Archive for the ‘coleslaw’ Category

As a Southern Girl, there will always be a special place in my heart for BBQ. That is why this recipe is great- it’s super easy to make, and uses a leaner cut of meat so it is a little healthier too. While this recipe is very easy, it does require a good 2.5-3 hours of time in the oven so make it when you plan on doing some stuff around the house- like on a weekend .

Pulled Pork Sliders with coleslaw and red stripe beer.

Buy a pork tenderloin from the grocery store – this will usually equate to being about 3 lbs or so, and when you take it out of the package it is actually 2 pices of meat. So, if each piece is sold separately, it will be about 1.5 lbs each.

Here’s your ingredient list:

• 3 lbs pork tenderloin (see notes above)
• 1 cup cider vinegar
• 1 tblsp. red pepper flakes
• 2 tblsp. brown sugar
• salt
• pepper
• 1 tblsp. smoked paprika
• water or yeast rolls ( a pack of 6 or more)

Preheat your oven to 275 degrees and start making your vinegar sauce.

Make your sauce:

Bring 1 cup cider vinegar, 2/3 cup water and red pepper flakes to a boil. Reduce to a simmer and let cook for about 15 minutes. While simmering, add the brown sugar.

Meanwhile, rub the pork in olive oil, grated sea salt, fresh ground pepper and smoked paprika. (Just grate the S/P) on top of the meat and add the tablespoon of paprika all over…)

Once the oven has preheated, put your pork in a casserole dish and cover with 1/4 of the sauce. (remember to save about 1/8 of the sauce to serve at the end if you want). Cook with a cover on- this will help steam the meat with the sauce and it will also cook more quickly.

Every 30 minutes, baste the pork in the sauce and add a little more sauce every time. Flip the pork every so often so it gets basted in the juices adequately on both sides.

You will be keeping an eye on the pork as you will be basting quite often over the cooking period. Once the pork starts looking shriveled and water logged, test it out with a fork. If you can easily pull the pork off with a fork so that it shreds, it is most likely done. If you can do this throughout the meat you are ready to go and pull it out of the oven. If it seems to be taking too long, You can push the oven temperature up to 300 degrees.

Once ready, shred the meat and pour the remaining sauce in and mix throughout. As the pork will already be quite vinegary, I don’t serve it with more vinegar based sauce.

While the pork is baked and basted in a vinegar based sauce, it is tangy for some so I reserve the sauce for those who want to try it and also put out my favorite store bought sauce- Stubbs. Stubbs spicy chipotle BBQ sauce is my favorite.

I serve with my chipotle cilantro coleslaw on water buns. A great addition is tater tots or sweet potato fries. For the sake of easiness, the sweet potato fries can be bought frozen and heated up are always good and usually turn out better for me than making them from scratch!!

Your friends will love this dish and it is great when you have people over because it will make a lot of food and the leftovers are even better the second day!!

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Slaw, tatertots and texas toast are the perfect complement to ribs.

I like to call this recipe: Attention Deficit Disorder Ribs. It is hard for someone like myself to spend 6 hours on a dish and that is why they are called A.D.D. ribs.

Hardcore BBQ-ers will tell you that real ribs must be cooked over low heat for hours upon end to produce authentic ribs. I, too, enjoy ribs cooked in this fashion, and I usually get these at my favorite BBQ joint or let someone else cook them and have me over for dinner.

For those who like to “push the easy button” on ribs and still get tasty, “bone sucking” results, there are two time saving endeavors: parboiling and using your oven. “Parboiling” quite simply means to boil to make softer. This technique usually means that you will cook the food long enough to make it softer but not totally “done”. In this recipe, you will parboil the ribs to soften them but will finish cooking the ribs on the grill.

This recipe gives you grilled flavor and charring, minus the time. For those with gas grills, this will save you from using an entire can of propane!

Ingredients:

• 2 full rack pork ribs (enough for 4 people) *** I once made the mistake of buying beef spare ribs because everything in my grocery store was in spanish!
• salt, pepper – I prefer freshly ground pepper and sea salt, It does make a difference
• olive oil
• Your favorite BBQ sauce, either homemade or store-bought. I prefer Stubb’s Spicy Chipotle Sauce but they offer mild and medium options as well. ***In my personal facebook poll, Stubbs came in as the favorite store-bought sauce with Sweet Baby Ray’s a close second.

Take ribs and remove the outer membrane.

Bring a large pot of water to boil

Put the ribs in the water and let boil for 40 minutes

Take the ribs and place them in a 9X13 pan that is covered in foil (this will cut down on clean up!). Lightly brush with olive oil, then cover with salt, pepper and sauce on both sides. Let the ribs marinate in sauce for 30 minutes in the refrigerator.

Meanwhile, heat up your grill to medium/medium high heat.

Place ribs on the grill, baste with additional sauce. Grill on each side for 15-20 minutes, or until there are distinguishable char marks and the sauce begins to carmelize.

Serve with coleslaw, tater tots and **texas toast!

** I buy texas toast from the publix, found in the freezer section, and place the pieces on the top burner of the grill while the ribs cook on the lower burners. This gives the toast nice grill marks and cooks them perfectly. I also put the frozen taters tots on a foil packet and let them cook on the lower burners at the same time. Great served with Chipotle cilantro cole slaw. Essentially, your whole meal has been cooked on the grill and there is no need for the back and forth from the kitchen to the backyard.

Enjoy!

Finishing the ribs on the grill lets the sauce carmelize and gives nice char marks.

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This is great as a side or added to fish tacos. This would go great with any fish or pork dish. This would work great paired with Ribs.

Ingredients:

1. half head cabbage (green or red cabbage is fine) (or more, depending on the size)
2. one medium sized apple or pear, grated
3. 3 tblsp. chopped fresh cilantro. (you cannot use dried cilantro.)
4. 1/4 cup chopped sweet onion, (or half of a small onion)
5. 3-4 chipotle peppers in adobo (here we go again- can’t help it!!), chopped
6. 1/4 c. mayonaise (I prefer light mayo, you can’t tell the difference in this recipe)
7. 1/4 c. Sour Cream (again, I choose nonfat SC, you can’t tell the difference)
8. 2 tblsp. apple cider vinegar
9. 2 tblsp. lemon or lime juice (+ more to taste if the slaw is too dry)
10. 1 tblsp. sugar or splenda (I use splenda- the lower the calories the better!)
11. I mix all the wet ingredients first then add the sugar, grated apple, chilis, cilantro, etc then the cabbage at the end. Let this slaw sit for 30 minutes to marinate first. You will dig this recipe.

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