101 Cooking For Two - Everyday Recipes for Two: Southwest Country Style Boneless Pork Ribs

Saturday, June 18, 2011

Southwest Country Style Boneless Pork Ribs

Back to Cooking For Two. We are starting a diet this week which calls for big time flavor. Here it is. A Tex-Mex pork recipe that I grilled to cut up on a salad. It's got taste and it's got spiciness. UMM...GOOD.

You could do this with a pork tenderloin and I probably will in the near future but I had two packs of two each of country style boneless pork ribs that I wanted to start using.

For those of you unfamiliar with the cut, it is really the tail end of a pork loin cut in half and scored to make "ribs". Many time there is a "fat cap" that I have sometimes left on but today I wanted both lower fat and since it was going on a salad, no little pieces of chewy fat to contend with.

Rating
Really quite good. Great taste and very spicy. A great salad topping or free standing.

Mix spices. See recipe below.

 Trim off fat cap and silverskin if present.
Cut the scored rib cuts to about 2/3 of the way through the meat.
 Place meat on a large piece of plastic wrap back side up.
Sprinkle the spices on the back and flip. Now sprinkle the cut side and get into the cuts.
Wrap tight in the wrap and refrigerate for 30 minutes to overnight if you want. You could skip the wrap and go right to the grill if you want but this gives the spices time to penetrate.
 Preheat grill on high. Clean and oil.
 Decrease to medium heat.
 Place on grill initially for 7-8 minutes with cut side down. Then flip every 5-6 minutes until internal temp of about 160. About 22-25 minutes total.
Server as you wish. Here is my Tex Mex salad.




Southwest Country Style Boneless Pork Ribs


A Tex-Mex pork recipe that I grilled to cut up on a salad. It's got taste and it's got s You could do this with a pork tenderloin and I probably will in the near future but I had two packs of two each of country style boneless pork ribs that I wanted to start using. For those of you unfamiliar with the cut, it is really the tail end of a pork loin cut in half and scored to make "ribs". Many time there is a "fat cap" that I have sometimes left on but today I wanted both lower fat and since it was going on a salad, no little pieces of chewy fat to contend with.
Ingredients
  • 1 1/2 to 2 lbs Country style boneless pork rib
  • 1 T brown sugar
  • 1 1/2 t kosher salt
  • 1 t garlic powder
  • 1 1/2 t chili powder
  • 1/2 t cumin
  • 1/8 t cayenne pepper
Instructions
1) Mix all spices together well.2) Trim off fat cap and silverskin if present. Cut the scored rib cuts to about 2/3 of the way through the meat.3) Place meat on a large piece of plastic wrap back side up. Sprinkle the spices on the back and flip. Now sprinkle the cut side and get into the cuts.4) Wrap tight in the wrap and refrigerate for 30 minutes to overnight if you want. You could skip the wrap and go right to the grill if you want but this gives the spices time to penetrate. 5) Preheat grill on high. Clean and oil.6) Decrease to medium heat. Place on grill initially for 7-8 minutes with cut side down. Then flip every 5-6 minutes until internal temp of about 160. About 22-25 minutes total.
Details
Prep time: Cook time: Total time: Yield: 3-4 servings

Updated

September 14 2011

DrDan

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2 Comments:

At June 25, 2011 at 6:23 PM , Blogger Chris said...

Thanks for clearing that up! I have always known country style ribs (NAMP 423) to come from the front end of the loin up against the pork collar. Every time you have done country style ribs I was wondering where you were getting yours because they were lean and boneless.

Now I can make my own of your style, it is a great use for a portion of a whole loin rather than chops or a whole roast.

 
At June 26, 2011 at 7:29 AM , Blogger Dr Dan said...

They are just a standard thing around here. Every store sells them.. I usually buy a two pack at Sams. I'm going to try of few packs of the other type of country ribs soon.

 

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