Tuesday, May 31, 2016
Maple-Mustard Country-Style Spareribs & Temptin’ Sweet Potato Salad
Country-style ribs are cut from the sirloin or rib end of the pork loin. The meatiest variety of ribs, country-style ribs are sold either as “slabs” or in individual servings at Harter House Supermarkets.
On Sale this week for $2.99 lb.
(June 1 - 7, 2016)
These pork ribs are perfect for those who want to use a knife and fork.
Ribs are commonly prepared either “wet” or “dry.” Ribs rubbed with a mixture of herbs and spices are called dry ribs. Such rubs can be applied just before barbecuing. Ribs basted with sauces during the barbecuing process are called wet ribs. For best results, brush ribs generously during the last 30 minutes of cooking.
Roasting is a method of cooking pork in the oven in an uncovered pan, and without adding liquid to the pan.
Using the drippings from the roasted meat will provide great flavor when making a stock, gravy or sauce.
When placing a thermometer in the meat to check for doneness, be sure that the stem of it is not touching a bone because this can result in a false reading.
Do not use sharp utensils that may pierce the meat when trying to turn it because piercing allows valuable juices to escape. Use other utensils, such as wooden spoons and spatulas for turning the meat.
A roast with a bone in it will cook faster than a boneless roast because the bone will conduct heat faster than the meat.
For a crisp surface on your roast, be sure the oven is fully preheated before placing the roast in the oven and do not cover the meat while roasting.
Recommended Cuts for roasting
Fresh Pork Leg
Barbecuing is a method of slowly cooking pork in an open pit or on a spit using coals, hardwoods, gas or electricity as a heat source. The same effect can also be achieved using a grill by placing the pork on the rack away from the heat source. The food is frequently based with a tangy tomato- or vinegar-based sauce.
To prevent the meat from sticking, use clean racks and coat them with vegetable oil or a nonstick vegetable oil spray.
And again, do not use sharp utensils that may pierce the meat when trying to turn it because piercing allows valuable juices to escape. Use other utensils, such as wooden spoons and spatulas for turning the meat.
Maple-Mustard Country-Style Spareribs
6 large country spareribs, about 4-1/2 pounds
3/4 cups maple syrup
3/4 cup mustard, coarse grained
1/3 cup dark brown sugar, plus 1 tablespoon packed
2 teaspoons Tabasco
2 teaspoons soy sauce
Salt and black pepper, coarse ground
Mix maple syrup, mustard, brown sugar, hot sauce, and soy sauce. Set glaze aside.
Create indirect fire with foil drip pan half-filled with water. Lay ribs on rack over drip pan and brush with glaze. Cover and cook for 1 hour 15 minutes, turning and basting every 15 minutes. Move ribs to hot side of grill. Brush with glaze, cover, and grill for 5 minutes. Repeat, turning and basting, until ribs are tender and brown (about 20 minutes). Season with salt and pepper and serve.
Be sure to glaze toward the end of the cooking time. Otherwise the glaze will burn before the ribs are done. Serve with grilled summer squash and Temptin’ Sweet Potato Salad
Temptin’ Sweet Potato Salad
1 cup frozen orange juice concentrate, thawed (careful not to use the whole can)
1/2 cup water
1/4 cup fresh lime juice
1 tablespoon coconut rum
1 1/2 teaspoon Dijon-style mustard
1/4 teaspoon salt
3 medium sweet potatoes, baked and cubed
1 cup chopped apple
1/2 cup celery, chopped
1/2 cup dried currants
Combine orange juice concentrate, water, lime juice, rum, Dijon mustard and salt; mix until blended. In large bowl, combine potatoes, apples, celery and currants. Add orange juice concentrate mixture to potato mixture and toss. Cover and chill several hours or overnight.