Description:

Pork ribs and peas

Source:

brijm

Serves/Makes:4

Ingredients

• 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

Preparation

• 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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