May 28, 2009
"margin: 0in 0in 0pt">-1 cup chopped fresh cilantro
preferably dark and mild like Black Butte Porter, Negra Modello or Xingu
aside. Add in
to use. Country ribs come boneless or with a small bone. They are the meatiest rib cut and also can cook for a
long time, breaking down into tender deliciousness.
am a big lover of tacos and Mexican food in general, so I want to slow cook our country pork ribs in a red sauce
with fire roasted chilis, tomatoes, beer, veggies and spices until it easily falls apart with a fork. Then
we’ll whip up some perfect guacamole, a little cabbage salad, heat up some corn tortillas, and we’ve
got an awesome homemade taco that will rival the best authentic truck stand.
stumbled across online. http://www.foodsubs.com/. It’s a
Cook’s Thesaurus that offers helpful substitutions and identifications and can really make forging your own
path in the kitchen much more fruitful.
notes that pork country ribs “have more meat than spareribs or back ribs, but they aren't as easy to eat
with fingers. Allow 1/2 pound per person. They come boneless (pictured) or bone-in.
Substitutes: pork spareribs (less meaty and fatty) OR pork back ribs (less meaty and fatty
still).” So you can see, the website is a wealth of information.
this recipe we’ll need:
"margin: 0in 0in 0pt; text-indent: 0.5in">OK, and time to cook. First of all we’re going to coat all the
pork in the masa harina so it get a solid dusting all around the meat. I like to use a pie pan or a big plate to
coat the ribs, then shake off the excess flour.
up two tablespoons of oil in a large pot (at least 8 quarts) to medium high. Carefully lay the pork ribs into the
pan and let them cook for just a couple of minutes per side. We’re not cooking them all the way through,
we’re just browning them a bit for a nice crust that will hold in the juice while they slow cook.
style="margin: 0in 0in 0pt; text-indent: 0.5in">Once all of the ribs are browned all around, take them out of
the pan and set aside. Add the last tablespoon of oil and toss in the whole cumin and coriander seeds. This will
heat up the seeds until they pop and splutter, and infuse the oil with flavor of the spices. Once the seeds are
jumping around, add in the chopped onions.
onions have had a couple of minutes head start sauté, add in the carrots, celery, green peppers, and garlic
and stir, turning down to medium. While the veggies are cooking a bit more, lets fire roast our chili peppers
directly on the burner of the stove. This works whether you have a gas or electric stove. Just turn the heat up to
medium high and lay the peppers directly on the burner. The skin will sizzle and blacken after a few minutes, then
turn the peppers until they are charred all over.
they are roasted, move the jalapeños into a plastic bag and twist it closed. Set aside for at least 15
minutes to let them cool off. This will allow the peppers to steam a bit more and it will make the skins easier to
peel off. I highly recommend you use a pair of rubber gloves when you peel the blackened skin off the peppers, you
skin will burn and you will have spicy juice all over if you use your bare hands.
to add to the pork. Mine are nice and spicy with a sweet smokey kick, they will really bring out the character of
this dish. Toss them into the pot with the rest of the veggies.
grate in a bit of the peel, or zest for extra tangy flavor. Now let’s pour in the beer and add the chopped
cilantro, the cinnamon and nutmeg, and salt and pepper as well.
should just about cover over all of the meat so it will simmer and stew down nice and tender. Add another splash
of beer or some more canned tomatoes if there isn’t enough juice to cover the ribs.
"margin: 0in 0in 0pt; text-indent: 0.5in">Bring the dish up to a near boil, then turn it down to low, put on a
cover, and forget about it for a few hours. This is the hard part, the waiting game. Just know that the
longer this dish cooks, the better it will be. I recommend letting it simmer for about two hours on low, and even
longer if you’ve got the time.
style="margin: 0in 0in 0pt; text-indent: 0.5in">So these red sauce and roasted chilis pork ribs have been
simmering for a good long time now, lets check them out. They smell delicious and what few bones are in here have
completely fallen away from theoh so tender meat. Fish out the bones and discard. Let’s use a slotted spoon
to strain the pork (along with some of the onions and veggies) to a serving bowl. Pull apart the ribs using two
forks into bite sized taco bits. Wow, this looks awesome. I’m about ready to eat.
a batch of perfect guacamole. We need:
avocados, halved with seed and skin removed
style="margin: 0in 0in 0pt; text-indent: 0.5in">-1 roma tomato, diced
nice and smooth and creamy. Sometimes I like to toss in a dash of hotsauce as well, but because the meat is quite
spicy I’m going to leave it out. Let’s also finely slice up some green cabbage into thin ribbons and
toss with a little bit of lime juice. This will make a great cool and crunchy taco topping.
"margin: 0in 0in 0pt; text-indent: 0.5in">I’m also going to crumble some dry and salty cotija cheese,
which is a little bit like feta, but milder. Warm up a big stack of corn tortillas (much more flavor than the
wheat flour version) and our taco feast is good to go. Of course you can add chopped green onions, cilantro, sour
cream, salsa, or hot sauce as you see fit. Let each person assemble for themselves. You can probably serve at
least 8 with the amount of food we’ve made.
everyone! I’d love to hear what you’re cooking these days. What ingredients have captured your
imagination? Send me an email to firstname.lastname@example.org. Cooking Local in
the KOHO Kitchen, I’m Isaac Kaplan-Woolner.