BBQ Shortribs

If your a meat eater, look forward to lots of recipes for beef! Our neighbors raise Black Angus, and we bough a side of beef.

For my non-meat pals, don’t worry, There will be plenty of non-meat recipes coming your way.

4.5 lb beef short ribs

Salt and pepper

2/3 c brown sugar

2 tsp paprika

1 tsp garlic powder

2 tbsp Apple cider vinegar

1 tbsp yellow mustard

1 tbsp Worcestershire sauce

1 tbsp liquid smoke

Preheat oven to 300.

Season with salt and pepper.

Combine the remaining ingredients in a bowl, stir until combined and pour over shortribs.

Cover the dish tightly with foil and bake for 2.5 hours. Remove foil, baste the ribs and bake for another 30 minutes.

Serves 4 – 6.

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Costillas de Puerco en Salsa Verde con Nopales (Braised Pork with Salsa Verde and Cactus

This is from my new fav cookbook Nopalito. I did make some changes because there was no way I was tossing the cooking liquid. Hit your fav Super Mercado for all the ingredients. 

Ingredients:
2 large onions
10 tomatillos, husked
4 jalapenos
4 cloves garlic
2 lb pork spare ribs, sliced individually
Salt
1 1/2 nopales, diced
2 avocado leaves
Cilantro
Corn tortillas

Preheat oven to 350. 

Slice 1 onion into thick slices, place on a baking sheet, along with jalapeño and tomatillos and cook until tomatillos are wrinkled and brown. About 30 min.
Allow to cool and then toss in a blender with 2 cloves of garlic and a generous pinch of salt, pulse till smooth.

Lower the oven to 325. 

In a large Dutch oven heat 2 tbsp oil and cook until browned on both sides. Add enough water to cover, 1 onion sliced thin, 2 cloves of garlic and Avocado leaves. Cover and transfer to the oven. Cook until tender, about 2.5 hours.

Bring a large pot of salted water to a boil and cook nopales for about 5 minutes, drain and set aside.

Place the Dutch oven on the stove and cook over medium to reduce the liquid – you want most of it gone. Here it’s your call to remove the meat from the bones and shred it, that is how I perfect it. 

Add 1/2 the salsa to the pork and stir in the nopales, stirring to coat everything. 

Serve with tortillas and additional salsa.

Serves 6 – 8.