Tag Archives: bbq sauce

Pork Rib (Japanese Cabbage) Waffle Dinner

Pork ribs are tasty when they’re hot and fresh off the bbq, especially when slathered with bbq sauce. But, on reheating, they always seem to fall flat taste-wise. So I decided to try to cook them in a way that would get more flavour INTO the meat instead of just on top.

A recent purchase of a St. Louis style cut strip of ribs seemed well suited to the experiment. I tasted my current jar of barbecue sauce and although it was ‘just right’ in terms of smokiness, sweetness and tang, it was missing a bit of the spicy back note that I was craving. So, I dressed it up with some chunky chipotle in adobo and ground cumin. I thought the flavour profile would also marry with the leftover Mexican rice (plain long grain rice cooked with a package of Sazon’s Arroz con Azafran) that I was going to serve with the ribs.

Pork Spare Ribs – serves 3-4 portions, 3 bones a piece

1 1/4 kg St. Louis style ribs
1/4 cup brown sugar
1/4 cup French’s mustard
1/4 cup apple cider vinegar

1/2 cup barbecue sauce*

* Add 1 tbsp pureed chipotle in adobo and 1/8 tsp ground cumin to the barbecue sauce and place in the refrigerator to allow the flavours to marry until the next day.

Peel off the membrane on the underside of the ribs. Combine sugar and mustard and rub over the ribs. Place in bag and let marinade in the fridge for 2-3 hrs or overnight.

Preheat the oven to 350 deg Fahrenheit.

Place the strip of ribs onto a large sheet of aluminum foil, folding it up around the sides to form a shallow tray. Pour the vinegar over the top of the ribs. Cover the ribs with another large sheet of aluminum foil and seal all four sides tightly so the contents don’t leak during baking. Place the foil pouch onto a large baking sheet and bake for 1 hr 45 min to 2 hrs, or until the meat is tender enough to pull off the bone easily.

(If you don’t have time to let the ribs marinate overnight, combine the brown sugar, mustard and vinegar, and brush over the ribs, top and bottom, pouring the remainder over the ribs. Continue with baking instructions above.)

Open the foil, spread the barbecue sauce (reserve 2 tbsp) over the top, return to the oven and continue baking, uncovered, for another 20-25 min.

Cut into 3-4 bone portions and serve with your favourite sides and the reserved barbecue sauce.

As sides for pork ribs, I usually go with the traditional … baked beans and coleslaw.

By chance, I recently watched an episode of the cooking show, “You Gotta Eat Here” which featured a restaurant that topped their waffles in various ways, including one with pulled pork shoulder. And then I remembered that there was a savoury pancake with shredded cabbage in the batter … the Japanese “okonomiyaki’. If I made my pancake in a waffle maker, I would have a very tasty fusion dish.

The idea was brilliant, even if my first attempt was flawed. I was tired, hungry and impatient and when my wonky old waffle maker got hot, I neglected to brush it with oil before pouring in the batter. The waffle STUCK so badly that I needed to chip most of it out of the waffle maker. I shaped the chunks into a rough rectangle, put my ribs on top and dug in.

A chunk of tender rib dipped into some of the reserved bbq sauce, a bit of the waffle, some of the sweet baked beans and I was in heaven. I made a nicer waffle the next day for the post. Cause that’s just the kind of food blogger I am.

Okonomiyaki Waffle

Waffle/Pancake Okonomiyaki Base – makes 1 waffle

1 tsp baking powder
1/4 cup all purpose flour *
1/8-1/4 tsp salt
3 tbsp water or dashi broth
1 egg, lightly beaten
1 tsp vegetable oil **
3/4 cup cabbage, shredded (or bagged coleslaw mix)
2 stalks of green onion, green part only, slice into 1/4 inch rings

* For a southern/south-western pancake, use 2 tbsp all purpose flour and 2 tbsp finely ground cornmeal

** If sticking is not an issue in your waffle maker, omit the vegetable oil.

In a medium sized bowl, stir together the dry ingredients: flour, baking powder and salt, with a fork. Add the water, egg and vegetable oil and mix just until the flour is moistened. Avoid big lumps of flour but don’t worry about getting it perfectly smooth. Add the shredded cabbage and green onions and fold through.

Add the mixture to a pre-heated waffle maker and cook according to your waffle maker’s instructions. Mine took 5 min to cook through.

I shot a picture of the waffle ‘naked’ but you might want to top it with the barbecue sauce, as in the traditional okonomiyaki.

Inside the shredded cabbage waffle

REVIEW: I’m iffy on how much MORE flavourful the leftover pork ribs were (they were ok) but the waffles were an unqualified success.

BBQ Pork Skillet Pasta

Leftover pulled pork in your freezer? There are SO many possible ways of using it up. Like this skillet pasta.

In this recipe, the pasta is cooked in the skillet in chicken broth, but, if you have leftover pasta, you can add it to your skillet and reduce the chicken broth used by at least half. An alternative to the pulled pork, is leftover rotisserie chicken.

BBQ Pork Skillet Pasta

BBQ Pork (or Chicken) Skillet Pasta – serves 2-3

1 tsp olive oil
1/4 cup diced onion (or 1 tbsp sauteed onion)
dash garlic powder
200 gms Scoobi Doo (cavatappi) or rotini uncooked pasta
1-1/4 cups canned dice tomatoes, with broth
2-2 1/4  cups chicken broth (and water, if needed)
1/2 cup bbq sauce
1 cup pulled pork or shredded rotisserie chicken
1 cup shredded cheddar  or Monterey Jack cheese
1 green onion, thinly sliced (for garnish)

Optional
1/2 cup frozen corn, thawed

Heat olive oil in a large skillet that has a lid with it over medium heat. Saute the diced onion until tender.

Add the dry pasta, diced tomatoes, chicken broth, dash of garlic powder and bbq sauce to the skillet. Stir to combine and bring to a slight boil. Reduce heat to low and simmer, covered, stirring occasionally until pasta is tender, about 15 minutes.

Sir in the shredded pork or rotisserie chicken.

Top the pasta with the shredded cheese and cover with the lid until the cheese melts, about 3 minutes.

Serve with a scattering of the green onion as garnish, if you have any.

Blue Monday … Blueberry BBQ Sauce and Blueberry Hand Pies

Happy Labour Day US/Canada!

Two ‘blue’ themed dishes for the last day of the summer holidays.

And a link to a song that just says it all.

Blueberries have been on sale for the last couple of months so I tossed a couple of clamshells in the freezer … for later.

Well, later has come, and I started with a marinade/bbq sauce for the strip of pork ribs I found in the basement freezer. I took the lazy route and didn’t saute an onion and garlic, as I should have. Instead, I added a tablespoon of dry minced onion and a few shakes of garlic powder to a bbq recipe I found on the Blueberry Council website. It was a lot looser than I wanted even after I simmered it uncovered (and unattended) for a while. You might want to hang around the kitchen and stir it every few minutes so that it doesn’t catch on the bottom and scorch.

Pork ribs before and after marinating and baking

Dessert also featured that juicy blue fruit. Hand pies using a recipe posted on one of the FB groups I belong to.

The pastry was tender and delicious but, even baking it an additional 10 minutes, didn’t brown the whole egg glazed tops as much as I wanted. And, during that extra 10 minutes, all of the hand pies burst open and oozed their tasty filling over the baking sheet. Luckily I had lined it with parchment paper so I didn’t have a mess to clean up. I plan on upping the temperature to 400 deg F, and cut steam vents in the top. (NOTE: Just had a chance to touch base with the recipe poster and she mentions that she now does both those things.)

I had halved the filling recipe because I only had two cups of blueberries, but I had more filling than I needed for the hand pies I made, so I made a mini pie with the surplus. And the extra pastry was shaped into three mini pie shells and blind baked. Disappointingly they shrank quite a bit, even though I refrigerated them before baking. When I serve the mini blueberry pie and decide what to fill those shells with, I’ll share pics.

Labour Day Meal