TasteFood

Dry Spice Rubbed Baby Back Pork Ribs

  
It's Labor Day weekend, and we are firing up the grill. A small crowd is expected to join us for dinner, and baby back pork ribs are on the menu. Now, there are all sorts of BBQ preparations, ranging from the restraint of a piece of steak to the elegance of a whole fish, or the finesse of, say, a pizza. None of this applies. Today we are getting down and dirty. I have 4 racks of baby back ribs ready to be smeared with a dry spice rub, slow cooked in the oven and then finished on the grill to crispen and darken the meat. This is Fred Flintstone material: white shirts, silverware and cloth napkins need not apply. We can't wait.

The key to making these ribs is in the method. I begin with a dry rub which coats and permeates the meat with a sweet, spicy, smoky flavor as they cook long and slow in a low-heat oven. Thirty minutes before serving, the ribs are transferred to the BBQ where they grill over a low fire long enough to crispen and darken in color. The combination of the dry spice and the natural succulence of the meat is a perfect balance. However, if you like your ribs a bit more "wet", either baste them right at the end when removing from the grill or serve with a sauce on the side for dipping. 

  

Dry Spice Rubbed Baby Back Pork Ribs
Serves 6-8

For the rub:
1/4 cup granulated sugar
1/4 cup dark brown sugar
2 tablespoons salt
2 tablespoons freshly ground black pepper
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon cayenne (or to taste)

3 racks baby back pork ribs

Preheat oven to 200 F. (100 C.) Combine all of the ingredients together in a bowl and mix well.
Pat ribs dry with a paper towel. Arrange in one layer on 2 baking sheets. Rub the spices all over the ribs on both sides, coating well. Bake in oven for 3 hours. 
Prepare grill. Grill ribs on a rack over medium-low heat, turning, until the meat darkens and crispens. 
If using a sauce, baste ribs just before removing from grill. Serve with optional sauce on the side.

(If you are looking for a good recipe for a sauce, try this one for "Dead Guy's Sauce" from The Shoebox Kitchen. It's a winner in this week's contest for best condiment at Food52.)

If you like this, you might enjoy these recipes from TasteFood:

Ginger-Soy Marinated Pork Tenderloin

Grilled Ribeye with Arugula, Rosemary and Parmesan

Grilled Leg of Lamb with Rosemary and Garlic

Smoked Ham with Pomegranate Molasses, Black Pepper and Mustard Glaze

If you are looking for a twist on the traditional Easter ham, look no further. This ham is smoked and coated with a Pomegranate Molasses, Black Peppercorn and Mustard Glaze. Unlike the super-sweet glazes frequently used for baked hams, the pomegranate molasses adds a distinct sweet-tart flavor to the glaze without overpowering the meat. Pomegranate Molasses is a thick syrup made from reduced pomegranate juice.  A key ingredient found in Middle Eastern cuisine, its flavor is a unique contrast between sweet and sour, which makes it a great addition to marinades, dressings and glazes. In this recipe, the deep red color of the molasses imparts a rich mahogany hue to the crust of the meat, while it's sweet and sour flavor coaxes out the smokiness of the ham.  Dijon mustard lends extra sharpness and depth to the flavors while freshly ground black peppercorns give a nice kick. 

 

Smoked Ham with Pomegranate Molasses, Black Peppercorn and Mustard Glaze
 
This recipe may be doubled. Serve the meat with Dijon mustard, cornichons and extra glaze as condiments for a nice rustic presentation.  Pomegranate molasses can be found in Middle Eastern shops or the international specialty aisles in your supermarket. Serves 6.  

1/2 bone-in smoked ham, 5-6 lbs.
3/4 cups pomegranate molasses
1/4 cup Dijon mustard, plus extra for serving
2 tablespoons whiskey
1 tablespoon ground whole black peppercorns
1 teaspoon ground allspice
1 teaspoon kosher salt
Cornichons

Let ham come to room temperature 1 hour before cooking. Preheat oven to 325 F.

Make the glaze:
Combine pomegranate molasses, 1/4 cup mustard, whiskey, pepper, allspice and salt in a bowl and mix to blend well.

Prepare ham: 
Place ham, fat side up, in a foil lined roasting pan. Score fat in a cross-hatch pattern at 1-2" intervals without incising the meat. Generously baste the ham with the glaze. Bake in oven, basting occasionally, until internal temperature of the ham is 120 F. (about 10 minutes per pound.) The ham should be deep golden brown and crusty at this time. If not, increase heat to 450 F. and continue to bake for a few minutes, while keeping an eye on the ham so it doesn't burn. Remove from oven and transfer to cutting board. Let rest 20 minutes before carving.

To serve, transfer remaining basting sauce to a small saucepan and simmer briefly, brushing down the sides, to heat through and burn off alcohol. Slice ham and serve with Dijon mustard, cornichons and basting sauce as condiments on the side.
 

*This recipe was a winner in a competition hosted by Food 52 and will be published in their upcoming cookbook. Be sure to check out their website where you can find this recipe and many others, as well as have a chance to cast your vote in their latest contest.

You might also enjoy these recipes from TasteFood:

Ginger-Soy Marinated Pork Tenderloin

 
 Cider-Brined Pork Shoulder with Caramelized Onion and Apple Confit

and these recipes using pomegranate molasses from the foodblogs:
Eggplant Lentil Stew with Pomegranate Molasses from Simply Recipes
Chickpeas with Pomegranate Molasses from Mighty Foods
Pomegranate Goat Cheese Gems from My Own Sweet Thyme
Lamb and Vegetable Kebabs from No Recipes

 
 

Pork Carnitas Soft Tacos

 

I discovered Pork Carnitas when we moved to the Bay area 3 years ago.  Before then, Mexican food was a rare treat, often misinterpreted and maligned in further flung cultures where we lived, where at best you could find skimpy versions of nachos or the ubiquitous fajita.  Now that we live in California, taquerias dot every neighborhood, burritos are the alternative to a burger and inspired Mexican cuisine plays a prominent role in our local restaurant scene. 

I don't prepare a lot of Mexican food at home, but I enjoy making Pork Carnitas.  Pork Carnitas are the perfect intersection of traditional home cooking and festive interactive food, great for families and casual parties. Braised pork is cooked until falling apart tender, then shredded and quickly roasted to get a crispy texture.  It's then arranged on a fresh tortilla, and heaped with fresh tomato salsa, cool guacamole, spiced black beans and crispy lettuce.  It's the best kind of finger food, requiring two hands and everyone participating in assembling their own food.  Napkins recommended.  

Pork Carnitas Soft Tacos

During the season of fireside dinners and slow cooking, try serving these spicy, festive tacos for a little extra heat.
 
Serves 4-6 

3 lbs. pork shoulder, excess fat trimmed, cut in 3" pieces
Salt and freshly ground black pepper
Olive oil
1 cup dark beer
1 cup orange juice
1 yellow onion, quartered
6 cloves garlic

Fresh flour or corn tortillas
Lime wedges

Preheat oven to 300 F. Pat pork dry and season with salt and pepper.  Heat oil in a deep pot or Dutch oven.  Add pork in batches and brown on all sides.  Transfer pork to plate or bowl.  Add beer to pot and deglaze, scraping up any dark bits. Add orange juice.  Return pork to pot.  Add onion and garlic.  Cover and transfer to oven.  Bake until meat is very tender, about 2 1/2 hours. 
Remove pot from oven and remove pork.  Discard onions and garlic.  Boil braising liquid until reduced by half. 
While liquid is boiling, shred pork and discard any fat or gristle.  Toss shredded pork with a few tablespoons of reduced braising liquid. Arrange meat in one layer on a baking pan. Broil until meat begins to caramelize and crispen on the outsides. Season with salt and pepper.

To serve, wrap tortillas in foil and warm in oven.  Arrange some of the pork on a tortilla.  Add garnishes to your taste.  Squeeze with fresh lime juice.

Garnishes:
Guacamole
Salsa
Shredded lettuce
Black beans (recipe below)
Sour cream - optional

   

Spiced Black Beans

2 cups cooked black beans
2 tablespoons freshly squeezed lime juice
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper 

Combine all the ingredients in a bowl.  Mix well.  Adjust seasoning to taste.
 

If you like this recipe you might enjoy these other recipes from TasteFood:

 Cider-Brined Pork Shoulder with Caramelized Onion and Apple Confit 

 
Nachos

 

 Bacon, Avocado and Tomato Salad

 

Healthy BBQ's for Labor Day

OK, so it's not Julie and Julia,  but I am still very excited to share with you a video I made, courtesy of BlogHer's The Juice with Jory Des Jardins.  In honor of the approaching Labor Day Weekend, Jory asked me to share some healthy tips for grilling.  Healthy grilling?  You bet! 

Grilling is a subject I am passionate about.  Grilling makes almost anything taste great, it gets you cooking outdoors, and it's very social and interactive.  During the summer, it's the cooking method of choice, keeping the heat out of the kitchen, and putting the bounty of summer on the grill.  That's right - those fruits and vegetables ripe in the garden and piled high in the markets at this time of the year?  They taste great on the grill, and they are healthy to eat. 

Grilled vegetables can be tossed in salads, salsas or side dishes. Grilled Ratatouille takes the traditional summer veggie stew and elevates it with a charred smoky flavor for a delightful grilled salad.

 

Or grill just one component of the salad or dish to add a crisp and smoky bite.  Fattoush Salad includes grilled pita bread, which adds a distinctive toasted flavor and crunchy texture.

If you want to wow your guests, yet still keep it easy, make Grilled Eggplant and Heirloom Tomato Sandwiches with Goat Cheese and Tomato Coulis.  The eggplant is the star of the show and adds a creamy, charred flavor to the "sandwiches."

As for grilling fruit, many types of fruit grill well.  Remember that grilling fruit is not about cooking but flavoring.  The heat of the grill caramelizes the natural sugars of the fruit, enhancing their flavor, leaving you wondering how anything can taste so sweet, so delicious and be so healthy, as with Grilled Nectarines and Apricots with Honey and Thyme.

 
 And what about meat?  Grilling doesn't just mean burgers, dogs and heavily sauced meat cuts (as much as we love them!)  Go with leaner pork and chicken.  Instead of sweet, sticky sauces, try a dry rub on Barbecued Pork Spareribs or smoke roasting a salted, whole chicken for savory, spicy, succulent results. 

 

FIsh is another healthy winner on the grill.  Keep it light and simple with a Lemon-Dijon marinade for Grilled Halibut and Salmon Skewers. 
 

The bottom line? Grilling is delicious and inspiring.  It's communal and primitive, perfect for entertaining and enjoying the outdoors.  You can keep it down, dirty and simple, with paper plates and beer, or all dressed up with a decorated picnic table, cut flowers and posh cocktails.  The important thing is to have fun, invite friends and enjoy fresh, seasonal food when you fire up that BBQ this Labor Day!

 

Menu: Ginger-Soy Marinated Pork Tenderloin

 

Looking for a winner of a menu that's easy to prepare and grill-friendly? Ginger-Soy Marinated Pork Tenderloin is  satisfyingly sweet, salty and spicy, crispy-grilled on the outside, moist and tender within. Accompanied by Grilled Ratatouille Salad and Garlicky Mashed Potatoes, you will have a do-ahead menu fit for entertaining and making your family very happy.

Pork tenderloin, aptly named for the tender strip of meat that is the leanest and most tender cut of the loin, is quick to cook and takes well to marinades. If you have the time, avoid purchasing pre-marinated meat and try making your own.  I find that the flavors of soy, ginger, orange and garlic compliment the mild, succulent pork.  For best results, marinate the pork for 24 hours before serving and grill on the barbeque, taking care not to overcook the meat.  

Ginger-Soy Marinated Pork Tenderloin

1/2 cup (250 ml.) soy sauce
1/4 cup (125 ml.) vegetable oil
1/4 cup (125 ml.) freshly squeezed orange juice
1/4 cup grated ginger with juices
1/4 cup dark brown sugar, packed
4 garlic cloves, minced
1 tablespoon Dijon-style mustard
1 teaspoon freshly ground pepper
1 teaspoon dried cumin
1 teaspoon dried cardamon

2 lb. (1 kg.) pork tenderloin

Prepare marinade at least 6 hours and up to 24 hours before grilling pork.
In a medium bowl, whisk together all the marinade ingredients.  Pour over tenderloins.  Cover and refrigerate. 

One hour before grilling, remove tenderloins from refrigerator. 
Prepare grill or pre-heat oven grill.  Remove tenderloins from marinade.  Grill pork until just cooked through, turning to brown, about 10-12 minutes.  Transfer to platter, cover loosely with foil and let rest 10  minutes. 

Accompany with Grilled Ratatouille Salad and Garlicky Mashed Potatoes:

Grilled Ratatouille Salad

Garlicky Smashed Potatoes

The Pig Chronicles - Home Cured Ham

OK, I am going for it.  I put a call in to my foodie friend, Diana. I need to find a pig.  Well, actually just a part of a pig, but ideally attached to a living member of a farm community, blissfully nibbling away in an area that is kind to people and animals alike - Sonoma County, California.  Bliss and terroir are important. The pig should be happy, organically raised, and living from a local, natural diet that will impact the flavor of its meat.  I can't dictate the nature of the geography, but my guess is that Sonoma county is not a bad place to start.  

My back-up plan is to purchase a leg directly from an organic meat producer.  I had a nice chat with the man at the Prather Ranch table at the farmers' market this morning, and he can help me out if I cannot adopt a pig.  Prather Ranch is located near Mt. Shasta, and as environments go, this is a very nice one, too. This would also sort out a dilemma I face (sorry) which is my own cowardice/hypocrisy/whatever-you-want-to-label-it: while I will happily invest in a pig's welfare, upbringing, diet and care, I would prefer not to meet it.  It would be too difficult to face later.

So, I will own a quarter of a pig, or a leg, or however I am able to arrange it.  What I am specifically interested in is its rear end.  You see, I am after a ham, because I am determined to try and air-dry my own.  Salted, air-dried ham, or prosciutto, as I prefer to call it, is a favorite in our family diet.  We've been known to seek out obscure villages and towns in our travels just to taste their air-dried ham and meat specialties. It's also a frequent guest on my blog.  The lynchpin for me was when we visited Anna at the wonderful Villa Gioianna last month, and she showed us the hams she had air-drying in the cave of her turn of the century villa in Umbria.  Encased in salt, they had been hanging for months, while a man from the nearby village would come round weekly or so to see how they were drying and add more salt.  At that moment, I knew, I had to get my own pig.  Or at least its rear-end.

This will be a long process - up to half a year - and I will blog about it as it progresses.  My only wishes  at the outset are (1) finding a space that is consistently cool (60 F.) on our property in California  and (2) that my husband won't be relocated.