Country Style Pork Ribs In Green Chile Sauce With Steamed Green Cabbage Recipes

Steps:

• 1. Heat your oven to 325° F.
• 2. Place the cabbage, onion, and potatoes in the bottom of a Dutch oven.
• 3. Heat a couple of tablespoons of oil in a pan over medium-high heat.
• 4. Add seasoned pork ribs and cook until browned on each side. Remove pork and place over cabbage. Pour off fat.
• 5. Combine vinegar and brown sugar in a small bowl.
• 6. Add to frying pan, stirring to remove browned pork bits from bottom of pan.
• 7. Pour over ribs and veggies.
• 8. Cover & bake for 2 hours or until the internal temperature reaches 155° F.

Steps:

• Cut ribs into serving-size pieces; rub with 1 tablespoon cumin. In a large skillet, heat oil over medium-high heat. Brown ribs in batches. Place ribs in a 6-qt. slow cooker., Add onion to same pan; cook and stir 2-3 minutes or until onion is tender. Add salsa verde, green chiles, broth, 1/4 cup cilantro, flour, garlic, cayenne and remaining cumin to slow cooker. Cook, covered, on low 5-6 hours or until meat is tender. Sprinkle with additional cilantro.

Steps:

• Preheat the oven to 350 degrees F.
• Pat the ribs dry and sprinkle with salt and pepper. Heat 2
• tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs
• on all sides, working in batches if needed. Remove the ribs and set aside. Add
• the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium.
• Add the carrots, celery, onions and some salt and pepper and cook until soft,
• about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add
• the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.
• Deglaze the pan with the vinegar, and then add the red pepper flakes and bay
• leaves.
• Add the ribs back to the pan and add enough stock to reach
• halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in
• the oven. Braise until the meat is tender, about 1 1/2 hours. During the last
• half hour, uncover to allow the liquid to reduce and the pork to brown.
• Serve the ribs with Creamy Polenta, spooning the sauce on
• top, and garnishing with parsley.
• Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
• In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.
• Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.

Steps:

• Combine the first four ingredients; stir to dissolve sugar. Pour into a 2-gal. resealable plastic bag; add ribs and turn to coat. Seal bag; refrigerate overnight, turning occasionally. Drain and discard marinade. , Grill, covered, over medium heat, turning occasionally, for 30-40 minutes or until juices run clear.

Steps:

• Preheat oven to 325.
• Place ribs meaty side up in an ungreased baking dish.
• Sprinkle with garlic powder, salt, and pepper.
• Cover with foil and bake for 2 hours.
• Drain liquid.
• Brush ribs generously with BBQ sauce.
• Bake uncovered for an additional 30 minutes in oven or on the BBQ.
• Add more sauce half-way through.

Steps:

• Preheat oven to 325°. Place ribs on a greased rack in a shallow roasting pan. Cover and bake 1-1/4 hours. Meanwhile, in a large skillet, saute onion in oil until tender. Add the chili sauce, water, lemon juice, brown sugar, vinegar, ketchup, Worcestershire sauce, salt and pepper. Reduce heat; simmer, uncovered, 5 minutes or until slightly thickened. , Drain ribs; brush with half of sauce. Cover and bake 30 minutes. Uncover; baste with remaining sauce. Bake 15-20 minutes or until meat is tender. Serve with rice.

Steps:

• Combine the garlic, jalapeño, scallions, chipotles, oregano, and salt in a food processor and mix until relatively smooth. While the processor is running, gradually pour in the vinegar and then the oil. Transfer this marinade to a bowl.
• Season the ribs with salt and pepper. Put them in a large resealable plastic bag, pour 2 cups of the marinade over them, and refrigerate overnight. Cover and refrigerate the remaining marinade.
• Prepare a medium-hot fire in a grill.
• Remove the ribs from the bag, shake off the excess marinade, and place on the grill. Grill for 15 to 20 minutes, basting with the reserved marinade and flipping them frequently so that they cook evenly. Serve.
• Recommended wine: A red wine with ripe fruit and hints of spice and black pepper, such as a Malbec from Argentina or the Cahors region in France. Of course, the combination of barbecue and beer never misses.