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Barbeque Ribs and Polenta

May 21, 2010

 

I quite like polenta but I admit I don’t make it often due to the standing at the stove with the constant stirring (that is lazy).  But certain meals call me to that stove and just get it done.  It is always rewarding but especially with some very tasty pork country-style ribs.  They pretty much cook on their own so I should not complain about the “stirring”.  I first enjoyed polenta at a friend’s house in San Francisco.  We had traveled from New York, Hawaii, Hong Kong, Bangkok and unexpectedly Taiwan and decided to stay at Susan’s mother’s home in San Francisco to rest up for a couple of days before heading back to work in New York.  We had been away for three weeks with many exciting tales to tell while Susan’s mother prepared us a delicious dinner of the barbeque ribs, parmesan polenta and a beautiful broccoli salad.  Her mother had no idea we were arriving as we were travelling on Stand-By the entire trip so this meal was truly appreciated by the two exhausted travellers.

Country Style Barbeque Ribs

Ingredients (for the Ribs and Barbeque Sauce)

  • 2 lbs. Country-Style Pork Ribs
  • 1 C. Ketchup
  • 1/2 C. Water
  • 3 T. Honey
  • 2 T. Sugar
  • 1 Clove Garlic (minced)
  • 1/2 T. Onion Powder
  • 1/2 T. Dry Mustard
  • 1 T. Lemon Juice
  • 2 t. Worcestershire Sauce

Preparation

  1. Put all ingredients in a saucepan (except the ribs)
  2. Bring to a boil and then put on simmer
  3. Let simmer uncovered, stirring occasionally for about an hour
  4. Preheat oven to 275 degrees
  5. Place ribs in a baking dish and cover with the barbeque sauce
  6. Cook for about 1 hour, basting a couple of times
  7. Turn up oven to 350 degrees and cook and additional 20-30 minutes

 Creamy Style Parmesan Polenta

Ingredients (for the Polenta)

  • 1 C. Coarse Ground Cornmeal
  • 4 C. Chicken Stock (or water)
  • 3 T. Unsalted Butter
  • 1 1/2 t. Kosher Salt
  • Freshly Ground Pepper
  • 1/2 C. Parmesan Cheese (grated) 

Preparation

  1. Heat chicken stock to a boil over high heat
  2. Add the cornmeal gradually while continuously whisking
  3. When polenta begins to thicken lower the heat and add the butter and cook about 20 more minutes stirring occasionally
  4. When completely thickened add the Parmesan
  5. Salt and pepper to taste

 Serve with a Broccoli Salad

Broccoli Salad

Ingredients and Preparation 

1 Head of Broccoli

Blanche, chill and serve with a favorite vinaigrette dressing

(Serves 4)

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