Sweet and Spicy Country Style Pork Ribs

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Chief Longwind Of The North

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I pulled this recipe from my blog to share with all of my friends here on DC, not to showcase the blog, rather to share something that tastes good and is easy to prepare.

Chief's Sweet, and Spicy, Succulent, Tender, Country Style Ribs

Well Casey, today’s lesson will prove to you that special diets don’t mean boring diets. We will be making sweet & spicy, Country Style ribs that are supremely tender and juicy.
Yes Raul; we are talking hot-spicy? Why it just so happens…
So, How are we going to do this? We will make them tender and juicy by braising them slowly in their own juices. We will add flavor with a wet rub.
I see a couple of hands up. You first, Doug. What’s braising?
Braising is a cooking method done in a slow oven, between 220, and 300 degrees Farenheight. The meat is either partially, or completely submerged in a flavored broth, or water, with a lid placed on top of the cooking vessel. Another braising method is the one we will be using, where the meat is slathered with our wet rub, and sealed in foil, again cooking in a slow oven for four hours.
Ok, does that explain it well enough? Good. Next question What is a wet rub?
A wet rub consists of herbs, spices, and some kind of liquid, just enough to make a thin paste. The liquid can be water, prepared mustard, honey, or syrups. This is rubbed all over the meat before it is placed into the cooking container.
On with the ribs.
Tools: : mixing bowl, 9X 12 baking pan, foil, large spoon (tablespoon), heavy-duty aluminum foil

Wet Rub Ingredients:
2 tbs brown sugar
1 tbs. Hot chili powder
½ tsp. Salt
1 tsp. black pepper
2 tbs. Maple syrup
1.4 tsp. Granulated garlic powder
2 tbs. Water
Whisk together and let sit for 5 minutes.

Ribs:
3 large country style pork ribs
1 batch wet rub

Preheat the oven to 300 degrees F.
Place a two foot sheet of foil into your baking pan, pressing down the sides. . Rub the wet rub all over the ribs. Place each one into the pan. Fold the foil ends together, and crimp to seal. Press the sides together and crimp to seal. Place into the oven and set timer for 4 hours.
When the timer sounds, remover the ribs from the oven, carefully open the foil, as you will still be using it. Turn off the oven.
Remove the ribs from the pan and onto a clean plate. Pour the juices from the foil into a saucepan. Place the ribs back into the foil-lined pan, reseal, and put back into the oven to stay hot.

Add 1 cup of water, and a half cup of Orzo, or you favorite pasta shape into the saucepan. Bring to a simmer and cook for 10 to 12 minutes, or al dente. Serve with the ribs, and steamed green beans. Yum!

Seeeeya; Chief Longwind of the North
 
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