Ugh, I feel bad that I have lapsed several days. Oh well. I've been really busy getting costume pieces done and then on Friday we drove to Tennessee. So, yeah, I am in Tennessee now... again... for the weekend. There may not be a beach here but it is so much prettier in TN! Everything is so green, the trees are budding, and the annoying birds are hatching. I need to train my cat to kill them.
To make up for the last couple of no-post days, you are getting 2 (sorta) today! Ok, these coutry ribs are fantastic. I had never eater or worked with this cut before, but they were cheap and all the pork shoulders were way too large. They were really easy and incredibly delicious. You could braise them and go ahead and have them for dinner. Or make them into pulled pork tacos like I did. Or make a big batch, have them for one dinner, then use the left overs for tacos. The meat can be braised several days in advance so this would be perfect for a big taco party.
Mexican Braised Country Ribs
2-2.5 lb country ribs, trimmed
1 med onion
1 lrg carrot
1 lrg rib celery
4-5 lrg garlic cloves, minced (~3 Tbsp)
1 chipotle, minced
1 C water
3/4 C salsa
2 Tbsp extra virgin olive oil
1 tsp oregano
salt and pepper
Cut country ribs into 4-5 inch sections. Cut celery and carrot into large chunks (these will be taken out in the end.) Slice onion thinly. In a baking dish, combine garlic, chiptole, salsa, water, oil, and oregano. Add celery, carrot, and onion. Liberally salt and pepper meat. Place in dish.
Put in a preheated 450 deg F oven for 25-30 min.
Reduce heat to 300 deg F. Turn meat over, cover dish. Cook for about 2 hrs. Check after 1 hr, stir everything together. Meat is done when it literally falls apart when you touch it. Remove celery and carrot chunks. Shred or serve as is.
shredded pork from Mexican braised country ribs
2 dried guajillo chilis
~1C reserved chili liquid
1 Tbsp honey salt and pepper
taco toppings (whatever you like)
Boil about 2 C water, turn off heat. Add dried chilis that have the stem and seeds removed to water. Let sit for about 30 minutes, until chilis are soft and pliable. Place reconstituted chilis, chipotle, 1 C of guajillo chili liquid, and honey in a blender. Blend until smooth. Add sauce and pork to pot. Heat through and allow sauce to reduce by about 1/4. Salt and pepper to taste. Build tacos!
American (49) Appetizers and Hors d'oeuvers (47) Asian (28) Beef (17) Books (3) Breads and Baked Goods (5) Breakfast (19) British (11) Burgers (6) Cajun/Creole (11) Caribbean (11) Dessert (50) Dips Sauces and Dressings (54) Drink Up (31) Eat Here (34) Eggs Dairy and Cheese (55) French (20) Fruit (26) German/Polish (6) Greek (5) Hardware (7) Holidays (36) Indian (17) Ingredient (23) Italian (15) Main Dish (107) Marinades and Rubs (25) Mediterranean (19) Menu (21) Mexican/Latin (42) Middle Eastern (7) Nuts (11) Other Proteins (11) Pizza (16) Pork (20) Poultry (41) Salads (13) Seafood (29) Sides (64) Soup (25) South Pacific (3) SouthWestern (19) Spanish (9) Vegetables (128)