My preferred method: Cut the rack into 3-rib sections. Generously apply whatever dry rub you prefer (if you plan to sauce them later, then just a bit of salt and pepper). Wrap each section tightly in foil along with about two tablespoons of water. Place the sections on a baking sheet and bake at 275 F. If you’re going the dry rub route, bake for three hours. If you’re using barbecue sauce, bake for two hours then peel back the foil, douse with sauce and bake uncovered one more hour. I like to simmer the sauce before adding it to the pork because it seems to make sense, but I’m not sure how necessary it really is.
Yeah, I know…beets, like grits, should not be considered food, or even edible, at all. But that’s the recipe.
Basic brine ratio: The basic ratio of salt to water for a brine is 4 tablespoons of salt per 1 quart (4 cups) of water.
So salty.
I cooked some **pork in salsa verde with potatoes **Sunday. Basically, this Rick Bayless recipe: Rick BaylessPork with Roasted Tomatillos, Poblanos and Potatoes - Rick Bayless
But I turned it into taco filling thusly:
- roasted the potatoes separately, after dicing them roughly (about 1/4 inch cubes) - got them nice and brown with crispy edges - I’d previously tried cooking them with the pork and sauce, and it was mushy
- used pork loin as in recipe, but trimmed extra fat and cubed it - cooked to tender in about 75 minutes (I’m sure pork stew meat would’ve been fine)
- after cooking, removed pork from the sauce and shredded it with forks
- spread shredded pork on a baking sheet, basted it liberally (heh) with the salsa verde, and crisped it under the broiler, turning and re-basting occasionally. Probably 15 minutes under broiler. This re-cooking got some crispiness into the pork, and kept the tacos from being soggy. I dubbed the creation “shmarnitas.”
Then made tacos with the pork, roasted potatoes, diced white onion, cilantro, lime, and hot sauce. On corn tortillas I toasted lightly on the gas stove.
SO - FRICKIN’ - GOOD.
This is as far right-wing as I get:
Donald Trump’s Mother’s Meatloaf:
2 lbs fresh ground beef
1 Spanish onion (fine dice)
1 Red bell pepper (fine dice)
1 Green bell pepper (fine dice)
2 cloves garlic (minced)
1 large beefsteak tomato diced fine (remove seeds)
2 extra large fresh eggs
2/3 cup of seasoned breadcrumbs
¼ cup chopped parsley
2/3 cup of tomato puree
1/2 tablespoon of salt and pepper
1). In a large sauce pan slowly cook peppers, onion, garlic and tomato until the onions turn translucent and let cool.
2). In a large mixing bowl add ground beef, cooked cool vegetables, eggs, breadcrumbs, parsley, salt and pepper and mix well.
3). Remove the mixture from bowl and place in a 14”x 9” x 2” ceramic baking dish and form into a loaf.
4). Top loaf with tomato puree and bake in a 350 degree oven for 45-55 minutes or until brown and firm.
5). Let the loaf rest for 10 minutes before slicing. Serve with mushroom gravy and mashed potatoes.
Also, there is Bourbon Chicken:
Ingredients
2 pounds boneless chicken breasts; cut into bite-size pieces
1 tablespoon olive oil; (1-2)
1 garlic clove; crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
1 tablespoon cornstarch; (if thick sauce desired)
Original recipe makes 4 Servings
4 Servings
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium heat until well blended and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes uncovered.
Serve over hot rice.
You can use dried beef also.
Now we’ve established they’re pork ribs, here’s a very simple and excellent recipe:
Lay your ribs in a 9 x 12" Pyrex-style glass or some other large casserole pan. You may need more than one. Sprinkle them generously with garlic powder (not salt!) and then rub with brown sugar. Cover with cling film and refrigerate for 24-ish hours. (The sugar will dissolve and leave a mess in the bottom of the pan, so make sure the sides are high enough to contain it.) Turn at least once in a 24-hour period.
Remove from fridge and allow pan (if glass) to come to room temperature. Remove cling film and roast for several hours in a slow oven (200-250F) until meat is tender but not quite falling off the bone. Turn at least once during roasting period.
Remove ribs from pans and finish indirectly on the grill, covered, with slow coals on the barbecue. Add some soaked hickory wood chips to your charcoal at least twice. When ribs are nearly done, brush well with your favorite barbecue sauce and serve.
Be careful during the barbecue stage – all that sugar will want to burn easily!
So good!
LOL, ninja’d by Rick KItchen! Oh, well, this is a different style of recipe. 
Here’s a Chipotle-Cherry barbecue sauce from Bon Appetite originally. I’m sure Q aficionados will be along shortly to explain why it’s not really authentic.
ingredients
• 1 cup ketchup
• 1/2 cup cherry preserves
• 2 tablespoons fresh lemon juice
• 2 tablespoons mild-flavored (light) molasses
• 2 tablespoons golden brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon finely grated lemon peel
• 1 to 2 canned chipotle chiles in adobo, minced, plus 1 tablespoon adobo sauce from can
• 1 teaspoon liquid smoke
• 1 teaspoon onion powder
• 1 teaspoon unsweetened cocoa powder
preparation
Simmer in medium saucepan, stirring often.
Reduce heat to medium-low and simmer 10 minutes, stirring often.
Season sauce to taste with salt and pepper.
Sauce can be made up to 1 week ahead. Cover tightly and refrigerate. Makes approx 2 cups.
Here’s one I picked up from the Anova Culinary web site:
1 corned beef brisket, 4-6 pounds
⅔ cup (158 ml) stout beer
⅔ cup (158 ml) beef stock
2 tablespoons (30 ml) of pickling spice
1 small onion, cut into slices
Step 1 Set the Anova Sous Vide Precision Cooker to 135°F.
Step 2 Slice the beef brisket in half put each into a separate zip or vacuum seal bag.
Step 3 To each bag, add ⅓ cup of stout, ⅓ cup of beef stock, 1 tablespoon of pickling spice, and half of the onion.
Step 4 Seal each bag and cook for 48 hours.
Finishing Steps
Step 1 Remove the beef from the bags and slice into large cubes. Sear on all sides and serve with potatoes and cabbage.
48 hours is twice as long as the longest sous vide meal I have prepared. That time I made 24 hour pork ribs that were delicious. Tender without being mushy.
I’m planning this corned beef recipe for St. Patrick’s day. I know the authentic Irish never cooked corned beef at home, it was all for export and too expensive for home consumption, but I like corned beef. I’ll probably make a couple, since if I’m keeping the water bath at 135 degrees F for 48 hours I might as well fill it up, and there’s usually not enough leftover for Reuben sandwiches.
Actually, my bowl of Green Arrow chili has been simmering away for two and some hours now and, I must say, it’s quite tasty. Not that I expected anything else, it being a fairly standard chili recipe. I did have to substitute guajillo and ancho for the California and New Mexican peppers, but, otherwise left the recipe the same. Now I have lunch for the next week. Thanks, OP! And thank you Green Arrow!
Jesus, you stupid fuckin rightwing neanderthal, you think you’re so MAVERICKY coming in here with your trolly troll opinions. Don’t you realize that any chocolate chip cookie recipe can be turned into a coffee-lover’s delight, simply by adding about a quarter cup of Turkish-ground coffee (unbrewed, just the grounds) to the flour before adding the wet ingredients? Alternately, you can add the coffee with the butter, as you blend it with the sugars. I haven’t really experimented closely to see which one works better. Be aware though that these cookies pack a goddamn PUNCH: you eat too many, you’re gonna be bouncing off the walls.
Look, I’m down with the occasional fishstick, but Jell-o with stuff in it? That shit’s disgusting.
Well, there’s your problem right there. Try fruit.
As pointed out upthread, no pineapple. Ditto on kiwi, papaya and guava.
Fish sticks rock! But I have yet to find a commercial tartar sauce that is as good as my recipe:
Tar-tar Sauce (Say it in a Mr. Burns voice)
1/2 cup mayo
1/3 cup sweet pickle relish
2 tbsp. Miracle Whip (Don’t judge me!)
1 tbsp. sugar
1/2 tsp. parsley
1/2 tsp. onion powder
1/4 tsp. cayenne
squeeze lemon juice
The fun part of fish sticks is playing with the chip component. Tots, crinkle-cut, steak, waffle…so many choices.
Custard, fish fingers and custard.
What type of rub would you recommend for human? Need answer kinda fast…
The traditional answer would be to treat it like pork. Long pig, doncha know. I kind of like to be rubbed down with coconut oil, but that’s not in a culinary milieu, if you know what I’m talking about.
Fightin’ words.
There are as many borscht recipes as borscht cooks, but here’s a solid one from Epicurious.
And while I agree that most diner grits, “instant” grits and, hell maybe even most grits made at home are closer to construction material than food, when grits are prepared correctly, they’re the risotto of the South. If you just boil them in water and add butter and s&p at the table, you deserve what you get.
Try this easy method:
1 cup Quaker Old Fashioned grits*
3 cups of your favorite chicken stock
1 small can creamed sweet corn (about 8 oz)
pinch of salt
black pepper
dried thyme
ground cumin (optional)
whole milk (or reserved stock)
Bring the stock to a boil, whisk in the grits, add the creamed corn, including all the liquid in the can. Reduce heat to just maintain a low boil and cook covered for about 3 minutes. Uncover, add salt & black pepper, thyme and about 1/2 tsp of cumin if you’re using it. Cook another 10 to 12 minutes, whisking frequently. Add a splash of whole milk or stock whenever the grits become too thick, which will start happening at about 5 minutes in. Serve hot as a side or paired with a protein. (Works great with bacon or shrimp.)
*Don’t buy “quick” grits or anything that says “ready in 5 minutes!” on the package.
Open one beer, drink. Repeat.