Cider-Stewed Pork with Root Vegetables
Played around a bit looking for the perfect use for the Bavarian blend, and ended up with the epitome of autumn.
Country-Style Pork Ribs with Mexican Spices
I found this recipe in the Boston Globe. My (normally picky) kids and I were blown away by it - these ribs are intensely flavored and have a great kick. They're not your standard ribs: recipe calls for boneless pork, and cooking in the oven instead of grill.
Submitted by: Margot from Weston, MA
Yield: 4, with leftovers
Preparation Instructions:
- In a medium bowl, combine sugar, salt and all spices. Stir well.
- Set oven to 300 degrees. Rub ribs all over with the spice mix. Place ribs on pan and let meat sit at room temperature for 15 minutes.
- Cook ribs for 15 minutes. Turn and cook 15 to 25 minutes or or until a meat thermometer inserted into the meatiest part of the ribs registers 120 to 130 degrees. (Pork will not yet be fully cooked.) Remove pan from oven.
- Turn broiler to high. Brush ribs with bbq sauce. Broil for 10 minutes, turning half way through and brushing the other side with bbq sauce.
- Enjoy!
thespicehouse.com
The rub was amazing. The cinnamon is subtle and really works well with the fattiness of the ribs and plays well with the other spices. Highly recommend.
I used this recipe from the same source. I’m experimenting with dry rubs and don’t have a feel for it yet. This was not a good blend. Spicy for our taste; didn’t catch that I should use more Ancho and less Chipotle. I used mexican oregano; way too much. I used one half of Indonesia Korintje Cinnamon; I was out of Ceylon, which is what is used in Mexican cooking. Used my fav bottled sauce; it did not blend with the spices. Had a lot of spice mix left and tossed out along with the ribs. Does not happen much in our kitchen.