G
Guest
Guest
I love tomatillos. If it's good will you blog about it?
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Anyone out there doing pork ribs this weekend?
- Thread starter charlie
- Start date
michael-in-phoenix
Well-known member
Don'tcha just love tomatillos? I know I do. Have you seen Pat NoCal/e. SF/Steve's recipe...
...for country-style ribs in tomatillo sauce? It's really good, and I've made it a number of times.
Southwestern Country Ribs in Tomatillo Sauce
Olive oil
8 boneless country-style pork ribs
1 large white onion, roughly chopped
8 cloves garlic, peeled and roughly chopped
Water
6 tomatillos, dry, outer-husks removed
6 scallions, cut in large pieces
5 pasilla peppers; roasted, peeled and roughly chopped
1/2 bunch cilantro, thoroughly rinsed and roughly chopped
Salt and pepper
In a large, heavy bottomed pan, heat olive oil until very hot. Season the ribs with plenty of salt and pepper. Brown the ribs well on both sides. Add the onion and garlic and brown slightly. Add enough water to come half-way to the top of the ribs.
Simmer the ribs uncovered for 30 to 45 minutes until they are tender. Remove the ribs to a separate platter. Place the cooking liquid, onions and garlic in a blender or food processor. Add tomatillos, scallions, peppers, and cilantro. Process until smooth. Taste and adjust seasoning. Return sauce to pan and heat to simmer. Add ribs and heat through, turning to thoroughly coat with sauce.
Serve with Ranch beans, Spanish rice and tortillas.
Pat’s note: One time I realized too late that I’d forgotten to add the tomatillos to the sauce..LUVED the sauce without them as well. I cut the recipe in half and used 3 medium-ish pasillas that equalled .45 lbs and the whole half a bunch of cilantro for 1/2 recipe. A rather forgivable recipe.
Source: e. in SF (9/98)
e's notes: Here is a good use for pork ribs AND tomatillos, which I know you've got a lot of . I was inspired by a segment on Great Chefs/Great Cities with Robert Del Grande of the Rio Ranch in Houston. Country Ribs are a seriously under rated meat and he made some that looked yummy. I kind of winged it, using his technique and these turned out really well. So it's not exactly his recipe, but it surely was inspired by him.
...for country-style ribs in tomatillo sauce? It's really good, and I've made it a number of times.
Southwestern Country Ribs in Tomatillo Sauce
Olive oil
8 boneless country-style pork ribs
1 large white onion, roughly chopped
8 cloves garlic, peeled and roughly chopped
Water
6 tomatillos, dry, outer-husks removed
6 scallions, cut in large pieces
5 pasilla peppers; roasted, peeled and roughly chopped
1/2 bunch cilantro, thoroughly rinsed and roughly chopped
Salt and pepper
In a large, heavy bottomed pan, heat olive oil until very hot. Season the ribs with plenty of salt and pepper. Brown the ribs well on both sides. Add the onion and garlic and brown slightly. Add enough water to come half-way to the top of the ribs.
Simmer the ribs uncovered for 30 to 45 minutes until they are tender. Remove the ribs to a separate platter. Place the cooking liquid, onions and garlic in a blender or food processor. Add tomatillos, scallions, peppers, and cilantro. Process until smooth. Taste and adjust seasoning. Return sauce to pan and heat to simmer. Add ribs and heat through, turning to thoroughly coat with sauce.
Serve with Ranch beans, Spanish rice and tortillas.
Pat’s note: One time I realized too late that I’d forgotten to add the tomatillos to the sauce..LUVED the sauce without them as well. I cut the recipe in half and used 3 medium-ish pasillas that equalled .45 lbs and the whole half a bunch of cilantro for 1/2 recipe. A rather forgivable recipe.
Source: e. in SF (9/98)
e's notes: Here is a good use for pork ribs AND tomatillos, which I know you've got a lot of . I was inspired by a segment on Great Chefs/Great Cities with Robert Del Grande of the Rio Ranch in Houston. Country Ribs are a seriously under rated meat and he made some that looked yummy. I kind of winged it, using his technique and these turned out really well. So it's not exactly his recipe, but it surely was inspired by him.
No need to wait...
... here is the link to the recipe I used, I should have posted in the original thread
it might take quite a while for me to blog on it, and the photos are not that good, I might not even blog
http://www.foodnetwork.com/recipes/tomatillo-glazed-baby-back-ribs-recipe/index.html
http://www.foodnetwork.com/recipes/tomatillo-glazed-baby-back-ribs-recipe/index.html
... here is the link to the recipe I used, I should have posted in the original thread
it might take quite a while for me to blog on it, and the photos are not that good, I might not even blog
http://www.foodnetwork.com/recipes/tomatillo-glazed-baby-back-ribs-recipe/index.html
http://www.foodnetwork.com/recipes/tomatillo-glazed-baby-back-ribs-recipe/index.html
G
Guest
Guest
I buy them often.
Around here packages labeled country style pork ribs are one of 2 different cuts:
1.Slices of shoulder, with or without the bone (scapula). I brown then braise or braise then brown;
2. The trimmed off bone and a tad of meat from rib chops. These I grill like chops.
I like both cuts but it is important to treat them differently.
Around here packages labeled country style pork ribs are one of 2 different cuts:
1.Slices of shoulder, with or without the bone (scapula). I brown then braise or braise then brown;
2. The trimmed off bone and a tad of meat from rib chops. These I grill like chops.
I like both cuts but it is important to treat them differently.