Posts Tagged ‘pork’

Few dishes scream out “comfort food” like meatloaf. My Mom’s meatloaf was awesome, and she’d cut a huge slab of it onto my plate, with fantastic butter-loaded Pennsylvania Dutch egg noodles on the side. I couldn’t stop eating it.

I never thought of making meatloaf when I moved away, because it gave my Mom something special to make for me when I came home to visit. She was thrilled that there was a dish she could make that I would devour every time, without hesitation. (The others were her roasted lamb and Lithuanian pierogis called koldūnai (kol-doon-ay).

But now that my Mom is in an assisted living facility, I’ve had to take meatloaf matters into my own hands. I never got my Mom’s exact recipe. But I had an idea of what went into it, so I gave it a shot.

The standard mix for my Mom’s meatloaf was one-third each ground beef, pork and veal. I go 2/3’s beef and 1/3 pork instead, unless I can get my hands on humanely-raised veal from a farm down the road. My Mom used Lipton onion soup mix in her meatloaf. I chose to stay away from packaged ingredients which have chemicals and preservatives. And instead of layering slices of bacon on top as many people do, I fry and chop the bacon and mix it into the meat, giving my meatloaf delicious smokey bacon goodness in every bite!

To keep this dish gluten-free, I use GF breadcrumbs. I buy loaves of Udi’s frozen gluten-free bread, toast the bread slices, then put them in a food processor to make great-tasting bread crumbs that have all the flavor of regular bread crumbs, without the gluten.

 

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4 strips bacon, fried and chopped
1 yellow onion, minced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon granulated garlic
pork fat or olive oil
2 lbs. ground beef
1 lb. ground pork
3/4 cup breadcrumbs
1/4 cup ketchup
2 eggs

 

Fry the strips of bacon until crisp. Remove the bacon from the pan and chop it fine. Set it aside.

Keeping the rendered bacon fat in the pan, sauté the onion with it until translucent. Add the salt, pepper and garlic. Set the pan aside, letting it cool to room temperature.

 

 

In a bowl, combine the meat, bread crumbs, ketchup, bacon, eggs, and the sautéed onion mixture. Form it into a loaf and place it in a loaf pan. Bake at 350 for about an hour.

 

Delicious, caramelized meatloaf. Leftovers are always welcome!

 

 

 

 

 

I’ve been experimenting with my coffee rub, one that combines coffee with cocoa powder, brown sugar, salt, garlic and onion. I’ve tried it on various cuts of beef, on chicken, and pork…and it works well on everything!

 

A Berkshire pork belly, cured for several weeks, then rinsed.

 

I took some of the rub and cured a beautiful Berkshire pork belly with it, to make bacon. I simply scored the fat side of the belly, then massaged both sides of the belly with the rub, and placed it in a container in the fridge for several weeks. I flipped it over every few days to allow both sides of the belly to come in contact with the liquid that formed when the salt in the rub extracted moisture from the meat. After several weeks, I removed the belly from the container and rinsed it well with clean water, drying it with paper towels. I then re-rubbed the pork belly with more of the coffee rub and placed it in the smoker for 2 hours at 250 degrees, smoking it with hickory, my favorite wood for bacon.

 

The pork belly, re-rubbed and ready to smoke.

 

It just so happened that on the weekend I was smoking the belly, I decided to smoke a couple of racks of pork ribs for myself. These also came from a beautiful heritage Berkshire pig, and I coated them with the coffee rub, allowing them to rest in the fridge for 24 hours putting them in the smoker.

 

The Berkshire pork ribs, rubbed and ready to smoke. I cut the racks in half for easier handling.

 

Since the ribs and belly were in the smoker at the same time, the ribs first smoked at 250 degrees with hickory along with the bacon, for about 2 hours. Once I removed the bacon, I dropped the temperature of the smoker to 225, and smoked the ribs for 2 more hours. I then removed the ribs, sprinkled them with a little more coffee rub, and wrapped them in aluminum foil, before returning them to the smoker for another hour.

 

 

The ribs, and the bacon, were absolute perfection!

 

 

The ribs, smoked for several hours.

 

Re-sprinkling a little coffee rub on the ribs.

 

Wrapping the half-racks in foil. Some go back to the smoker, some head for the freezer to be enjoyed later.

 

Since I had 2 full racks of ribs, more than enough for several meals, I cut each rack in half before smoking for easier handling. Once I wrapped them in foil, I let a couple of them cool on the counter before placing them in a freezer bag and putting them in the freezer for future use. Already smoked and cured, all I’ll need to do is take a foil package out of the freezer, and place it in a 250-degree oven for a couple of hours to warm the ribs up and make them fall-off-the-bone tender.

 

The ribs, after another hour in the foil.

 

Here’s my coffee rub recipe. Make a lot of it and use it on everything from burgers to whole chickens to pulled pork sandwiches.

 

3 tablespoons brown sugar
1 tablespoon Kosher salt
1 tablespoon ground coffee (use your favorite)
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon unsweetened cocoa powder

 

Rib perfection!

 

Pork chops were a favorite of mine growing up, but my Mom cooked them only one way: breaded and fried in a pan full of oil. They were good, but they were greasy, and my Mom was not big on seasonings. And she cooked the hell out of it. It was time to improve on the original.

Using the best quality pork I can get, like heritage Berkshire pork, makes a real difference in flavor. It also matters to me that the animals are humanely treated while they’re on the farm. No factory-farmed meats.

 

chop 1

 

 

2 Berkshire pork chops
1 egg
1/2 cup plain bread crumbs (gluten-free works, too)
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
olive oil

 

Pre-heat the oven to 350 degrees.

Set up 2 bowls. In one, crack and scramble the egg. In the other, combine the bread crumbs, salt, pepper, oregano, parsley, granulated garlic and granulated onion.

Place an oven-proof pan on medium-high heat and add a little olive oil. Once the oil is hot, coat the pork chops in the egg wash and then coat them with the bread crumb mixture. Place the chops in the hot pan to brown and sear on one side. After a few minutes, flip the chops over in the pan and place the pan in the oven to finish cooking.

 

chop 2

Remember, good pork does not need to be cooked to death! A light pink to the meat is OK. You want to cook the meat to about 145 degrees, letting it rest for at least 3 minutes before serving.

 

 

 

As I’ve mentioned previously, I love the Kona-crusted NY strip at the Capital Grille, so much so that it inspired me to make a coffee rub of my own. I’ve been using it on steaks and burgers for years. But last week, I used it on a slow-smoked pork shoulder for the first time, and it was fantastic!

I used a smaller pork shoulder, about 6 lbs., and smoked it for about 12 hours. Obviously, if you use a larger hunka meat, you’ll need more time. I prefer a bone-in shoulder over boneless. I think it gives greater flavor.

 

Rubbed and ready to smoke!

 

My coffee rub is easy to make, and I usually make a lot of it at once, since it stores well.

 

3 tablespoons brown sugar
1 tablespoon Kosher salt
1 tablespoon ground coffee (use your favorite)
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon unsweetened cocoa powder

I mix all the ingredients well, then rub generously on the pork shoulder before placing it a 250-degree smoker for about 12 hours. I use an electric smoker, which allows me to set the temperature and forget it, with the exception of occasionally adding hickory chips. I love just a hint of smokiness…I don’t want the rub to be overpowered by the smoke.

 

Perfectly smoked, with the bone easily sliding out of the shoulder.

The brown sugar in the coffee rub creates a beautiful crust on the meat, which goes really well with the pork and the barbecue sauce I make.

The barbecue sauce uses much-needed vinegar. It cuts through the rich fattiness of the pork, and is absolutely delicious.

2 cups ketchup
3/4 cup water
6 tablespoons cider vinegar
6 tablespoons white vinegar
6 tablespoons brown sugar
3 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons salt
2 teaspoons black pepper
1 1/2 teaspoons cumin

 

Mix all the ingredients in a saucepan and simmer until the flavors have blended, about 20 minutes. Remove from heat and cool to room temp. If you store it in an airtight container in the fridge, it’ll stay good for a few months.

 

A beautifully smoked pork shoulder, amazing barbecue sauce…what more do you need for an amazing pulled pork sandwich except a toasted brioche bun and perhaps some of my world-famous home fries on the side?

The home fries? That recipe is for another blog!

 

 

I’ve got two methods for cooking pork chops, each depending on the thickness of the chop. If the pork chop is thin, I got for high heat over hardwood charcoal, flipping the meat often so that it cooks all the way through without burning. The famous Cope Chops are perfect for this method. (https://wp.me/p1c1Nl-1xU)

Cope chops.

 

 

But if I’ve got a thicker chop, I like to brine it first, so that it retains its moisture during a longer cooking process. I brine the chops for a couple of hours, then light a fire using charcoal briquets, which will give me a steadier, longer-lasting flame.

Nice, thick chops!

 

Making a brine is easy, and it adds wonderful flavor to the chop. I use a smaller batch of the brine I use on my Thanksgiving turkey.

2 quarts water
1 onion
1 carrot
1 stalk celery
1/2 cup Kosher salt (I use Diamond Crystal)
1/4 cup brown sugar
1 1/2 teaspoons black peppercorns
1 teaspoon whole allspice
2 bay leaves
2 quarts ice water
2 to 4 thick-cut pork chops

 

Pour the first 2 quarts of water into a large pot. Quarter the onions, carrots, and celery (not need to peel them) and add them to the water. Add the Kosher salt, brown sugar, peppercorns, allspice, and bay leaves. (A note on the Kosher salt: different brands have different weights. For example, Morton Kosher Salt is heavier than Diamond Crystal, so you’ll be adding more salt with the same 1/2 cup measurement.)

Boil for a few minutes, then remove from heat to cool.

 

Let the pot come to a boil for a few minutes. Remove it from the heat and let the brine cool down to room temperature.

Once the brine is at room temp, add the 2 quarts of ice water, and drop in the pork chops. Make sure they stay covered with the brine. Let the chops brine for about 2 hours.

The chops are in there!

 

After 2 hours of brining, rinse the chops under cold water, and pat them dry with paper towels. Discard the brine.

Light a fire using charcoal briquets. While the fire is heating up, make the rub for the pork chops.

 

1 tablespoon salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon brown sugar
1 teaspoon ground black pepper

 

Combine the salt, garlic, onion, brown sugar and pepper in a bowl, and then season the chops liberally on all sides with the mixture.

Pork chops with the rub. I love grilling some Vidalia onions, too.

 

Let the chops rest at room temperature while you’re waiting for the grill.

Once the coals are ready, I establish a hot side and a cool side on the grill. I sear the chops on the hot side of the grill, being careful not to burn them. (The sugar in the rub may char a bit, but that’s OK.)

 

Once you’ve got a nice sear on all the chops, move them to the cooler side of the grill, and close the lid, making sure there’s air circulating so you don’t smother the fire.

Having a meat thermometer is handy, because although you want pork to be cooked thoroughly, you don’t want to overcook it. You’re looking for a temperature of 160 degrees for pork. Once you’ve reached that, you remove the chops from the grill, put them on a plate, and cover them with foil to rest for about 15 minutes. During that time, the interior temperature of the chops will rise to about 170, before slowly cooling down.

Removing the chops and letting them rest gives you enough time to throw some tasty veggies on the grill. I like to simply rub them with olive oil, and any of the pork rub that may be left over, tossing them over the hot part of the coals until just cooked.

 

 

By the way, when using a meat thermometer, be careful you don’t do something dumb, like I did. I didn’t notice that I had it on a Celsius setting, instead of Fahrenheit. So I couldn’t understand why my chops were “only” at 60 degrees after a long time of cooking! (That’s 140 Fahrenheit!) I caught my mistake in time, fortunately not cooking the crap out of my chops!!

 

 

 

Well, it’s good to be back home after a nice getaway in St. Lucia. Please check out my previous blogs for my day-to-day adventures. I’ll have more to say in a future blog.

One of the first things I needed to do when I got home was to have a look at food items I needed to re-stock…and bacon was high on the list!

Fortunately, I started curing a beautiful slab of Berkshire pork belly a couple of weeks ago, and it was ready for the smoker today. With the doors open here at home, I can smell the hickory wood wafting through the yard. Hope I’m making the neighbors jealous!

Let’s face it: there are few foods as magical as bacon. Add bacon to just about any dish you’re preparing, and it elevates it to incredible new heights of flavor. The BLT is possibly the greatest food combination ever invented: just a few simple, fresh ingredients, when placed together, transforming into one of the greatest sandwiches on planet Earth.

BLT wraps: home-cured and smoked bacon, local farmstead romaine, home garden tomatoes.

 

If I’m buying bacon, I go on-line to Burger’s Smokehouse, a family run business in Missouri that has made great bacon for decades. The prices are good, and they include shipping. (www.smokehouse.com) I buy in quantity and freeze what I don’t need right away. My favorite is the thick-sliced country bacon “steaks.”

But nothings beats making your own.

Bacon comes from the pork belly, and they’re easy to find in any good butcher shop. But to get something a notch above, I’ll buy a heritage breed, like Berkshire pork, from Heritage Pork International. (www.heritagepork.com)  I follow the simple curing techniques outlined in “Charcuterie,” a great book written by Michael Ruhlman and Brian Polcyn.

To cure bacon, all you really need is salt and sugar, and what they in the curing biz call “pink salt,” which is not to be confused with salt that happens to be pink, like Himalayan salt you would find in a gourmet store. Pink salt is bright pink to let you know that it’s a special salt that should only be used in small quantities for curing. The reason is: nitrites. Nitrites delay the spoilage of the meat, and help keep the flavors of spices and smoke. They also keep the meat nice and pink instead of an unappetizing gray. That’s good. But nitrites can break down into nitrosamines, which have been known to cause cancer in lab animals. But let’s face it: you would need to eat a ton of cured meat to really worry about this. (I buy uncured deli meats and hot dogs at the supermarket, because processed meats are a different story. But since I know exactly what goes into my own bacon, I’m not worried about the level of nitrites.)

To make the basic dry cure:

1/2 lb. kosher salt
1/2 cup light brown sugar or turbinado sugar
1 oz. pink curing salt

Mix the ingredients well. An important note: all salts do not all weigh the same, so go by the weight and not a cup measurement. I keep this basic dry cure stored in my pantry, ready to use when I need it.

When it’s time to be making’ the bacon, I combine the above rub with other ingredients to make my bacon rub.

 

My bacon rub:

1/2 cup basic dry rub

1/2 cup brown sugar or turbinado sugar

1 teaspoon fresh cracked black pepper

1 teaspoon granulated garlic

 

Mix these ingredients well (yes, there’s quite a bit of sugar there, but I like my bacon a little sweet!) Rub it generously all over the pork belly.

I have a large plastic container with a lid that fits one slab of pork belly perfectly. I place the belly inside it, put the lid on, and place the container in the fridge. The pork belly stays there for at least a couple of weeks, maybe three. I flip the belly every few days. You’ll see that the salt will draw moisture out of the meat and form a brine. This brine will continue to cure your pork belly, so leave it in there. Just flip it, put the lid back on the container, and back in the fridge.

In two or three weeks, once the pork belly has been cured, wash the brine off the meat, and pat it dry with paper towels. Now it’s time to cook. You can simply cook the pork belly at 200 degrees for about 2 hours, until the internal temperature reaches 160 degrees. I place the pork belly in a digital smoker, which allows me to set an exact temperature. I smoke it at 250 degrees for 2 hours, using hickory chips.

 

 

 

Bellies in the smoker

Bellies in the smoker.

 

 

Smoked bacon

Smoked bacon!

That’s it. You have achieved bacon!

The reward is so worth the effort. Just remember that you still need to slice the bacon and fry it. Don’t eat it straight out of the smoker. That first slice you cut off your bacon and toss in a pan to lightly fry for a few moments will be the best bite you’ve ever had in your life!
And if you’re making one slab of bacon, why not make it three or four? It freezes well. And…you will eat it. You know you will!

Frying in the pan!

Frying in the pan!

Off on a vacation for a few days, so I’m posting this a bit early. But let’s face it: weekends are for ribs, and even if you don’t have the grill ready for the season yet, you can enjoy this recipe because the ribs bake in the oven.

The balsamic vinegar I use in this recipe is not the super-expensive stuff that should only be drizzled at the very end for a Caprese salad. I use the $9-a-bottle stuff that you can find in any supermarket. Good quality, and I try to find one from Modena, Italy, the world headquarters of balsamic vinegar.

3 lbs. pork ribs (I like the St. Louis cut)
4 cloves garlic, minced or through a press
1 tablespoon chopped fresh rosemary
1 tablespoon dark brown sugar, packed
1 tablespoon balsamic vinegar
1 1/2 teaspoons Kosher salt

Place the ribs in a roasting pan, cutting the racks in half if you need to, to make them fit.

In a bowl, combine the garlic, rosemary, brown sugar, balsamic vinegar and salt, and then rub the mixture evenly all over the ribs.

Let the ribs marinate for an hour at room temperature or longer in the fridge.

Marinated ribs, ready for the oven.

Place a rack in the center of the oven and pre-heat it to 425. Pour 1/2 cup of water into the roasting pan with the ribs and cover the pan tightly with aluminum foil.

Roast the ribs until the meat is very tender, about 1 1/2 hours.

While the ribs are roasting, make the barbecue sauce…

1 cup balsamic vinegar
1 cup ketchup
1/2 cup apple cider vinegar
1/4 cup honey
2 tablespoons whole grain mustard
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 1/2 teaspoons hot sauce (I like Frank’s)
1/4 teaspoon Kosher salt

 

Place the balsamic vinegar in a medium saucepan over medium-high heat. Bring it to a boil, then lower the heat to medium and cook the vinegar until it is reduced by a third, about 8 minutes.

Whisk in the ketchup, apple cider vinegar, honey, mustard, molasses, Worcestershire, hot sauce and salt. Bring the sauce back to a boil, then lower the heat to a simmer until it has thickened, about 15 to 20 minutes. Stir occasionally. Remove the pan from the heat and let it cool to room temperature.

 

After baking, brush the ribs with the barbecue sauce.

 

Remove the ribs from the oven and transfer them to a baking sheet lined with non-stick aluminum foil.

Increase the oven temperature to 450 .

Brush both sides of the ribs generously with the barbecue sauce and bake them uncovered for about 10 minutes, until the sauce is browned and sizzling.

 

Delicious balsamic ribs!

 

Leftover barbecue sauce is great for dipping the ribs in!

 

 

“Cope” chops are the creation of my long-time radio buddy, Marc Coppola, who can be heard from Cape Cod to California. Cope and I started in radio at WBAB on Long Island back in the early 80’s. He had the afternoon drive shift, and I was on after him from 7 to midnight. After his show, Cope would remove a hibachi grill out of the trunk of his car, light some charcoal in the radio station parking lot, and he’d grill up the most amazing pork chops I’ve ever had. They were thin, but juicy and beautifully charred, with a wonderful saltiness. He called ’em “Cope chops,” and we’d eat them by the stack, wrapping the hot bone of the chop with a paper towel, and then just chowing down. It was a great memory, and one that I regularly re-live by grilling Cope chops at home even today.

After three decades, I’m not sure if my Cope chop recipe is the same as the original, but they are damn good and incredibly easy to make.

Ironically, for this recipe, I don’t go all out and spend big money on thick, expensive pork chops. I want them thin, fatty and with the bone in. This is not a low-and-slow process: the secret to the success of these chops is to cook them hot and fast, sealing in the juices.

 

Thin-cut pork chops
Dry white wine (I use an unoaked inexpensive chardonnay; many Australian brands to choose from)
Lawry’s seasoned salt

Place the pork chops in a flat bowl, and pour the wine over the top, making sure you cover the chops. Let them marinate for at least an hour at room temperature, flipping them over halfway through so that all sides get covered by the wine.

Light a hot hardwood charcoal fire.

Pour off the wine from the chops and discard. Place the chops on the hot grill and season the top with the Lawry’s seasoned salt. Once they’ve charred nicely, flip the chops over and season the other side. Grill until the chops are cooked all the way through, but not dry. Serve immediately.

The proper way to eat a Cope chop: wrap the bone in a paper towel and chow down!

If there’s a dish that my Mom made all the time but I didn’t appreciate until I got older, this is it. Stuffed cabbage, cabbage rolls, or balandėliai, as we say in Lithuanian, was a staple in our home and one of my Dad’s favorite foods. 

I had seen my Mom make these beauties so often in my childhood, I didn’t even need to check online recipes out for guidance. That doesn’t mean I make them exactly like Mom, but my version came out pretty damn good. I think Mom would be proud.

As always, to keep this dish gluten-free, I simply toast some GF bread slices in the oven, then grind them in the food processor. Way better than buying pre-made GF breadcrumbs!

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4 strips of bacon, chopped
1 yellow onion, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon granulated garlic
1 lb. ground grass-fed beef
1 lb. ground pastured pork
1/2 cup breadcrumbs
2 eggs
1 large head cabbage
1 pint homemade chicken, beef or veal stock
750 g diced tomatoes (1 Pomi container)
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion

Chop the bacon into small pieces and fry them until crisp. Finely chop the onion, and add it to the bacon and rendered fat in the pan, cooking until the onions are translucent. Add the salt, pepper and garlic. Mix well, and remove from the heat. Let it cool to room temperature.

In a large bowl, combine the beef, pork, breadcrumbs, eggs, and cooled bacon and onion mixture. Place it in the fridge to firm up.

Let a large pot of salted water come to a boil. Core the cabbage, leaving the leaves whole, and carefully immerse the head of cabbage into the hot water. Little by little, the outermost leaves of the cabbage will come off the head, and you can remove them with tongs, so you don’t burn yourself with the hot water. Set the leaves aside to cool, and continue doing this until you can no longer remove leaves from the remaining head of cabbage.

Remove the remaining head of cabbage from the hot water, and using your hands or a knife, break it into flat pieces. Line the bottom of a roasting pan with the pieces. These will keep the stuffed cabbage from burning and sticking to the bottom.

Time to roll the stuffed cabbage. Take the meat out of the fridge. Lay a cabbage leaf flat on the counter, and add some of the meat mixture inside. Roll the cabbage around the meat, folding the sides in as you go, much like a burrito. You might need to slice away the thickest part of the leaf stem to make rolling easier. Lay the stuffed cabbage in the roasting pan on top of the leftover cabbage pieces. (Unlike Mom, I don’t use toothpicks to hold the stuffed cabbage rolls together.)

Continue stuffing and rolling the cabbage leaves until you’ve got a pan full of them, shoulder-to-shoulder.

In a blender or whisked in a bowl, combine the stock, diced tomatoes, thyme, salt, pepper, garlic and onion. Pour this mixture over the top of the cabbage rolls in the roasting pan, covering them.

 

 

If you have leftover cabbage, you can place another layer of them on top. Otherwise, cover the roasting pan with foil and place in a pre-heated 350 degree oven. Cook for an hour.

 

 

After an hour, remove the foil and cook further for another 45–60 minutes.

 

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I love pastrami. I love ribs. So why can’t the two get along? (Using my best announcer voice): Well now they can!!

I’ve seen a few recipes that use pastrami ingredients on foods other than pastrami and I thought it could work with pork ribs as well. I was right. And for these ribs, you don’t need a smoker or anything like that. They bake in the oven, then get finished under a broiler for that tasty char that you always look for in a grilled rib.

There’s a 2-step process to making these ribs. First, you combine the rub ingredients and let the ribs hang out in the fridge overnight. Then you bake them and broil them the next day, brushing a special sauce on them.

I prefer St. Louis-style ribs because they cook more evenly and have lots of meat. I prefer a heritage breed like Berkshire pork (also known as kurobuta) because of it has fantastic flavor, “good” fat, and is humanely raised.

Time to get ribbin’…

 

1/4 cup freshly ground black pepper
1 tablespoon ground coriander
1 tablespoon light brown sugar
1 tablespoon mustard powder
1 tablespoon paprika
1/4 teaspoon cayenne pepper
1/4 cup distilled white vinegar
2 tablespoons salt
2 racks St. Louis-style pork spare ribs (about 5 lbs.), preferably Berkshire pork

To make the rub, combine the black pepper, coriander, brown sugar, mustard powder, paprika and cayenne in a bowl. Mix well. To grind larger amounts of pepper and other spices, I use a small coffee grinder that I keep just for spices. It does the job quickly and easily.

My spice grinder.

 

Cut the racks of ribs into halves, removing the skin on the back of the ribs that can make it tough. Brush both sides of the ribs with the white vinegar, and then season with the salt. Pat the ribs with the spice rub, and place them on a rimmed baking sheet. Place the baking sheet in the fridge for at least an hour. Overnight is better.

Vinegar, salt and then the spice rub.

 

Pre-heat the oven to 325. Transfer the ribs to a large roasting pan, or you can use the rimmed baking sheet. Place the ribs fatty side up, and add 1/2 cup of water to the pan. Cover the ribs with aluminum foil and bake them for about 2 hours.

After 2 hours, remove the ribs from the oven and let them sit at room temperature, still covered by the foil, for about 30 minutes.

Out of the oven and ready to be brushed with sauce.

 

1/4 cup Dijon mustard
3 tablespoons apple cider vinegar
3 tablespoons honey
2 tablespoon soy sauce

In a small bowl, combine the Dijon mustard, apple cider vinegar, honey and soy sauce. If the honey’s very thick, I place the glass jar (no lid) in the microwave for a few seconds to make it flow better. (Don’t do this if it’s in a plastic container, and don’t microwave for too long–honey will foam up and make a big mess!)

Pre-heat a broiler.

 

Brushing the ribs with the sauce.

 

Take the foil off the ribs and brush them with the sauce. Then place the ribs under the broiler until lightly charred, about 3 minutes. Slice into individual ribs or devour a slab at a time!

Charred and delicious!