Grandma Mertzs Inspired Country Style Spare Ribs Food

GRANDMA'S FALL OFF THE BONE BBQ COUNTRY STYLE PORK RIBS

Steps:

• Line a baking sheet with a cooling rack. Working in batches, season the pork ribs on all sides with kosher salt and black pepper and lightly toss in flour. Transfer the ribs to the baking sheet and set aside.
• Add 1 tablespoon of the oil to a large cast iron skillet or dutch oven (with a lid) over medium/medium high heat. When the oil is warm and shimmering, brown the ribs in batches, turning on all sides until golden, about 15-20 minutes per batch. Be careful not to overcrowd the pan or the ribs will steam and won't get that delicious golden crust.
• Transfer the browned ribs back to the baking sheet and wipe any burned pieces out of the pan. Add the remaining oil, and continue browning the rest of the ribs.
• While the ribs are cooking, mix the BBQ sauce ingredients together and preheat the oven to 325°F.
• Add all of the ribs back to the dutch oven, snuggling them evenly together. Scatter the tops with the sliced onions. Whisk the BBQ sauce and pour evenly over the onions and ribs.
• Cover tightly with the lid and bake for 1 1/2 to 2 hours or until the onions are soft and jammy and the pork is tender. Midway through cooking, I usually open the oven and spoon the sauce over the ribs and onions.
• Skim any excess fat from the sauce if needed (depending on how fatty the ribs are) and serve hot with au gratin or mashed potatoes with the sauce and onions spooned on top.

GRANDMA'S BARBECUE SPARERIBS

Steps:

• Put ribs into a large baking pan, cover with approximately 1 cup of water.
• Sprinkle tops with salt and pepper. Cover with foil and bake for 30 minutes at 350 degrees Fahrenheit.
• Chop onion and sauté in oil. Add remaining ingredients. Simmer for 20 minutes.
• Pour sauce over the ribs and continue baking for 1 hour.
• Remove foil and cook approximately 10 minutes more.

SAVORY COUNTRY-STYLE SPARERIBS

Steps:

• Preheat oven to 325°F.
• Place spare ribs in a large bowl or gallon size zip-lock bag.
• Add olive oil and zesty Italian dressing packets.
• Mix well. Refrigerate and marinade for at least 1 hour. (You can leave it in the marinade over night if you want).
• Microwave on high for 10-15 minutes, or until ribs are brown, but not cooked through. I microwave them in the bag but you can put them in a microwave safe dish if you prefer. (I use a freezer bag which is thicker and holds up to the heat. I open the seal to vent and place it in a bowl or on a plate - just in case - but have never had a problem).
• While ribs are in microwave, combine the remaining ingredients in a medium saucepan and cook over medium heat until well dissolved and heated through.
• Remove ribs from bag and place in a deep 9 x 13 pan that has been prepared with non-stick cooking spray.
• Pour sauce over ribs, covering evenly.
• Bake for 1 hour, until ribs are cooked through.
• Baste occasionally, if desired.
• NOTE:***These can also be cooked on the grill with delicious results, just baste them frequently and watch them carefully so they do not burn.

COUNTRY STYLE PORK SPARERIBS WITH M-H-M TOPPING

Steps:

• PREPARATION-.
• Marinade the pork ribs with ¼ cup of marinate for 1 hour, turn a few times, set aside.
• Make some roasted garlic clove, (see various recipes on Recipezaar), set aside.
• Grate one lemon to produce lemon zest, set aside, squeeze the lemon to produce lemon juice, set aside.
• Combine the mustard, sherry, (plus honey, optional), mayonnaise, 2 teaspoons lemon juice and 1 RAW garlic clove (pressed through a garlic press), stir and set aside.
• Slice about 4 RAW garlic cloves into thin slivers, set aside.
• Clean and remove the stems from the green beans and then cut at an angle into small bit-size pieces, set aside.
• COOKING INSTRUCTIONS-.
• Add a little oil to a cast iron pan, drain the port marinate and then place the pork ribs into the frying pan.
• Then brown all sides of the ribs but do not fully cook, then place the ribs on a plate.
• When the ribs are slightly cooler, make thin deep slices with a knife (on the meaty part of the ribs) and then place inside thin slivers of RAW garlic pieces.
• In the Crock Pot add ¼ cup marinate and then the ribs, turn over once to coat all the ribs.
• Then turn on your Crock Pot, cover, place on "High" setting and cook for about 3-4 hours; the heat and cooking time will vary depending on the model Crock Pot used.
• Half way threw the cooking time turn the ribs, cover and continue to cook. When almost finished with cooking time, turn one more time and cook a short while longer.
• While the ribs are cooking, boil some water, add a little salt (or oil) and then add the string beans. Cook until "Al dente," drain and set aside.
• Place a little butter in a frying pan, add the string beans, cook stir for 1 minutes, add the chopped bell peppers and cook for an other minute, then add about 6 or more pieces of roasted garlic (remove the skin), toss briefly and place around the sides of a large plate.
• Next sprinkle the lemon zest around the top of the string beans, set the plate aside (keep warm).
• When the pork ribs are done cooking in the Crock Pot, then spoon some of the marinate from the Crock Pot on the ribs, sprinkle with a little salt to taste and then remove and place in the center of the string bean plate; Be careful not to let the pieces of pork fall apart, use a big spatula.
• Finally, add a little of the Mustard-Honey-Mayonnaise mixture on top of each of the Country Loin Pork Style Spareribs.
• Serve and enjoy!
• Notes:.
• #1-I made this basic recipe by completely cooking the pork spareribs in a cast iron pan (and with a Mojo Sauce) but the meat came out a little on the tough side. However, it was moist and better the second day (leftovers) when heated up in a microwave; see Photo #1 Mojo Sauce. So I then made this recipe again in a Crock Pot and it came out much better and to my liking; see Photo #2 Mustard-Honey-Mayonnaise Topping.
• #2- A reply to the 2 Star Reviewer, "Thank You for reviewing my recipe." I have now revised the wording a little to make this recipe clearer; Step #5- again use 1 piece of RAW garlic in a press (Not Roasted Garlic) and as an Alternative Option I had recommended using Harvey Bristol Cream which is a little sweeter then dry sherry, Step #11- It is common to place pieces (slivers) of RAW garlic in Puerto Rican Pernil Pork Roasts prior to cooking (that is where the idea came from) -- You are right the M-H-M might have masked the Mojo Garlic Flavor a little. To Quote a Zaar Chef "There is NO Right and NO Wrong with cooking" ... "Cooking is about personal tastes and flavors.".