Country Style Pork Spareribs With M H M Topping Recipes

Steps:

• PREPARATION-.
• Marinade the pork ribs with ¼ cup of marinate for 1 hour, turn a few times, set aside.
• Make some roasted garlic clove, (see various recipes on Recipezaar), set aside.
• Grate one lemon to produce lemon zest, set aside, squeeze the lemon to produce lemon juice, set aside.
• Combine the mustard, sherry, (plus honey, optional), mayonnaise, 2 teaspoons lemon juice and 1 RAW garlic clove (pressed through a garlic press), stir and set aside.
• Slice about 4 RAW garlic cloves into thin slivers, set aside.
• Clean and remove the stems from the green beans and then cut at an angle into small bit-size pieces, set aside.
• COOKING INSTRUCTIONS-.
• Add a little oil to a cast iron pan, drain the port marinate and then place the pork ribs into the frying pan.
• Then brown all sides of the ribs but do not fully cook, then place the ribs on a plate.
• When the ribs are slightly cooler, make thin deep slices with a knife (on the meaty part of the ribs) and then place inside thin slivers of RAW garlic pieces.
• In the Crock Pot add ¼ cup marinate and then the ribs, turn over once to coat all the ribs.
• Then turn on your Crock Pot, cover, place on "High" setting and cook for about 3-4 hours; the heat and cooking time will vary depending on the model Crock Pot used.
• Half way threw the cooking time turn the ribs, cover and continue to cook. When almost finished with cooking time, turn one more time and cook a short while longer.
• While the ribs are cooking, boil some water, add a little salt (or oil) and then add the string beans. Cook until "Al dente," drain and set aside.
• Place a little butter in a frying pan, add the string beans, cook stir for 1 minutes, add the chopped bell peppers and cook for an other minute, then add about 6 or more pieces of roasted garlic (remove the skin), toss briefly and place around the sides of a large plate.
• Next sprinkle the lemon zest around the top of the string beans, set the plate aside (keep warm).
• When the pork ribs are done cooking in the Crock Pot, then spoon some of the marinate from the Crock Pot on the ribs, sprinkle with a little salt to taste and then remove and place in the center of the string bean plate; Be careful not to let the pieces of pork fall apart, use a big spatula.
• Finally, add a little of the Mustard-Honey-Mayonnaise mixture on top of each of the Country Loin Pork Style Spareribs.
• Serve and enjoy!
• Notes:.
• #1-I made this basic recipe by completely cooking the pork spareribs in a cast iron pan (and with a Mojo Sauce) but the meat came out a little on the tough side. However, it was moist and better the second day (leftovers) when heated up in a microwave; see Photo #1 Mojo Sauce. So I then made this recipe again in a Crock Pot and it came out much better and to my liking; see Photo #2 Mustard-Honey-Mayonnaise Topping.
• #2- A reply to the 2 Star Reviewer, "Thank You for reviewing my recipe." I have now revised the wording a little to make this recipe clearer; Step #5- again use 1 piece of RAW garlic in a press (Not Roasted Garlic) and as an Alternative Option I had recommended using Harvey Bristol Cream which is a little sweeter then dry sherry, Step #11- It is common to place pieces (slivers) of RAW garlic in Puerto Rican Pernil Pork Roasts prior to cooking (that is where the idea came from) -- You are right the M-H-M might have masked the Mojo Garlic Flavor a little. To Quote a Zaar Chef "There is NO Right and NO Wrong with cooking" ... "Cooking is about personal tastes and flavors.".

Steps:

• Preheat oven to 325°F.
• Place spare ribs in a large bowl or gallon size zip-lock bag.
• Add olive oil and zesty Italian dressing packets.
• Mix well. Refrigerate and marinade for at least 1 hour. (You can leave it in the marinade over night if you want).
• Microwave on high for 10-15 minutes, or until ribs are brown, but not cooked through. I microwave them in the bag but you can put them in a microwave safe dish if you prefer. (I use a freezer bag which is thicker and holds up to the heat. I open the seal to vent and place it in a bowl or on a plate - just in case - but have never had a problem).
• While ribs are in microwave, combine the remaining ingredients in a medium saucepan and cook over medium heat until well dissolved and heated through.
• Remove ribs from bag and place in a deep 9 x 13 pan that has been prepared with non-stick cooking spray.
• Pour sauce over ribs, covering evenly.
• Bake for 1 hour, until ribs are cooked through.
• Baste occasionally, if desired.
• NOTE:***These can also be cooked on the grill with delicious results, just baste them frequently and watch them carefully so they do not burn.

Steps:

• Place pork on a greased roasting tray.
• Brush on plenty of plum sauce on both sides.
• Spread vegetables over the pork and simply roast in the oven at 180°C for about 40-45 minutes turning once or until browned and caramelized.

Steps:

• Season ribs with salt and pepper to taste.
• In a large skillet, over medium-high heat brown ribs on all sides.
• Place half of the onion, green pepper and celery in the bottom of a slow cooker.
• Place half of the ribs on top the vegetables then repeat with the remaining vegetables and ribs.
• In a medium bowl, combine the tomato sauce, brown sugar, vinegar, lemon juice and worcestershire sauce.
• Pour mixture over the top of the ribs.
• Cook on high for 1 hour.
• Reduce to low and cook for another 8 to 9 hours.

Steps:

• Trim spareribs of rind and excess fat, place ribs in a shallow dish.
• Cook on HIGH 14 minutes, turning halfway through cooking time. Drain fat from dish carefully.
• Mix the remaining ingredients together and pour over the ribs; cook on HIGH 3 minutes or until hot. Cheers, Doreen Doreen Randal, Wanganui.
• New Zealand.