Cider-Brined Spareribs With Maple Pepper BBQ Sauce

Cider-Brined Spareribs with 

Maple Pepper BBQ Sauce

This is an easy method for low-and-slow spareribs when you don’t feel like firing up the smoker or grill. Brining keeps the ribs moist and juicy, plus apples are such a natural partner with pork. A bold spice rub adds more layers of flavour, and quick BBQ sauce brings sweet, sour and peppery heat.

Ingredients:

Brine
8 cups (2 L) non-alcoholic apple cider
1 bay leaf
2 sprigs fresh rosemary
1 head garlic, cut in half horizontally
1 tbsp (15 mL) whole black peppercorns
1/2 cup (125 mL) kosher salt or 6 tbsp (90 mL) fine sea salt

Spice Rub and Ribs

1 tbsp (15 mL) sweet paprika
2 tsp (10 mL) dry mustard
2 tsp (10 mL) onion powder
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) ground black pepper
1/2 tsp (2 mL) ground coriander
1/2 tsp (2 mL) chili powder
1/4 tsp (1 mL) ground sage
2 racks spareribs (St. Louis cut), about 2 lbs (905 g) each

BBQ Sauce
1/2 cup (125 mL) ketchup
2 tbsp (30 mL) apple cider vinegar
2 tbsp (30 mL) maple syrup
2 tsp (10 mL) yellow mustard
2 tsp (10 mL) ground black pepper
1 tsp (5 mL) Worcestershire sauce
1/4 tsp (1 mL) garlic powder
1/4 tsp (1 mL) onion powder

Directions:
 For the brine, place cider, bay leaf, rosemary, garlic, peppercorns and salt in a large pot. Bring to a boil over high heat. Reduce heat and stir until salt is completely dissolved, about 1 minute. Remove from heat and allow to cool to room temperature. Strain into an airtight container. (Brine can be refrigerated up to 2 days.)

For the spice rub, combine spices in a small bowl. Mix thoroughly. Transfer to airtight container. (Spice rub can be stored in a cool, dark place for up to 6 months.)

To brine ribs, place rib racks in a large roasting pan and add brine. Cover and place in refrigerator for 4 to 6 hours. Do not brine any longer or ribs will get too salty.

Preheat oven to 325°F (163°C).

Remove ribs from brine, rinse lightly, and pat dry with paper towel. Season ribs all over with spice rub. Place ribs on a foil-lined baking sheet. Cook on middle rack until fork-tender, about 2 hours.

While ribs are cooking, make BBQ sauce. In a small bowl, whisk all ingredients until combined. Set aside.

Remove ribs from oven and raise heat to 450°F (232°C). Brush ribs generously with BBQ sauce. When oven reaches temperature, return ribs to oven, and cook until sauce is set and brown, about 5 minutes. Remove ribs from oven and brush once more with sauce. Rest for 5 minutes then cut into individual ribs. Serve immediately with remaining BBQ sauce on side.  Serves 4 to 6

Vegan Red Beans And Rice ~ Instant Pot

    

Vegan Red Beans and Rice ~ Instant Pot

Ingredients:
1/4 cup vegetable oil
one large yellow onion, chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 heaping tablespoon white or yelloe Tofu paste

2 teaspoons smoked paprka

1 teaspoon sweet paprika

1 teaspoon onion powder 

1 teaspoon garlic powder

1/2 to 1 teaspoon ground cayenne, plus more to taste

1/2 teaspoon ground sage, optional

1 pound dried red kidney beans (no need to soak)

3 dried bay leaves

3 fresh thyme sprigs or 1 teaspoons dried thyme

1 teaspoon soy sauce

Cooked rice for serving

Sliced scallions

Louisiana-style hot sauce, for serving

Directions:
Use the saute setting on the electric pressure (Insta-Pot) cooker and heat the oil. Add the onion, season with salt and cook, stirring occasionally, until limp and translucent, about 8 to 10 minutes. Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes.  Add the chopped garlic and miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne, and sage (if using).  Grind in a generous amount of pepper and add 3/4 teaspoon salt.  Stir well to combine all the ingredients, then tuen off  t the saute setting.

Add the beans, bay leaves, thyme, and 5 1/2 cups water.  Scrape the bottom of the pot to loosen any brown bits,  Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.

Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then reduce the remaining pressure manually and open the lid.  Add the soy sauce and season to taste with salt and cayenne.  Using a fork mash some of the beans against the side of the pressure cooker to make the mixture creamy.  It will continue to thicken as it sits, or you can turn on the saute setting and let the mixture bubble for a few minutes to thicken.  Discard the bay leaves and thyme sprigs.  Top the beans with hot cooked rice and scallions, serve with the hot sauce.

Mexican Pork Chops

Mexican Pork Chops

Ingredients:

1/3 cup extra virgin olive oil

1 tablespoon ground cumin

1 tablespoon sweet paprika

2 teaspoon ground coriander

2 teaspoons packed brown sugar

4 medium cloves garlic, thinly sliced

1 1/4 pound pork tenderloin, trimmed of

   silver skin

Kosher salt and freshly ground black pepper

2 chipotle chilis in adobo sauce, chopped 

2 tablespoons adobo sauce

1/3 cup lime juice

1/4 cup finely chopped fresh cilantro

Directions:
In a microwave-safe bowl, combine the oil, cumin, paprika, coriander, sugar and garlic. Microwave on high until the garlic is softened, about 1 minute. Measure out 3 tablespoons of the seasoned oil, including some of the solids, into a large baking dish.

Cut the tenderloin in half crosswise, then cut each piece in half lengthwise. Using a meat pounder, pound each piece to an even ⅛-inch thickness, then place in the baking dish, turning to coat on all sides with the oil mixture. Cover and refrigerate while you make the sauce and prepare the grill.

Into the remaining oil mixture, whisk ¾ teaspoon salt, ½ teaspoon pepper, the chipotle chilies, adobo sauce, lime juice and cilantro. Set aside.

Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over one side of the grill bed; open the bottom grill vents. For a gas grill, turn all burners to high. Cover and heat the grill for 5 to 10 minutes for charcoal or about 15 minutes for gas, then clean and oil the cooking grate.

Place the pork in a single layer on the grill (on the hot side if using charcoal) and cook until well browned, about 2 minutes. Using tongs, flip each piece and cook for 1 minute. Transfer browned side up to a platter. Stir the sauce to recombine, then drizzle 1 tablespoon over each cutlet. Tent with foil and let rest for 5 minutes. Serve with the remaining sauce on the side.

Tip:  Don't grill the second side of the cutlets for more than about one minute or they will overcook.  Aim to get charring on only the first sides, then served the pork charred side up.