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So who decided that the only good ribs are BBQ’d Ribs ?!
Once you have tried these here knock-out babies, you might be hooked on this very different spin on one of Americas favorite pork cut’s.
I for one prefer this preparation to the traditional way of barbequing ribs. This way you will actually be able to taste the rib meat, as well as enjoy the unique texture of the ribs, all of which is lost after hours of grilling, smoking and then drowning in a bucket-load of bbq sauce.
Of course, there are some great bbq’d ribs out there, but in my own humble opinion, they are few and far between.
So here we go, great ribs served with a wonderful German potato and cucumber salad.
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Bon Appetit ! Life is Good !
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German Potato Salad
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- single-cut pork ribs
- simmer ribs in salted water until tender but NOT falling apart, drain
- season with dijon mustard, sriracha, kosher salt , oregano and granulated garlic
- coat with a mixture of corn starch and corn meal ( 50/50)
- saute in peanut oil until golden and crisp
- meanwhile, prepare the potato salad from cooked, warm sliced potatoes and cucumbers (see link for instructions)
- remove ribs to absorbent paper, let rest for a minute
- Cornmeal Dusted Sauteed Pork Ribs
- Cornmeal Dusted Sauteed Pork Ribs
- Cornmeal Dusted Sauteed Pork Ribs
- Cornmeal Dusted Sauteed Pork Ribs
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