Wednesday, September 9, 2009

ULTRA TENDER PORK RIBS

This is more of a cooking technique than a recipe. I've made country style boneless pork ribs using this technique for as long as I can remember and they are fork tender every time. I am guessing that most of the experienced cooks out there already know this method, but there might be a few younger ones who would like to try this.

Look for boneless country style pork ribs (the leaner the better) in the meat market. An hour before you want to grill, cut them in to sections about 4" long and put in a large sauce pan and enough water to cover them. Add a tablespoon of salt and a teaspoon of black pepper.
Bring this to a boil on high. After a few minutes, you will see some "crud" float to the surface. Don't get grossed out, but it will look like this:

Skim it off and throw it away (you may have to do this a couple of times). Reduce the heat to a gentle boil and boil for 45 minutes. Pull one of the pieces of pork out of the pan and see if it is fork tender. If not, boil for another 15 minutes (but no longer). Some pork tends to be tougher than others.
Drain pork and put it into a bowl. Drizzle with enough melted butter to coat each piece. Put the pork onto the barbecue grill and coat with your favorite barbecue sauce. Keep turning and basting until the barbecue sauce starts to crisp up on the edges (usually only takes about 10-15 minutes tops.
These ribs are So flavorful and you don't even need a knife to cut them. I hope you will try this technique.

NOTE: Country style pork ribs are usually cut about 2" wide and 10" or so long. Ask your butcher if you can't find them. Make sure you get the boneless ones (better value).

12 comments:

HoneyB said...

I like your technique to keep condensation out of your salad!! Never would have thought of that...will definitely try next time I make one :-)

girlichef said...

Black beans in macaroni salad sounds like a great idea! This whole meal looks delicious...I can just taste those ribs!

Cindy said...

Yummy!! Coleen this meal is pefect for me,Pork Ribs and pasta salad my favorite...

Debbie said...

Thank you for sharing you rib technique. I've made country style ribs before and they are so juicy and go a long way! The macaroni salad is a perfect side dish with them!

Leslie said...

what a great BBQ dinner!

Lynda said...

I love ribs cooked this way; they are easy and so flavorful as your directions say.This is a perfect meal any time of the year!
Thanks for the paper towel tip, Coleen.

Wandering Coyote said...

Yum! Both these items look delicious!

Judy said...

I've been cooking ribs probably as long as you have and have never seen this method. Amazing. I put my baby back ribs in a pan and put a rub on them (spice concoction), then put a little water in the pan, cover with tinfoil and place it on the grill about 350F for 1-1/2 hours. At the end of that time, the ribs are fork tender. I remove them from the pan and grill them with BBQ sauce for about 5 minutes each side to get them nice and grilled. I guess it's the same idea, cooking once in water and finishing up on the grill. The country ribs are nice, but we like the bones. Crazy, huh?

Ingrid said...

Coleen, my Mom used to make them this way but several years back the Kraft Food & Family magazine had an article for microwaving the ribs in a bowl covered with water for 20 minutes. Both my Mom and I have done it and it works like a charm. I can get you the specifics if you'd like.
~ingrid

Katy ~ said...

Parboiling is an excellent idea! Good to see these kinds of tips and techniques.

I remember when a family member didn't know how to boil potatoes and had to call her aunt for instructions. So much we more experienced cooks take for granted, but there are many, many who don't know the basics.

I was at the grocery store just the other day, checking out, and the young female bagger, held up the bottle of vanilla extract I purchased.

"What's this?" she asked (as if the label didn't say.) I told her. "Never heard of vanilla extract. How do you use it?"

.....

betty r said...

Mmm Coleen, those ribs look mighty fine..and the paper towel tip..I will try that.

Carrie said...

Great picture Coleen!!
I've never heard of boiling the ribs, but it makes sense... that would make them ultra tender!

I am such a sucker for pasta salad! I could eat it every meal of the day forever!