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.
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?
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.
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.
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!
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!