What to do with boneless pork country style ribs - other than BBQ
Hi everyone! It's raining outside and I have some boneless pork ribs and I don't want to do the same old oven barbecued rib thing. Anyone have an innovative and different way to use them? I was thinking cube them and make a stew or soup of some kind? Or maybe shredded pork for tacos? Ideas needed!
Pulled pork, carnitas, tacos or burritos
Pork & apple stew; braised with chicken or veggie stock, mirepoix and sweet potatoes...serve over a bed of grits or polenta, mashed potatoes or rice.
I saw a Diner's Drive In and Dives show a couple of days ago where they cubed pork shoulder, marinated it then deep fried it with onions...made my mouth water. I think it was served with a drizzle of garlicky olive oil and rice on the side. You could do the same with the ribs.
Carnitas! Or slice thin and stir-fry a lo-mein type thing. Those are the fates for mine when I get them.
Are you sure it's ribs and not country style ribs, which are actually cut from the shoulder? If it's the latter, they need some time to tenderize, not as suitable for quick. Cooking like tacos or stir fry.
I cube it up, rub it with spices and stew. You can use any profile of flavors you're craving. I just made pork adobo in the crockpot on Monday with those. Could not be easier, did not need to salt or spice rub. Just placed bay leaves in bottom of cooker, mixed equal parts soy sauce & apple cider vinegar, added four cloves minced garlic & small handful of black peppercorns and let it go for nine hours.
I also just cubed up another pound or so and rubbed them with vindaloo spices and stuck in a freezer bag and froze for the next time I want to make pork vindaloo.
so i've used this recipe twice now on boneless pork country style ribs - the first time i did as i mentioned above, slicing the pork thin and marinading it, then quick cooking it, and this time i marinated chunks, then slow-cooked for about 6 hours, then made into tacos. wonderful both ways.
I usually use those to make souvlaki -- cut in large cubes, marinate in olive oil, lemon juice (or rwv), lots of oregano, some thyme and rosemary, s&p, not for much longer than an hour. Skewer and grill. It'll make the sun come up.
Thanks for the tip. This is what I did. I went to Costco and bought a large pack of the beautiful pork country ribs ( much meatier than anywhere else). The cost was $17.00.
Then, I divided it into half - one half I cubed, the other I made into the baked ribs with the white wine,rosemary in another recipe on here. The cubed part I dumped granulated onion and garlic powder, salt, black pepper, Italian herbs and fennel and browned on high, then dumped in 2 -28 oz. cans of diced tomatoes and simmered for about an hour or so until tender. Any tomato sauce you like is fine. My daughter and I will eat for months on frozen portions of this meat for a measly $17.00
I used country-style pork ribs to make this tourtiere for my parents' anniversary a couple of months ago - it was truly one of the best things I've ever eaten. The filling would be stellar alone, though, if you didn't feel like making a pie out of it - or you could top it with mashed potatoes for a riff on Shepherd's pie, or layer it with pasta and bechamel for a lasagne. Really, REALLY good.
char siu - Chinese BBQ pork. Eat slice alone with Chinese hot mustard, spicy catsup, and toasted sesame seeds. And everything you can make with it: Port fried rice, stir fry, noodle dishes, great in salads, spring rolls, etc ...
Pernil style for Cuban Sandos:
I often marinate in Mojo to make Cuban Sandos. Garlic, Dried Oragano, Sour OJ (or a combo of OJ, Lemon or lime to approximate)
Brown them then oven-braise in sauerkraut. Chop an onion and an apple, sauté those together until the onion's transparent, then add the drained sauerkraut and a half-cup or so of white wine; when that's hot bury the browned pork in it, put the lid on and stick it in a pre-heated 350º oven, reduce the heat to 300º and leave it for an hour, or until the pork is cooked to your satisfaction. You can cook scrubbed new potatoes in there too, but this is one of my favorite excuses to do mashed. Kraut, pork and potatoes is kinda my Holy Trinity …
Last time I purchases them because they were on sale and I only wanted to make a few Cuban sandwiches.
As mentioned below, next time I make them I will also make char siu... to put in my manapuas though.
Once I tossed some country ribs in a slow cooker of black beans with garlic, a little sliced bell pepper, some allspice, and, towards the end, a little cider vinegar. It was a hit.
Cube, season, sear, saute veggies and deglaze pan, make chili. I like the herbs, garlic, and wine idea too.
re: hill food
I disagree. I rub them and let them sit for a few days. Then braise for a few hours slowly, and have slathered with sauce and grilled or broiled. They come out delicious, like ribs, but with a bit more fat.... These are the long c-s style ribs, not when I cut them into cubes for stews.
re: hill food
I'll disagree as well; you just have to treat them the right way. As John and Cheryl mentioned, they will make good pulled pork, though you would have to be careful as you will tend to have a lot of bark, so your pulled pork could be a bit dry. It would be best to keep the heat on the low side of bbq, like 225 or less, and a smoker with a water pan will probably help. I like to cook them indirect on the Weber kettle, at a bit higher temps, maybe close to 300 (I really don't monitor the temp when cooking these) for 2 to 3 hours, then sauce a few times, probably over another 1/2 hour or so. They stay nice and juicy, and are tender, but short of "pulling" temps. Sliceable, tasty, saucy, just a different type of barbecue.
re: hill food
is it a yummy cut? yes. is it best cooked slow and moist? I'd agree. is it a prime candidate for baked and pulled or in a stew? quite possibly the best purpose.
we are dangerously in the neighborhood of arguing the definition of BBQ, and I vote we don't go there (again). being that it's boneless, I would hesitate to haul out the grill and the chips and rig it for smoke like I would regularly for a BBQ.
the OP doesn't want to do BBQ anyway.
re: hill food
Yeah, I was avoiding the "BBQ definition" thing too, we don't need to do that. The cut lends itself well to many of the other things mentioned above, and I like them. I just wanted to mention that I do think they work well on the grill or barbecue, you just have to be a bit careful how you treat them. They may be cut from the shoulder (I DO assume we've been talking shoulder all along here, don't get me started on the loin ones), but are not nearly as forgiving as a butt or whole shoulder.
Incidently, the grilling method I mentioned above is similar to how I like to do them for jerk pork as well, though I prefer then to ramp up the heat more at the end, or move them to direct heat, to get a better crust at the finish.
I have a great rice casserole (Mom made it) - It originally called for pork chops but I use country style ribs also and it's good.
1 c short grain brown rice
2 c milk
Salt/pepper to taste, I use 1 t salt
1 lb pork ribs or chops
Two largish tomatoes or a 16 oz can of whole (drained), sliced in 1/2 or so inch slices
1 big green pepper, sliced in 1/2 inch rings
1 onion, diced
Scald milk, add rice and onion, heat. Pour in a casserole (9x13). Lay on the pork, then tomatoes and peppers. Bake for about an hour at 350 uncovered.
This is simple but better than it's parts.
This reminds me of the recipe on the side of the Campbell's tomato soup can. My mom made it all the time when I was growing up; she used pork chops and served with rice on the side but she seared off the pork chops in a skillet then topped with tomato soup sliced onions & bell peppers then baked. I still love this dish and I still make it.
Spicy K-BBQ Pork Tostadas
4-5 lbs Pork Shoulder
1/3 cup Soy Sauce
1/3 cup Brown Sugar (or 1/4 cup honey)
1/3 cup White Sugar
1/3 cup Stella Artois (or IPA)
1/2 cup Korean Red Chili Paste (Gochujang)
1 tbsp Korean Red Chili Powder (Gochugaru)
2 tbsp Sesame Oil
1/2 tbsp Black Pepper
Marinade (con’t) - Pureed Ingredients
1 Korean Pear or 2 Pears of Choice
1 Kiwi Fruit – peeled
1 Yellow or White Onion
8 Cloves Garlic
2 tsp Freshly Ground Ginger
1/2 Head of Purple Cabbage julienned
1/2 Head of Green Cabbage julienned
2 Carrots grated or julienned
1 1/2 cup Jicama grated or julienned
1 cup Mayo
3/4 cup Greek Yogurt (as a replacement for mayo)
1/8 cup Goose Island IPA (or Stella Artois)
1/8 cup Rice Vinegar
2 tbsp. Sugar
2 tsp. Sesame Oil
1 tbsp Sesame Seeds
Ginger Habanero Dressing
2 tbsp Freshly Ground Ginger
1 Habanero Pepper
3 Carrots - Peeled
2 Celery Stalks
3 Garlic – cloves
1/2 – White Onion (medium)
1/2 Lemon – fresh squeezed
1/2 Red Delicious Apple
1/4 cup Ketchup
1/4 cup Peanut Oil
1/8 cup Water
1/8 cup Rice Wine Vinegar
1 Pinch Ground Black Pepper
1 Pinch Salt
Crunchy Wonton Shell
2 c Flour
3/4 tbsp. Salt
1/4 – 1/2 c Water
1. Butterfly pork shoulder into 3/4 inch to 1 inch thick cuts, scour on all sides, and set aside
2. Add all ingredients (including pureed ingredients) in a mixing bowl
3. Add pork shoulder into mixing bowl and refrigerate to marinate overnight or for several hours
1. Julienne vegetables and set aside.
2. Add all other ingredients in a mixing bowl and whisk together.
3. Add vegetables into mixture and refrigerate for a few hours.
Ginger Habanero Dressing
1. Blend all the ingredients together in a blender.
2. Bottle the dressing and refrigerate.
Crunchy Wonton Shell
1. Whisk egg, salt and 1/4 cup of water together in a bowl.
2. Sift flour into a bowl and add the mixture from step 1 into the bowl.
3. Mix together and add little extra water if necessary and form a pliable dough ball that is smooth. Let rest for 35-45 min.
4. Divide dough, and roll out one half of the dough on counter with sprinkled cornstarch until thin.
5. Cut into squares or circles.
6. Lightly fry on a frying pan with oil of preference, or deep fry.
Plate Crunchy Wonton Shell and add chopped K-BBQ on top. Drizzle Ginger Habanero dressing over K-BBQ. Serve Asian Slaw on top of the tostada or on the side. Garnish with micro-greens and lime/lemon. Enjoy!