow Cook

• Transfer pork to a slow cooker.
• Pour apple cider vinegar and chicken broth around (not over) the meat.
• Cover and cook on:
• LOW for 8–10 hours, or
• HIGH for 5–6 hours, until the pork shreds easily with a fork.

Shred and Moisten

• Transfer pork to a large bowl or cutting board.
• Shred with two forks, discarding any large pieces of fat.
• Skim excess fat from cooking liquid.
• Return some of the liquid to the shredded pork to keep it moist.

Serve

• Pile onto buns and top with BBQ sauce, coleslaw, and pickles.

Tips:

• For extra smokiness, add a few drops of liquid smoke to the slow cooker.
• Leftovers freeze perfectly for up to 3 months.
• Try it in tacos, nachos, or breakfast hash.

Evergreen Pantry
Real Flavor. No Shortcuts.