Revisiting “Oven Barbecued Ribs”

This is a tweak on “Oven Barbecued Ribs” using the pressure-cooker for the initialize tenderizing of the pork.

Oven Barbecued Ribs
Servings: 6
Prep time: 15 minutes
Total time: 2.5 hours

Pork ingredients:

  • 4 lbs. country-style pork ribs
  • 1 Tbsp. vegetable oil
  • 1 cup low-sodium chicken broth
  • 1 Tbsp. balsamic vinegar
  • 1/2 lg. onion
  • 15 whole peppercorns

Sauce ingredients:

  • 1/4 cup unsalted butter
  • 1 1/2 lg. onions, 1/2″ dice
  • 2 cloves garlic, minced
  • 4 cups ketchup
  • 1/2 cup cider vinegar
  • 1/3 cup dark brown sugar
  • 1/2 cup Worcestershire sauce
  • 1 tsp. ground black pepper
  • 1/2 tsp. hot sauce

Directions:

  1. At somepoint in the next ~30 minutes, preheat the oven to 350°F (325°F convection if you have it).
  2. Heat 1 Tbsp. oil in the pressure cooker over medium heat until shimmering. Working in batches sear the pork ribs on both sides. Return all ribs to the cooker. Add the onion, broth, vinegar, and peppercorns. Cover and pressurize to high pressure. Cook for 20 minutes. Turn off heat and allow to cool for 10 minutes then remove the remaining pressure. The pork should be fork-tender but not falling off the ribs (yet).
  3. While ribs cook melt butter in a saucepan or skillet and cook onions until tender over medium heat. Add garlic and cook until fragrant. Add remaining ingredients and stir to incorporate. Reduce heat to low, cover, and cook for 5-10 minutes. Taste the sauce for flavor, adjust as desired, and set aside.
  4. When the pork is par-cooked, place about a cup of sauce in the bottom of a glass baking dish. Add the pork from the pressure cooker, leaving the onion and bits behind. Cover with the remaining sauce. Toss the ribs gently to fully coat. Cover the dish with aluminum foil. Transfer to the preheated oven for 1 hour.
  5. Remove the aluminum foil and cook for another 15-20 minutes.
  6. Remove roasting pan to a rack and allow to cool for 10-15 minutes. Transfer ribs to a platter and serve with extra sauce on the side.

Notes:
This is a great make-ahead meal. It tastes even better after cooling, sitting in the fridge overnight, and reheating.

If you don’t have an oven bag then you can line the roasting pan with aluminum foil and spray the foil with cooking spray. This will aid in clean-up. Add the ribs to the pan and toss them in a cup of sauce. Cover the pan with foil and bake as in step 5 above. Feel free to turn the ribs occasionally to get all sides covered in a flavorful sauce.

Turkey Cutlet with Worcestershire-Mustard Sauce

I had planned on serving the cutlets with a salad however the salad greens turned out to be rather nasty once I got around to prepping them for dinner. I decided a quick pan sauce could serve in place of the vinaigrette I had planned to make however when I searched for the usual pan sauce ingredients I came up bare. This improv sauce came out quite nice and will certainly make a return appearance.

Turkey Cutlet with Worcestershire-Mustard Sauce
Servings: 4
Prep time: 5 minutes
Total time: 15 minutes

Ingredients:

  • 4 turkey breast cutlets
  • 1 Tbsp. vegetable oil
  • 3 Tbsp. Worcestershire sauce
  • 3 Tbsp. water
  • 1 heaping Tbsp. Dijon mustard
  • kosher salt and ground black pepper

Directions:

  1. Pat turkey cutlets dry with paper towels. Season top side with salt and pepper.
  2. Heat the oil in a 12″ skillet over high heat until the oil shimmers. Place the cutlet, seasoned side down, into the skillet. Sprinkle the unseasoned side with salt and pepper. Cook until the cutlet easily lifts from the pan, about 5 minutes. Flip the cutlets over and cook for another 3-4 minutes. When they reach 160°F on a instant-read thermometer transfer them to a plate and cover with foil.
  3. Remove the skillet from the heat and drain any remaining oil. Add the Worcestershire sauce and water; scrap the pan to remove any fond that has developed. Whisk in the mustard until the sauce is smooth and has thickened.
  4. Taste, adjust seasoning if desired, and serve sauce turkey cutlets.

Shrimp Stir-Fry II

It takes longer to cook a pot of white rice than it does to make this dish. So start your rice and then take your time prepping your ingredients. Once the rice is cooked throw a clean towel between the pot and cover to absorb steam. Then spend 3-5 minutes cooking the shrimp.

Shrimp Stir-Fry II
Servings: 2
Prep time: 10 minutes
Total time: 13 minutes

Ingredients:

  • 1 lb. shrimp, peeled and deveined
  • 2 tsp. dry sherry
  • 1 tsp. soy sauce
  • 3 Tbsp. coarsely chopped chives
  • 1 clove garlic, minced (about 1 tsp.)
  • 1 Tbsp. minced fresh ginger
  • 1 tsp. plus 1 Tbsp. peanut oil, divided
  • 1/4 cup water
  • 1 tsp. cornstarch
  • 2 tsp. toasted sesame oil
  • 2 tsp. Worcestershire sauce
  • 1/4 tsp. granulated sugar
  • kosher salt & black pepper

Directions:

  1. Combine the sherry and soy sauce in a bowl; add shrimp and toss until coated with the liquid. Set aside for 10 minutes to marinate. Combine the chives, garlic, ginger and 1 tsp. peanut oil in a bowl; set aside. Mix water, sesame oil, Worcestershire, sugar and cornstarch together; set aside.
  2. Put the remaining 1 Tbsp. peanut oil in a non-skillet and heat over high heat, 3-4 minutes. Add the shrimp in a single layer and sprinkle with a pinch of kosher salt. Cook, tossing frequently, for about 1 minute. Move the shrimp to the edge of the pan.
  3. Add the chive mixture and press into a flat disk; cook until fragrant then toss/stir into shrimp.
  4. Quickly remix the cornstarch mixture and add to the skillet. Mix in with the shrimp and cook until it thickens, 30-40 seconds.
  5. Remove the pan from the heat and serve over rice. Add freshly ground black pepper and/or Sriracha sauce to taste.

Notes:
I try to buy already deveined shrimp because deveining shrimp is one of my least favorite kitchen tasks. Just remember that you are removing the vein on the outside curve of the shrimp, not the one that is on the inside curve. The outside one is the intestine, the inside one is just a regular blood vessel. For a nice visual on how to devein shrimp visit SimpleRecipes.com

Oven Barbecued Ribs

This recipe comes from my parents. It’s unclear to me who created it. I thought it was my dad however my mom still makes it and it tastes as good as ever. I think the only difference is that she finishes them in the oven while he used the grill. I find her way infinitely more practical as the grill can be a finicky thing.

Oven Barbecued Ribs
Servings: 6
Prep time: 15 minutes
Total time: 2.5 hours

Ingredients:

  • 4 lbs. country-style pork ribs
  • 1/4 cup unsalted butter
  • 2 lg. onions, 1/2″ dice
  • 2 cloves garlic, minced
  • 4 cups ketchup
  • 3/4 cup cider vinegar
  • 1/2 cup dark brown sugar
  • 1/2 cup Worcestershire sauce
  • 1 tsp. ground black pepper
  • 1/2 tsp. hot sauce

Directions:

  1. Cover ribs with water in a large pot. Bring to a boil (this might take 30 minutes), reduce to a simmer and cook for 1 hour (start the timer after they come to a simmer). The pork should be fork tender but not falling off the ribs (yet).
  2. While ribs cook melt butter in a saucepan or skillet and cook onions until tender over medium heat. Add garlic and cook until fragrant. Add remaining ingredients and stir to incorporate. Reduce heat to low, cover and cook for 5-10 minutes. Taste the sauce for flavor, adjust as desired and set aside.
  3. When the pork is ready line a cutting board with paper towels and transfer the pork to the board.
  4. Preheat oven to 400°F. Place a large oven bag in a roasting pan and add in a 1/2 a cup of sauce. Nestle about half of the ribs into the bag. Drizzle a 1/4 cup of sauce over the first layer of pork. Add the remaining ribs and drizzle that with another 1/4 cube of sauce.
  5. Tie the bag shut and bake for 45 minutes.
  6. Remove roasting pan to a rack and allow to cool for 10-15 minutes. Reheat the leftover sauce you made earlier. Transfer ribs to platter and serve with extra sauce on the side.

Notes:
This is a great make ahead meal. It tastes even better after cooling, sitting in the fridge overnight and reheating.

If you don’t have an oven bag then you can line the roasting pan with aluminum foil and spray the foil with cooking spray. This will aid in clean-up. Add the ribs to the pan and toss them in a cup of the sauce. Cover the pan with foil and bake as in step 5 above. Feel free to turn the ribs occasionally to get all sides covered in flavorful sauce.

Grilled Chicken and Sausage

This chicken & sausage came together using a couple of recipes. I used parts Nigella Lawson’s One-Pan Sage-and-Onion Chicken and Sausage and combined it with some of the technique in the Grilled Lemon Chicken with Rosemary recipe from Cook’s Illustrated.

The result was nicely colored meat with a fairly moist interior.

Grilled Chicken and Sausage
Servings: 8-10
Prep time: 75 minutes
Total time: 115 minutes

Ingredients:

  • 3/4 cup granulated sugar
  • 3/4 cup kosher salt
  • 3 quarts water
  • 12 chicken drumsticks, skin removed, bone-in
  • 12 sweet Italian sausage links
  • 1 cup olive oil
  • 12 fresh sage leaves
  • 2 lemons
  • 2 Tbsp. Worcestershire sauce
  • 2 Tbsp. Dijon mustard
  • 1/2 cup vegetable oil
  • salt & black pepper for seasoning

Directions:

  1. Make a brine by combining the sugar and salt in a large bowl or 2-quart cup glass measuring cup. Heat 2 quarts water to a boil and then pour over sugar/salt. Stir until the sugar/salt is dissolved. Add remaining cold water (or ice) to reduce the temp of the brine. The temperature needs to get down to at least room temp before moving on. Colder is better, say 40-50°F.
  2. Cut 1/2″ slits, about 1/2″ apart, on the both sides of the drumsticks. Transfer to a large bin or zip-top bag. Add the cooled brine and seal. Refrigerate for 30-45 minutes.
  3. Heat the olive oil in a skillet or small pan over medium heat. Add the sage leaves one at a time and cook until crisp, about 1 minutes. Transfer the leaves to a double-layer of paper towels to remove some of the excess oil. Allow olive oil to cool.
  4. Zest and juice the lemons while the chicken brines. Crumble about sage into small pieces. Combine zest, lemon juice, 1/2 the crumbled sage, Worcestershire and Dijon in a small bowl. When oil cools whisk it into the mixture to create an emulsion. Add salt and pepper to taste. This will be a dressing and basting liquid for the chicken & sausages.
  5. Remove the chicken from the brine and pat dry. Transfer to a large dish, add the sausage links and add about 1/3 of the lemon/oil dressing. Rub the dressing onto the chicken and sausages.
  6. Heat gas grill on high for 15 minutes. Clean the grill grates, leave half of the burners at high and turn the rest to low. Lubricate with vegetable oil.
  7. Place the drumsticks on the hottest part of the grill and arrange the sausages around the drumsticks. Close the grill and cook for 8-10 minutes. Flip the drumsticks and sausages over; brush with with basting liquid. Cover and continue to cook for another 8-10 minutes.
  8. Check the temperature of the chicken and sausages. If it is in the 175°F range then remove it from the grill to a clean dish. If it hasn’t hit 175°F yet turn it over again, baste it once more and cook for another 3-4 minutes. Repeat until all the pieces are cooked through.
  9. Brush cooked meat with any remaining basting liquid and allow to rest for at least 5 minutes before serving.
  10. Transfer meat to a serving disk, sprinkle with remaining sage leaves. Serve.

Notes:
If you have the time and forethought, make the brine the day before, let it cool to room temp and stash it in the fridge overnight.

I served this with some grilled onion segments. Cut peeled onions (top to root) into quarters or eighths, depending on their size. Place the onions in a microwave safe bowl, toss with a tablespoon or two of olive oil and cover with plastic wrap. Microwave on high for 5 minutes to soften the onions. When you flip the chicken the first time place the onion quarters on the grill. Flip them after 4 minutes. It takes a bit of dexterity however if you leave a bit of root in place they should stay together.