ISO: ISO of some recipes to use country-style pork ribs, either with or w/out bones. Have done e in SF's

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We love these, over and over. For the cut you have, I would just separate the ribs to marinate.

BAKED PORK RIBS WITH HOISIN BARBECUE SAUCE

If you prefer to grill the ribs — which will intensify the hoisin flavor — remove them from the marinade (do not bake) and grill them over medium heat until tender and lightly charred, turning often and basting occasionally with marinade, about 25 minutes. Look for chili-garlic sauce in the Asian foods section of supermarkets.


4 pounds baby back pork ribs
1 teaspoon Chinese five-spice powder
1 teaspoon onion powder
1 cup hoisin sauce
1/2 cup bottled chili sauce
1/4 cup Sherry
4 teaspoons chili-garlic sauce
1 tablespoon minced peeled fresh ginger
1 tablespoon oriental sesame oil

Place ribs in large roasting pan. Pierce meat with fork. Sprinkle with Chinese five-spice powder and onion powder; rub mixture into meat.
Whisk remaining ingredients in small bowl to blend. Pour sauce over ribs, turning to coat. Turn ribs meat side down; cover pan with aluminum foil and refrigerate overnight.
Preheat oven to 400°F. Bake ribs, covered, until just tender, about 30 minutes. Uncover and turn ribs meat side up; bake until ribs are cooked through, basting occasionally, about 35 minutes. Cut meat between bones to separate ribs and serve.
Bon Appétit, July 2002

 
yum, yum, yum, this sounds right up my alley. I opted this time for Sandra's famous chile verde

which is smelling sooooooo gosh-darned fantastic right now as it simmers away on the stove.

Thank you, Marg, for the recipe, it'll be up next on the list. I often buy this cut of pork. For some reason, I can't resist it at the grocery store. ;o)

Still open to other recipes for this cut....thanks everyone.

 
Country-Style Ribs, Sausage, and Sauerkraut

This recipe is from Bruce Aidells, a real guru of pork cooking. I particularly like this during the winter, as it exemplifies real stick-to-your ribs cooking....pun intended!

Country Style Ribs and Sausage Braised with Sauerkraut and Amber Lager


2 & 1/2 T Spice Rub for Pork (see end)
3-4 lbs country-style ribs or thick-cut pork
chops, fresh or smoked
1/4 cup bacon fat or olive oil
2 large onions, thinly sliced
1 large carrot, coarsely diced
5 garlic cloves, peeled
1 12-oz bottle amber lager
2 cups beef stock
1 tsp dried thyme
2 tsp coarsely ground black pepper
2 bay leaves
1 T yellow mustard seed
1 ham hock
2 lb sauerkraut, drained
6 links (1&1/2 lb) sausage such as kielbasa,
bratwurst, or knockwurst

Preheat the oven to 350 F. Rub the spice mix
all over the ribs. Heat the bacon fat or
olive oil in a large Dutch oven or casserole
and brown the ribs in batches over medium
heat for 5 to 6 minutes at a time, being
careful not to crowd the pan. Remove the ribs
to a platter as they are browned.

Pour off all but 2 T of the fat, and add the
onions and carrot. Cover and cook 10 minutes,
stirring occasionally. Add the whole garlic
cloves, cook for one more minute, and then
pour in the lager and stock with the thyme,
pepper, bay leaves, mustard seeds, ham hock,
and sauerkraut. Bring to a boil. Return the
ribs to the pot, cover, and transfer to the
oven. Braise for 1 & 1/4 hours or until the
ribs and ham hock are quite tender. Add the
whole sausages, and continue cooking for
another 20 minutes. Remove the pot from the
oven and degrease the surface. Serve with
boiled new potatoes.

Spice Rub for Pork and Veal:

2 tsp dried thyme
2 tsp freshly ground black pepper
1 tsp salt
1/2 tsp dried savory
1/2 tsp dried sage
1 T sweet Hungarian paprika
1 tsp dried mustard powder

Mix together all ingredients. Rub on the
meat before grilling, roasting, or braising.

 
what a feast! Now, if only Green Bay had made it to the superbowl smileys/frown.gif this would be

perfect superbowl fare for that team.

 
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