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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Category Archives: Pork


RECIPE

Serves 2 With leftovers

A CookTale

My question is, are they worth the time and effort? Once again it’s one man’s opinion — I say yes, but only occasionally. From the time you begin, to the table, could take as long as 28 hours; that is, if you follow the accepted procedure of overnight dry rubbing, 3-1/2 hours of slow oven cooking, plus another half hour of cooking with the BB sauce slathered on. I readily admit that a bottled BB Sauce was used and I did not refrigerate them overnight, a few hours on the counter was all I could handle. The result were tender ribs, tasty ribs, and the bottled Stubbs BB Sauce was savory enough to satisfy our palates.

INGREDIENTS For the Ribs

1 rack of Baby Back ribs, silver skin & under flap removed
1 tsp of Liquid Smoke

INGREDIENTS For the Dry Rub

Kosher Salt
Granulated Onion
Granulated Garlic
Smoked Sweet Paprika
Black Pepper

METHOD for the Ribs

1. Combine the dry rub ingredients in a small bowl.

2. Sprinkle the dry rub on the Ribs, cover them with foil & refrigerate for as long as you can. A minimum of a few hours are suggested.

3. Heat the oven to 250 degrees F. Remove covering from Ribs. Place on an aluminum foil-lined baking pan or cookie sheet. Bake in the preheated oven for 3-1/2 hours.

4. Remove the Ribs from oven. Allow them to rest for 10 minutes, remove foil and drain accumulated liquid. Slather both sides of the ribs with the Stubbs Barbecue Sauce, return to oven & bake, uncovered for another 30 minutes. Separate the Ribs & serve with additional BB Sauce.


RECIPE
Serves

A CookTale

This was going to be an outdoor grilled dinner, and I was looking forward to it. But due to my eagerness and carelessness, I neglected to remove two plastic utensils from inside the grill and they caused a ferocious fire. Wow. Thankfully we had a fire extinguisher in the house. It was a few minutes of pure panic. Keeping extinguishers within reach for emergencies that you think will never happen is a prudent thought. Result was a night not to forget and a lesson for all to remember.

These Rib Pork Chops from Heather Ridge Farm were fantastic, as usual.

INGREDIENTS For the Pork Brine

1/2 C of Salt
1/4 C of sugar
Water

METHOD

1. Immerse the Chops in the Salt/Sugar cooled water mixture for 3 to 4 hours.

2. Wash off the seasoning & dry the Chops.

INGREDIENTS For the Pork Rib Chops

2 8 oz Pork Rib Chops
Black Pepper (the Chops will have absorbed the brining Salt)

METHOD

1. Preheat one side of a gas grill to 800 degrees. Put the chops on the grill & close the lid. After one minute open the grill & flip the chops. Close the lid for one minute.

2. Now turn down the heat on your grill to medium, or move the Chops to the cooler side of your grill. Rotate the Chops to get cross hatch marks & let them cook for about 3 more minutes with the lid down. Then flip the Chops over & continue cooking for about 3 more minutes. Check the internal temperature. If it’s reached 130 degrees the Chops are ready to remove. Keep warm with foil.


RECIPE

Serves 2

A CookTale

At a Winter Farmers Market in Saugerties, NY, we picked up pre-ordered Pork Rib Chops from Heather Ridge Farm in Preston Hollow, NY. Last evening we put two of them to work. When the forks hit our lips, and the Pork our mouths, we stared at each other, as if to say, “aren’t these something?” — and they were. They cut through like a slice of bread, and were wonderfully bite-tender. Once again thanks to Carol Clement and her four- legged friends.

INGREDIENTS

2 Pork Rib Chops 1-1/4″ thick
Kosher Salt & Black Pepper
Lemon Juice
1 TB of EVOO plus 1 TB EVOO for the Peppers
2 Bell Peppers (multicolored & sliced into 1/2″ pieces)
Parsley (chopped)

METHOD

1. Heat the oven to 400 degrees. Brush the Chops with 1 TB EVOO and season with Salt & Pepper.

2. Heat a cast iron grill pan to very hot. Add the Rip Chops, weigh them down with a meat press & grill for 2 minutes. Turn them diagonally & repeat, for a total of 4 minutes. This will properly sear them prior to finishing in the oven. Remove the pan from the heat.

3. In a saute pan, add 1 TB of EVOO & saute the Peppers until they begin to color, soften, & take on a cooked appearance. Set aside.

4. Place the Pork Chops in the oven & roast for no more than 5 to 7 minutes. The Pork’s internal temperature should register about 135 degrees.

RECIPE For the Mustard Sauce

4 ounces of Red Wine Reduction (More than Gourmet available on-line from Amazon)
1 TB of Whole Grain Dijon Mustard
2 oz of Red wine
2 oz of Beef Broth
1 sprig of fresh Rosemary

METHOD

1. In a small sauce pan, add all of the above ingredients, bring to a simmer & whisk together.

2. To plate, place a puddle of Mustard Sauce on each plate, top with a Pork Rib Chop, surround with the Peppers, & sprinkle with Parsley.