Emeril's Pork Ribs

This recipe is one of Emeril Lagasse's.  I found it on foodnetwork.com.  These pork ribs turned out SO good.  Derrick was a real fan.

I actually cut this recipe in half, and it was still awesome.

INGREDIENTS:

2 (3-pound) slabs country-style pork ribs, sliced into individual ribs

2 t. salt

2 C Steen's 100% Pure Cane Syrup or other cane syrup (I didn't have this in my pantry, so I used 1/2 molasses and 1/2 karo syrup.  It was still yummy!)

1/4 C Soy Sauce

1/4 C Apple Cider Vinegar

1/2 C water

2 T sesame oil (I didn't have this either, so I substituted olive oil, and added a sprinkling of sesame seeds.  Yes, I realize that's getting a little creative)

1/4 C minced yellow onion

2 T chopped garlic

2 T peeled and grated fresh ginger (or just use ground ginger, like I did)

1/2 t. cayenne

1/4 t. freshly ground black pepper

Scallions (green parts only), thinly sliced on the bias, for garnish (I totally omitted this one.  C'mon, I'm not THAT into impressing my family.  Sadly.)

DIRECTIONS

Put the ribs in a very large soup pot or kettle.  Add the salt and enough water to cover them.  Bring to a boil and let boil for 30 minutes.  Remove from the heat and drain.

Whisk the remaining ingredients together in a medium-size mixing bowl, blending well.  Put the ribs in a large, deep braising pan or roasting pan and pour half of the marinade over them.  Cover and refrigerate for 2 to 3 hours, turning the ribs in the marinade every hour.  

Preheat the oven to 350 degrees F.

Cover with foil and cook, basting with the reserved marinade and turning the ribs every 15 minutes, for 1 to 1 1/2 hours.

Remove the ribs from the pan.  Divide among 6 plates and garnish with sliced scallions.

Slow-Cooked Pork Tacos with Fire-Roasted Tomatoes

SO Good!!  This recipe is from Foodnetwork.com.  Recipe is by Angie Ketterman.  The pork came out SO GOOD!  Derrick was very impressed.  It also makes a lot, so you can serve this to a larger group, or save it for later.

For Pork: 
1 yellow onion, roughly chopped 
2 garlic cloves, crushed 
1 (15-ounce) can fire roasted tomatoes 
1 to 2 chipotle peppers, roughly chopped 
2 tablespoons Worcestershire sauce 
1/4 cup chopped cilantro leaves 
4 to 5 pound pork shoulder 
2 teaspoons salt 
1 teaspoon freshly ground black pepper

For Tacos: 

24 corn tortillas (I prefer white corn) 

1 small green cabbage, shredded

2 avocados, peeled and thinly sliced

Pickled Red Onions

Sour Cream

Chopped cilantro leaves, for garnish 

For Pork:

To the sleeve of a slow cooker add onion, garlic, tomatoes, chipotle peppers, Worcestershire sauce, and cilantro.  Add pork and season with salt and pepper (I seasoned it with a mix of salt, pepper, ancho chili powder, oregano and cayenne). Cover and slow cook on high for 4 to 6 hours until tender.

Remove pork from slow cooker and shred using 2 forks. Toss with 1/2 cup of the liquid from the slow cooker.

To serve, place 1/4 cup of the pork on a tortilla, top with cabbage, avocado, onions, sour cream and cilantro. Repeat with remaining ingredients.