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Cracked Ribs and Black-eyed Peas
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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.
  • Enjoy.

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