lemon, I make a recipe so similar to that one but the sauce is a combination of plum jam and a bottled barbecue sauce combination.
I like yours better cause you've got some extra kick in it with the cayenne, brown mustard and liquid smoke. Mine just had salt and pepper.....Definately will try this one! Guess you could use either jam. What do you think?
Of course, you could. But the plum will give a deeper flavor, the apricot gives a light flavor, doesn't overpower the taste of the meat, while adding just enough sweet taste. Try the apricot, you might like it better, you never know til you try. Then you can decide how to make this your own. (if you need to) I should mention, that when, after an hour, you remove the foil, this becomes very liquid. Do not drain off! Continue to cook and baste, as is, until browned and thick again. The fat continues to baste and moisturize the meat. Hope you enjoy this as much as Peppermint did!
Well, I'm ridin' coat tails here. I'm not sure what a country style rib is? Is it a cut or a kind of meat?
When I gootta use a jar of 'cue sauce, I'm known to reach for a bottle of Stubbs, Hot. But I serve the sauce as a side. Sounds to me like you might be boiling the ribs in the sacue covered in the oven?
During inclemite weather, I cook my ribs using a rotisserie oven. I use a rub of honey and yellow mustard for about an hour before firein' up the rotisserie. Well, pluggin in.
Maybe I can get TB to fix this up for me. I get fidgety around an oven and set off the smoke alarm from time to time when I open the door.
I'm required to use the rotisserie outside, under cover when it's raining. That's most of the time during the winter.
Paddy
Well, good mornin' Paddy. Country style is a boneless cut of pork, looks like fat strips, about 1 1/2 X 2". Yeah, it kinda cooks in its own liquid, but only for the first hour. This keeps it tender, then you remove the foil and cook up to a nice brown.
Your supposed to be the adventurous type Paddy. Give it a try. No real smoke to speak of, but tasty, nonetheless. And don't go using the same old que sauce. Try something new!
lemon, I'm seeing the difference in the prep. After slow cooking on low for maybe 6 hours I drain the liquid, leave the onions, then add the sauce and cook on high for maybe 1/2 hour. I can see your method would not call for draining the liquid.
Dang paddy, do we have to introduce to country ribs???
Sort of an inside cooking sort of rib,.... but you can grill it too! Just have to pre-cook it a bit before grilling. Wouldn't hurt to brine them first.
Submerge in some kosher salt, a little sugar, cold water and refrigerate for a few hours or overnight.
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Sooner, preserves will work...
Sooner, the preserves is what I get. I said "jam" in the recipe because I don't know what is commercially available in other parts of the country. So...your good to go! Hope you enjoy my cooking. Let me know.
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Good decision Sooner. I am so.o.o.o.o. glad you enjoyed them! Thanks for the complement. Coming from YOU that means a lot!!!
