This week’s Spin Cycle is all about “inspiration.” What inspires you? Where do you find your inspiration?
In my freezer, mostly.
I think I’d mentioned last week that the “quick, easy and obvious” stuff from our most recent hog and side of beef is more or less…gone, leaving me with bits and pieces that require, if not more thought, certainly more cooking time. I’d forgotten to take anything out of the freezer for dinner yesterday morning so I had to when we went home for lunch, and I began rummaging around, looking at hog jowls and pork belly and venison roasts and beef liver and soup bones, wondering if perhaps there weren’t more spare ribs since I’d been so mean as to make them when Beloved was out of town on business. There are more, but not enough to feed the three of us, so I ended up taking a couple of packages of country style ribs – which really aren’t ribs, but slices of shoulder – out to thaw.
It was too late to throw them in the slow cooker, and braising them in the oven or on the stove top would take more time in the evening than I cared for, especially since I had plans to make ketchup. So out came the pressure cooker again, and the newly-made ketchup went into a sauce that went on the ribs and boom – dinner in about 40 minutes, from start to finish.
So if anyone wonders what inspires me, it’s odd cuts of pork, homemade ketchup and pressure cookers.
For the record, the resulting dish was absolutely delicious on top of being quick and easy. Both Beloved and The Young One went back for seconds.
Note: If you don’t have a pressure cooker, you can braise these on the stove for about an hour to an hour-and-a-half over low heat. The rest of the instructions remain the same.
- 2 pounds country-style pork ribs
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- 1 1/2 teaspoon kosher sea salt
- 1 teaspoon paprika
- 1 tablespoon lard
- 1 cup chicken stock, preferably homemade
- 3 tablespoons [url href=”http://www.janssushibar.com/monday-ketchup/” target=”_blank”]Ketchup[/url]
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon prepared mustard
- 1/8 teaspoon celery seed
- Sprinkle the pork with the onion powder, salt, pepper and paprika. Heat the lard in the pressure cooker over medium-high heat and brown the ribs on both sides. Whisk together the remaining ingredients in a small bowl and pour over the meat.
- Lock the lid of the pressure cooker in place and increase the heat to high until the cooker reaches full pressure (15 psi). Reduce the heat to medium, and cook for 15 minutes. Remove from the heat and allow the pressure to decrease naturally.
- Serve the ribs with the sauce from the pan, if desired.
- Nutrition (per serving): 389 calories, 17.2g total fat, 173mg cholesterol, 996.1mg sodium, 936.6mg potassium, 5.8g carbohydrates, <1g fiber, 2.8g sugar, 49.1g protein