Boneless pork loin country style ribs?

[Guest guest]

Does anyone have ideas on what I can do with this cut of meat other than just

bake it plain? It was on sale last night so I bought 2 pkgs of it.

I'd like to do something easy with it that tastes good. I come from a vegan

background so I don't have a lot of experience with cooking meat. The chicken,

turkey, and beef I've been cooking so far have been pretty standard stuff.

Thanks!

Caroline

SCD since 1/7/10

UC/Crohn's since 1999

Remicade since 2008

[Guest guest]

I just used these in a STOUP (stew/soup) recipe using my slow cooker. I browned

the meat in coconut oil in my iron skillet first, then added them to the slow

cooker. I pureed a big can of tomatoes (28 oz. I think)in a food mill (next

time I'll take out the seeds first because I I still had to strain the whole

mess). Also added one chopped onion and 1 T of minced garlic.....s & p to taste.

I let it cook all night on low and in the morning I woke up smelling the

wonderful concoction! After eating it for a couple of days plain I added some

homemade curry powder and boy did that taste GOOD!

>

> Does anyone have ideas on what I can do with this cut of meat other than just

bake it plain? It was on sale last night so I bought 2 pkgs of it.

> I'd like to do something easy with it that tastes good. I come from a vegan

background so I don't have a lot of experience with cooking meat. The chicken,

turkey, and beef I've been cooking so far have been pretty standard stuff.

> Thanks!

> Caroline

> SCD since 1/7/10

> UC/Crohn's since 1999

> Remicade since 2008

>

[Guest guest]

You can put into a slow cooker with a little water and maybe some cumin, salt & pepper. Then you can shred and use in a salad or put some homemade BBQ sauce. Pork alawys goes good with applesauce or pearsauce.

Lise

Jimmy’s mom

I just used these in a STOUP (stew/soup) recipe using my slow cooker. I browned the meat in coconut oil in my iron skillet first, then added them to the slow cooker. I pureed a big can of tomatoes (28 oz. I think)in a food mill (next time I'll take out the seeds first because I I still had to strain the whole mess). Also added one chopped onion and 1 T of minced garlic.....s & p to taste. I let it cook all night on low and in the morning I woke up smelling the wonderful concoction! After eating it for a couple of days plain I added some homemade curry powder and boy did that taste GOOD!

>

> Does anyone have ideas on what I can do with this cut of meat other than just bake it plain? It was on sale last night so I bought 2 pkgs of it.

> I'd like to do something easy with it that tastes good. I come from a vegan background so I don't have a lot of experience with cooking meat. The chicken, turkey, and beef I've been cooking so far have been pretty standard stuff.

> Thanks!

> Caroline

> SCD since 1/7/10

> UC/Crohn's since 1999

> Remicade since 2008

>

-- I support !

Visit www.jamieoliver.com to get on board

[Guest guest]

I use these a lot on or off the bone and however you cook them make it long and

slow and they will be nice and tender.

My favorite way is in a big pot of red gravy (tomato sauce). Just brown both

sides first in a pan and then let them cook away in the red gravy for a few

hours. Make sure the pan is hot and add some oil before you put them in the pan

(they should sizzle as soon as they hit it). Let the gravy come to a boil and

then back the heat to low with a lid on the pot. I throw in legal sausage and

sometimes make scd braciole, both of these also need to be browned first.

Option 2 is to braise them. Brown both sides again. Once browned add some legal

stock to almost cover the meat. Season to taste (def salt and pepper. can't go

wrong with rosemary on pork) and add some veggies (can't go wrong with carrots,

celery, annd onion). Carrots will really bring up the sweetness of the dish.

Again, let it come to a boil and then back the heat to low with a lid on the

pot. Cook until they are falling off the bone or, in your case, until the meat

easily breaks apart, at least an hour.

>

> Does anyone have ideas on what I can do with this cut of meat other than just

bake it plain? It was on sale last night so I bought 2 pkgs of it.

> I'd like to do something easy with it that tastes good. I come from a vegan

background so I don't have a lot of experience with cooking meat. The chicken,

turkey, and beef I've been cooking so far have been pretty standard stuff.

> Thanks!

> Caroline

> SCD since 1/7/10

> UC/Crohn's since 1999

> Remicade since 2008

>

[Guest guest]

At 08:27 AM 7/14/2010, you wrote:

Does anyone have ideas on what I

can do with this cut of meat other than just bake it plain? It was on

sale last night so I bought 2 pkgs of it.

I'd like to do something easy with it that tastes good. I come from a

vegan background so I don't have a lot of experience with cooking meat.

The chicken, turkey, and beef I've been cooking so far have been pretty

standard stuff.

I've fixed it with homemade blackened beef seasoning.

Or brush it with a honey-water blend and just sprinkle on plain black

pepper. Wrap in foil and bake at 350F for about 2 hours (depending on the

weight of the ribs.)

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

Thanks for all the suggestions! I just made about 3 cups of pesto 2 nights ago

so I am using all that up first (on chicken, shrimp, salmon!) before I tackle

the pork. It is stowed away safely in the freezer for now, but I'll let everyone

know how it turns out when I make it next week!

Caroline

> >Does anyone have ideas on what I can do with

> >this cut of meat other than just bake it plain?

> >It was on sale last night so I bought 2 pkgs of it.

> >I'd like to do something easy with it that

> >tastes good. I come from a vegan background so I

> >don't have a lot of experience with cooking

> >meat. The chicken, turkey, and beef I've been

> >cooking so far have been pretty standard stuff.

>

> I've fixed it with homemade blackened beef seasoning.

>

> Or brush it with a honey-water blend and just

> sprinkle on plain black pepper. Wrap in foil and

> bake at 350F for about 2 hours (depending on the weight of the ribs.)

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>

[Guest guest]

One more idea is to use two forks and shred it up, add BBQ sauce and cole slaw for shredded pork sandwiches.

 

Debbie 41 cd

 

Thanks for all the suggestions! I just made about 3 cups of pesto 2 nights ago so I am using all that up first (on chicken, shrimp, salmon!) before I tackle the pork. It is stowed away safely in the freezer for now, but I'll let everyone know how it turns out when I make it next week!

Caroline

> >Does anyone have ideas on what I can do with > >this cut of meat other than just bake it plain? > >It was on sale last night so I bought 2 pkgs of it.> >I'd like to do something easy with it that

> >tastes good. I come from a vegan background so I > >don't have a lot of experience with cooking > >meat. The chicken, turkey, and beef I've been > >cooking so far have been pretty standard stuff.

> > I've fixed it with homemade blackened beef seasoning.> > Or brush it with a honey-water blend and just > sprinkle on plain black pepper. Wrap in foil and > bake at 350F for about 2 hours (depending on the weight of the ribs.)

> > > — Marilyn> New Orleans, Louisiana, USA> Undiagnosed IBS since 1976, SCD since 2001> Darn Good SCD Cook> No Human Children> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle>