Category Archives: pork

Special Occasion Ribs

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These aren’t really special, it’s just that ribs are a real treat in our family!
Thanks to Erin Quon, amazing chef and food stylist, for showing me how to make these.

INGREDIENTS

2 racks of baby back pork ribs
favorite bbq sauce

Place the ribs on a jelly roll pan lined with foil. Add 1 cup of water to the pan and cover with foil. Place in a 300 degree oven for about 1-1/2 hours. You can do this ahead of time.

About 30 minutes before you are ready to eat, light the grill and wait for it to come to a moderately high temperature. Grill the ribs, turning them and brushing them generously with barbeque sauce. Since they are already cooked, the grilling is more for getting the bbq sauce to caramelize on the ribs. Remove from the grill when they look delicious, cut into pieces , and serve.

Pork and Tomatillo Stew

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We had this for Alice and Leo’s birthday dinner, and again for New Year’s Day. It’s delicious and very easy.

INGREDIENTS
3 lbs pork shoulder, cut into 2″ pieces
1 bunch fresh cilantro
1 15-oz can tomatillos
1 4-oz can diced green chilis
2 yellow onions, chopped
2 cloves of garlic, minced
2 t ground cumin
2 t dried oregano
2 cups chicken broth

avocado and limes for garnish

Sprinkle salt on the pork and set aside.

Cut the stems off the cilantro and put the stems in the blender along with the tomatillos and chilis. Purée until smooth.

Brown the pork in two batches, about 5 minutes on each side. Remove the meat and set aside. In the same pan, sauté the onions and garlic until nicely softened. Add the oregano, cumin and salt. Pour in the broth, the tomatillo purée, and then add the meat.

You can either cook this in the oven at 350 degrees for 1-1/2 hours, or put it into the slow cooker on low for 7-8 hours.

Ladle into bowls, or over rice, and garnish with chopped cilantro leaves, diced avocado, and lime wedges.