Pork buttons, also known as pork button ribs or back ribs, are an underrated and delicious cut of meat perfect for cooking low and slow in the oven. These small, circular bones have just the right amount of fat and connective tissue to become melt-in-your-mouth tender when baked.
Follow this simple guide to oven-roast seasoned pork buttons for finger-licking results
What Are Pork Buttons?
Pork buttons come from the sirloin end of the loin near the pig’s backbone. They consist of small discs of bone attached by meat, fat and cartilage.
Despite their name, pork buttons are not actually individual ribs They get their nickname from their round, button-like shape when the bones are removed
Buttons have more connective tissue than a pork chop but less than a spare rib. This makes them ideal for slow roasting to tenderize while developing rich, meaty flavor.
Benefits of Cooking Pork Buttons in the Oven
Baking pork buttons has many advantages over other cooking methods:
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Requires little preparation – just season and pop them in the oven
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Yields incredibly moist, fall-off-the-bone meat when cooked low and slow.
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Infuses the pork with lots of flavor as it braises in its own juices.
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Allows you to walk away while the oven does the work.
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Provides even, consistent heat on all sides for perfect doneness.
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Gives the exterior a chance to caramelize and crisp up.
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Lets you easily make a large batch for meal prepping.
Step-By-Step Method for Oven-Roasted Pork Buttons
Follow these simple steps for foolproof oven-baked pork buttons every time.
Ingredients:
- 3-4 lbs pork button ribs
- 2 tbsp olive oil
- Pork seasoning rub
- Chicken stock
Prep
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Preheat oven to 350°F.
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Pat pork buttons dry and rub down with olive oil.
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Generously season all over with your favorite pork rub.
Roast
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Place buttons in a roasting pan and add enough chicken stock to just cover pan bottom.
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Tightly cover pan with foil, shiny-side down to retain moisture.
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Roast for 1 hour, then remove foil.
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Continue roasting 30-60 minutes until deeply browned and tender.
Finish
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Remove from oven and let rest 10-15 minutes before slicing into pieces.
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Serve with pan juices spooned over the top.
Tips for Juicy, Flavorful Oven-Baked Pork Buttons
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Choose bone-in buttons for more flavor and moisture.
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Leave a thin layer of fat intact to baste the meat as it cooks.
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Sprinklerub over buttons just before roasting so flavors stay vibrant.
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Cover tightly with foil at first to steam and braise pork.
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Uncover towards the end to crisp and caramelize exterior.
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Let pork rest after baking so juices redistribute evenly.
How to Know When Pork Buttons Are Done
Since pork buttons contain bones and cartilage, you can’t simply use an instant-read thermometer to check doneness like with chops. Instead, watch for these visual signs that the pork is fully cooked:
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Meat has pulled back from the ends of the bones by 1/4 inch.
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A fork slides easily in and out of the meat.
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Meat shreds easily when poked with a fork.
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An instant read thermometer inserted into meat (not bone) reads 190°F-205°F.
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Exterior is deeply browned.
The pork buttons are ready when they are fall-apart tender and completely cooked through without any pinkness.
Testing Methods During Cooking
To test doneness during roasting without drying out the meat, use these methods:
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Test with a fork – meat should shred and feel tender.
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Twist a bone – it should turn easily with no resistance.
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Slice a small piece and check internal color.
Continue roasting if buttons seem tough or underdone. Pork buttons are fully cooked when completely tender.
5 Delicious Ways to Season Pork Buttons
One of the keys to amazing oven-baked pork buttons is getting the seasoning just right. Here are 5 fantastic pork seasoning rub combinations:
1. Brown Sugar BBQ Rub
Ingredients: Brown sugar, chili powder, smoked paprika, garlic powder, cumin, salt
Great on: Oven-baked or smoked pork
2. Spicy Dry Rub
Ingredients: Light brown sugar, cayenne, black pepper, onion powder, oregano, salt
Great on: Grilled or baked pork
3. Apple Cider Pork Rub
Ingredients: Brown sugar, apple cider vinegar powder, cinnamon, allspice, nutmeg
Great on: Pork roasts or ribs
4. Mediterranean Spice Blend
Ingredients: Smoked paprika, dried oregano, thyme, fennel seeds, garlic powder
Great on: Pork tenderloin or oven-roasted buttons
5. Asian Five Spice Rub
Ingredients: Five spice powder, light brown sugar, rice vinegar powder, ginger
Great on: Asian-style pork dishes
Get creative and make your own signature rub! Pork takes well to sweet and savory flavors.
7 Tasty Ways to Serve Oven-Baked Pork Buttons
Now that your pork buttons are perfectly oven-roasted, you’ll want to highlight their juicy, rich flavor. Here are serving ideas:
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Pulled Pork Sandwiches – Shred meat and pile high on buns.
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Tacos – Chop pork and top with salsa and fillings.
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Eggs Benedict – Use pork buttons as the base instead of ham.
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Baked Potatoes – Top potatoes with shredded pork and fixings.
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Rice Bowls – Serve over rice with vegetables and Asian sauces.
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Nachos – Pile pork on chips and top with all the fixings.
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Fried Pork Skins – Fry up some pork rinds and top with shredded pork!
Get creative with globally inspired seasonings and toppings. Pork buttons make fantastic tacos, sandwiches, rice bowls and more.
Oven-Baked Pork Buttons FAQs
What temperature is best for cooking pork buttons?
Use a low 300°F-325°F oven temp to roast them slowly. Higher heats will dry them out.
How long should I cook boneless pork buttons?
Boneless buttons take less time, around 1 hour covered and 30 minutes uncovered.
Can I cook frozen pork buttons in the oven?
Yes, just add 30-45 extra minutes to compensate for frozen meat. Defrost first for best results.
Should I brine pork buttons before roasting?
Brining isn’t necessary but can make them extra juicy and seasoned.
What liquids can I use besides stock in the roasting pan?
Try apple juice, beer, cola or Dr. Pepper for delicious oven-baked pork buttons!
Oven-roasted pork buttons are inexpensive yet impressive. With just a little prep, you can make them into a mouthwatering family meal. Experiment with global rubs and spices to put your own flair on this underutilized cut of pork.