Looking for a festive roast for a special dinner or a holiday celebration? This cranberry apple stuffed pork loin presents beautifully, and is easier to pull off than it looks. Really!
4 – 2.3 oz Resealable Stand-Up Foil Pouches of Organic Aloha Chicken & Pork Seasoning & Rub. This blend of Organic dehydrated vegetables, spices and herbs is a perfect, versatile and very flavorful rub that great on Poultry and Pork. It is made with Aloha in small batches using only the finest ingredients and Hawaiian […]
When it comes to the grill or barbecue, I defer to my colleague Hank, especially when it concerns meat. Here he shows us how to cook pork country ribs, slow and low. A favorite from the archives! ~Elise
Country ribs. Big slabs of porky goodness cut from the shoulder of the hog. Sold boneless or bone-in, these are nothing like a rack of ribs. They are pork logs, laced with fat, and require slow, low-temperature cooking to become delicious.
That’s the downside: You can’t do a fast country rib.
The upside is that they are all meat, so you only need one to fill you up. In fact, I slice them in half because a full rib, which can weigh a pound, can be too much for some people.
There are wet ribs, sticky with a succulent, spicy barbecue sauce, and there are dry ribs, where the flavor is all in the dried mixture of herbs and spices, melded into something greater than the sum of their parts by time, smoke and pork fat.
This is what they do in Memphis, Tennessee, and it’s why Memphis-style ribs are some of the best in the world.