Wednesday, July 8, 2015

Rate This Rib Rivalry!

The Fourth of July in Saint Louis was stormy to say the least. As a result many stores had grilling meat left unsold. That means a sale and some great prices. Now what to do with so much boneless ribs? How about two different takes, two different tastes. One recipe done in the oven and one in the crock pot. Who cares if it is raining?

Our first entree is a creamy country bake with potatoes, the other a spicy sweet slow cooking delight served with vegetables on the side. Both marinaded and both slow cooked with a low heat

pork ribs
1 small onion
4 medium carrots, thick sliced (2 cups)
2 tablespoons oil
8 small new potatoes, peeled (1 lb.)
10 ounces sliced mushrooms
1 teaspoon salt
10½ oz. can Golden mushroom soup
½ can of ½ & ½
1 (1 ounce) package dry onion soup mix
1 tablespoon Worcestershire sauce


½ cup soy sauce
4 Tbs kosher salt
2 Tbs mustard
2 Tbs maple syrup
The night before: mix up the marinade. Divide half of the boneless ribs among into zipper bags and wrap up the other half for refrigerator.
Pour equal amounts of marinade into the bags and let them sit overnight in the cold.

Directions for Creamy Country style:

  1. Preheat oven to 325 degrees F 

     Do your cutting. Slice the onion, peel and slice the potatoes, then the carrots, set aside.

  1. Heat oil in a large heavy skillet over medium heat. Brown the onion stirring often.
  1. Spray a 3 quart baking dish.
  1. When onions are starting to turn brown, spread them on the bottom of the baking dish.
  1. Raise the heat. Pull the ribs out of the bags and let drain but save the marinate. Brown the ribs – about 3 minutes per side only. Arrange them in the dish.

  1. Distribute the carrots and potatoes around the ribs.

  1. In a bowl, combine condensed mushroom soup, 1/2 & 1/2, onion soup mix and Worcestershire sauce. Mix until smooth, and pour over steaks. Cover pan with aluminum foil.

  1. Bake in preheated oven for 2 hours. (While that cooks, why not put the rest of the ribs in the same bags with the marinade for tomorrow?)

This is such a different and delicious way to cook ribs. Just remember to put a baking sheet on the rack below this dish as you could get a boil-over and a big mess to clean out of the bottom of the oven.
No Fun at ALL!

Now for the sweet and spicy ribs

You can control how sweet and how spicy by adding more brown sugar or adding more shrimp cocktail sauce.

4 boneless ribs
2 Tbs Worcestershire sauce
1 Tbs Yellow Mustard
zest and juice from one orange
½ C reduced-sodium soy sauce
½ C brown sugar
1½ teaspoons minced garlic
1 cup seafood cocktail sauce
¼ C ketchup
    1 Tbs cornstarch

In the morning of the meal:
  1. Wipe out the crock pot and spray it well. Set it on low and cover.

In a medium mixing bowl, mix the sugar, soy sauce, Worcestershire, mustard, garlic, cocktail sauce and ketchup. Whisk this together. Zest the orange and ad that, then cut the orange in half and squeeze the juice into the sauce. Slave likes to add a couple of tablespoons of Triple Sec Orange just for the kick.

Again whisk this until all is incorporated well.

Brown steaks lightly in a skillet coated with vegetable oil.
No more than 3 minutes per side.
Place in the cooker as they come out of the skillet.
Pour the sauce on top. Save back the cornstarch until all is cooked.
(about 6 hours on low)

You will have plenty of time to steam the vegetables when dinner time comes.
Using a ladle, put about 1 and ½ cups of cooker liquid into a medium saucepan on medium-high heat. Stir in the corn starch. Continue to stir until sauce is thick.

Yum! Different style of music for a different style of ribs!

Which ever style you find the best for your kitchen will please, guaranteed.

Serving my Master Indy in as many different ways as possible, yet always with His wishes as the goal.


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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