"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-04-2019, 11:06 AM   #11
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 10,707
Quote:
Originally Posted by RPCookin View Post
INGREDIENTS
⅔ cup ketchup
½ cup cider vinegar
¼ cup brown sugar
2 teaspoons pimentón (smoked Spanish paprika)
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
Nutritional Information
Email Grocery List
PREPARATION
Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes.
Thank you RP
__________________

__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 02-04-2019, 11:49 AM   #12
Executive Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 4,361
Quote:
Originally Posted by Addie View Post
Spike dropped of two buckets of chicken for the game. One was all wings and the other chicken pieces. What I didn't see was the beautiful package of Country Style Ribs in the fridge.

So tomorrow (I have a medical appt. today) I will first try to make a BBQ sauce using ketchup and then apply it to the ribs. I only have three bottles of ketchup waiting to be used for something other than FF's. Two of the bottles were a gift to me from one of the parties the building had. First I will look here right in DC. And if I find I don't have all the ingredients, I will have to hunt for a recipe that does ask for all the ingredients I do have on hand.
Addie, how will you cook them?
I too have a nice package in the deep freeze.
I was going to put them into a big ole pot
of Marinara, but I's like to do something different with them ….
__________________

__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 02-04-2019, 03:44 PM   #13
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 37,783
Quote:
Originally Posted by msmofet View Post
Can you post ingredients PF? I can't see unless I subscribe
Looks like RP got it.

I like it because it is very basic and is easy to play with.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 02-04-2019, 04:20 PM   #14
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,171
Quote:
Originally Posted by Kaneohegirlinaz View Post
Addie, how will you cook them?
I too have a nice package in the deep freeze.
I was going to put them into a big ole pot
of Marinara, but I's like to do something different with them ….
Baste them with the sauce cook them in the oven at 325ºF. Low and slow. About every 15 minutes or so, turn them over and apply more sauce. I just might make a bed of the sauce for the meat to sit in. Not enough to make them swim, just enough to act as a coating.

I find that BBQ sauces tend to stick to the meat the longer it is cooked.

Pirate and Spike both like HOT, HOT foods. So I might set some aside for them and add Frank's Hot Sauce. Their favorite.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 02-04-2019, 11:47 PM   #15
Senior Cook
 
Join Date: Nov 2016
Location: oregon
Posts: 284
I love country style boneless ribs. Not a fan of the bone in style. The bones can be sharp and in pieces.

They smoke really well.
Vinylhanger is offline   Reply With Quote
Old 02-05-2019, 03:20 AM   #16
Executive Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 4,969
Quote:
Originally Posted by Addie View Post
Baste them with the sauce cook them in the oven at 325ºF. Low and slow. About every 15 minutes or so, turn them over and apply more sauce. I just might make a bed of the sauce for the meat to sit in. Not enough to make them swim, just enough to act as a coating.

I find that BBQ sauces tend to stick to the meat the longer it is cooked.

Pirate and Spike both like HOT, HOT foods. So I might set some aside for them and add Frank's Hot Sauce. Their favorite.
325F is hotter than I go for pork shoulder, of any cut. I tend to go with 275F. It takes longer, but I'm okay with that. I've never cooked pork shoulder at 325F, so I have no idea whether it is better or worse.

BTW, I say cook them all the same, and let Spike and Pirate put hot sauce on there own portions. That's what I do when cooking for my friends. I put the food on the table, along with a variety of bottles of hot sauce.

CD
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 02-06-2019, 03:57 PM   #17
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,171
I think I will let them do the hot sauce themselves. I have a rather large half gallon jar of the stuff.

I am not a big fan of pork. Never have been. I do buy two large two inch chops every month. Way more than I can eat. So Pirate gets both of them. Those get done in the oven and broiled on both sides as the last step.

A fresh shoulder is just "too much" meat for either of us. So I very rarely buy one. But a smoked shoulder is another story. Both of us start picking as soon as there is even a small spot that is cooked enough to be edible. The veggies get eaten the next day as hash for morning breakfast with a couple of eggs. Although I have been known to steal a potato and carrots at times and mash them together with a large pat of butter, salt and pepper. Yum. Pork ribs. The have to have BBQ sauce on them. With the bone in, eat them with your hands like a cave man would.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 02-06-2019, 04:38 PM   #18
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,262
To be clear, "Low and Slow" is not 325 degrees Addie. "Country Style Ribs" is nothing more than slices of pork shoulder. You probably won't be interested how I did pork ribs a couple nights ago, but the same could be done with your "Country Style Ribs". You could always use something other than TJ's brand of Asian sauce, or any sauce really.


Quote:
I marinated meaty individual pork ribs in TJ's Soyaki overnight and they've been tightly wrapped in foil at 225 degrees for the target time of 140 minutes. I'll dip them individually in more Soyaki, broil till browned,
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 02-06-2019, 05:58 PM   #19
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,171
Quote:
Originally Posted by Kayelle View Post
To be clear, "Low and Slow" is not 325 degrees Addie. "Country Style Ribs" is nothing more than slices of pork shoulder. You probably won't be interested how I did pork ribs a couple nights ago, but the same could be done with your "Country Style Ribs". You could always use something other than TJ's brand of Asian sauce, or any sauce really.
The closest I ever come to Asian style cooking, unfortunately is Ah So sauce. I love a lot of their food, but am too chicken to try and make their dishes. For that I make Ramen Noodles and add meat to it. I wonder if BTB has a sauce for Asian cooking? If not I just might write them and suggest they try to come up with one. The powdered packet in ramen noodles is just too salty.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 02-06-2019, 07:21 PM   #20
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,262
I'd be willing to bet even your Boston grocery store carries this national brand.. It's excellent by the way.
Attached Thumbnails
Click image for larger version

Name:	P2060003[1].jpg
Views:	31
Size:	51.9 KB
ID:	33505  
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:17 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.