Sunday, June 12, 2011

Cook Once, Dine Twice: Baked Country Ribs

Country-Style pork ribs are meatier than the long strips of ribs
and don't require the pre-cooking to render off excess fat. They 
look much like a long, thin rib chop.

In order to imbue some flavour prior to cooking (which in the
long strips of ribs is done during the pre-cooking process), marinate
the country ribs with a spice rub for several hours - which does the job 

This recipe is for 4 country ribs - 2 for the first night and 2 for
a salad supper the second night.

Country Ribs:

4 country-style pork ribs
1 tbsp *cajun spice mix (June 5 posting),
(*or 2 tsp paprika & 1 tsp cumin)
1 tsp olive oil
juice of 1/2 lime

3/4 cup barbecue sauce (either a commercial sauce
or the recipe that follows).

2 slices of pineapple, fresh or canned

Combine the spices, olive oil & lime juice.
Rub all over the ribs, including the bones.

Cover & marinate for at least 2 hours, preferably

Bake at 400F on a rack above a roasting pan or baking sheet
for 25 minutes, then turn and brush with either a good commercial
barbecue sauce or the one that follows on this posting.
Bake 20 more minutes, then turn and brush with more sauce.
Pat the pineapple slices dry and put on rack beside the ribs.
Continue to bake for 20 more minutes, turning the pineapple once,
then remove from heat and let stand 5-10 minutes before serving.  

Delicious served with smashed baby red potatoes drizzled with 
lemon butter (recipe follows) plus a simple green salad with your 
choice of fruit.  

Double-Duty Suggestion: Cook extra potatoes the first night for a 
great follow-up potato salad (next posting) to accompany the cold ribs.

Spicy Rib Sauce (makes 3/4-1 cup)

1/2 cup crushed tomatoes
1 1/2 tbsp honey
1 tsp Worcestershire sauce
1/2 tsp ground ginger
1/2 tsp paprika
good pinch cajun spice mix
good pinch curry powder
1 tsp prepared hot mustard
1tsp prepared yellow mustard
1 large clove garlic, minced
2 tsp soy sauce
1 tsp lime juice
1 tsp cider vinegar
1 tbsp apple cider or juice

Combine all ingredients and cook on medium heat
in a small saucepan, stirring regularly, until it begins 
to boil.  Reduce the heat and continue to simmer for at 
least 15 minutes, half-covering the pan as the mixture 
can bubble & spit.

Smashed Baby Red Potatoes:

10-12 baby red potatoes (or fingerlings)
1 tbsp butter
grated zest of 1/4 lemon
pinch of salt & pepper
sprig of fresh parsley or dill, snipped or torn

Cover potatoes with water in a saucepan
and bring to a boil.  Reduce heat & continue
to boil gently for 12-15 minutes, checking for
doneness with a fork.

Drain potatoes, allow the steam to evaporate
for 5 minutes, then reserve half of them for
the next-day potato salad, and smash the rest
gently with the back of a wooden spoon.

Put the butter in a small pan and grate the lemon
zest over it. Bring the mixture to a gentle bubble,
reduce heat and continue to cook for 1-2 minutes.

Remove from heat, toss over the smashed potatoes,
and sprinkle them with the fresh parsley or dill.

No comments:

Post a Comment