Posted by: TabiCat
« on: September 19, 2011, 02:13:41 PM »[ Guest ]haid39mom
Post Icon Posted: 09.16.2011 at 12:54:43 Edit Post
my son has milk, wheat,soy,nuts, allergy. I have made half this recipe in a crockpot/without soy/molasses and it was delicious (like a chinese pork in a can from my childhood).turn/mix ribs half thru.
Pomgranate Pork Ribs
5 pounds back ribs
1 TB kosher salt
1 tsp fresh ground black pepper
16 oz bottle pomgranate juice
2/3 cup ketchup
1 TB molasses
1 TB Soy sauce
2 scallions white and green chopped
2 garlic cloves
Low 7-8 hours for 5 pounds meat
High 3.5 to 4 hours
Directions, season with salt/pepper. Charcoal--indirecgt med hot fire with drip pan center
Gas heat grill to med, turn off burners below where ribs go. Lightlyoil grate. Place rib over indirect heat over drip pan.close grill and cook til tender 1.5 to 2 hrs. maintain 325-350F
Bring pom juice to boil high heat reduced to 1/3 cup about 15 min, add ketchupmol,soy scal garlic, simmer, til thick 5 min
Then 20 minu cookig ribs, basket with sauce, done when pull away from bone.
Substitute 1/3 cup red curr jelly and 1 TB cider vinegar for the pom juice.
Serves 6
Recipe #2. use baby ray's bbq sauce /add water/crock ribs or add pulled pork to sauce. mama's lazy way. pretty much kids love sweet and savory ketchup.
Recipe #3: traditional white pork adobo. did not try yet.
Ingredients
1 cup water
2 pounds pork spareribs, cut crosswise into 2-inch pieces
Kosher salt
4 cups chicken stock or canned low-sodium broth
4 ancho chiles, stemmed and seeded
5 whole cloves
5 unpeeled garlic cloves
Directions
Bring the water to a boil in a large heavy casserole. Season the spareribs with 2 teaspoons of salt. Add them to the casserole and cook over moderate heat, stirring occasionally, until the water has evaporated and the ribs have rendered some of their fat, about 30 minutes. Continue to cook the ribs, turning occasionally, until browned and crisp, 10 to 15 minutes longer.
Meanwhile, bring the stock to a boil in a medium saucepan over high heat. Remove from the heat. Heat a medium cast-iron skillet or griddle. Add the ancho chiles and cook over moderate heat, pressing lightly with a wooden spoon, until pliable and slightly blistered, about 30 seconds per side. Add the chiles to the hot stock and let stand until softened, at least 20 minutes.
Scatter the cloves in the same skillet and cook until fragrant, 15 to 20 seconds. Transfer to a plate to cool, then grind to a powder.
Scatter the garlic cloves in the skillet and cook over moderately low heat, turning, until softened throughout and browned in spots, about 15 minutes. Transfer the garlic to a plate and let cool slightly, then peel the cloves.
Transfer the ancho chiles and 2 cups of their broth to a blender. Add the ground cloves and the roasted garlic and puree until smooth.
Pour the ancho sauce and the remaining ancho broth over the ribs in the casserole and bring to a boil, scraping up any browned bits from the bottom of the pot. Cover partially and simmer over moderately low heat until the meat is tender and the sauce has reduced to 2 cups, about 45 minutes. Season with salt and spoon off some of the fat from the sauce. Transfer the ribs and sauce to a deep platter and serve.
Post Icon Posted: 09.16.2011 at 12:54:43 Edit Post
my son has milk, wheat,soy,nuts, allergy. I have made half this recipe in a crockpot/without soy/molasses and it was delicious (like a chinese pork in a can from my childhood).turn/mix ribs half thru.
Pomgranate Pork Ribs
5 pounds back ribs
1 TB kosher salt
1 tsp fresh ground black pepper
16 oz bottle pomgranate juice
2/3 cup ketchup
1 TB molasses
1 TB Soy sauce
2 scallions white and green chopped
2 garlic cloves
Low 7-8 hours for 5 pounds meat
High 3.5 to 4 hours
Directions, season with salt/pepper. Charcoal--indirecgt med hot fire with drip pan center
Gas heat grill to med, turn off burners below where ribs go. Lightlyoil grate. Place rib over indirect heat over drip pan.close grill and cook til tender 1.5 to 2 hrs. maintain 325-350F
Bring pom juice to boil high heat reduced to 1/3 cup about 15 min, add ketchupmol,soy scal garlic, simmer, til thick 5 min
Then 20 minu cookig ribs, basket with sauce, done when pull away from bone.
Substitute 1/3 cup red curr jelly and 1 TB cider vinegar for the pom juice.
Serves 6
Recipe #2. use baby ray's bbq sauce /add water/crock ribs or add pulled pork to sauce. mama's lazy way. pretty much kids love sweet and savory ketchup.
Recipe #3: traditional white pork adobo. did not try yet.
Ingredients
1 cup water
2 pounds pork spareribs, cut crosswise into 2-inch pieces
Kosher salt
4 cups chicken stock or canned low-sodium broth
4 ancho chiles, stemmed and seeded
5 whole cloves
5 unpeeled garlic cloves
Directions
Bring the water to a boil in a large heavy casserole. Season the spareribs with 2 teaspoons of salt. Add them to the casserole and cook over moderate heat, stirring occasionally, until the water has evaporated and the ribs have rendered some of their fat, about 30 minutes. Continue to cook the ribs, turning occasionally, until browned and crisp, 10 to 15 minutes longer.
Meanwhile, bring the stock to a boil in a medium saucepan over high heat. Remove from the heat. Heat a medium cast-iron skillet or griddle. Add the ancho chiles and cook over moderate heat, pressing lightly with a wooden spoon, until pliable and slightly blistered, about 30 seconds per side. Add the chiles to the hot stock and let stand until softened, at least 20 minutes.
Scatter the cloves in the same skillet and cook until fragrant, 15 to 20 seconds. Transfer to a plate to cool, then grind to a powder.
Scatter the garlic cloves in the skillet and cook over moderately low heat, turning, until softened throughout and browned in spots, about 15 minutes. Transfer the garlic to a plate and let cool slightly, then peel the cloves.
Transfer the ancho chiles and 2 cups of their broth to a blender. Add the ground cloves and the roasted garlic and puree until smooth.
Pour the ancho sauce and the remaining ancho broth over the ribs in the casserole and bring to a boil, scraping up any browned bits from the bottom of the pot. Cover partially and simmer over moderately low heat until the meat is tender and the sauce has reduced to 2 cups, about 45 minutes. Season with salt and spoon off some of the fat from the sauce. Transfer the ribs and sauce to a deep platter and serve.