Grilled Country-Style Pork Ribs Recipe
By Amy Wisniewski
Difficulty: Easy | Total Time: 1 hr 30 mins, plus 8 hrs marinating time | Makes: 4 to 6 servings
The cut of meat known as country-style pork ribs is, confusingly, not from the ribs at all. These meaty, boneless strips of meat are really cut from the blade end of the loin, close to the shoulder. They can be slow-roasted until fork-tender or quickly grilled, like we do here. Just mix together a simple dry rub and coat the ribs with it. Let them sit overnight, then grill them until they’re crusty on the outside and juicy on the inside. Serve them with some mac salad and grilled corn.
What to buy: Country-style ribs are cut from the blade roast located on the upper side of the rib cage (the fatty blade end of the loin). They are usually boneless, but depending on how the butcher cuts them, they may have smaller pieces of bone here and there. You can also purchase a pork shoulder or butt roast and cut it into “ribs” yourself.
Game plan: To get the best results, let the ribs sit at least 8 hours with the rub on them; the dry spices will rehydrate and lend better flavor. You can go as short as 4 hours, but the flavor will be less developed.
Click here to watch the CHOW Test Kitchen’s Amy Wisniewski make these simple grilled country-style pork ribs in our Easiest Way video series.
INGREDIENTS
2 tablespoons packed light brown sugar
2 tablespoons kosher salt
2 teaspoons ground ancho chile
2 teaspoons ground chipotle chile
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 1/2 pounds country-style pork ribs
INSTRUCTIONS
Place all of the ingredients except the pork in a small bowl and stir to combine. Rub the spice mixture evenly on all sides of the ribs. Place the meat in a resealable plastic bag or a baking dish covered with plastic wrap and refrigerate for 8 hours or overnight.
Let the ribs sit at room temperature for 1 hour before cooking. Heat a grill pan or outdoor grill to medium (about 350°F to 450°F).
Place the ribs on the grill with the larger, flatter side down, cover the grill, and cook until the pork is browned and crusty on the bottom, about 5 to 7 minutes. Flip, cover, and cook until it’s browned and crusty on the other side, about 5 to 7 minutes more. Rotate the ribs so that they are resting on a thinner side (you may need to prop them up against one another), cover, and cook until browned and crusty, about 4 to 6 minutes. Flip to the other thinner side, cover, and cook until browned and crusty or an instant-read thermometer inserted into the thickest part of the thickest rib registers 145°F, about 4 to 6 minutes more. Transfer to a clean serving platter, tent loosely with foil, and let rest about 5 minutes before serving.
Sunday, September 8, 2013
Lovely NGR Big Sister Stuffed Tomatos and Jello Shots
Stuffed tomatoes with mushrooms, Parmesan and spinach
Ingredients
8 large beef tomatoes
handful of dried porcini
olive oil, for frying
two 250g packs spinach
8 flat mushrooms, sliced into rough cubes
2 cloves garlic, finely chopped
2 sprig thyme, stalks removed, leaves finely chopped
01 lemon, juice only
100 g ricotta cheese
60 g Parmesan, , or vegetarian Italian hard cheese, freshly grated
good pinch of freshly grated nutmeg
1 egg yolk, beaten
black pepper
For the dressing:
1/2 tsp French mustard
2 tbsp white wine vinegar
6 tbsp olive oil
small handful basil
Method
1. Add the dried porcini mushrooms to 300ml boiling water and leave to soak.
2. Heat 4 tablespoons of olive oil in a large frying pan set over medium heat. Add the spinach and cook for 2 minutes, stirring, you may have to do this in batches depending on the size of your frying pan. Tip spinach into a sieve set over a bowl, and press out all of the moisture with the back of a wooden spoon. Tip the spinach onto a board and finely chop. Put in a large bowl and set aside.
3. Using a perforated spoon, gently remove the porcini mushrooms from the hot water. Strain the liquid through a fine sieve and reserve the liquid to use as stock later.
4. Put the frying pan back on the heat and add a good splash of olive oil. Fry the porcini and fresh mushrooms over a high heat for 3-4 minutes until they begin to brown.
5. Reduce the heat to medium and pour over the stock from the porcini mushrooms. Add the garlic, thyme and lemon juice. Continue to cook the mushrooms until all the liquid has evaporated and the mushrooms are shiny. Remove from heat, spread on to a plate and allow to cool.
6. Stir the ricotta and mushrooms into the spinach. Add two-thirds of the Parmesan, a pinch of nutmeg, and salt and pepper to taste. Cover and put in the fridge.
7. Preheat the oven to 160C/140C fan/gas 3.
8. Slice the tops of the tomatoes, about a third of the way down. Reserve the tops to use as lids. Using a teaspoon, carefully scoop the pulp out of the tomatoes, reserving it for the dressing.
9. Fold the egg yolk into the cheese and spinach mixture. Stuff the tomatoes with the mix, piling it up well but without pressing down as this may cause the tomatoes to split.
10. Sprinkle the rest of the Parmesan on top and replace the tomato tops, tilting them at a jaunty angle. Carefully place the tomatoes in an ovenproof dish and drizzle with olive oil. Place in the oven and bake for 20-30 minutes, or until the filling is heated through.
11. Meanwhile, make the dressing. Combine the reserved tomato juice and pulp with the mustard, vinegar, oil and basil. Whisk together and pour over the cooked tomatoes before serving.
_________________________________________________________________________________
(Drink)
Watermelon and Grapefruit Shooters
Ingredients
1/2 cup water
4 ounces strawberry flavored gelatin mix
1 1/2 cups watermelon puree*
1 cup pink grapefruit juice
1 1/2 cups tequila
Instructions
Bring one half cup water to a boil. Place the gelatin in a heatproof container with a spout and pour the water into the gelatin and stir to dissolve. Combine the dissolved gelatin and the watermelon puree. Divide the watermelon mixture among 12 shot glasses or small juice glasses. Cool until thick but not set. Top each glass with the grapefruit juice and tequila.
*To make the watermelon puree, remove seeds from fresh watermelon and cut into large chunks. Place in a blender and process until smooth and well pureed.
Servings
Makes about 12 shooters.
Ingredients
8 large beef tomatoes
handful of dried porcini
olive oil, for frying
two 250g packs spinach
8 flat mushrooms, sliced into rough cubes
2 cloves garlic, finely chopped
2 sprig thyme, stalks removed, leaves finely chopped
01 lemon, juice only
100 g ricotta cheese
60 g Parmesan, , or vegetarian Italian hard cheese, freshly grated
good pinch of freshly grated nutmeg
1 egg yolk, beaten
black pepper
For the dressing:
1/2 tsp French mustard
2 tbsp white wine vinegar
6 tbsp olive oil
small handful basil
Method
1. Add the dried porcini mushrooms to 300ml boiling water and leave to soak.
2. Heat 4 tablespoons of olive oil in a large frying pan set over medium heat. Add the spinach and cook for 2 minutes, stirring, you may have to do this in batches depending on the size of your frying pan. Tip spinach into a sieve set over a bowl, and press out all of the moisture with the back of a wooden spoon. Tip the spinach onto a board and finely chop. Put in a large bowl and set aside.
3. Using a perforated spoon, gently remove the porcini mushrooms from the hot water. Strain the liquid through a fine sieve and reserve the liquid to use as stock later.
4. Put the frying pan back on the heat and add a good splash of olive oil. Fry the porcini and fresh mushrooms over a high heat for 3-4 minutes until they begin to brown.
5. Reduce the heat to medium and pour over the stock from the porcini mushrooms. Add the garlic, thyme and lemon juice. Continue to cook the mushrooms until all the liquid has evaporated and the mushrooms are shiny. Remove from heat, spread on to a plate and allow to cool.
6. Stir the ricotta and mushrooms into the spinach. Add two-thirds of the Parmesan, a pinch of nutmeg, and salt and pepper to taste. Cover and put in the fridge.
7. Preheat the oven to 160C/140C fan/gas 3.
8. Slice the tops of the tomatoes, about a third of the way down. Reserve the tops to use as lids. Using a teaspoon, carefully scoop the pulp out of the tomatoes, reserving it for the dressing.
9. Fold the egg yolk into the cheese and spinach mixture. Stuff the tomatoes with the mix, piling it up well but without pressing down as this may cause the tomatoes to split.
10. Sprinkle the rest of the Parmesan on top and replace the tomato tops, tilting them at a jaunty angle. Carefully place the tomatoes in an ovenproof dish and drizzle with olive oil. Place in the oven and bake for 20-30 minutes, or until the filling is heated through.
11. Meanwhile, make the dressing. Combine the reserved tomato juice and pulp with the mustard, vinegar, oil and basil. Whisk together and pour over the cooked tomatoes before serving.
_________________________________________________________________________________
(Drink)
Watermelon and Grapefruit Shooters
Ingredients
1/2 cup water
4 ounces strawberry flavored gelatin mix
1 1/2 cups watermelon puree*
1 cup pink grapefruit juice
1 1/2 cups tequila
Instructions
Bring one half cup water to a boil. Place the gelatin in a heatproof container with a spout and pour the water into the gelatin and stir to dissolve. Combine the dissolved gelatin and the watermelon puree. Divide the watermelon mixture among 12 shot glasses or small juice glasses. Cool until thick but not set. Top each glass with the grapefruit juice and tequila.
*To make the watermelon puree, remove seeds from fresh watermelon and cut into large chunks. Place in a blender and process until smooth and well pureed.
Servings
Makes about 12 shooters.
Saturday, September 7, 2013
Some Real Life.. STUFF!
My bestie and I are talking about getting together and doing something positive in second life. I want to work on doing a empowerment for women "Love yourself First" getting women together and speaking to them allowing them to focus on the positive of who they are. She, Bestie, wants to talk to them about weight lost (since the heffer is now the expert on this. SHE LOOKS MARVOLOUS ). LOL.
HS Open House
I really had a fun time at the High Society Open House. We all spoke and expressed our feelings about HS and how much we loved one another as sisters. I look forward to being around for the next hopeful ladies to join us on our journey.
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