Sunday, April 24, 2016

Cooking With LSP, Country Style Ribs

"Cooking with LSP?!?" you snort indignantly into an old Jeb! campaign brochure, "You can't do that." But you can, and here's how.

Go out and get a couple of pounds of bone-in country style ribs from the supermarket for around eight or nine bucks. Take a gun, if Nanny allows you to defend yourself like a free man, or woman; I chose a Glock 21, but that's just me. Buy some carrots, celery, onion, garlic, dry white wine, olive oil, apple juice or cider, cider vinegar and tomato paste, grainy Dijon mustard, bay leaves, thyme, chicken broth and dried red pepper. 

Ingredients. Note Spyderco

If you already have these ingredients you don't have to get them again, unless you're all about building fail-safe redundancy into your EOTW (end of the world) food store.

Return from the supermarket and get out a crock pot, cast iron works well, it can go in the oven. Put the pot on the stove at medium high with 2 tablespoons of oil and brown the pork, previously salt and peppered, then place the meat aside. Don't be intimidated, it's not hard.

Shoot The Plate With a Glock

Add 1 more tablespoon of oil, 1 chopped carrot, celery stick and onion to the pot, and cook on medium heat until softened. Add 3 cloves of minced garlic and cook for a further minute, then 2 tablespoons of tomato paste. Stir this up for a bit then pour in that white wine you bought earlier, 1/2 a cup worth. Raise the heat to medium high and scrape up any browned meat or veg from the bottom of the pan. 

While you're at it, turn up the jukebox, perhaps it's playing Thank Christ For The Bomb, or Rebel Son's famous Bury me in Southern Ground. Whatever, you decide, like a Sovereign.

Well done, you've got this far, so have a drink as you look in wonder at the food in the pot. Have several, or not, there no rule.

Meat in, Atogether, Bring to Boil, Transfer to Oven

Wine in, add 1/4 cup of apple cider, 2 1/2 cups chicken broth, 1/2 cup cider/apple juice, 1 tbs mustard, 2 bay leaves, 3 sprigs thyme or dried equivalent, and red pepper. Salt and pepper to taste. Then put the pork in the pot. There, it's altogether. Bring to a boil then cover and transfer to an oven at 325*, middle position. Cook for around 1 hour 45 minutes, removing the lid for the last half hour. 


The meat should be fall-off-the-fork tender, if it isn't, return to the oven and cook that pork 'till it is. Take it out of the oven, let it rest for a bit, and serve over mashed potatoes.

Get a Haircut, Fool.

Then eat your scoff like a Warrior. And that's cooking with,



LL said...

That looks great.

I'm telling you, there is room on YouTube for a Cooking with LSP program!

LSP said...

It's definitely an opportunity. Maritime specops endorsement?

lukeya said...

Yum yum. YouTube channel a MUST Padre.

LL said...

I have a leg up on your viewing public since I have been to the commissary at the compound and know how good the food is. I have also witnessed first hand how Blue Food Thief has attempted to thwart you in your efforts, but you soldier on.

Blue Dog shows only limited remorse. And even then it's only for show. Like when he ate your cherry pie...

LSP said...

He sure demolished that pie, LL... have to watch him like a hawk.

LSP said...

It's a tasty dish, Lukeya. But if you try it at home be careful with the salt, it doesn't need too much. A Youtube channel'd be amusing, I'll look into that.

lukeya said...

C'mon Padre; YouTube, food, guns and God. What could possibly go wrong?

LSP said...

It does, er, have all the right ingredients...

Adrienne said...

I love country style ribs. I like to marinate mine over night in a plastic bag. I used to pressure cook them and then finish on the grill. The pressure cooking really gets the flavors deep into the meat, and the grilling gives a nice char on the outside.

LSP said...

I haven't used a pressure cooker in years -- useful things to have. And for sure, finishing off on the grill definitely adds to the CSRs. Tasty.