Short-rib-stewCategoriesRecipes
by 0

Slow-Cooker Short Rib Stew

YIELDS:4

PREP TIME:30 MINS

TOTAL TIME:8 HOURS 30 MINS

INGREDIENTS

4 1/2 lb. ribs (about 3 large short ribs)

kosher salt

1/2 c. all-purpose flour

2 tbsp. butter

1 onion, chopped

4 cloves garlic, minced

2 bay leaves

1 tsp. freshly chopped thyme

3 carrots, chopped

3 celery stalks, chopped

2 c. chopped potatoes (Yukon Gold or new potatoes)

1 tsp. Worcestershire sauce

3 tbsp. tomato paste

2 c. beef broth

2 c. red wine

1 28-oz. can crushed tomatoes

2 c. wild rice

DIRECTIONS

  1. In a large mixing bowl, pat short ribs dry with a paper towel.
  2. Salt generously and dredge in flour until evenly coated.
  3. In a large Dutch oven over medium-high heat, melt butter.
  4. Dust off excess flour and sear meat on all sides until golden brown with a crust, about 10 minutes.
  5. Remove meat and add to slow cooker. Stir in all remaining ingredients except rice; season with salt and cook on low, 8 hours.
  6. Meat should be tender and fall off the bone. Skim off top layer of fat and remove bay leaves.
  7. Meanwhile, cook wild rice according to package directions. Serve stew over wild rice.
pork buttonCategoriesRecipes
by 0

Grilled Pork Back Rib Tails “Button Bones”

Prep Time: 10 Minutes
Cooking Time: 10 Minutes
Total Time: 20 Minutes
Approximately 4-6 Servings

Ingredients

1/2 cup (125 mL) paprika
1/4 cup (50 mL) garlic salt
1/4 cup (50 mL) brown sugar
2 tbsp (25 mL) ground coriander seed
1 tbsp (15 mL) ground black pepper
1 tbsp (15 mL) ground cumin
1 tbsp (15 mL) chili powder
8 pork back rib tails, about 3 lb/1.5 kg
2 cups (500 mL) BBQ sauce

Preparation

Combine the first seven ingredients to make a rub. (You can also use your favourite commercial rub, or use your own recipe.) Dust the rib tails with as much of the rub as adheres.

Surplus rub can be kept, covered, for up to six months.

Preheat grill to medium (about 350°F/180°C) with the lid down.

Turn off one side of the grill and lay rib backs on the turned off; close lid.

Cook ribs for about 30 minutes, or until they begin to brown and are fully cooked; turn occasionally.

Open lid and lay ribs on “on” side of grill.

Apply sauce on one side of the ribs, turn them over and apply again. Repeat this – brushing and turning – every two or three minutes for a total of ten minutes.

Keep a close eye on the ribs to ensure that the sauce doesn’t burn.

Pork back rib tails are often sold as “Button Bones.” Two back rib tails make a good appetizer portion.

BBQ-Pork--with-Cheesy-Grits-sqareCategoriesRecipes
by 0

BBQ Pork with Cheesy Grits

Course: Main

Cuisine: American 

Cook Time: 25 minutes

Total Time: 25 minutes 

Servings: 4 servings

Ingredients

  • 3 cups of water
  • 1 cup stone ground yellow grits or cornmeal substitute
  • 1 tsp of salt
  • 1/4 tsp cayenne pepper
  • 2 tbsp butter
  • 1 cup shredded sharp cheddar cheese
  • fresh cracked black pepper
  • 2 cups meat from pork buttons
  • 3/4 cup bbq sauce

Instructions

  • In a large pot bring the water to a boil. Next add the salt, cayenne pepper and butter.
  • Gradually add the grits/ cornmeal to the boiling water using a whisk to prevent any lumps.
  • Lower the heat to simmer and cook for 20 minutes.
  • While grits are simmering, pick meat from pork and chop. Place in a small saucepan with BBQ sauce and cook on low for 10 minutes.
  • Gradually whisk the cheese a little at a time into the grits until completely incorporated. Cook another 5 minutes.
  • Plate with divided grits, topped with BBQ pork rib meat. Garnish with fresh cracked black pepper and chopped parsley (optional).