Lazy Day BBQ Pork Ribs

I love smoked ribs or BBQ ribs, it’s just always a Caveman staple, but they can be a little work, especially if you want them to turn out tender and fall off the bone. I got a little lazy last weekend, we were out at a local street fair and when I got home I just didn’t feel like putting in the work so I decided to braise the ribs, kind of a set it and forget it, for those of you who know what I am talking about. It’s a great way to really get those ribs tender and impose some flavors into them.

Braising alone just wouldn’t cut it for this caveman, I still had to fire up the grill so after they were braised I slathered on a BBQ sauce and gave them a nice crust before serving them. I all this my lazy ribs.

Hope you enjoy!

Check out www.cookingwithcaveman.com for more recipes and info

Braised Ribs 1

What you will need:

  • 2 racks of St Louis Style pork ribs
  • 2 cups apple cider vinegar
  • 4 cups orange juice
  • 1 cup brown sugar
  • 2 limes juiced
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 4 cups BBQ sauce (sweet and spicy BBQ sauce below)
  • Salt and pepper

Braising LiquidBBQ sauce

  • 2 cups apple cider vinegar
  • 4 cups orange juice
  • I cup brown sugar
  • 2 limes juiced
  • 2 sprigs rosemary
  • 2 sprigs thyme

Sweet and Spicy BBQ Sauce

  • 2 tbsp. chili powder
  • 1 tbsp. white pepper
  • 1 tbsp. salt
  • 1 cup ketchup
  • ¼ cup yellow mustard
  • ¼ cup brown sugarOblong_disposable_aluminum_Foil_Pan[1]
  • 1 tbsp. garlic powder
  • 2 tbsp. lime juice
  • 3 tbsp. Worcestershire sauce
  • ¼ cup Mae Ploy Sweet Chili Sauce

 Prep

Sweet and Spicy BBQ Sauce: Combine all the ingredients in to a small sauce pan and then heat under low until warm and well blended. Give it a taste and if it’s what you are looking for let it sit until you are ready.

Cook

I like to use those disposable aluminum pans for this part of it, easy to use and no cleaning involved. If you have a braising pan more power to you.

Preheat your oven to 350°F

Remove the silverskin from the ribs, this is important so that the flavors can penetrate the meat and reduce the chances of it being tough. To see how check out my blog on Memphis ribs

Combine all the braising ingredients in a pan with the ribs and cover them. Put them in the oven and let them cook for about 3-4 hours.

Caveman Tip*** If you let them go too long in the oven they will just shred as you pull them from the pan and you will not be able to put them on the grill for that great BBQ flavor.OLYMPUS DIGITAL CAMERA

Preheat your grill: I like to turn all the burners on high and get that grill smoking hot. You want to crisp up the outside not cook the ribs.

Caveman Tip*** You can obtain that same crust on the outside of the ribs by using your broiler if you don’t want to use the BBQ.

Check the ribs, they should be nice and tender but not disintegrate when you pull them from the pan. At this point you will want to let them slightly cool on the outside so you can handle them. Pat them dry with a paper towel and then liberally coat them with the BBQ sauce.

Once your BBQ is good and hot, put them on the grill for a minute or two per side until you get that caramelization from the BBQ sauce and you are ready to go.

Slice them up and enjoy.

Home Alone BBQ Pork Chop

This week the cavewoman is out of town for work so looks like I am cooking for one this week. Usually this means I tend to be less healthy since I am only cooking for myself but now that the holidays are over we are trying to cut back and drop some of winter weight. With the healthy frame of mind, for tonight at least, I thought about a quick and easy BBQ pork chop dish with a bitter green salad and asparagus. It turned out pretty well the sweetness from the pork balanced well with the bitter greens, and I was able to use pull double duty on the pork marinade as a salad dressing.  For other recipes like this visit www.cookingwithcaveman.com

What you will need: O

  • 2 Center Cut Pork Chops
  • 1 Cup Italian dressing (recipe below or use store bought)
  • 2 Cups BBQ sauce (recipe below or use store bought)
  • Salt and Pepper

Pork Marinade

  • 1 Cup red wine vinegar
  • 1 Cup of olive oil
  • ½ tbls. garlic powder
  • ½ tbls. onion powder
  • ½ tbls. honey or white sugar
  • 1 tbls. dried oregano
  • ½ tbls. ground black pepper
  • ¼ tsp. dried thyme
  • ½ tsp. dried basil
  • ½ tsp. dried parsley
  • 1 tablespoons salt

Quick BBQ Sauce

  • 1 cup ketchupBraungerPorkChops1[1]
  • ¼ cup cider vinegar
  • 2 tbls. Molasses
  • 1 tbls. Yellow mustard
  • 1 tbls. Chicken broth
  • ½ tsp. kosher salt
  • ½ tsp black pepper
  • 2 tbls. Sriracha (or your favorite hot sauce)

 

Prep

BBQ Sauce: Combine all the ingredients into a small sauce pan and heat on low for 5-10 minutes until the ingredients are well blended. Let it cool until you are ready to use.

Pork Marinade (Italian Dressing): Combine all the ingredients and mix well. Use half for the marinade and reserve the other half for the salad by covering well and storing in the fridge.

Caveman Tip*** `While you are prepping dinner and getting things ready or just puttering around the house doing chores just drop the pork in a zip lock back with the marinade and let it sit in the fridge until you are ready to cook, I like to let it go 45 to 60 minutes

Preheat your grill: First make sure you clean the grates and then oil so that the chops will not stick. Turn your grill up to full temp, close the lid and let it get hot for about 10 minutes.O

While your grill is getting hot pull the pork out of the marinade and pat it dry. Now liberally coat it with the BBQ sauce and let it sit until your grill is ready.

When you grill is good and hot, the temp gage should read 700 degrees or better, place your pork on the grill directly over the heat source. Close the lid and let the pork site for 2 minutes and then turn them 90 degrees and close the lid again. This should leave those great grill marks you are looking for. After 2 more minutes flip the chops over close the lid and let them sit on the grill for 2 minutes. After the two minutes is up rotate them 90 degrees and close the lid. You will want them to sit another (you guessed it) 2 minutes.

At this point you will want to temp your chops depending on the thickness they may be done. You are looking for 145 degrees. If they are ready pull them and let them rest, if not put them on the top rack and turn your burners to low. You will continue to cook until you reach 145 degrees, it should not take long.

Let the chops rest for 5 minutes or so and serve them with your favorite sides. I just so happened to make a bitter salad and asparagus.

Enjoy!

Lemon Pepper Pork Chop

I love Pork Chops and one of my all-time favorite seasonings on a perfectly grilled chop would be just a classic lemon pepper seasoning. Lemon pepper is typically sold in the stores but can be made just as easily and most likely cheaper. Take a look below and you be the judge.

What you will need for lemon pepper seasoning:Lemon Pepper Pork Chop[

  • 2 Lemon
  • 3 tbsp. fresh cracked pepper
  • 1 tsp. salt

Preheat oven to the lowest temperature it will go (170⁰F).  On a baking sheet, grate the lemon peel using a cheese grater.  We only want the peel, no white of the lemon.  Cook in oven for 1 hour.

Once the lemon peel is dry, combine it with salt and pepper in a grinder until consistent.  Congratulations!  You just made your own seasoning!

***Caveman Tip: I like to make this with double the ingredients and then store it in Tupperware for use on other dishes. I bought a coffee grinder and use it as a spice grinder. For about ten dollars it’s definitely worth the money. You can buy peppercorns and grind them into fresh cracked pepper, store it in Tupperware, it’s the cheaper, tastier way to go.

What you will need (this makes enough for 2 pork chops):

  • 2 Thick Cut Bone in Pork ChopsSeasoned Lemon Pepper POrk Chop
  • 2 cloves garlic, minced
  • Salt
  • Lemon pepper blend (from above)
  • Extra Virgin Olive Oil (EVOO)
  • 1 tbsp. marjoram
  • Fresh Parsley (optional to top)

Combine all the above ingredients (except the parsley) and generously season the chops. 

Grill: 

Heat the grill to High Heat.  While the grill is getting hot pull the chops from the fridge and allow them to start to come up to room temp. When the grill is ready, sear the chops on both sides to give them that great texture. Next, you will want to turn the grill down or pull the pork off to the side of the heat. I like to use just two of the burners on the grill that way after I sear the meat I can move it to the other side of the grill to continue to cooGrilled Lemon Pepper Pork Chopk without being under direct heat, basically like finishing them in an oven.

Now on to the most important part of cooking pork… when is it safe to eat? Most people are so afraid that if the pork is under cooked they will get sick. This is true but you don’t need to turn it into pork jerky. The USDA has now agreed with what most chefs have been saying for years, the safe temp for pork is 145 degrees. So folks, I can’t preach this enough, use an instant read thermometer and pull whatever meat you are cooking at the correct cook temperature. Let it rest for about 5 minutes to continue cooking and allow the juices to redistribute throughout the meat.

Pair with your favorite side, I just so happened to make “Cavemom’s Cheesy Potato Pie” with this dish.

Top with parsley and enjoy!

Lees Ferry Stuffed Pork Chops

When we are on trips where I am making dinners, I like to buy ingredients that I can use with multiple dishes. My cheesy potato au gratin dish goes well with this because they use the same ingredients. We also opted for burgers one night using the bacon, swiss, and jalapenos.

What you will need (this makes enough for 4 pork chops):
• 2 strips of bacon, browned and chopped
• 1 jalapeno, chopped
• ¼ cup white onion
• ¼ cup parmesan cheese
• ¼ cup swiss cheese
• 4 Pork Chops
• Extra virgin olive oil
• Salt & Pepper
• 1 tbsp. Marjoram
• 1 tbsp Garlic Powder
Prepare Stuffing:

Start off by sautéing the jalapeno and onion in a light amount of olive oil until soft. Combine parmesan, swiss, bacon, onions and jalapeno mixture in a bowl.

 

Prepare pork chop:

Create a pocket in your pork chops by thinly slicing ¾ of the way through the chop. (see picture) Unfortunately for us – our rental place at Marble Canyon Lodge did not have any good knives…so caveman had to clean his fly fishing knife and use that.

Spread your sliced chops open and stuff a good amount of the stuffing mixture inside. Repeat for all chops.
Once they are stuffed, season the exterior of the pork chops with extra virgin olive oil, salt and pepper, and top with marjoram and garlic powder. You can store them in the fridge until ready to grill.

Grill.

Get your coals or propane grill good and hot before putting the chops on. You want to get a good sear on them to seal in those flavors and juices. Once you get that sear, move them off the direct heat and continue to cook indirectly for 5 to 10 minutes depending on the size of the chop. At this point I like to cook them with the cover down on the grill or cover the chops with something if you are cooking on a open top grill. (If you are using propane, the temp should be roughly 350)
The chops won’t take long to cook because you have basically have turned them into two smaller chops by opening up the middle. I always have my quick read thermometer with me so just check the temp. and pull them when they ready. I like to remove them from the grill at 150 degrees, cover them and then let them rest for at least 5 minutes. This allows the pork to finish cooking without drying out.

Memphis Style Ribs

 

 

 

 

 

 

RIBS

  • I prefer St Louis Style Pork Ribs because all of the fat and excess has been trimmed
  • The purpose of the Memphis rib rub is to give the ribs flavor without coating them in sauce.  By coating the ribs in a rub and letting them rest overnight – the strong flavors can penetrate the meat – making it a mouth-watering experience your friends & family will never forget!

 

Now let’s build the rub…

MEMPHIS RIB RUB

  • 6 tbsp smoked paprika
  • 3 tbsp powered garlic
  • 3 tbsp chili powder
  • 2 tbsp ground black pepper
  • 2 tbsp Morton’s kosher salt
  • 2 tbsp mustard powder
  • 1 tbsp celery powder
  • 1 tbsp dried crushed oregano
  • 1 tbsp dried crushed thyme
  • 1 tbsp ground allspice
  • 1 tbsp ground coriander
  • 1 tbsp dry parsley
  • 1 tbsp crushed red pepper flakes
  • 1 tsp cayenne pepper
  • 2 tbsp. brown sugar

 

Combine all the above ingredients and mix well, store in airtight container until ready to use.

You can always double the ingredients, and store it for next time!

RIB MOP –What’s this for, and why do I need to make it if I have BBQ sauce?

The mop will help the rub penetrate the meat and stop the ribs from drying out during the long cooking process.

  • 2 cups cider vinegar
  • ½ Beer  any beer your preference
  • ¼ cup rub seasoning from above

Combine all ingredients and stir well, refrigerate until ready to use.  You will need to use a good basting brush to mop the liquid onto the ribs.

 

BBQ SAUCE

  • 2 tbsp chili powder
  • 1 tbsp ground black pepper
  • 1 tbsp table salt
  • 2 cups ketchup
  • ½ cup yellow ballpark style mustard
  • ½ cup apple cider vinegar
  • ⅓ cup Worcestershire sauce
  • ¼ cup  lime juice
  • ¼ cup A1 steak sauce
  • ¼ cup dark molasses
  • ¼ cup Agave nectar or regular honey
  • 1 cup dark brown sugar (or light if that’s all you have)
  • 1 tsp liquid smoke
  • 1 tbsp Memphis Rub (from above)
  • 1 tsp cayenne pepper (can omit or try a hot sauce if you like)
  • 1 tbsp red pepper chili flakes (can omit if you don’t like that much heat)

Combine all ingredients cover and store in refrigerator until ready to use.

I prefer to prepare the Memphis Rub, the rib mop and the BBQ sauce the night before as it allows all the flavors ample time to blend, and the rub seasoning to really season the ribs

 

Apply the Memphis Rub to the Ribs

Prep the ribs by removing the membrane (I prefer a butter knife and dig in there)

The membrane is the white skin like coating on the back of the rib. If you don’t remove it the seasoning will not penetrate the ribs  

 

 

 

 

 

 

 

Generously coat the ribs with the rub (using your hands massage it all over the ribs, front and back)

Cover and store in fridge over night

 

Time to start the grill….

I prefer a slow hickory smoke when making ribs, but there are a number of options when grilling.

Here are Caveman’s tips for the best results:   

Get the BBQ ready.  I prefer charcoal but gas BBQ’s will work.  They are easier to set a temperature but in my opinion, the smoke pouches don’t work as well.

I also prefer to use the indirect heat method along with a water bath under the ribs.  It sounds harder than it is!  Simply have the heat source off to the side and put a tin of water or liquid directly under the ribs.  This allows steam from the water bath to penetrate the ribs and help keep them moist.

If you want to get really adventurous add flavor to the water bath. Apple chunks or any kind of aromatic ingredient (onions, celery, etc).

Example

The BBQ should heat up to about 225⁰F to let the ribs cook thoroughly.  If your BBQ doesn’t have a temperature gauge, get yourself a good BBQ (Oven) thermometer.   They can be purchased at most grocery stores for a few bucks.

 

 While the grill is heating up….

Pull the ribs from the fridge before you put them on the grill so they can come up to room temperature.

Keep the BBQ about 225⁰F and put ribs on, bone side down.   They need to cook for 4-6 hours * Be sure to check coals or temp every now and again.   

I like to baste the ribs with the mopping liquid at least once an hour.  Do not turn the ribs over! Let them cook bone side down the entire time.  Pouring your mopping liquid on the ribs every hour will allow the vinegar and beer to help break down the meat and keep it tender.

 

Additional Tips from the Caveman:

The longer you cook the ribs, the more tender and mouth-watering they will be. You be the judge.

Now, I prefer the Memphis Style Ribs dry, and having the BBQ sauce on the side.  This allows everyone to enjoy ribs as they choose, BBQ sauce or not!  For those that want the sauce, warm it up on a medium heat prior to serving.

If you prefer a wet rib, just pull the water bath, stoke up the flames, coat the ribs with the sauce and give them a few minutes on each side for the sauce to caramelize and thicken up on the exterior of the rib.

 

Cut and serve, with your favorite side, I prefer my homemade potato salad with a recipe to follow