BBQ Country Style Ribs

When setting out to grill or BBQ there is always the question of what to cook and how to do it. Do you want to slow cook on low heat? Do you want something quick and easy? Do you sauce first or after  or even at all? Depending on what part of the country you are from will also greatly determine if you choose to cook pork or beef. Since I grew up on the east coast I tend to lead more toward pork BBQ which goes against everything you hear out in Texas where I live now. Everyone has their own way of doing things on the grill and I am no different, I just happen to think mine tastes a little better than most. I have spent a lot of time over the years developing a specific taste to my BBQ. I have taken tips from the way my Dad does his BBQ as well as taking things from several other places I have tried over the years and have come up with my own unique flavor that is not to sweet, not to spicy and doesn’t have that over powering vinegar taste to it either. My BBQ has just the right amount of all of that. Its kind of like an amalgam of all of the best tastes around the US.

I was doing some grocery shopping over the weekend and came across a great deal on country style boneless pork ribs and knew exactly what I was going to do with them as soon as I saw them.  Boneless country style ribs are a great thing to BBQ. They don’t take that long to cook and just have a great flavor. They have a great meat to fat ratio which is important when grilling. You want something that has a little fat in it to keep from drying out when cooking. But enough about that. Lets get down to cooking these bad boys up.

You can use off the shelf sauces for this but I tend to use my own homemade sauces.

What you need:

1 large pack of boneless country style pork ribs

1 bottle of mustard based BBQ sauce (you want a really tangy sauce for this one)

(My mustard sauce consists of the right amount of yellow mustard, white vinegar, sugar, black pepper and margarine)

1 bottle of tomato based BBQ sauce (you can use your favorite but a good sweet and spicy one is the best to counter the tang of the mustard sauce)

Salt

Black pepper

Prep and cooking

photo 1

Rinse the ribs under cold water and pat dry. Then salt and pepper them all around. Place them in a large bowl and cover with the mustard sauce. Let them marinate for at least two hrs.

Whether you use gas or charcoal is up to you. Either way you will need medium to medium high heat. Something that will give a good sear to the outside while not drying them out when cooking. I know a lot of people complain if they see even a hint of black on their meat but to me it just doesn’t taste right unless you get a little char on the outside. That’s what BBQ is and why people like “burnt end sandwiches” so much (if you’ve never had a burn end sandwich, stop reading and go find one now). It tastes good so trust me. You want to cook these covered for about 7 to 9 minutes on either side depending on how thick they are. Then remove the lid and turn the heat up just a little. With a BBQ brush you now want to coat the ribs with the more traditional BBQ Sauce. You always want to wait until the end to put on most tomato (and brown sugar) based sauces due to them burning easier. Turn the ribs over a couple of times with that sauce on them until it starts to thicken up and get darker. It will create a nice messy,gooey coating that screams BBQ.

photo 2

Now they are ready to go. Pull them off the grill and let them cool for a few minutes. You are now ready to enjoy some of the best BBQ you have ever tasted. I hope you enjoy.

Thanks for reading,

JMW

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Collard Greens (Not just a side)

There are many side dishes out there that can be tweaked a little to be turned into a main course if  you just have a little imagination. Now I know that a lot of people tend to turn their nose up and say ewwww to different greens and it is mostly because of the smell they give off while cooking or just a general loathing of anything green. To you people I say give them a chance because once they are done and you get that first bite you will be hooked. I grew up eating collard greens, turnip greens and mustard greens and love them when they are cooked properly which unfortunately is something a lot of places don’t do. Most restaurants will have them on the menu as a side dish and that is fine but I am here to show you that this does not have to be the case. You can make them where they are the main dish and you will be looking for something else to put on the side.

So here is what you need to make this tasty dish

Ingredients

3 bunches of fresh collard greens

2 lbs country style (pork) ribs (boneless)

1/4 lb sliced salt pork (you can use bacon but salt pork is better)

Garlic Powder

Black Pepper

Red Pepper Flakes

Prep

Cut the the salt pork into small 1″ pieces

Cut the pork ribs down to 2″ square pieces

Cut the stems off of the collards right at the bottom of the leaf and throw them away, now rinse the leaves, then cut the leaves into small 1 to 2 inch squares and set aside in a bowl.

Cooking

In a large pot with a lid you want to cook the salt pork first. You are going to cook it on medium high heat until it is golden brown and most of the fat has been rendered off to make a nice cooking oil. Then add the pork ribs in and season with the garlic powder and black pepper (Use about a tablespoon each). Cook the ribs until they are nice a brown and crisp on the outside. Now reduce the heat to medium and drain off any excess oil. Add in the cut up greens and red pepper flakes and put the lid on the pot. Cook them on medium for about 45 minutes occasionally stirring.  Now reduce the heat to low and cook for another 45 minutes.

By now the greens should be nice and soft and the ribs should be tender and starting to fall apart.

That’s all there is to it.  A nice dish that is great by itself or accompanied by sides.
Enjoy

Thanks for reading,

JMW