Saturday, December 7, 2013

in the midst of problems, something really good!

So earlier this week i had a major computer melt down and one of the issues was the backup drive died and took a lot of information with it.
That included all my own recipes...
SO undaunted i went for cooking my pork ribs, inside because outside was just nasty!
My restaurant savvy friend gave me a a greater than 9.5 out of 10, which almost never happens.

Here is my recipe:
Pork Ribs in the oven
(when grilling is not going to work)

dry rub ratios: put on pork for up to 24 hours before cooking
·       4 raw sugar
·       2 apple wood smoked salt
·       2 paprika
·       1 dry chipolte peppers
·       2 dry ginger
·       1 dry minced orange zest
·       1 cumin
·       1 garlic-parsley powder mix

Wet rub (or just buy Lawry's Baja chipolte marinade and add orange juice and sugar)
·       1/2 cup of lime juice
·       1 - 4 oz can of tomato paste
·       2 finely minced chipolte peppers
·       1 teaspoon garlic
·       1/2 minced onion
·       1 tablespoon raw or brown sugar
·       1 cup orange juice

Mix well and then blend until smooth.
This is poured over the pork ribs before cooking.

Cooking:
·       the prepared ribs are placed in a baking pan and wrapped tight with foil
·       initial oven temperature is 220 F for 5 hours
·       raise temperature to 275 for an additional 2 hours
·       uncover, pour off wet marinade and fat into a sauce pan
·       broil ribs for 10 minutes
·        add 2 tablespoons sugar to the sauce
     ·   reduce sauce on the stove top and serve on the side

These are NOT competition ribs as the meat falls of the bone,
but, oh, they are so good!