If you read the previous recipe, you know that the barbecue sauce base is from a rosemary and mustard sauce from the night before. If not, we'll adapt.
3ish pound rack of ribs Rub for the pork- whatever spices you like, but I used around a teaspoon each of: garlic powder cumin coriander smoked paprika black pepper kelp salt oregano drizzle of apple juice Preheat the oven to 275, yes that low. Dry the ribs with a paper towel. Roll out 2 sheets of aluminum foil a little bit longer than the ribs. Rub the ribs with the spices on both sides and lay the on the first piece of foil on a baking sheet. Drizzle apple juice on either side. Just enough to keep them wet. Lay the second piece of foil over the top and seal all of the edges. Bake int he oven for 3-4 hours. Ribs should be tender and pull apart easily when they're done. Meanwhile make the barbecue sauce: Use any leftover mustard sauce you have OR 2 teaspoons dijon mustard 1/2 tsp rosemary 1 teaspoon white vinegar 1 teaspoon white wine ADD 1/2 cup low sodium ketchup 1 tablespoon brown sugar 1 tablespoon Worcestershire sauce 1-2 cloves garlic minced (if you use the leftovers you'll need less or none) dash of hot sauce Simmer all ingredients on the stove and serve over ribs. Enjoy!!!
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I haven't posted new recipes in a while and there's a good reason. I couldn't remember my password and was too proud to admit it. All better now. This recipe is two fold. The first recipe was amazing so I used the leftover sauce to make barbecue sauce which will be the second recipe. Let's go!
2 sprigs fresh rosemary 2 1/2 pounds pork loin 2 tablespoons unsalted butter 6 tablespoons olive oil 2 garlic cloves minced 1 small onion chopped 1 cup dry white wine 1 tablespoon white wine vinegar 2 teaspoons Dijon mustard Dry the pork loin with paper towels. Cut small slits in the top. Break off small pieces of 1 spring of rosemary and fill the slits in the pork. Salt and pepper the out side. Melt butter and 4 tablespoons of olive oil in a dutch oven. Brown the pork on all sides. Add garlic, onion, the leaves off the other rosemary, and wine. Turn the heat to low and let the meat braise for 1 1/2-2 hours. When the pork is done, remove from pan. Add vinegar, mustard and remaining olive oil to the pan and scrape any yummy bits into the sauce. Cook on medium low to reduce just a bit. Slice pork and serve with sauce. YUMMY!!!! |
AuthorI'm not a chef. I have no training. I just really like food. I grew up eating processed food and over time, as a grown up, decided I wanted to cook the kinds of foods I got in restaurants. I have one problem. The doctor put me on a low sodium diet. You'll find there very little if any salt/sodium in this recipes. Just add to your own taste. I will probably do things wrong/differently on this website, but hopefully we'll all learn from each other! Archives
March 2024
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