Yes, this is a pork blog…but first, an introduction…
My diet continues, and one of the foods that I absolutely love and can eat quite often because of its low calorie/high protein combination is poke: basically a Hawaiian version of unconstructed sushi. I’ve developed a combination of flavors that I simply call my “Asian Mix,” and I’ve found that it not only works well in dishes with seafood like tuna and salmon, but also with meat. I recently marinated beef flap in my Asian Mix, then grilled it over hardwood…delicious!
One of many versions of poke I made with my Asian Mix: wild-caught Alaskan salmon with cucumber, avocado, onion, and sesame seeds.
So I said to myself: “Self! Why not pork?”
It just so happened that I had a rack of St Louis-cut Berkshire pork in my freezer, so I took it out to thaw. I peeled the skin that’s on the back of the ribs and tossed it out. I cut the rack in half, and then sprinkled the ribs ever-so-lightly with a little Lawry’s Seasoned Salt, a classic in barbecuing. I placed the ribs in a plastic container, and moved them to the fridge to rest overnight.
Berkshire (also known as kurobuta) pork ribs, lightly seasoned with Lawry’s.
The next day, I removed the ribs from the fridge, placed them on a sheet pan lined with non-stick foil, and placed the pan in a pre-heated 450-degree oven. Once the sheet pan was in and the oven door was closed, I immediately lowered the temperature of the oven to 325. I let it cook for an hour.
After one hour, I poured off any fat that rendered from the pork, and flipped the ribs over. I put the sheet pan back in the oven, still at 325, for a second hour.
After hour two, I once again poured off any fat, and set the sheet pan down. I tore off a new piece of aluminum foil, placing it flat on the counter, and I placed one half-rack, bone-side up, on the foil. I brushed it with the Asian Mix. I flipped the half-rack over, and brushed the top side. Then I folded the foil tightly around the half-rack to create a packet as tightly sealed as I could get it.
Brushing the ribs with the asian Mix before wrapping it in foil and returning it to the oven for one more hour. Looks good already!
I did the same with the second half-rack.
I placed the two foil-wrapped half-racks back on the sheet pan and back in the 325-degree oven for one more hour.
After the third hour was up, I removed the sheet pan from the oven and let the ribs rest for 15 minutes before unwrapping the foil.
Beauty, eh?
Asian Mix (for 1 rack of ribs)
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 teaspoon chili garlic sauce
1 teaspoon sesame oil
1 teaspoon rice vinegar
Combine all the ingredients in a bowl. Mix well.
Just the right amount of heat from the chili garlic sauce. But feel free to add or reduce to your personal taste.
Live the Live ™ 