NECK BONES and GRAVY

Neck Bones and Gravy Recipe( Soul Food)


2 pounds of Pork Neck Bones( plain, not smoked)
1/2 cup of all purpose flour
2 TBS of vegetable oil
1 TSP of seasoning salt
1 TBS of minced onion
1/4 TSP of black pepper

1 cup of water
1 TBS of garlic powder

FIRST STEP, RINSE YOUR MEAT WITH COOL WATER.
PLACE YOUR NECK BONES IN YOUR BAKE PAN, WITH THE BONE DOWN.
SEASON YOUR MAT WITH YOUR SEASONS AND ONION.
POUR THE WATER IN YOUR PAN AND COVER YOUR MEAT AND BAKE IT ON 375 FOR 35 MINUTES.
ABOUT 30 MINUTES INTO COOKING YOUR NECK BONES, YOU WANT TO START MAKING YOUR GRAVY. YOU WILL DO THIS BY ADDING 2 TABLESPOONS OF VEGETABLE OIL IN A SAUCE PAN O SKILLET.
GET YOUR OIL NICE AND HOT, ON MEDIUM HIGH HEAT.
ONCE YOUR OIL IS HOT ADD 1/4 CUP OF FLOUR. COOK YOUR FLOUR UNTIL YOU REACH A PRETTY BROWN COLOR.
TAKE YOUR NECK BONES OUT OF THE OVEN, AND UNCOVER THEM. DISH YOUR FLOUR INTO THE PAN ALONG WITH THE NECK BONES( BE CAREFUL! IT'S EXTREMELY HOT!) MIX THE FLOUR WITH THE LIQUID IN THE PAN.

TAKE YOUR LEFT OVER FLOUR AND SPRINKLE IT OVER YOUR PORK. YOU WILL NOTICE THAT YOU NOW HAVE A GRAVY.
GIVE THE POT A FEW MORE STIRS, THEN COVER THE MEAT AND PLACE IT BACK IN THE OVEN FOR 25 MORE MINUTES ON 350.

REMOVE FROM THE OVEN, AND LET COOL FOR 5 MINUTES.

SERVE!