Sunday, February 11, 2007

Kitchen Church: Long Cooked Country Ribs

Got in late last night after Rent-a-Bum: Heartland ... folded three 18" pieces of aluminum foil together and laid out the country ribs, pork of course (Pork Fat Rulz!) ... rubbed 'em down with McCormick Grill Mates Pork Rub, folded up the foil tent all but one end, poured in half a can of Swanson's Chicken Broth (saved the rest for "Secret Dippin' Sauce" coming up later) Sealed it up and set the package in the middle of an industrial half-sized sheet pan, popped the whole thing in a 225F oven and ... went to bed.

Woke up sore and stiff as I always do after a Bums night to the smell of 'ribs'...

After my first couple of cups of coffee I carefully opened the package and poured off the 'liquor' - them cookin' juices that come from po'k ribs and chicken broth ... into a small sauce pan.

Ribs be falling off the bone so they are carefully transfered to a glass baking dish ... dusted with a touch more 'Rub' and drizzled with a few tablespoons of the 'liquor'... covered with foil and back into that slooooooow oven (225F)

The sauce pan with the secret dippin' sauce is set over a very low burner and gets the rest of the Chicken Broth... reduce by half to 2/3's

So all told it is 12 hours and 30 minutes later ... Ribs and a tossed green salad.

This is a pork-fest so there are no other 'sides' served... strictly spicey sweet ribs with the Secret Dippin' Sauce and contrasted by the crisp clean crunch of tossed salad with a sharp vinaigrette.

. . .