Pork

korean style country spare ribs

BBQ is one of my absolute favorite foods. Hickory smoked pork slathered in sweet and tangy barbecue sauce elicits some kind of intense feelings in me, but every once in a while even I need to change things up. These korean style country spare ribs will do just that, left to soak in a tasty marinade all day and then quick grilled right before dinner. They’re rubbed in brown sugar, so they definitely shouldn’t make an appearance every night, but they really hit the spot on a treat yo’ self kind of day! This week, leave your bbq sauce on the shelf and try out these ribs instead.

IMG_5741

Korean Country Spare Ribs

Serves 5-6

Adapted from smells like home

Ingredients:

  • 4-5 lbs country style pork ribs
  • 1/2 cup brown sugar
  • 1/2 cup reduced sodium soy sauce
  • 1/4 cup water
  • 2 tbsp rice wine
  • 1/2 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp toasted sesame oil
  • pinch ground black pepper
  • small bunch chives, chopped (optional, for serving)

Directions:

Lay your ribs in one or two large deep baking dishes. Rub your ribs with the brown sugar (I only used as much as needed to lightly coat the ribs, definitely not the entire 1/2 cup). Set ribs aside while you make the marinade.

In a medium bowl whisk together soy sauce, water, rice wine, onion, garlic, sesame oil, and pepper. Pour your marinade evenly over your ribs. Cover and refrigerate for 6-12 hours.

Remove the ribs and allow to sit at room temp for 15 minutes before grilling. In the meantime, preheat a gas grill on high for 10 minutes and then reduce heat to medium. Grill the ribs 3-5 minutes on each side, until you get a nice sear and hash marks on each side (large ribs may need more time). Transfer the ribs to a serving dish, cover, and let rest 5 minutes before serving. Garnish with chopped chives.

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how to impress your friends with bacon

Posted by Corie

I’ve been getting some flack for not writing about my favorite food group on the blog yet… bacon. Hello people, I couldn’t just half ass my first bacon related post! That wouldn’t do all that thick cut, crispy goodness justice. I had to wait for the perfect recipe. One that got my tastebuds excited for bacon all over again. Guess who found one? This gal.

A bacon Kevin Bacon

A bacon Kevin Bacon

Hold up. Isn’t bacon bad for you? Isn’t it so fatty? Like bad fatty? Won’t all that fat make me fat? Blah, blah, blah… NO. Stop right there. Yeah, sure, bacon’s a processed meat and eating bacon at every meal every day wouldn’t be smart, but we’ve talked about this before… fat does not make you fat. Actually, about half the fats in bacon are monounsaturated fats, more specifically oleic acid, which is the same one claimed to be the heart healthy element in olive oil.  Times are a-changing. We know that saturated fat isn’t as harmful as we once thought and that cholesterol in the diet doesn’t affect the cholesterol in the blood. Woah. Knowledge bomb.  There’s a good deal of sodium… I mean bacon is cured. However, if you’re mostly avoiding the biggest culprit of sodium in the diet [processed, packaged foods and beverages] then you can take some salty bacon every once in a while.

Bottom line, if you’re working hard and living a healthy lifestyle, then you deserve some bacon, dammit! Don’t let anyone tell you any different.There is so much possibility in a few strips of nature’s candy.

Some bacon rules to live by:

  • Get the good stuff. Quality, quality, quality is key. What that pig ate, affects the composition of the meat you’re getting as well as the conditions that pig was in. Put the good stuff in, and you’ll get better stuff out. It’s worth it.
  • Get the thick stuff. That’s where it’s at. Get more bang for your buck. The thick cut stuff is more satisfying, unlike housing a pan full of wimpy bacon slices.
  • Get your priorities straight. Bacon isn’t a main dish. You don’t want a plate full of bacon with a side of something else. It should be treated like a dish enhancer. Everything tastes better with a little bacon. Don’t overdo it.

Alright, back to the food. I had been wanting to stuff sweet potatoes with bbq pulled pork. I even bought a really nice pork shoulder from whole foods, but had been dragging my feet about it. Then, a few nights ago, my mom made these AH-MAH-ZING sweet potatoes that were twice baked and stuffed with bacon and shrimp. OMG incredible. I was inspired and got right to work on these bacon and pulled pork stuffed sweet potatoes. They’re even orange for halloween. OoOoooOOOoo spooky.

Bacon & Pulled Pork Stuffed Sweet PotatoesIMG_3586

3 huge sweet potatoes (or 4-5 medium sized potatoes)

3 slices thick-cut bacon

1 pound pulled pork (recipe I used is below, but any would do)

Kerrygold Butter

salt and pepper

Preheat the oven to 450 degrees F. Rub your potatoes with olive oil, put em on a backing sheet and bake for about 40-45 minutes, or until soft. While those are cooking, throw your bacon in a pan over medium-high heat and cook those babies up. When done. chop up into pieces and put aside.

When the potatoes are done, take them out of the oven, leaving the oven on, and let them cool a little. Slice the potatoes in half horizontally if huge and if small then just take the tops off. Scoop out a majority of the sweet potato flesh [things are getting graphic] and put it in a big bowl. Mash it all up until super smooth. Then throw in your bacon and some of your pulled pork. Use your judgement here and put in as much or as little pork as you’d like. Throw in a little bit of kerrygold butter, like a tablespoon and mix everything all up. Season to taste.

Scoop your mix back into the sweet potato skins and throw them back into the oven for another 15 minutes. Take potatoes out. Smother with more pork. Eat.

Sweet & Savory Slow Cooker Pulled Pork

2 medium yellow onions, sliced thin

4 medium garlic cloves, sliced thin

1 cup low sodium chicken broth or stock

1 tbsp packed brown sugar

1 tbsp chili powder

1 tbsp kosher salt

1/2 tsp ground cumin

1/4 tsp ground cinnamon

1 3-5 pound boneless pork shoulder (aka dat pork butt), any twine or netting removed

1-1 1/2 cups bbq sauce (optional)

Throw your onions, garlic, and chicken broth all into the slow cooker. Mix together the brown sugar, chili powder, salt, cumin, and cinnamon in a small bowl. Rub the mix all over your pork getting all the nooks and crannies. Then set the pork shoulder on top of the onions and garlic. Put the top on and cook on high for 6-8 hours or on low for 8-10 hours until that pork is for tender.

Go do your shit

Turn your slow cooker off and carefully move the pork shoulder to a cutting board.  Strain the remaining liquid and onion mix into a bowl that can take some heat, through a mesh strainer. Discard the onions (or save if you like them). Set the liquid aside.

Using two forks, shred your pork into bite size pieces, getting rid of any large hunks of fat. Return the meat to the slow cooker and add in your bbq sauce or add back in some of the cooking liquid to keep the pork nice and juicy. Taste and season if necessary.

adapted from chow.com

References for all that science-ness. Let’s be evidence based and shit.

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2544536/

http://ajcn.nutrition.org/content/early/2010/01/13/ajcn.2009.27725.abstract

http://journals.lww.com/co-clinicalnutrition/Abstract/2006/01000/Dietary_cholesterol_provided_by_eggs_and_plasma.4.aspx

http://authoritynutrition.com/is-bacon-bad-or-good/