Sunday, February 8, 2009

Barbeque pork ribs (or chops, or roast)

I was scratching my head a few weeks ago, prior to the Superbowl, wondering what I could cook that would make a nice change for the game day, and came up with this, a great way to use up the bits of the pig that aren't bacon, sausage, chops, loin, ham. Like ribs, blade roast, other odd parts, as well as our canned tomatoes. I got the basic idea from Aimee's Mennonite cookbook, but elaborated on it.

You take your meat, put it in a Pyrex type dish that has a tight fitting lid, and brown it in a very hot oven without the lid to begin, 450 F, to seal in the juices.

Take it out and let it cool a bit.

Add liberal quantities of sliced onions and garlic cloves, chipotle seasoning (smoked chili pepper), salt and black pepper, and your favorite hot sauce (we use Aimee's dad's, now famous across three states). Just sprinkle all of the above evenly over the meat.

Add a quart of canned tomatoes and enough water to just cover the meat. Doesn't matter if a bit pokes up here and there.

Cook at a low heat, <350 F for at least an hour, preferably more. Take off the lid and cook another 45 minutes or so until the tomatoes and garlic cloves are beginning to dry out and roast and get pasty.


The pork will fall off the bone beautifully, and the roast tomatoes will be very flavorful.

Better than... England slaughtering Italy 36-11 in the first round.

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