I feel very honored today, I got a request for my neckbone recipe. Here ya go Dot, neckbones for 5-6 people. A medium-bodied red wine pairs well with this dish; I suggest a Rose or a French Burgundy.
2 cups white onions, sliced, 4 garlic cloves, thinly sliced, 1/4 cup green or red bell pepper, 2 tablespoons oil, 2 teaspoons paprika, 1 envelop onion soup mix, 1/2 cup low sodium chicken broth, 1 tablespoon black pepper, 1 teaspoon onion powder, 1 teaspoon granulated garlic, 1/4 cup cornstarch, 4 pounds pork neckbones
Preheat oven to 350 degrees. Get out half size foil pan. Add 1 tablespoon of oil to the pan. Add 1 cup on the onions to the pan. Heat the pan on the stovetop cook the onions until they are translucent, add the bell peppers, and garlic cook for another minute or two. Remove the pan from the stovetop and set aside. Get out a bowl add all the dry ingredients into the bowl mix well. Wash the neckbone pat them dry with a paper towel. Sprinkle and rub the remaining oil onto the neck bones, sprinkle and rub the dry ingredients you make up in the bowl all over the neckbones. Add the neckbones on top of the onions in the foil pan. Add the remaining onions on top of the meat. Add the chicken broth. Wrap the tray tightly with plastic wrap the again tightly with foil. Bake for 1-hour, remove from the oven, remove the foil, and plastic wrap. Baste the meat.
Return to the oven rewrap with he foil only cook another hour baste every 30-minutes. Remove the foil, continue to bake for another 30 minutes. The meet should be pulling away from the bones. If not, continue to cook covered with the foil. When the meat is tender and pulling away from the bones, its almost done. Get out a glass add 1/4 cup of water and the cornstarch, beat with a fork until smooth. Add the cornstarch to the pan mix well, cook another 15-20 minutes. You should have gravy at the bottom of the pan. Taste, add more salt and pepper if needed. TIME TO EAT!