Countrystyleporkspareribswithmhmtopping Recipes

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:

• 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 300 degrees.
• In a large cast iron skillet or oven-proof pan, heat olive oil over medium heat and add onions. Saute onions until they are soft and translucent.
• Add the pork chops and brown on each side. Once pork chops are browned, add in potatoes, positioning them in between the pork chops so that they are in contact with the skillet (not on top of pork chops).
• Whisk in 1 tablespoon of flour into 8 oz of beef broth and then pour into the skillet. Bring to a boil.
• Cover the skillet and transfer to the oven.
• After about 2 hours reduce the heat to 250 degrees and allow to continue to slow cook for another 2.5 hours.
• Whisk remaining flour into remaining beef broth. (If you want more gravy, use more broth. If you want a slightly thicker gravy, add a little extra flour.) Pour the mixture into the skillet and raise the temperature of the oven back to 300 for the remaining 30 minutes of cooking time.
• Serve and enjoy with some hot bread and butter and a salad and you're good to go!

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 350°F. Spread bread on 2 large rimmed baking sheets. Bake until golden brown, stirring occasionally, about 30 minutes. Transfer to large bowl.
• Melt butter with oil in heavy large skillet over medium-high heat. Add onions and celery and sauté until tender, about 8 minutes. Add sage; saut) 1 minute. Add wine. Boil until wine evaporates, about 1 minute. Add pork and cook until brown and cooked through, breaking up with back of fork, about 4 minutes. Cool slightly. (Bread and pork mixture can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate pork mixture.)
• Stir pork mixture, parsley and celery leaves into bread cubes. Whisk eggs, salt, nutmeg and pepper in medium bowl. Mix into stuffing.
• To bake stuffing in turkey:
• Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Generously butter 13x9x2-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.

Steps:

• Place pork chops in a greased 5-qt. slow cooker. In a large bowl, combine the gravy, soup, ketchup, chives, pepper, soy sauce and seasoned salt; pour over pork. , Stir in potatoes; cover and cook on low for 4-5 hours. Stir in vegetables and cook 1 hour longer or until meat and potatoes are tender.