Boneless Country Style Ribs With Chimichurri Pesto And Jicama Slaw Recipes

BONELESS COUNTRY STYLE RIBS WITH CHIMICHURRI PESTO AND JICAMA SLAW

Steps:

• Mix paprika, garlic powder, onion powder, kosher salt and pepper in a bowl.
• Rub spices all over Boneless Country Style Ribs, then cover and refrigerate for 2 hours.
• Preheat oven to 350°F.
• Preheat sauté pan or grill pan, and add oil. Once oil is hot, sear ribs on both sides for 7 minutes per side.
• Place ribs in oven for 30 minutes, or until meat thermometer inserted into thickest part reads 145°F.
• Remove from oven and let rest for 5 minutes before serving.

BONELESS COUNTRY STYLE RIBS WITH CHIMICHURRI PESTO AND JICAMA SLAW

Steps:

• Mix paprika, garlic powder, onion powder, kosher salt and pepper in a bowl.
• Rub spices all over Boneless Country Style Ribs, then cover and refrigerate for 2 hours.
• Preheat oven to 350°F.
• Preheat sauté pan or grill pan, and add oil. Once oil is hot, sear ribs on both sides for 7 minutes per side.
• Place ribs in oven for 30 minutes, or until meat thermometer inserted into thickest part reads 145°F.
• Remove from oven and let rest for 5 minutes before serving.

ARGENTINEAN-STYLE RIBS WITH HOMEMADE CHIMICHURRI

Steps:

• For the chimichurri: Add the parsley, basil, oregano, onion, garlic, bell pepper, lime zest, oil, vinegar, salt and pepper to a food processor. Pulse together till your desired texture is reached. Refrigerate for at least 2 hours before serving.
• For the ribs: Set up a grill with charcoal. Once the coals are white-hot, place some smoked hardwood on top of the coals to create some smoke.
• Sprinkle the ribs liberally with the salt and pepper on both sides. If using a rotisserie, thread the ribs on spit/skewers so they are stacked up and threaded neatly.
• Once the fire has settled, place the ribs over the fire and turn on the rotisserie. Cook for 1 to 2 hours until desired doneness and the ribs have an internal temp of 190 degrees F. Serve immediately off the rotisserie with the chimichurri sauce.

SPICY SLOW-COOKED COUNTRY RIB TACOS

Steps:

• For the barbecue sauce: In the bowl of a blender, combine the ketchup, apple cider vinegar, molasses, mustard, garlic, chipotles and sauce and onion. Season generously with salt and pepper. Blend until smooth.
• For the ribs: In a small bowl, combine the garlic powder, paprika, brown sugar, cayenne, chili powder, 2 tablespoons salt and 2 teaspoons black pepper. Sprinkle the ribs with the rub on all sides.
• In a skillet, warm the olive oil over medium-high heat. When shimmering, add the ribs and brown on all sides, working in batches if necessary. Transfer to a slow cooker.
• Add the barbecue sauce, Mexican oregano and enough chicken stock to come halfway up the ribs. Set the slow cooker to high and cook, 8 to 10 hours. Remove the ribs and shred the meat into bite-sized pieces. (Discard the fat.) Taste the sauce and adjust the seasoning if necessary. Whisk to combine (the sauce may separate during cooking) and transfer to a serving bowl.
• Construct tacos by spreading the tortillas with sauce and topping with pork, cucumbers, avocado wedges, cabbage, Cotija, radishes, pico de gallo and cilantro. Serve immediately with lime wedges.

SUPER EASY COUNTRY-STYLE RIBS

Steps:

• In a 3-qt. slow cooker, mix ketchup, brown sugar, vinegar, seasoned salt and, if desired, liquid smoke. Add ribs; turn to coat. Cook, covered, on low 5-6 hours or until meat is tender., Remove pork to a serving plate. Skim fat from cooking liquid. If desired, transfer to a small saucepan to thicken; bring to a boil and cook 12-15 minutes or until sauce is reduced to 1-1/2 cups. Serve with ribs. To make ahead: In a large airtight container, combine ketchup, brown sugar, vinegar, seasoned salt and, if desired, liquid smoke. Add pork; cover and freeze. To use, place container in refrigerator 48 hours or until ribs are completely thawed. Cook as directed.