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- Pork ribs and peas
- 5 lbs (2.3 kg). pork ribs
- 2 quarts (1900 ml) beer
- 2 cups (475 ml) cider vinegar
- Spice Rub:
- 1 tbsp (15 ml) fresh ground black pepper
- 1 tbsp (15 ml) ground oregano
- 1 tbsp (15 ml) ground cumin
- 2 tbsp (30 ml) celery salt
- 2 tbsp (30 ml) brown sugar
- 2 tbsp (30 ml) chili powder
- 3 tbsp (45 ml) garlic powder
- 3 tbsp (45 ml) paprika
- Moppin Sauce:
- 2 tbsp (30 ml) butter
- 1 medium onion, diced
- 4 cloves garlic, finely chopped
- 1 tbsp (15 ml) dry mustard
- 4 tbsp (60 ml) brown sugar
- 1 tsp (5 ml) instant coffee
- 1 tsp (5 ml) hot pepper sauce
- 2 cups (475 ml) tomato sauce
- 1/2 cup (125 ml) cider vinegar
- salt and pepper to taste
- Black-eyed peas:
- 2 cloves garlic
- 1 carrot, diced
- 1 celery stalk, diced
- 1 10 oz (280 grm). package frozen black-eyed peas
- 1 bay leaf
- 2 cups (475 ml) chicken stock
- Pre-heat oven to 475 degrees (250 C.).
- Place the ribs in a large pot and cover with the beer, vinegar and just enough water to completly submerge the ribs.
- As soon as the water begins to boil, remove the pot from the heat, cover and set aside for 20 minutes.
- The Sauce:
- In a medium saucepan, over medium heat, melt the butter and saute the onions and garlic until soft and golden.
- Add the mustard, brown sugar and instant coffee to the saucepan and cook for one minute, stirring constantly.
- Stir in the hot sauce, tomato sauce and vinegar.
- When the mixture come to a boil, reduce the heat and simmer 30 minutes.
- Season with salt and pepper, to taste.
- The Rub:
- Mix the dry ingredients.
- Remove the ribs from the pot and rub well with the dry rub mixture.
- Place the ribs, fat side up in a foil lined pan and bake for 40 minutes, turning once halfway through.
- Reduce the heat to 350 degrees (175 C.), pour the grease from them, reserving 2 tbsp (30 ml) and cover the ribs with hot sauce.
- Wrap well in foil and bake until tender, about 45 minutes.
- The Black-eyed peas:
- In a medium saucepan, saute the garlic in the reserved rib drippings until lightly golden.
- Add the carrot, celery, peas, bay leaf and chicken stock, bring to a boil.
- Reduce heat and cook until the beans are tender, about 10 minutes.
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