Pile of country style pork ribs

Wooo Wooooo, Deez Some Good Pork Ribs

Let the meat party begin
Eater rating: 4.7 / 5  4.74

Sometimes nothing will do like a huge-ass pile of pork. For dinner we’re eating country style pork ribs marinated in a rub made with new mexican and pasilla chili powders, paprika, granulated garlic, onion powder, cinnamon, brown sugar, kosher salt and freshly cracked black pepper. The ribs were broiled then baked on top of par-boiled potato slices. Accompanying the ribs were napoleons made with the potato slices, sauteed zucchini, yellow squash, danish blue cheese, and fresh basil leaves.

Pork ribs
Click here to drool…
T: I had to lick these ribs down after all the meat was gone. That’s some good rub, bub.
A: man, i ain’t bub-rub… but i do give a good wooo-wooo ;-)
T: Wooo wooo! The ribs themselves had lots of fat on the edges, but they tasted so good that I forgive them. The little veggie stacks were awesome as well.
A: forgive them for their fat?!? i would never hold it against them! just cut it off. pork fat is a gift from the gods.
T: true, but not when it’s a half-inch thick piece of rubber in your mouth.
A: spit it out, yo. ain’t no body forcing you to chew on fat!
T: i did spit it out. Like I said, I forgive them for making me spit a hunk of partially-chewed food out onto my plate in the middle of Big Brother. They tasted awesome. I wish I could have a big plate of them just to lick.
A: hmmm, i could make the rub, coat an apple with it then you could suck it off. would that work for ya?Napoleon (the food)
Dynamite napoleons

T: I’m thinking something a little more like Fun Dip for rib lovers.
A: it would have to be a moist fun dip… lard laden fun dip. oh yeah.
T: a moist lard laden fun dip. wow. What the hell are we talking about. you don’t need to answer that. I know the answer.
A: heheheh okay. well, i completely and totally agree with how great these were. they were juicey (fatalicious), slightly spicy, somewhat sweet, and just plain great. I have never made country style pork ribs that i didn’t braise or boil before. thank god i gave that up. these ruled. the rub was damn tasty. just the right amount of cinnamon to balance out the chili powders. sometimes i think i over do the cinnamon in rubs.
T: what is it about braising and boiling the ribs that you’re so glad to have given up?
A: they always came out… less pork-y. like the braising liquid would get all the porky goodness and the pork was left wanting. this was great. the squash and potato napoleons really were great too.
T: the stacks, yes. quite nice. they were extremely tasty. I rate this meal a 4.73/5. Man was it delish. How bout you?
A: i feel the same way. i give the meal a 4.75/5. it was so good that i would be satisfied to eat them every night this week. sadly we ran out last night. :-( no mas.
T: that’s ok. we’ll be alright… to be honest, I’ve had carnitas (aka pork) tacos for lunch everyday this week, so i wouldn’t mind taking a break from the pig.
A: [gasp]
T: just a short break, don’t worry… and i’m not including bacon.
A: as long as there is at least that exception i think i’ll be okay. :-)


A Country-Style Pork Rib Recipe, by Amanda
Freaking Good Country-Style Pork Ribs w/ Potatoes

2 tbsp pureed chipotle in adobo
1/4 tsp cinnamon
1 tsp new mexican chili powder
1 tsp pasilla chili powder
1 tbsp paprika
1 tsp onion powder
1 1/2 tsp granulated garlic
1 tbsp brown sugar
1 tsp freshly cracked black pepper
1 tsp kosher salt
2 tbsp canola oil
2-3 lbs country style pork ribs, bone-in
3-4 small russet potatoes,scrubbed and cut in 1/2 inch thick slices
1 tbsp canola oil
kosher salt and freshly cracked black pepper

Prepare the rub. In a small bowl combine the first 11 ingredients. Mix thoroughly to form a paste.

Rub the seasoning paste all over the ribs, using the all of the rub. Place the ribs into a large sealable plastic bag. Seal the bag, making sure to get as much air out as possible. Refrigerate the ribs in the rub for at least 8 hour and upto 24 hours. Remove the ribs from the fridge 1/2 an hour before cooking.

Put on of the oven racks in the top position just beneath the broiler and one in the middle of the oven. Preheat the oven to 350 degree. Once the oven has preheat to 350, preheat the broiler.

Bring a large pot of water to a boil over high heat. Cover the pot with a lid, in order for the water to boil faster. Once the water reaches a boil, season it liberally with kosher salt. Add the potatoes to the boiling water. Boil the potatoes for 3-4 minutes, until they are still firm but par-cooked. Remove from the water and set aside.

Line a sheet pan with aluminum foil. Season the ribs lightly with a touch more kosher salt and freshly cracked black pepper then place onto the sheet pan in a single layer. Broil the ribs for four minutes directly on the rack closest to the broil. Flip the ribs then broil for another 4 minutes. While the ribs are broiling toss the potatoes with 1 tbsp canola oil and season with kosher salt and pepper to taste. Remove the ribs from the oven. Turn the oven back to baking at 350 degrees. Using tongs to lift the ribs, line the area directly under the ribs with potato slices. Place the sheet pan back into the oven. Bake the ribs and potatoes at 350 degrees for 30-35 minutes, until the ribs are just cooked through. Remove the ribs from the oven and let rest for 10 minutes before eating. Serve hot. The potatoes go great in a napoleon with zucchini and yellow squash. Enjoy!

A Napoleon Recipe, by Amanda
Squash and Potato Napoleons

1 yellow squash, cut in 1/2 inch thick slices
1 zucchini squash, cut in 1/2 inch think slices
2 tbsp canola oil, (can sub lard/bacon drippings for a real treat)
potato slices from the Country-Style Ribs recipe
2-3 oz crumbled blue cheese
whole fresh basil leaves
kosher salt and freshly cracked black pepper

Preheat a large saute pan over medium-high heat. Once the pan is hot, add the canola oil to the pan. Swirl to coat. Season the zucchini and yellow squash with kosher salt and freshly cracked black pepper to taste. Place the zucchini and yellow squash into the hot pan in one single layer, so that none of the pieces overlap. Saute for 2 minutes, then flip and saute for another 2 minutes. Remove the squash slices from the pan.

Form the napoleons. Beginning with either of the squash, make a stack with the layers in the following order: squash, potato, squash, crumbles of blue cheese, basil leaf, potato, squash. Repeat this using the rest of the potato and squash slices. Garnish the napoleons with either a few crumbles of blue cheese or a basil leaf. Serve warm. Enjoy!

11 comments so far:

  1. Jef says:

    mmmmm pork. It’s a wonderful magical animal. I’ll be cooking me up some carnitas this weekend. It will help me get my Mexican fix since we don’t really get decent Mexican around here in MA.

    Speaking of which, you should probably move me out of the SD blogger section of your links. While I’m still SD at heart, I now reside on the OTHER coast in MA. You could make a section just for me if you really want. MA Bloggers maybe. Or maybe ex-pat SD blogger or something.

  2. aria says:

    all of it, the rub, the ribs, the napoleons, the ribs, the rub, and the ribs, omg all sound delicious! i always love your flavor combinations so much, blue cheese and basil, nyam nyam.

    i always look forward to what you guys are eating even if it suddenly makes my in and our burger look pitiful. i’m coming over t & a!

  3. aria says:

    i almost forgot, can you believe dick won!? lord have mercy….

  4. Leslie says:

    Dear Amanda and Tyler,

    I looked and looked, but I couldn’t find your e-mail address. So, here I spill my thoughts.

    I discovered your blog the other day, and I love it! Your writing is so clever and your photos so tantalizing. It’s about those tantalizing photos that I write. This is such an odd request, but hey, you blog. You know.

    My blog community friends are primarily artists, and one of them came up with the idea to hold a virtual ball on September 26. (http://elizabethbunsen.typepad.com/be_dream_play/2007/08/keep-your-eye-o.html) Elizabeth has asked me to “serve” hors d’oeuvres during the event. Another artist is “bringing” party favors, and still another “providing” the venue.

    Elizabeth has clearly never seen my cooking.

    So, I was wondering if I might post some of your wonderful photographs, naturally attributing them to you and linking folks to your blog. They are so appetizing!

    If you’d prefer I didn’t, I will totally understand.

    Best,
    Leslie Marsh

    http://snipsandsnailsandpuppydogtails-leslie.blogspot.com

  5. Amanda says:

    jef, well said. pork is definitely magical. :-) i would have to guess the mexican food in massachusetts is nothing llike what you were accustom to here. i can’t imagine moving away and not being able to curb the urge for a good taco…and we’ve only lived here two years! yeah yeah yeah, i know i know, i’m slow to get things done around this here blog. i will go ahead and move your link while i’m thinking about it though! ooo, i have a question for you, which i will post on your blog as well. The family that i cook for wants me to make light fluffy bread. she says my bread is denser than she would like. what do you think i could be doing to have dense bread? how can i make it lighter?

    thanks aria! when are you coming down? we’ll be sure to have a feast ready for you! or at least some time to hang out and get some beers. :-) you know, having watched other big bros in the past, the “evil” people often win! i wasn’t too shocked – eric’s lawyerish persuasion totally had a lot to do with it too.

    thanks so much leslie for all of your awesome compliments! we would be honored for you to use our photos/food! i shot you an email too, but just in case i screwed up the address or something i figured i would holla back here, too.

  6. Bobby says:

    somebody needs to get laid

  7. Bobby says:

    or at least get a room with the ribs…..

  8. Jennifer says:

    I made the ribs last night (the potatoes, too) and they were fantastic. The cooking times were spot on and everyone really liked them.
    Thanks for the great recipe!
    Jennifer

  9. Jannette says:

    Mmmmmm Can’t wait to try this.

  10. Chopped sweet potatoes baked in olive oil, thyme, garlic, black pepper and rosemary would make a great side as well.

  11. Madeline Osborne says:

    Hi!
    Saw a picture of your Napoleons on a Tumblr blog, and went hunting for them. They are also picture on “Food Porn,” and thanks to your label along the bottom, and a web search, I was able to find you. They look scrumptious, and I will be trying to make them. Thank you!

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