Sunday, November 14, 2010

Boneless Pork Ribs

I've recently discovered how to cook boneless, country-style ribs and they are so yummy I have to share. I've made this recipe twice now with two different sauces and each time it was dang good. I found this recipe on (a dangerous site if there ever was one).

Sauce of choice - two yummy options below
3 country-style ribs, boneless (I've used both big ones and small ones, the big ones were perfect, the smaller ones were a bit dry so the cooking time should be less. I just don't know how much less.)
salt and pepper

Preheat oven to 325. Season the ribs with salt and pepper. Add enough oil to a hot, large skillet to just cover the pan. Add ribs and sear for three minutes each side. Remove to large, shallow roasting pan.

Add sauce over the ribs and turn to cover. Seal tightly with foil and roast for 3 hours. Marinate each hour with sauce. Take foil off for the last 30 minutes of cooking, or until tender.

Mojo Sauce
The sauce that came with the original recipe but with a few of my changes.

4 Tablespoons olive oil, divided
10 large cloves garlic, chopped (I used a little chopper and it was an easy way of doing them all)
half of an onion, finely minced (chopper again, way handy thing)
2/3 cup orange juice
2/3 cup lemon juice with maybe a tablespoon of lime juice (the recipe calls for 1 cup lime juice and only 1/3 cup orange juice but this was what we had - let me know how it is as written)
2/3 cup water
1 tablespoon plus 1 teaspoon dried parsley or 1/4 cup finely chopped fresh parsley
1/2 teaspoon oregano
3/4 teaspoon garlic powder (because the 10 cloves wasn't enough)
2 teaspoons cumin/coriander powder (it only calls for the cumin but this is the only way I have it so the coriander gets to come too)

In a skillet, over medium-high heat, add 2 tablespoons olive oil. Once heated, add the garlic and onion. Cook until pale golden brown, 2-3 minutes, stirring constantly.

Stir in the rest of the ingredients with 2 Tablespoons olive oil. Bring to a rolling boil. Remove from heat and let cool while prepping the ribs.

Cheyenne Burger BBQ Sauce
Another recipe. I made the burger and had sauce left over so I used it for the ribs. A touch spicy.

2 Tablespoons canola oil
1 onion, chopped
3 cloves garlic, chopped
1 cup ketchup
2 Tablespoons chile powder (I don't remember if I used this much, it seems like a lot)
1 Tablespoon paprika
1 heaping Tablespoon dijon mustard
1 Tablespoon red wine vinegar
1 Tablespoon Worcestershire sauce
1 chipotle chile in adobo, chopped
2 Tablespoons dark brown sugar
1 Tablespoon honey
1 Tablespoon molasses
salt and pepper

Heat the oil over medium-high heat in a heavy-bottomed saucepan. Add the onion, cook until soft; 3-4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and 1/3 cup water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients (except salt and pepper). Simmer for 10 minutes, or until thickened, stirring occasionally.

Transfer the mixture to a food processor (I used a blender) and puree until smooth. Season with salt and pepper. Pour into a bowl and cool to room temperature.

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