Belly pork and ribs - help please!

[wastingmyeasternameopportunity]

I've some strips of belly pork and some ribs that already have a marinade on, and am unsure on how to cook them.

Any ideas?

with ribs, we put them in foil (in a tray) in the oven around 140 degrees and slow cook them for a couple of hours.

When you say 'in foil', do you mean wrapped tight or in a 'tent'?

we put a large bit of foil in the tray, put the ribs in and fold the excess over the top - not wrapped too tightly but not too 'tenty' either.

Just 'covered' then. Thank you!

Any suggestions for belly pork anyone?

I slow cook belly pork slices in gravy with an onion for an hour or so, then take them out of the gravy to crisp up. The gravy comes out really nice and rich.

You could just bake them without the gravy really, my Mum does that if she's in a hurry.

(when cooking in gravy, I cover the tray with foil else I have found the gravy evaporates away).

How long would you bake them for? What temp?

Guessing, around half an hour on 200 C or so. They're thin so don't take long to cook really. I generally over cook stuff though!

I'm a bugger for over-cooking too! I think when I can resist cremating everything I'll have a chance of being a good cook!

Thank you!

with belly pork strips, I marinade in a BBQ sauce (shop bought) and cook them for about 3.5 -4.0 hours on about 100-120 degrees (very low).

DH and children love them.

Pork belly strips cook as long as you can very slowly.

You can also grill belly strips like chops.