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Pork Backbone "Ribs"


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I have a bunch of Polyface pork backbones in my freezer that are going to get cooked tomorrow, but I don't have a grill or smoker. Suggestions on how to cook them? A friend said they're more similar in texture to spare ribs if that makes a difference in what you recommend. I'm actually going out late afternoon so it would be really nice to throw them in the slow cooker so they're ready when I get home, but from what I've read, it sounds like that will result in a pulled pork dish rather than ribs, which I don't want?

I am thinking of using this recipe for both the dry rub and the bbq sauce, but I'm open to other rub/sauce suggestions as well.

Going to make a white bean, tomato and corn salad and a slaw of some sort to go alongside it.

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I have a bunch of Polyface pork backbones in my freezer that are going to get cooked tomorrow, but I don't have a grill or smoker. Suggestions on how to cook them? A friend said they're more similar in texture to spare ribs if that makes a difference in what you recommend. I'm actually going out late afternoon so it would be really nice to throw them in the slow cooker so they're ready when I get home, but from what I've read, it sounds like that will result in a pulled pork dish rather than ribs, which I don't want?

I am thinking of using this recipe for both the dry rub and the bbq sauce, but I'm open to other rub/sauce suggestions as well.

Going to make a white bean, tomato and corn salad and a slaw of some sort to go alongside it.

I've got St. Louis ribs in a low oven as I write. Been in there for a few hours.

I rubbed them with...paprika, smoked paprika, brown sugar, chili powder, garlic powder, s&p, oregano. Let them sit in the fridge for a bit, wrapped in tin foil.

I put them on a low oven for an hour, then poured this marinade into the foil package:

Made a marinade based on a/including a SC bbq sauce bottle, which was embellished with white wine, cider vinegar, sugar, grainy mustard, honey, fresh squeezed lemon.

Oh Em Gee. They smell wonderful!

Mr. MV will sear them on the grill while the sauce reduces in a little while. Will let you know how it tastes.

http://www.ehow.com/how_2057751_slow-cook-babyback-ribs.html

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Oh, thanks! That cooking method sounds perfect if I change my plans and don't go out in the afternoon. Or...does anyone ever leave their oven on at a low temp when they leave the house? It doesn't seem like the brightest idea, especially since I have pets, but then again, I've forgotten to turn it off overnight and I'm still alive to tell the tale. :)

I think I really want to try the bbq sauce in that recipe. Do you think I should braise in the cooking liquid outlined in your link, and then just glaze w/the bbq sauce from the recipe before broiling? Or somehow dilute the bbq sauce with liquid to make is good for braising? Or...?

Here are the ingredients for the bbq sauce, you're supposed to simmer it for about 10 minutes to thicken it:

* 1 cup ketchup

* 1/2 cup cherry preserves

* 2 tablespoons fresh lemon juice

* 2 tablespoons mild-flavored (light) molasses

* 2 tablespoons golden brown sugar

* 1 tablespoon Worcestershire sauce

* 1 tablespoon soy sauce

* 1 teaspoon finely grated lemon peel

* 1 to 2 canned chipotle chiles in adobo, minced, plus 1 tablespoon adobo sauce from can

* 1 teaspoon liquid smoke

* 1 teaspoon onion powder

* 1 teaspoon unsweetened cocoa powder

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Your bbq sauce sounds really delicious!

Personally, I'm too paranoid to leave the house with the oven on. Chances of anything happening is very slim, but I've got dogs in the house, so I'm taking no chances with appliances.

When the ribs were done braising in the doctored up Carolina-Style bbq sauce (Bull's-eye brand), I poured a bit of the thick sauce (as is) over the ribs and served. We skipped the searing on the grill since they were so tender and delicate.

Not sure if Mr. MV reserved the brasing liquid. He had clean up. :)

Overall, this was a succesful rib preparation. Not true bbq, no smoking, but really a braise with lots of spice and smoky flavor imparted. Plus, the house smelled like heaven.

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Glad your ribs were a success!

I decided to use the rub and the bbq sauce from my recipe, and the cooking method from yoru link. Fort he braise, I'm going to sub in pomegranate (wanted cherry but couldn't get any) juice for the white wine and leave the honey out. Not sure how this will work so I'll make a half batch and taste, then adjust accordingly.

The rub is on and all of the backbones are neatly stacked in their foil packets in the fridge. I decided to not burn my house down today so I'll come home earlier than planned and start cooking them hopefully no later than 6. Can't wait to try them!

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