Pork ribs

1-11-15

Pork ribs. This recipe involves some prep work so definitely a plan ahead meal. I cut the ribs into sections of 3-4 ribs. I made the marinade and put rub on ribs and then let sit in the fridge for about an hour or so. Next, I seared all sides and then made a foil package on baking sheet to slow cook in oven for 3-4 hours. Removed from oven and put into skillet with cooking juices and barbecue sauce. 10 minutes, rest another 10 and serve. Well worth the effort! 

Marinade:
2 cups apple juice or cider
2 cups chicken or vegetable stock
2 green onions diced

Mix marinade in good size pan or bowl with lid. Use something that is large enough for all of the meat to be sitting in the marinade. I usually make about 4 pounds of ribs and that feeds Joe and I with enough left for lunch the next day!

Dry rub base:
2 tsp Caribbean jerk (medium)
2 tsp Cumin
2 tsp Coriander seed (ground)
2 tsp Garlic powder
2 tsp Smoked paprika
1 tsp Nutmeg

I usually keep this mix already made and use it as a base!

After applying dry rub base to ribs I put them in marinade then sprinkle with parsley flakes, thyme and cilantro. Cover and place in fridge. Store left over rub in air tight container, will keep for months! Will probably use about a third to half of rub.

Sear:
Heat skillet on medium high, add enough olive oil to coat bottom of pan. As soon as oil heats up, add ribs and let sear about 4 minutes on each side. Using tongs turn to get ends seared as well. While searing, preheat oven to 325 degrees.

Once seared, place on aluminum foil (shiny side down) on good sized cookie sheet. Fold sides up to form a "pouch" to pour left over marinade in. Sprinkle with kosher salt and black pepper then take another piece of foil and make lid. Be sure to close ends and sides so steam stays inside pouch. Bake at 325 degrees for 3-4 hours. I usually check to see if meat is fork tender after 3 hours. Be careful when you open end of pouch to let steam out so you don't get burnt. Also, make sure side of pouch stays up so liquid doesn't spill out! Trust me on this one!!

Once meat is fork tender you will move back to a skillet to finish off with cooking juices and barbecue sauce. Simmer about ten minutes then remove from heat and let rest for ten minutes before serving. 

My favorite barbecue sauce is one that I learned from Rachael Ray. I make and use this sauce all the time!

1 cup ketchup
2 tbsp Dijon mustard
2 tbsp brown sugar
2 tbsp maple syrup
2 tbsp cider vinegar
2 tbsp Worcestershire sauce
1 tsp coarse ground pepper
2 shots of bourbon 
2 large cloves of garlic, finely chopped
juice of 1/2 orange

Place all ingredients in saucepan and simmer over medium low about 20 minutes. Be sure to stir sauce every now and then. I have also used grated garlic instead of diced when I use this for burgers.

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