Country Style Pork Ribs

Country Style Pork Ribs

Country Style Pork Ribs

Talk about finger-lickin’good, these ribs go beyond that!  I licked the spoon, the spatula, and my fingers.  Before the first bite of these succulent pieces of pork rib reach your tummy, you’ll be reaching for another bite.  Guaranteed!

The time spent on these ribs takes place at the beginning–the morning, or evening before you’re planning to serve them.  At that time you will need to season and brown the meat, and sauté onions.  Then layer it all up in your slow cooker and forget about it (if you can, with all that tantalizing aroma), until dinner time rolls around.  Be sure you have a can of beer–any kind–on hand because this is the basis of the sauce.  WOW, talk about good!  Note to self:  have more beer on hand to sip while eating these fantastic ribs.

Ribs with onion sauce served over rice.

Ribs with onion sauce served over rice.

This recipe is on a clipping from an old newspaper, probably the Hartford Courant,  but I don’t have a date.  The clipping has notes written all over it about how good the ribs are, and also how I modified it.  The original recipe called for slow cooking the ribs, then taking them outside to your grill and charring them a little before indulging, but I found them to be so falling-apart tender that I was afraid they would fall through the grates and I would lose them.  Maybe if you put a sheet of foil on the grates first, it would work, but I just could not wait to dig into them, so I skipped this step.  As you read on, I’ll explain what I did.

COUNTRY STYLE PORK RIBS

Yield:   4 – 6 servings

Ingredients:

  • 8  country-style pork ribs  (Choose ones with lots of meat on them)IMG_7058
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar
  • 2 tablespoons paprika (I used 1 T. regular and 1 T. smoked paprika.)
  • 1 tablespoon dried minced onion
  • 1 tablespoon turmeric
  • 1 tablespoon ground cumin
  • 1/2 teaspoon black pepper
  • 2 tablespoon cooking oil
  • 2 large onions, sliced, to make 3 – 4 cups
  • 1 bottle or can of beer ( I used Budweiser)
  • 1 tablespoon corn starch
  • 1 tablespoon water

Directions:

1.  In a very large bowl or zip-top bag, mix together the seasonings, i.e., salt through black pepper.

All the lovely spices!  They smell wonderful.

All the lovely spices! They smell wonderful.

2.  Add the ribs, shake around  to coat well.  If there is seasoning left, save it,

3.  Heat a heavy-bottomed skillet on medium-high.  Add the oil and swirl to coat.  Put a couple of ribs at a time in the pan and sear on all sides.  Do not crowd the pan.

Beautifully browned ribs.

Beautifully browned ribs.

Do this in batches till they are all browned, adding a little more oil if necessary between batches.  Place on a large platter and set aside.

Set ribs aside while you sauté  the onions.

Set ribs aside while you sauté the onions.

4.  Into the drippings left in the pan, add the sliced onions.  Stir to coat all the onions.  I added the remaining seasonings to the onions at this point, letting them get all golden and softened as I sautéed them.

Getting the onions golden and softened.

Getting the onions golden and softened.

5.  Place onions in the bottom of slow-cooker, layer ribs on top of onions.  Carefully pour beer over the top, taking care not to wash that nice sear and layer of seasoning off the ribs.   Cover and cook on low for 8 – 10 hours.

Layer them up in the slow cooker.  Pour beer over the top.

Layer them up in the slow cooker. Pour beer over the top.

6.  Optional step:  When done, remove ribs, and place on a preheated grill.  Grill them until slightly charred.  Brush on your favorite BBQ sauce if desired.

7.  Turn the heat of the slow cooker to HIGH.   With a small whisk, mix the cornstarch and water together.  Pour into the juices in the cooker and cook briefly to thicken. You can also pour the juices into a saucepan and make the onion sauce on the stovetop.  Serve with the ribs.  This is a nicely flavored onion sauce to pour over rice along side the ribs.

Ribs and onion sauce.

Ribs and onion sauce.

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SOURCE:   old newspaper clipping,  Hartford Courant,  ? date.

 

Smoked Soy-Glazed Flank Steak

Real barbecue is bragging food.  Maybe it’s the great smoky flavor or maybe it’s the praise of the eaters, but somehow all pit masters develop into natural boasters.  They learn to tell tall tales, wear odd clothes, act in wacky ways, and otherwise promote themselves as magicians of meat.

When asked about their secrets, they often dance around their answer, hinting at mysterious ingredients in their own special dry rub, marinade or sauce.  It’s all part of the fun of barbecue, but beginners shouldn’t be deceived about the main secrets of success.  As long as you know your equipment and understand some barbecue basics you’re well on your way to becoming a master barbecuer.  For the newcomer to smoker cooking its important to get yourself a good cookbook on the subject.  One that describes the different types of smokers and the other equipment you would need to get started.  Having some basic recipes for rubs, marinades, and sauces is also a good place to start, then you can begin to modify a recipe to make it your own.

While visiting in North Carolina over the holidays, I was fortunate to experience this succulent flank steak that was marinated over night and then cooked in a smoker with Jack Daniels-flavored wood chips to produce the smoke and flavor.  Tender and flavorful don’t begin to describe the texture and flavor of meat that has been slow cooked in a smoker.  You must experience this for yourself to appreciate how great it was.

Smoked Soy-Glazed Flank Steak

Smoked Soy-Glazed Flank Steak

SOY MARINADE AND GLAZE

  • 3/4 cup soy sauce, preferably low sodium
  • 1/3 cup hot pepper sauce
  • 1/3 cup Worcestershire sauce
  • 1/4 cup red wine
  • 1/4 cup red wine vinegar
  • 3 Tablespoons packed brown sugar, or more to taste
  • 1  1/2 Tablespoons oil, preferably sesame
  • 2 cloves garlic, minced
  • 2 flank steaks, about 2 1/2 pounds total

Directions:

1.  The night before you plan to barbecue, combine the marinade ingredients in a bowl or lidded jar.  Whisk or shake to combine.  Place the flank steaks in a plastic bag or shallow dish and pour the marinade over them.  Refrigerate the steaks overnight.

2.  Prepare the smoker for barbecuing, bringing the temperature to 200*F. to 220*F.

3.  Remove the steaks from the refrigerator.  Drain them and reserve the marinade.  Let the steaks sit at room temperature for 25 minutes.**

4.  In a heavy saucepan, bring the marinade to a boil and boil it for 5 to 10 minutes, until reduced by one-third.  Keep the mixture warm for glazing the meat.

5.  Brush the glaze over the steaks and transfer them to the smoker.  Brush the steaks with the glaze again after about 25 minutes.  Cook for a total of 45 to 55 minutes, until the meat is rare to medium-rare.

A view into the smoker.

A view into the smoker.

6.  Let the steaks rest for 5 to 10 minutes before slicing thinly across the grain.  Serve the slices with additional glaze on the top or on the side.

Just removed from the smoker.

Just removed from the smoker.

**Allowing the food to come to cool room temperature before barbecuing promotes quick and even cooking, and with meat, fowl, and fish it reduces the chance that a cool center will harbor bacteria.

The flavor of this steak was deep throughout the meat, not just on the surface.  The smoky flavor from the wood chips penetrates evenly through the meat.  Some of us like our steak med-rare, others like theirs rare.  Using a meat thermometer helped to know the level of doneness, and when it was sliced it was perfectly cooked.  We all got slices that were cooked just the way we like it.

Perfectly cooked at medium rare.

Perfectly cooked at medium rare.

Having meat prepared this way was a special treat for me, as I’ve only had meat prepared this way only once or twice before.

It looks so good!

It looks so good!

Photography done in someone else’s home doesn’t always produce the same quality picture as what I can achieve at my home because of the difference in lighting.  However I hope you got a good idea of what this meat looked like.  So sorry you couldn’t taste it also 😀

SOURCE:  Smoke and Spice, by Cheryl and Bill Jamison

Grilled Pork Ribs with Peach Barbecue Sauce

Pork barbecue is messy.  Sticky.  Lick your fingers.  Delicious.  It is a classic American food that inspires loyalty, competitions, and regional pride.   Whose is better,  yours or mine?   Everyone has their favorite, depending on where they live, and how they have always made barbecue.

Grilled Pork Ribs with Peach BBQ Sauce.

Grilled Pork Ribs with Peach BBQ Sauce.

Over the Labor Day weekend I made this recipe for Grilled Pork Ribs.  Like BBQ, Labor Day is a true American Holiday honoring all those who work/labor for a living.  So it seemed appropriate to make an all-American meal.  Although I had never made this particular recipe before, it came out really good, in fact, it was “finger-lickin good”.  Along with it I served coleslaw and corn on the cob, also done a new way.  Stay tuned for that recipe next week.

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The tangy peach barbecue sauce that glazes these ribs has multi-levels of flavor and is only brushed on the ribs as you finish cooking them on the grill.  The ribs are precooked by baking them in the oven until succulent and tender.  Then transferred to a hot grill, where the sauce gets brushed on and the ribs turned and basted frequently until they are nicely browned.  This sauce will be great on grilled chicken or salmon as well.  In place of ribs, bone-in pork chops (as opposed to boneless) may also be used as they are less likely to dry out.

GRILLED PORK RIBS WITH PEACH BARBECUE SAUCE

Yield:   Serves 4 – 6

Ingredients:

  • Pork Ribs, cut into serving-size pieces
  • 1/2 cup water

Place the ribs in a roasting pan,  add the water, cover tightly with foil, and bake for 2 hours at 325*F

For the Sauce:

Ingredients for the sauce.

Ingredients for the sauce.

  • 3  ripe peaches,  peeled, pitted, and cut into chunks
  • 2 Tbsp. chopped onion
  • 1 clove garlic, minced
  • 3 Tbsp. lemon juice
  • 2 Tbsp. butter
  •  2 Tbsp. orange juice concentrate ( I used 2 T. Orange marmelade)
  • 1 Tbsp. brown sugar, packed
  • 2 tsp. reduced sodium soy sauce
  • 1/2 tsp. dry mustard  ( I used 1 tsp. Dijon mustard)
  • 1/4 tsp. each salt and pepper.

1.  Place peaches in a blender container and blend till smooth.  I added one Tbsp. lemon juice to this mixture to keep the peaches from darkening, and to help the blender get going.

Puree peaches in a blender.

Puree peaches in a blender.

2.  In a medium skillet, saute the onion in butter till tender.  Add the minced garlic and cook for 1 more minute.

Saute onions and garlic in butter.

Sauce ingredients except for peach puree.

3.  Stir in the lemon juice (ie, 2 Tbsp. if you have used 1 in the peaches), OJ concentrate or marmalade, brown sugar, soy sauce, mustard, salt and pepper and peach puree.  Heat through, blending thoroughly.

Add peach puree and blend in thoroughly.

Add peach puree and blend in thoroughly.

4.  Drain ribs,    Preheat the grill.  Lightly coat the grill rack with cooking oil.  Grill the ribs, brushing occasionally with BBQ sauce till nicely glazed and sticky.  ( And you absolutely can’t wait any longer to eat one.)   This will take about 8 – 10 minutes over medium heat.

Glaze the ribs with the peach BBQ mixture.

Glaze the ribs with the peach BBQ mixture.

Grilled Pork Ribs with Peach BBQ Sauce.

Grilled Pork Ribs with Peach BBQ Sauce.

Ready for some fantastic eating!

Ready for some fantastic eating!

SOURCE:   Myrecipes. com