Neck bones are an underrated cut of meat. You’ve probably walked past them several times without knowing what a gold mine of flavor they are.
They are inexpensive and incredibly flavorful. But more importantly, they are so rich and tasty. This hidden Southern delicacy is often called the poor man’s short ribs. But if you ask me, they are better than short ribs.
Once you taste them, you will see what I mean. You will instantly fall in love with neck bones.
From barbecue to braised neck bones and even a sandwich, these are the best neck bones recipes you will ever taste.
If there’s one thing I am certain of is that braised meats will always be addictingly delicious.
The neck bones are seasoned to the bone with spices like allspice and paprika to create a complex flavor. They are seared until golden and then cooked slowly in red wine, which tenderizes the neck bones and beef broth to add even more beefy flavor.
The secret to this recipe is using high-quality beef neck bones. Use beef neck bones with a deep pink-red color and a good amount of meat and marrow in the bones for maximum flavor.
There is something about tender pork neck bones that fall off the bone that makes me happy.
What makes this recipe so special is the sage rub. First, neck bones are coated generously with the rub, then seared in bacon fat so you know they will be extra delicious.
Second, the neck bones are covered in onions and light gravy and baked in the oven. The benefit of using light gravy is you can really taste the flavor of the sage-infused meat.
I like to serve Southern neckbones with creamy garlic mashed potatoes, but white rice is also a good side dish.
Make sure you have a few soft rolls around so you can sop up the tasty gravy.
This Korean-style neck bone soup is the perfect option if you love soup and want to try something different.
Soup is always my go-to cooking method for tough cuts of meat like pork neck bones.
Gamja means potato, but it also has another meaning: bone marrow. The orgasmic bone marrow breaks down as the soup cooks, creating a rich buttery broth that will set your taste buds on fire.
Yes, this Gamjatang has a long list of ingredients. But if you want authentic Gamjatang, you have to trust the process.
This pork neck bone recipe is for soul food lovers who love the aroma of food simmering on the stove.
When I smelled the intoxicating aroma, I knew it was going to be so good.
Excess fat will form on the top of the braised pork neck bones. Make sure you skin this off before serving so it isn’t too greasy.
Alternatively, you can serve the pork neck bones with coleslaw. It sounds strange, but the slightly sweet but tangy coleslaw will cut through the rich gravy and cleanse your palette.
But you can also serve it with traditional side dishes like rice, grits, or mashed potatoes. Either way, you will have a delicious bowl of comfort.
The South knows how to cook greens the right way. This recipe allows you to bring a little bit of the South into your home in a tasty way.
First, neck bones are simmered, then the meat is picked apart and simmered with chopped collard greens and turnips.
Turnips aren’t a traditional ingredient, but they add a sweet peppery bite to the greens that helps balance out the bitterness from the greens.
Speaking of turnips, use small turnips. They have a sweeter, less bitter flavor than large turnips.
The greens are simmered until they shrink, absorb the flavor of the meat and become fork-tender.
The stovetop or oven isn’t the only way to cook pork neck bones. You can cook neck bones in the crock pot.
This method lets you sit back and relax or do some chores while your crock pot does the hard work.
It starts by adding the ingredients to the slow cooker and cooking it on high for 4 hours.
You can add diced potatoes and carrots to the crockpot to create a balanced meal. You won’t dirty up more dishes just to make a side dish.
These pork neck bones are soulfully delicious. They require minimal ingredients, which is why they are my go-to recipe.
Tomato-braised pork neck bones are the perfect recipe for folks who are pressed for time but still want to enjoy rich, tender meat.
The neckbones are seasoned and seared, then simmered with plum tomatoes and Italian seasoning.
Meaty plum tomatoes have a sweet flavor that intensifies the longer the pork neck bones simmer, creating a delicious balance of sweet and savory flavor.
Italian seasoning adds an earthy, pine-like flavor that contrasts perfectly with the sweet tomatoes.
Typically it takes 3-4 hours to cook pork neck bones on the stove. However, this recipe is made in less than 2, so you still have time to do other important things.
BBQ sauce adds a sweet yet sticky twist to pork neck bones. I use my favorite brand of BBQ sauce to make them extra special and spice it up with a little hot sauce.
Though if you are serving pork neck bones to kids, it may be best to skip it or add it to your plate after you’ve already taken it up.
Make sure you wash your pork neck bones really well. They have small bones you need to remove by hand.
You want to enjoy the tender pork neck bones, not choke on little pieces of bone once they are done.
This recipe is perfect for lazy cooks who want to make good food effortlessly.
The soup contains filling potatoes, corn, and carrots. There’s no need to fire up the stove to make something to go with it.
It does take a while to cook, but it is so worth it. Simmering the soup is what allows the flavors to meld together.
So you may want to watch your favorite movie or TV show or read a book while the soup is simmering on the stove.
You can’t go wrong with beef and noodles. This soup is the epitome of flavor.
First, beef neck bones and marrow bones are roasted. The beef marrow bones add more flavor and body to the soup.
Roasting them in the oven means that you don’t have to risk your life getting popped by oil-browning the meat on the stove.
The neck bones are simmered with aromatics to make homemade beef broth, then served with rice noodles and more vegetables to soak up the delicious beefy flavor.
If you love beans, then this is the dish for you. Beans and beef equal a delicious lip-smacking meal.
The recipe uses smoked pork neck bones which are already smoky and delicious on their own. Add pinto and red beans, and it’s a party.
I like to serve this dish with rice so the grains can soak up every bit of the delicious gravy.
Here’s a quick tip to make this recipe even better. Pick through the beans to remove rotten beans or debris, then rinse them with cold water before adding them to the dish.
Did you know that pinto is a Spanish word that means painted? It’s fitting because pinto beans and pork neck bones are painted with unbelievable flavor.
This recipe is what I would eat on a cold, snowy, or rainy day. With one bite of this meal, you will instantly feel comforted.
You can start the prep work for the recipe on day one, then toss everything in the slow cooker on day 2.
It takes 8 hours for the meal to cook on the slow cooker, so put everything in the slow cooker that morning so it will be ready by dinner time.
Some people think classic dishes are out of style, but they are classics for a reason. Tender pork neck bones with luxuriously thick gravy are made for those who love classic dishes.
This old Southern classic is a paragon of flavor. It is simple and easy to make, and you don’t need any fancy ingredients. Pork neck bones and onions are the main ingredients in this recipe.
Paired together, they put the soul in soul food. To keep the Southern theme going, serve this dish with cornbread, beans, rice, or collard greens.
Why cook neckbones and white rice separately when you can cook them together? Trust me! it tastes so much better when you cook them together.
I almost always serve pork neck bones with rice. Adding the rice to the pork neck bones helps you skip the extra work so you can eat your meal faster.
The pork neck bones are simmered, creating their own flavorful broth before the rice is added.
The rice absorbs the homemade pork stock and all its flavors. It is the best rice you will ever taste.
While there is nothing wrong with pork neck bones smothered in gravy, you need something that’s a little different every now and then. This recipe is different in the most flavorful way.
The broth the pork neck bones are floating in is so beautiful you will want to eat this soup the moment you see it. The rich red comes from perfectly sweet, tart Roma tomatoes and mildly spicy dried guajillo chilies.
The red sauce is thickened with corn masa dough. While it has a savory flavor, it adds some viscosity that thickens the longer the dish sits.
Add some diced onions, cilantro, salsa, and a side of warm tortillas for dipping in that rich flavorful broth.
I want to taste that rich beefy flavor when I eat beef neck bones. This recipe brings that signature beefy flavor.
Instead of searing the neck bones in olive oil that burns so easily, they are seared in canola oil. So you can sear your meat until it has a rich golden color without worry.
The neck bones are roasted with bay leaves, onions, and just enough water to cook properly.
Serve these beauties with your favorite gray with rice or beans and hot water cornbread if you truly want a Southern feast.
You do not need to grill neckbones to get a tasty BBQ flavor. You can get the same delicious flavor by cooking neck bones in the pressure cooker.
The trick is to use liquid smoke and your favorite BBQ sauce so they can do the heavy lifting.
It’s much easier, and you don’t have to set up a grill outside in the hot sun. In 45 minutes, you’ll be sinking your teeth into the tender fall of the bone barbecue neck bones filled with pure smoky flavor.
Most people use a top loin roast to make beef sandwiches. But if you’re not using beef neck bones to make sandwiches, you are missing out.
The neck bones are braised in wine with aromatics creating an added depth of flavor that is irresistibly delicious. The tender meat is picked apart and placed between hamburger buns.
But the flavor doesn’t stop there. This twist jazzes up the sandwiches by pairing the meat with sweet caramelized onions and hearty, robust beer sauce.
It is the perfect comfort food in sandwich form.
Adding earthy, hearty mushrooms is the only way to make braised beef neck bones better. Button mushrooms are sauteed until they soften with flavorful, fresh garlic and rosemary.
The neck bones are braised in rich beef broth until they are tender, and the meat absorbs the broth and develops a shiny reddish-brownish color.
If you love gravy, add more beef broth to the neck bones while they are cooking so you have a deliciously rich sauce to spoon over your rice or mashed potatoes.
Get your collard greens and cornbread ready to serve with these delicious neck bones.
The neck bones are flavored with bay leaves, onions, garlic powder, and paprika, then simmered in a slow cooker until they fall off the bone tender.
The recipe does not come with gravy. But I like to strain the cooking liquid, skim the fat, and simmer it on low. Next, add a cornstarch slurry, and you will have thick, glossy, and tasty gravy to pour over your tender meat.
Smoking neck bones is hard work. You have to set up the smoker and replenish it with wood and chips every so often.
That’s why I love this recipe. You smoke the neck bones without setting up the smoker. The smoky flavor comes from the liquid smoke.
The Worcestershire sauce tenderizes the neck bones and gives it a savory, slightly sweet flavor.
Although it takes just as long to cook, the neck bones will be seasoned to the bone with a smoky flavor.
Who needs shrimp and lobster to make a low-country boil? They are so expensive and overrated. It’s much cheaper to use neck bones instead of seafood.
This tasty, budget-friendly lazy meal is made in the crockpot. In 4 hours, you will have a tender, smoky boil that is easy on your wallet and big on the flavor.
The boil contains sweet corn, tender potatoes and carrots, and onions. Everything is already cooked in the boil, so you don’t need anything else.
Just sit back and enjoy your meal.
This recipe is perfect for health-conscious folks. The meat is seasoned with several spices, including steak, BBQ blends, and olive oil.
It’s marinated in the fridge for an hour to allow the seasoning to penetrate the neck bones. You can let it sit for up to 4 hours to give the meat even more flavor.
It’s roasted until the meat is golden brown, tender, and finger-licking good.
Instead of the standard heavy Southern sides, try serving these roasted neck bones with a side salad, zucchini noodles, or a baked sweet potato to make it even healthier.
Honey Garlic Pork Chops
- Large Skillet
- Wooden Spoon
- 4 bone-in pork chops
- Salt and pepper, to season
- 1 tsp garlic powder
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 6 cloves garlic, minced
- ¼ cup honey
- ¼ cup water (or chicken broth)
- 2 tbsp rice wine vinegar (or apple cider vinegar or any white vinegar)
- Set your oven to broil. Next, sprinkle the salt, pepper, and garlic powder on both sides of the chops.
- Place the olive oil into a large skillet and set it over medium to medium-high temp. Add the pork chops to the skillet when it is hot and sear them for 4-5 minutes per side. Place the pork chops on a plate and set them aside.
- Next, add the butter to the same skillet and let it melt. Stir in the garlic. Cook it for 30 seconds, stirring often and using the bottom of your spoon to release the browned bits on the bottom of the skillet.
- Add the honey, water, and rice wine vinegar and stir to combine. Cook it for 3-4 minutes until it reduces and thickens lightly.
- Add the pork chops to the honey garlic sauce and toss to coat them in the sauce. Arrange the pork chops in an even layer, then broil them for 1-2 minutes until the edges are charred slightly. Serve this dish with rice, pasta, or a salad.