Wednesday, April 6, 2011

B-B-Q Country Style Pork Ribs with Corn and Potatoes

This is a Emeril recipe that I've barely tweaked.  The corn and potatoes are my addition.  If you have never tried boiling your ribs in crab boil, let me help you enter into a new dimension.  They are so tender and flavorful.  You are going to LOVE it.

  • 6 lbs. country style pork ribs
  • ½ C. concentrated liquid crab boil
  • 1 head garlic, cut in 2 pieces
  • 3 ribs celery, cut into 3-inch lengths
  • 1 large onion, cut in half with skin on
  • 3 bay leaves
  • 2 T. kosher salt
  • 2 t. Tony Chachere Creole Seasoning
  • 1 t. whole black peppercorns
  • 1 bottle of your favorite barbecue sauce
  • 12 pack of frozen corn
  • 3 lb. bag of new potatoes
  1. Place ribs and all the ingredients through peppercorns into a large pot with enough water to cover the ribs by about an inch
  2. Bring to a boil on high heat
  3. Reduce heat to a low boil and cook for 1 hour
  4. Remove ribs from the pot and place on a foil lined cookie sheet
  5. Put the cover back on the pot and return to a boil for the corn and potatoes
  6. Dry the ribs with paper towels
  7. Now you have a choice, you can finish them off on the grill or
  8. Preheat the broiler
  9. Pour a ½ bottle of your favorite barbecue sauce over the ribs 
  10. Flip each rib and pour the other ½ bottle of sauce
  11. Broil for about 5 minutes each side or until they start to caramelize
  12. Remove from the broiler
  13. When water is boiling, add the potatoes and cook for 5 minutes once the water returns to a boil
  14. Then add the corn and cook for 10 minutes once the water returns to a boil
  15. Pour the contents of the  pot into a colander and serve the piping hot corn and potatoes with the ribs
Tips and Tricks:
  • I use Kraft Spicy Honey Barbecue Sauce.
  • Country Style Pork Ribs tend to be fatty, but some of the fat cooks off during the boiling and some during the grilling or broiling.  Don’t bother cutting off the excess fat.  It takes care of itself.

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