Did you know that Pork contains many of the nutrients recommended to build and maintain a healthy body? Pork contains Thiamine, Riboflavin, Niacin, Vitamin B6, Pantothenate, Phosphorus, Magnisiu, Iron and Zinc and is a good source of complete protein. Well it does and my family loves to have pork (tenderloin, chops and sometimes ribs) year round so I decided to come up with my own rub. I also wanted to make sure they stayed moist so I made more of a paste than a rub and slow roasted these bad boys. This time I grabbed some boneless ribs as I figured I would be getting more meat than on boned ones however, I bought 'country-style' which apparently mean, 'half-fat'. Therefore, in order to stick to your resolutions, go with some leaner looking chops or tenderloin. A word of caution though, do not trim all the fat off before cooking or you run a good risk of a dry piece of meat.
Ingredients:
2-3 lbs. of ribs, tenderloin or chops
3/4 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chile powder
1 teaspoon paprika
1 tablespoon crushed garlic
1 tablespoon light brown sugar
1 tablespoon course salt
1 tablespoon freshly cracked pepper
3 tablespoons fresh chopped cilantro
3 tablespoons orange juice
2 tablespoons red wine vinegar
2 teaspoons olive oil
1. Heat oven to 200F.
2. Combine all of the ingredients and rub over each rib.
3. Bake for 2 hours and 45 minutes-3 hours
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2 comments:
Can I tell you how AWESOME my husband is??? I bought a pork roast this weekend and planned on making this tonight and then eating it tomorrow night. When I got home, the house smelled wonderful! He surprised me and because I had the recipe printed out, he made it so it was ready when I got home! He loves me :-) We will make it again for sure! He used a combo Italian seasoning instead of just oregano-that may have been too much. Maybe a little less on the pepper too (that was his comment). All minor adjustments due to individual taste. It tasted great to me because it was made for me with love :-)
Country-style ribs are basically pork shoulders cut into steaks. They have a lot of fat in them (flavor!). We use them to make homemade char siew.
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