Crisp Skin Pork Roast Trick

For some reason only pork roast with bone in and skin on in all 3 supermarkets in my small town carry only narrow cut that is impossible to roast with the skin on top. The meat always falls on the wide, flat side with skin on side. You can never get a crisp skin, the reason I buy this cut in first place. I have come up with a solution to keep the roast skin side up. Since picture is worth thousand words, here are 2,000 words. Try it, you will be amazed how well it works. Make sure you are using strong bamboo skewers, though. I used recycled skewers from seafood kebab but they were just about adequate, not as strong as I thought they would be. Since then I bought flat bamboo skewers from Dollar Store and they are perfect.

 

How is that for crispy skin!

Schnitzel from Pork Tenderloin

Over the years I found that pork tenderloin makes the best Schnitzel regardless if prepared breaded or natural without any coating. Since it is so lean I shallow fry it in butter in less then 5 minutes. I usually serve it with boiled red potatoes so the meal is done in under half-an-hour. By the time potatoes are ready the tenderloin is cut up, flattened, seasoned and cooked. The browned butter from frying pan is the only sauce I serve it with. Sometimes I whisk in 1 Tbs. of hot mustard.

Here is how I divide and process whole small pork tenderloin with pointy ends cut off and used in other dishes like shishkebab.

Pork Pot Stickers

The pot stickers are another dim-sum favorite snack and uses basically same ground pork mixture as Shu-Mei steamed dumplings and steamed Pearl Balls. It is very tedious to make so typical Chinese family do not make them at home, but I have no choice, there are no dim-sum restaurants in our town. I don’t mind even though as a full meal it takes me about half an hour to make them, another 15 minutes to cook them and then just few minutes to eat them all. C’est la vie.

Ingredients

3/4 pound pork butt or equivalent ground pork
1/2 Tbs. fresh ginger, minced

1/2 cup finely chopped Napa or Savoy cabbage leaves

2 tsp. chopped garlic
1 tablespoons water chestnut, finely chopped

3 green onions, minced

2 shitake mushrooms, soaked and chopped fine
1 Tbs. Sake or rice wine
1 tsp. soy sauce
1 tsp. sesame oil
1/2 teaspoon salt

1/2 tsp. white pepper
1 tsp. sugar
1 Tbs. cornstarch

Won-ton wrappers

Bowl with water for sealing the dumplings

Directions

Mix all the ingredients except the wrappers, cover and refrigerate for 2 hours to blend the flavours.

1.     Spoon 1 heaping teaspoon of the filling onto a dumpling wrapper. Don’t be tempted to overfill! Dip your finger into the water and “paint” all around the edges of the dumpling skin.

2.     In the middle, pinch the top and bottom together, tightly.

3.     Starting just left of the middle, use your left hand to bring the TOP portion of wrapper to pleat towards the middle. Pinch to secure that pleat. Move down just a bit, and do the pleating again. Repeat once more. You will have 3 pleats on each side, all pleats pointing towards the middle.

4.     Now, it’s time to do the right side. Do the same using only the top portion of wrapper. Pleat towards the middle, or to the left. Repeat 2 more times.

5.     Finish by pinching the pleat all around one more time with your thumb and lower portion of your finger. Remember, any unsealed section will cause the potsticker to leak filling!

 
To cook the potstickers, pour about 2 tablespoons of oil into a non-stick frying pan over medium heat. When hot but not smoking, carefully place the dumplings in frying pan, flat side down, not touching each other. Do not crowd too much or they will not brown. Fry the dumplings in batches for 4 to 5 minutes, until the bottoms are nicely browned.

Add 1/4 cup (65 ml) of water and immediately cover to start the steaming process. Steam for 3 to 4 minutes. Remove the lid and let the rest of the water boil off and re-crisp the bottoms, about 1 minute. Cut open one of the dumplings and make sure the inside meat is cooked. Before starting your next batch, wipe the frying pan clean before adding more cooking oil. Adjust amount of water and steam time for the next batch as needed.

Check this website for clear illustration on folding the potstickers

Ready for cooking. Little bit too crowded for comfort but we were hungry!

Fresh Wine Sausage and Potato Salad

Traditional Czech Christmas and Easter Meal

Fresh wine sausage actually falls into two categories on my blog: Charcutepalooza and Christmas. Traditionally, this sausage was served before or after Christmas or Easter and was always accompanied by potato salad and mustard and sometimes with freshly grated horseradish. It is a fairly light sausage, as far as sausages go, and is pleasantly tangy with lemon peel and white wine. In some regions of Northern Bohemia it was made with a mix of pork and veal while in other regions pork was the only meat used. I made lean version using 2 parts veal and 1 part pork. As is the case with any fresh or cured sausage one tool that really makes it easy, and I do consider it indispensable, is stand mixer with paddle. Of course, you can use bowl and stiff wooden spoon like our grand-parents, but it is a lot of work to beat the meat and spice mixture into a sticky forcemeat while adding wine at the same time. Even though I have not tried it since I have 8 quart Blakeslee stand mixer, I guess that you could use a food processor fitted with a dough blade to do the mixing. The wine has to be completely absorbed by the meat. Since I got my new vertical sausage stuffer I am definitely on a sausage kick but this sausage, just like any fresh sausage, can be formed into patties or short round sausages, dredged in flour and cooked in a frying pan or baked/roasted in the oven. For such a delicious sausage there are very few ingredients. One ingredient that has to be measured carefully is salt. Always weigh the salt, do not go by table spoon or tea spoon measurements, not all kosher salts (and always use kosher salt) are created equal. I did some tests and one cup of one brand differed from another brand by as much as 30% in weight, and that is a lot of difference! Generally, for sausages the ratio of meat to salt is 10 grams of salt for every 450 grams (1 pound) of meat. Another ingredient that is absolutely critical in this sausage is lemon zest. It is better to use rather more than less, after all it is the lemon zest that gives this sausage such a refreshing taste. One more thing. I never buy ground meat, ever. I have to know what is in my meat and when you buy store bought ground meat it is anybody’s guess as to what kind of crap is in it. Just check number of recalls of ground meat products due to e-coli contamination and other problems. To me it is worth the extra effort to grind my own meat. 

Ingredients

1 lb. veal shoulder

1/2 pork but

1/2 tsp. freshly grated nutmeg

15 grams Kosher salt

1/2 tsp. freshly ground white pepper

Lemon zest from 1 lemon

White wine, about 1/2 cup

Sheep casings and skewers (if used)

Flour for coating

Oil for shallow frying

 Remove all sinew from veal and pork. Mix salt, pepper, nutmeg and lemon zest in small bowl. Cut the meat into 1” cubes and rub the spice mixture into the meat. Place in re-sealable bag, flatten the bag while removing as much air as possible and refrigerate overnight.

Next day place the bag with meat in the freezer for half an hour or until the meat starts to get hard. When thin crust develops on the surface of the meat, grind it using die plate with 1/4” or 3/8” holes. Place the ground meat in stand mixer bowl fitted with paddle or food processor with steel dough blade (I think that plastic dough blade would brake), turn the machine on and start adding the chilled wine. Stop when grind starts to look sticky and develops little shine. Meat is now ready for stuffing into sheep casings forming coils that will fit frying pan or formed into patties or sausages. Place bamboo skewer from one end of the sausage coil, through the centre where the other end is and out opposite side. The skewer will hold the coil together and makes it much easier to handle. To cook the sausage, preheat frying pan with about 1/4” of vegetable oil, coat or dust the sausage or patties with flour to give it nice crust and fry till it is golden brown, 3–5 minutes. Turn sausage over and cook another 3-5 minutes. Serve with mustard and Potato Salad.

Charcutepalooza - Dry Spanish Chorizo Sausage

Chorizo is Spanish spicy sausage that reminds me a lot of Hungarian Csabai sausage. At least my version of chorizo does because I put in so much sweet and hot paprika plus chili powder, something like double that any true recipe calls for. I have made this version three times before but this one is the best. It is just too bad that I didn’t take any notes as to what spices and how much I put in. Only part that I followed religiously was the salting and curing process, these are un-changeable for safety reasons. Also, this was last time I used my Kitchen Aid grinding attachment (modified to fit my Blakeslee 8 quart stand-up mixer) to stuff the casings. In the future I will use it only for grinding and mixing the meat but stuffing will be done by my brand new 5 Lb. vertical stainless steel stuffer. Today I made 5 Lb. of veal Frankfurters so I will post the picture of my new toy on that post in few days.

Meat was ground after 2 days of curing at 5°C.

After just 10 days the sausages lost 40% of moisture.

Charcuterie is an art and real fun! You can use your creativity but only to a point.

Steamed Pearl Balls - Chinese Dim Sum

Chen-chu-jou-wan

These steamed pork meat balls coated in sticky rice are not only favorites in Dim Sum restaurants but at formal Chinese banquets as well. They are so easy to make, especially if using store bought ground meat. Since I never buy ground meat it takes me few minutes longer to prepare, but for me it is worth the time and effort since I know exactly what is in my meat. Same pork mixture can also be used in wontons for soup and also pot stickers. It is very versatile recipe.

 Ingredients

3/4 cup sticky rice
1/2 teaspoon salt

1/2 tsp. white pepper
1 tsp. sugar
1 Tbs. cornstarch
3/4 pound pork butt or equivalent ground pork
1/2 Tbs. fresh ginger, minced

2 tsp. chopped garlic
1 tablespoons water chestnut, finely chopped

3 green onions, minced

2 shitake mushrooms, soaked and chopped fine
1 Tbs. Sake or rice wine
1 tsp. soy sauce
1 tsp. sesame oil
1 Tbs. peanut oil
1 large egg, beaten

Napa or Savoy cabbage leaves

Soak sticky rice in water for minimum 8 hours, preferably overnight.

Drain well in colander and leave the rice in the colander over a bowl to catch water drippings.

If using pork butt, grind the meat using 1/4” plate.

Mix salt, pepper, sugar and cornstarch in a small bowl.

Place the ground pork in a large mixing bowl together with ginger, garlic, water chestnuts, onions and mushrooms and mix with your hands until the mixture is well combined. Add dry mix and mix till mixture is smooth.

With a spoon scoop out about 2 tablespoons of meat mixture and roll it in palm of your hands forming uniform ball. Place the ball on a baking sheet lined with parchment paper. Repeat till all balls are rolled. I prefer to scoop out all the meat first and then roll all the meat at the same time.

Firmly roll the meat balls in colander holding the rice until rice completely covers the meat. It is lot easier to do if you firm up the meat balls in freezer for about 20 – 30 minutes first.

Line a bamboo steamer with cabbage leaves. Place balls 1/2 inch apart in steamer and cover with steamer lid. Add water to a large skillet to a depth of 1 inch and bring to a boil. Place steamer in skillet, and steam balls 20 minutes or until rice is tender. Remove balls and cabbage from steamer and serve with soy and Chinese red vinegar dipping sauce.

This Chinese aluminum double-decker steamer is one of the most useful utensils in my kitchen. (This picture shows only one basket being used.)

Ratatouille and Pork Sausage.

I had some homemade pork sausage on hand but not enough for meal for 2. I could have used it in a pasta sauce but since I have so many Oriental eggplants I had to incorporate them somehow. Since it is one of ingredients in French Ratatouille I had decided to improvise something new (I have never seen a recipe similar to what I came up with).

Again, there is not much of a detailed recipe.

Preheat oven to 350 °F.

Butter ovenproof dish and spread raw pork sausage, store bought is fine, into 1/2” layer.

Next, lay down row of eggplant, than tomatoes, zucchini, followed by white onions, more tomatoes and more eggplant, all sliced. This is basically layer of Ratatouille. The veggies were seasoned with sea salt and about 2 tsp. of “Herbes de Provence”. (To mix your own “Herbes de Provence” I have included recipe at the end of this post.)

Since it didn’t look like there is enough substance I peeled and sliced Yukon potato and covered vegetables with overlapping potato slices. I lightly salted potatoes and sprinkled olive oil on top. In order for vegetables and meat to heat evenly I covered the top with parchment paper and then aluminum foil. (The paper prevents salt from interacting with aluminum and burn holes in the foil.) Place the dish on baking sheet and bake on middle oven rack for 45 minutes

Right from beginning I was going to top the veggies with slices of Provolone cheese so after 45 minutes raise the temperature to 450 °F, remove dish from oven, remove the foil and paper and cover potato slices with layer of cheese. Put back in oven and bake another 15 minutes or till cheese starts to bubble.

To serve, remove from oven and let sit for 5 minutes. Cut across the rows of vegetables with sharp knife into 2 portions and serve on preheated plates with slices of crusty French baguette.

This is a definite “will-make-again” meal.

Herbes de Provence

Ingredients

2 tablespoons dried savory

2 tablespoons dried rosemary

2 tablespoons dried thyme

2 tablespoons dried oregano

2 tablespoons dried basil

2 tablespoons dried marjoram

2 tablespoons dried fennel seed

Directions

In a small mixing bowl, combine all the ingredients together. Store in an air-tight container.

Kebab – Summer Delight on a Skewer

Kebab is such versatile dish that almost every region in the world has their own version. I had prepared Shish Kebab using small and larger pieces of beef, pork, lamb, chicken, rabbit, seafood and vegetable and even ground meat (lamb, pork, veal or beef) in a dish called Ćevapčići. Recipe for my version is here.

As usual, Wikipedia has detailed article on Kebabs from around the world.

Last week I have prepared 2 versions of Kebab.

First one was inspired by Chinese cuisine: all beef kebab with Char Siu sauce and fried rice with scapes, yellow beans and carrots. The kebab was grilled on BBQ on high heat, turned every 2 minutes for total of 5 minutes for medium done.

Second was more elaborate, a typical Western take on Shish Kebab. I have alternated slices of pork tenderloin, smoked & cooked bacon, onion, red pepper and yellow zucchini (squash). Each skewer had 5 pieces of meat and 4 of each other ingredients and was basted by hickory barbecue sauce. I grilled kebabs on direct medium low heat with BBQ lid closed, turning every 3 minutes for total 8 minutes. It was perfect: tender, juicy and right amount of heat and served on bed of shredded Napa cabbage with bowl of steamed rice.

One tip: I used flat bamboo skewers. These are absolutely ideal because they do not allow anything that is skewered to move or rotate. They are worth to look for. I bought mine in Dollar Store, really inexpensive. Also, I wrapped exposed end of bamboo in few wraps of aluminum foil to prevent burning. This way you can just wash and reuse them.

Pork Cevapcici (Ćevapčići)

Cevapcici is a national dish of Balkan states that formed former Yugoslavia. It consists of grilled minced or ground meat (lamb, beef or pork alone or any combination) formed into an oval sausage and is served with chopped onions, mustard and potatoes or rice. Besides Balkans all countries of Central and Eastern Europe have their own version. Wikipedia has an excellent entry on this summer meal favorite.

I prefer pork and lamb combination.

Ingredients

1 lb ground pork

1 lb ground lamb

1 egg white
1 Tbs. hot Dijon mustard

1 tsp. salt

4 cloves minced garlic

1/2 small onion, minced

1 tsp. hot Hungarian paprika

1 tsp. sweet Hungarian paprika

1 tsp. baking powder

Directions

Preheat a grill to medium-low heat.

In a large bowl, combine the ground pork, lamb, mustard and egg white.

Add the garlic, salt, baking powder, sweet and hot Hungarian paprika.

Mix well using your hands, and form into thick sausages about index finger long.

Oil the grill grate and grill sausages for about 15 minutes or until cooked through, turning till all sides are light gold.

Serve with boiled potatoes, chopped onions and mustard.

I served my Cevapcici on bed of chopped Napa cabbage and arugula.

Note: If grill is not available it is just as good to shallow fry with lard in heavy skillet. It takes about same time to cook on medium high heat.

Ham and Cheese Stuffed Pork Tenderloin Roll

I had half of pork tenderloin on hand and wasn’t so sure how am I going to cook it. It’s too cold outside to consider BBQ, schnitzel we had not long ago so I have settled on making a roll. I have used tenderloin before in Pork Tenderloin Roulade so the stuffing had to be different. After going through the fridge I came up with shallots, cremini mushrooms, celery and chopped ham that were sautéed and when cooled mixed with Mozzarella cheese and seasoned with Herbes de Provence, fresh chopped rosemary, chopped parsley, balsamic vinegar, white pepper and hot sauce and deglazed with 1/2 cup of dry Marsala. Tenderloin was cut lengthwise almost through, opened up and flattened with mallet between 2 sheets of plastic film. The whole process can be seen on this video from Food Wishes. I used different stuffing but process is exactly the same. Roll the meat, tie it up and roast at 375 °F for 30 minutes. I have roasted parboiled and quartered red potatoes in same pan and at the same time. The taste of this roll was incredible, it had a hint of game meat, like a rolled venison breast. The Herbes de Provence, rosemary, Marsala and Balsamic vinegar just shined through.

Braised Fragrant Pork Belly

My version of Chinese classic comfort food



Last week I got my newest cookbook "Mastering the Art Of Chinese Cooking" by
Eileen Yin-Fei Lo. Very good book even though in places it is a bit dictatorial for my taste, I am a free wheeler cook. There are quite a few “you must do this”, “you must use that” etc. Still, an excellent book.

Anyway, yesterday I was reading about slow cooked pork bellies and I just had to have it. Alas, no pork belly, just a thick slices on plain bacon. Good substitute, I thought. Out came my earthenware pot, ginger, star anise, cloves, cinnamon, tangerine peel, hot chilies, yellow rock sugar, sake, dark soy sauce, green onions and of course the bacon. Wasn’t bad at all but next time I’ll include some Chinese mushrooms for texture. Since the bacon was only 1/4” thick it was cooked in less then and hour.

Char Siu Pork with Crispy Noodles

Chinese Barbecue Pork Chow Mein

Even though the actual stir-fry takes about 3 minutes to make the two main ingredients take a bit longer. The Char Siu pork can be done few days ahead and noodles will take just over half an hour and they too can be done ahead.

Serves 2

Ingredients:

1 cup Char Siu pork, shredded into larger pieces 1/4” thick

3 Chinese mushrooms

1/2 carrot, julienned

16 – 20 Snow peas, ribs removed

2 green onions, sliced diagonally

1 large clove of garlic, chopped

1” piece of ginger, chopped

2 tsp peanut oil

Sauce:

1/2 cup mushroom soaking liquid

1 Tbs. Hoisin sauce

1 Tbs. Oyster sauce

1 tsp sugar

1 tsp corn starch

In a small bowl mix all ingredients till well combined

Noodles:

Chinese egg chow mein noodles, 2 bundles

1 Tbs. peanut oil

1 tsp. sesame oil

Boil noodles according to instructions on a package drain well and divide into 2 equal bundles.

Heat 1/2 Tbs. of peanut oil and 1/2 tsp. of sesame oil in nonstick frying pan, add noodles and spread evenly. Cook till light brown crust forms on bottom. Turn over and crisp up other side. Place on cookie sheet lined with paper towel and place in 200 °F oven. Repeat with second bundle of noodles.

Stir fry:

Soak the mushrooms till soft, remove stems and julienne. Reserve soaking liquid for sauce.

Heat oil in a wok till very hot. Add oil and coat sides of wok with oil using steel spatula. Add garlic and ginger and stir fry for few seconds. Add mushrooms and carrots and 1 Tbs. of soaking liquid. Stir fry for few seconds then add shredded char siu, snow peas and sauce. Cook till sauce thickens a bit and snow peas turn light green.

Place noodles on preheated serving plates, pour wok contents on top and garnish with green onions.

Char Siu Pork

Chinese Barbecue Pork

Ingredients:

4 Pork Tenderloins

3/4 cup Hoisin sauce

1/2 cup Soy sauce

1/2 cup Rice wine or dry sherry

1/3 cup Honey

1 tablespoon Sugar

1 Tbs. minced garlic

1 Tbs. minced ginger.

2 tsp. Chinese 5-spice powder

For Marinade:

Put all ingredients (except pork ) in small sauce pan on low heat and simmer, covered, for 10 – 15 minutes, stirring occasionally. Strain through strainer to remove any solids and let cool. Reserve 1/4 cup for Glaze.

For Glaze:

1/4 cup Marinade

1/4 cup Honey

1/4 cup Hoisin sauce

Mix till well combined

Preparation:

Pierce tenderloins with a serving fork in several places to allow marinade to penetrate meat.

Place meat in sealable bag, pour marinade (minus 1/4 cup reserved for Glaze) over the meat, squeeze out as much air as possible and close. Place in refrigerator and marinade at least 8 hours or up to 2 days. Occasionally massage the meat to redistribute the marinade.

Directions:

Preheat oven to 275°F.

Place a cooling rack over baking pan and pour in about 1/4” of water.

Place meat on oiled rack and roast, place in middle rack in preheated oven and roast for 20 minutes.

Turn the pork and reduce the temperature to 185°F and roast for another 15 minutes. Baste every 5 minutes or so.
Remove the pork and turn the broiler on high. Coat the pork with the Char Siu Glaze. Broil the meat for five minutes or till the glaze caramelizes. Remove the meat, turn over and repeat.

Note: Since Pork Tenderloin cooks quickly it is easy to over cook it to a point where the meat dries out.

When edges are charred and meat is golden brown remove and let rest.

Use immediately in your favorite recipe or vacuum pack and freeze for later use.

Wonton Soup

Wonton soup is probably best known Chinese soup in North America. There are many versions of not only fillings but also shape of the dumplings. I usually make the simple traditional triangle wontons. If you have a stock and ground pork on hand it is very simple and fast comfort food to prepare and can be a whole meal in itself, just fill the soup bowl with wontons is all it takes.

Filling:

3/4 lb. lean ground pork

4 green onions, finely chopped

3 tbsp. soy sauce

1 tbsp. sake

1 tsp. sesame oil

1/4 tsp. white pepper

2 tsp. fresh grated ginger

2 tsp. crushed garlic

4 medium shitake mushrooms, soaked and chopped

1 tsp. salt

2 tsp. sugar

wonton wrappers

Broth:

10 cups of chicken stock (canned or carton is fine)

1 tsp chopped ginger

1 tsp. crushed garlic

1 Tbs. soy sauce

1 green onions, chopped diagonally for garnish

Dumplings:

Put all ingredients in a mixing bowl and mix until thoroughly combined.

Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.) Fill a small bowl partially with cool water and set aside. Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton. Using your fingers or brush, lightly wet the edges of the wonton. Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside.
Soup:

In a sauce pan or soup pot bring stock, soy sauce, garlic and ginger to boil. Carefully drop wontons into soup and stir to separate them. After dumpling come to surface, simmer additional 5 minutes and serve with chopped green onions.

Ready for assembly.

Pres two oposing corners together...

and press around filling to squeeze out air.

Ready for a soup.

Barbequed Chinese Pork Ribs

Char Siu Ribs

Barbeque pork is used in many Chinese recipes from soups, appetizers, stir fried rice and noodle to on their own with a bowl of rice. I used same marinade for my pork back ribs. After 3 hours of slow roasting in sealed aluminum bag at 290 °F and hit of open broil at 400 °F for 30 minutes they came out nice a sticky, fall-off-the-bone done. What a treat! Maybe I should file it under Dessert, really.

Makes about 2-1/2 cups

The sauce:

Hoisin sauce, 3/4 cup

Soy sauce, 1/2 cup

Rice wine or dry sherry, 1/2 cup

Honey, 1/3 cup

Sugar, 1 tablespoon

1 Tbs. minced garlic

1 Tbs. minced ginger.

2 tsp. Chinese 5-spice powder

Put all ingredients in small sauce pan and simmer, covered, for 10 – 15 minutes stirring frequently. Strain through strainer to remove any solids and save in a jar.

Ribs:

Remove membrane covering the rib side of rack.

Preheat oven to 350 °F.

Take a piece of heavy aluminum sheet that will generously cover the ribs in a sort of sealed bag.

Place ribs meat side down at one end of foil and brush with Char Siu sauce. Turn over rib side down (be careful not to pierce the foil!!!) and rub meat generously with the sauce. Fold over the foil and seal sides by folding over the foil several times. Through the remaining open side pour in about 1/3 cup rice wine, fold the foil over several times to make airtight bag and place on baking sheet.

Place in middle of preheated oven and bake for 30 minutes.

Lower the temperature to 290 °F without opening oven door and cook for 2 hours.

After 2-1/2 hours in the oven raise the temperature to 375°F and remove the ribs.

Cut “X” in the aluminum bag being careful about steam that will inevitably escape. Roll or bend foil to open the bag, brush with more sauce and return to oven for another 30 minutes or till golden brown.

When golden brown, remove and cut into individual rib sections.

Serve with rice but we always eat ribs with rye bread. Don’t ask, just try it, you will like it. Excellent combo, just like a rye bread, chocolate and beer. Best dessert ever J !

 

Cut the bag open after 2 1/2 hours

Fold over the foil, brush with more sauce and return to 375°F oven for another 30 minutes.

Ready to be cut and plated.