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Pork neck bones have a reputation for being rustic, but that’s part of their charm. They are a very inexpensive cuts of meat. They’re bony, yes, but they’re also incredibly flavorful thanks to all the collagen and marrow that melt during cooking. Slow roasting transforms them into tender, fall-apart pieces of meat. I coat them in sticky, caramelized barbecue sauce after they’ve been seasoned to perfection with my special barbecue seasoning. Every bite delivers smoky, sweet, savory flavor—and you don’t need fancy ingredients or complicated steps to get there.
There’s something magical that happens when a cheap cut of meat spends a few hours in a warm oven. The kitchen fills with rich aromas, the kind that take you back to Sunday dinners, family gatherings, and meals cooked with care. Oven-roasted barbecue pork neckbones are exactly that kind of dish—humble, hearty, budget-friendly, and absolutely packed with flavor. If you grew up eating them, you already know how comforting they can be. And if you’re new to neckbones, this recipe will show you why they’re treasured in soul food.
Serving Ideas: What Goes Best With Barbecue Neckbones?
Oven-roasted neckbones pair beautifully with classic comfort sides. Try these combinations for a full meal:
- Creamy mashed potatoes to soak up the extra sauce
- Baked mac and cheese for a cozy, indulgent dinner
- Cornbread or butter biscuits to mop up every drop
- Collard greens or green beans for a rich, Southern-style plate
- Coleslaw to add a fresh, crunchy contrast
If you want to take it up another level, serve them alongside roasted sweet potatoes or corn on the cob brushed with garlic butter.
Why This Recipe Works Every Time
This recipe doesn’t rely on complicated techniques—just slow roasting, good seasoning, and a solid barbecue sauce. Pork neckbones are naturally flavorful, so giving them time to break down is the real key. Oven roasting allows the flavors to deepen and gives the meat a beautiful crust you just can’t get from boiling alone.
It’s comfort food at its finest: budget-friendly, full of character, and absolutely mouthwatering.
How to make Barbecue Neckbones
I have written out the most important parts of this recipe in a step-by-step sequence of images along with the instructions for the Barbecue Neckbones. You can find the full sequence of instruction in the recipe card below.
1. In a large bowl, add your pork neckbones. Rinse them in cold water. Rub and massage them to wash away blood or any bone dust.
2. Pour the water off and fill the bowl with fresh water. Add white distilled vinegar. Set aside to soak for at least 20mins. (This will allow any remaining blood to be pulled out)
3. To a small bowl, add the chipotle chili powder, onion powder, garlic powder, black pepper, Lawry’s seasoning salt, knorr chicken bouillon, paprika, light brown sugar, and ground sage. Mix until well combined. Set aside.
4. Pour melted bacon grease all over neckbones.
5. Sprinkle neckbones evenly with the prepared seasoning.
6. Use your hands to rub the grease and seasoning all over neckbones until they are evenly coated. Cover with aluminum foil and slide them into the preheated oven.
7. Bake covered for about 40 mins or until meat it fork tender.
8. Once neckbones are tender, uncover and brush with barbecue sauce. Back uncovered for another 15-20 mins, or until sauce is sticky
9. Remove from oven and Enjoy!!
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Oven Roasted Barbecue Pork Neckbones
Equipment
- 1 large roasting pan
Ingredients
- 1 4lb pack Pork Neckbones
- ½ cup white distilled vinegar
- 2 tbsp bacon grease melted
- 1 cup barbecue sauce Store bought. Sweet Baby Ray's, preferred
Seasoning
- 1 tsp chipotle chili powder has distinct flavor. You cannot substitute.
- 1 tsp onion powder
- 1 tsp granulated garlic or garlic powder
- 1 tsp black pepper
- 1 tsp Lawry's seasoning salt
- 2 tbsp knorr chicken bouillon
- 1 tsp paprika
- 1 tbsp light brown sugar
- ¼ tsp ground sage
Instructions
- In a large bowl, add your pork neckbones. Rinse them in cold water. Rub and massage them to wash away blood or any bone dust.
- Pour the water off and fill the bowl with fresh water. Add white distilled vinegar. Set aside to soak for at least 20mins. (This will allow any remaining blood to be pulled out)
- Preheat oven to 350°F.
- While the neckbones soak, make the seasoning.
- To a small bowl, add the chipotle chili powder, onion powder, garlic powder, black pepper, Lawry's seasoning salt, knorr chicken bouillon, paprika, light brown sugar, and ground sage. Mix until well combined. Set aside.
- Once neckbones are done soaking, pour water off.
- Pat neckbones dry with a paper towel and arrange neckbone in a large baking dish.
- Pour melted bacon grease all over neckbones, then sprinkle neckbones evenly with the prepared seasoning.
- Use your hands to rub the grease and seasoning all over neckbones until they are evenly coated. Cover with aluminum foil and slide them into the preheated oven.
- Bake covered for about 40 mins or until meat it fork tender.
- Once neckbones are tender, uncover and brush with barbecue sauce. Back uncovered for another 15-20 mins, or until sauce is sticky
- Remove from oven and Enjoy!!
