need idea for country ribs
I bought some country ribs at the grocery store the other day and i was hoping to get an idea on how to prepare it. Now mind you, i'm a college student. My access to cooking ingredients is slim. In fact, i was thinking just meat and bbq sauce. But, how do i cook it, ie time and temp?
This might be more than you requested, but here is a good one from Ina Garten, The Barefoot Contessa:
1/4 cup vegetable oil
1 small red onion, diced (1 cup)
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1 teaspoon lime zest
1 tablespoon finely grated ginger
1/3 cup cider vinegar
1/2 cup tomato paste
1/2 cup honey
2 tablespoons Dijon mustard
1/3 cup soy sauce
1/4 cup fresh orange juice
4 racks country ribs (8 to 10 pounds)
Heat the vegetable oil in a large saucepan over medium-low heat, and saute the onions and garlic for 5 to 7 minutes, until the onions are translucent but not browned. Add the chili powder, ground cumin and red pepper flakes and continue cooking for 1 minute. Add the zest and ginger and cook for an additional minute. Add the vinegar, tomato paste, honey, mustard, soy sauce and orange juice and simmer uncovered on low heat for 15 minutes, until thick.
Marinate the ribs in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
Prepare a grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the ribs on the grill and cook for about 25 to 30 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed.
Serve with extra barbecue sauce on the side.
I'm going to give you the very basics, since it seems like that's what you want. You know what? It'll turn out great.
First, do you have a big pot? Get it out. Sprinkle each rib with salt and pepper. If you have chili powder, sprinkle with that, too. Paprika? Go ahead. Heat your pan up to medium or medium-high heat. Pour in a bit of oil. Place your ribs, as many as you can fit in one layer, into the preheated pan. Check them after 2 minutes or so. Have they browned? If not, let them sit a bit more. Once they have browned, turn them so the other side browns. Once they are done, remove them. If you have more to do, repeat using those.
If you're a college student, then I suspect you may have some bourbon (first choice) or beer (second choice) lying around. Pour some into the pan and use a wooden spoon or other utensil to scrape up the botton of the pan. Empty in your bbq sauce (the recipe from Todao will be good, but if you want to use a bottle, use a bottle. You may need more than one, though), put your meat back in, and bring to a boil. You want the sauce to almost cover the meat. Put a lid on your pan (if you don't have one, make a tight seal with aluminum foil) and put in the oven at 350 for at least an hour. Check on them after an hour. Are they falling-apart tender? If not, leave them in the oven longer. The longer they are in there, the better.
Does this help? I applaud you for being daring! I think they'll turn out really, really well.
Country ribs are really just the first few rib chops from the shoulder side of the loin, cut in half so they resemble ribs with lots of meat. They're fatty (mmmm) and sinewy, so low and slow is the way to go. They can be smoked or braised, but they do take some time (3-4 hours). One way to cook them quicker is to cut them off the bone and cut them up into small pieces. I like to make chile verde from these pieces.
Buy a small jar of Recaito and a small can of Salsa Verde. This is cheating - but it keeps you from doing a lot of work with cilantro/culantro, tomatillos and spices. And the end result is quite good, since these and lots of other flavors are in the recaito and salsa verde.
Buy a package of corn tortillas.
Buy a can of black beans.
You'll need onions and garlic.
You'll need some chicken stock or bouillon.
Cut the meat into 1/2" cubes or uneven pieces of about that size.
Put a little oil in a pot and get it hot, then place the cut up pork in it and fry off. Keep the burner hot and fry off in batches so that the meat gets charred brown on one or two sides. Don't let the meat just sit in juice and boil - they won't brown and browning develops flavors.
Take the meat out, lower the heat, put in diced onions, sweat, then put in some crushed garlic - don't let the garlic burn. Don't worry about the stuff stuck to the bottom of the pan (the fond) that's the good stuff and will come loose with the liquid (deglazing). But you do want to keep the heat lower so the fond doesn't become all black and burned. Turn the heat back up and put the meat back in. Put in the jar of recaito and the can of chile verde, and either water with chicken boullion or chicken stock. Don't salt until the end - the bouillon or stock is going to be salty so you may not need to add any more. Taste at the end and if you need more, you can always add it.
Cook (simmer) for about 45 minutes to an hour - the meat will be tender, but you don't want it to be mush. Slice up a couple of tortillas super thin and then mince the slices. Put in the pot along with the can of beans. Simmer for another 10 minutes, the tortillas will dissolve and chile will thicken up. Serve in bowls.
If you have the ability to do so, you can slice up some more tortillas and heat up peanut oil and fry some crispy tortilla strips to put on top of each bowl as you're serving. If not, buy some not too salty tortilla chips to serve with the chile verde.
Got a slow cooker? If not, this'll work in a large sauce pan:
Brown 3 - 4 pounds of ribs under the broiler but do not cook through (you can brown them in a skillet but that gets a little bit clumsy) and drop them into a slow cooker or other suitable vessel. Combine 1/2 cup of ketchup with 1/4 cup brown sugar, 1/4 cup white vinegar, 1/2 tsp. liquid smoke, 1/3 cup chopped onion, 1/3 cup A1 Sauce, S&P to taste. Pour that over the ribs and cook in slow cooker (on low heat) for about 2 hours - may take three but you'll have to be the judge of how done you want them.
If you use something other than a slow cooker, cover the pot and keep the heat as low as you can and don't remove the lid for at least two hours.