Teriaki Pork Ribs

INGREDIENTS

2 Lb Pork Ribs

1/2 Cup of Honey

1/4 Cup Teriaki Sauce

1/2 Cup of Soy Sauce

1/2 Teaspoon of Paprika

1 Teaspoon of Sugar

COOKING

350 Degrees

50-60 minutes

In a bowl combine 1/2 cup of honey

1/2 Cup of soy sauce

1/4 cup of Teriaki Sauce



3/4 teaspoon of paprika



And a teaspoon of Sugar
Mix all together for your liquid





On your pork rib slab prepare by removing the silver skin on the back of the bones





Using a fork poke holes on the Rib
Drop half of the mixture on the rib and massage it through




On an aluminum lined pan place the massaged part of the
Rib down and pour the rest of the mixture and also massage it through
Place in 350 Degree oven for 20 minutes

 

After 20 minutes turn the rib over
Add another 20 minutes

IF DURING THE COOKING PROCESS THE LIQUID HARDENS
ADD 1/2 A CUP OF WATER TO RECONSTITUTE THE LIQUID



At this point your ribs have spent 40 minutes in the oven
Flip them over one last time for 10 -20 minutes

 

Let rib rest for 5 minutes then cut into them and enjoy them as is



Either way Try it and ENJOY

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo

Brontosaurus Ribs

 

As long as it is not raining, our first choice in dinning will always be BBQ MEAT!!!. In my last blog I went over the whole Asado but today we will focus on ribs.....better put, THE BEEF RIB. I am a firm believer thicker the better, as you will not overcook them as easy and they will stay juicy.

BEEF RIBS

I'll be making one of my favorite foods to eat BEEF RIBS! When you go to your local butcher shop ask for a whole uncut piece of beef ribs. Just ask for the ribs to be cut thru the bone, so you will have the piece of rib meat over the boen and it usually have 3 bone pieces. For thickness, ask the butcher to cut the rack into 3 or 4 pieces across. As with any meat, you want to make sure to salt your meat before hand and let rest at room templerature for 10 to 15 minutes. Once your charcoal is ready to go (mostly white) disperce the charcoal to cover your cooking area. If the heat is too hot (you cannot hold you hand over it for 5 to 6 seconds) make a "Ring of charcoal". A ring of charcoal is when you place the charcoal on the ouside of the cooking area so you will not burn the outside of the meat and it does not stay raw on the inside.

 You start by placing the rib bone side down so that the meat starts getting to temperature for about 15 to 20 minutes. Once the time is up, place the ribs on it side for 10 minutes and than repeat on the other side. Bbq is all about feeling..... Then depending on how you like your meat (Me personally Medium is best) turn one last time to the other side to sear it and then take out cut and ENJOY.

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo

Pork Ribs

WHAT TO DO WHEN IT RAINS

There are 1000 or more ways to cook pork ribs.....here is one of mine. With pork you always want to make sure your meat is cooked all the way thru as medium well pork IS NOT GOOD FOR YOU! If you have a meat thermometer you can make sure it gets to 155 degrees.

SEASONING

You may have walked by these containers and had no idea what they were. From left to right on the picture SAZON (with culantro and achiote) and ADOBO. SAZON has a very noticeable reddish tint which will give your food the desired color you want. Adobo is basically a mixture of salt, granulated garlic, oregano, black pepper, turmeric and onion powder. The delightful mixture gives a different dimension to your food's because of it's distinctive flavor.

PORK RIBS

You can make these in the oven and in a cooking sheet but I have come to find out if you use a cooling tray(low profile wire grate) and cook the meat on it, it does not allow the meat to suck up all unwanted extra oil. As seen in the picture below you can fit a rack cut in half. As long as it is above the cooking area your ribs will not become oily.

1 Pork Rib Slab
1 tablespoon of adobo
4 packets of sazon
2 teaspoons of dry oregano
1 tablespoon of oil

Pre-heat oven to 350 and prepare you meat like above. Turn ribs bone side up and sprinkle half of the adobo 2 packets of sazon and a teaspoon of oregano along the bone side. Drizzle the oil and rub all the mix in to make sure it gets on the pork. Turn the meat over and repeat on the top. Add a cup of water to the bottom of the cooking sheet since this will help the meat be moist. After you wash your hands which by know should be red, place in the middle rack bone down. After cooking for 45 minutes flip the meat over so now your bone is up and add water if most of it has evaporated. Cook for another 20 minutes and then flip the meat back up, bone down and cook until you reach the desired temperature. Total cooking time should be 1 hour 30 minutes(to 1 hour 45 depending on the thickness of the meat). Your final product should be juicy like bellow and crusty on the outside.

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you Friday

Leo

Asado

ASADO = BBQ

When BBQ comes to my mind, I don't think of hot dog or hamburgers at first. Being the carnivorous person that I am, I think of the country that I came from. I was born in Argentina and the typical BBQ is really pretty simple.....Charcoal over Gas EVERY TIME, Salt over Rubs and MEAT and lots of it.

Charcoal over Gas EVERY TIME

At first, Charcoal can be a very bothersome method of cooking, but I perfer it because of the smokey flavor that it add to the meat over gas. I personally do not like to use a predipped charcoal since the smell of the lighter fluid is very strong and can stick to your meat and it is easier to control the heat. Rule of thumb, you know when you have the right temperature when you can hold your hand 6 inches from the grill area and hold it for about 5 to 6 seconds with out burning your hand. You want to be able to feel the heat but not burn your hand. Temperature is able to be controlled on how you distribute the charcoal once it is ready to cook.

Salt over Rubs 

Meat has such wonderful flavor which can overshadowed by powerful rubs. I prefer to use coarse sea salt, the trick to is just apply to the meat and let it sit for about 10 minutes outside the fridge. What the meat will do is soak up as much salt as it needs and you will never over salt your meat. Whatever salt is not drawn into the meat will fall to the charcoal when you flip it over.

MEAT and lots of it

When you add all these condiments to the beef you hide the natural flavor of the beef. At our grill there is always a hierarchy of meat which needs to be followed. BBQ is a concert of the grill master where he spends a great deal of time making sure all his instruments are making the right sound to then go for the grand finale which is the food. As you practice and get better acclimated to your grill you will know how long on average it takes the meat to cook. As with any meat the cardinal rule is you never want to under cook or overcook the meat because people will not enjoy it. Pork sausage usually takes about 30 to 45 minutes to be done depending on the thickness. Turning 1/4 of the way every 10 to 15 minutes not to burn any side. As a grill master you want to control what your guess will eat, you never want to overwhelm them with all that meat. By this time you Skirt steak will be ready for  different people the way you get skirt steak you want to make sure they take none of the fat or "skin" away as this helps in the cooking. This is a tender piece of meat and even if you burn the outside the membrane is able to pull off to display a very juicy unburned piece of meat. In our traditional BBQ the Beef ribs will go out before the skirt steak but this time we bought the Ribs untouched from the butcher so they were still in the slab and now the rules for the ribs changed a bit you still want your bone to get the heat and assist you in the cooking because about 2/3 of the way thru when you can feel the heat on the top of the beef slab and you turn over your ribs the heat that comes of the bones will help you cook it from top and bottom. Not everyone is going to enjjoy medium beef so you may have to precut them and once the cooking is almost done sear both side to cook it even longer.

Thank you for taking your time to read this any comments post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com

See you tomorrow

Leo