1/2 Photos of Country Style Pork Spareribs With M-H-M Topping
6 hrs 30 mins
1 hr 30 mins
This is a Country Style Pork Spareribs recipe and with a Mustard-Honey-Mayonnaise Topping… and specifically created for the RSC #15 cooking contest. Even though you can make this dish by frying the spareribs in a pan, broiling, grilling, baking or steaming... I have found that using a Crock Pot works extremely will. That is, the meat will be soft and almost fall off the bone… Add a M-H-M topping and then plated with some nice Roasted Garlic Green String Beans. Finally, if you like plenty of garlic then here you go, this recipe is the one to try and enjoy.
My Private Note
Units: US | Metric
- 907.18 g country-style spareribs (Pork Loin Country Style Ribs-bone in blade steaks or chops optional)
- 118.29 ml mojo marinade (Goya marinade recommended or other types of marinate)
- 340.19 g string beans, fresh green
- 5 garlic cloves, RAW
- 8 roasted garlic cloves
- 9.85 ml lemon juice
- 14.79 ml lemon zest
- 29.58 ml olive oil
- 29.58 ml butter (margarine optional)
- 59.14 ml red bell pepper (chopped up or other colors)
- 14.79 ml coarse grain mustard (Boar's Head recommended)
- 9.85 ml dry sherry (Alternative Option Harveys Bristol Cream recommended (not a dry sherry)
- 4.92 ml honey (optional)
- 14.79 ml mayonnaise (Hellmann's brand preferred)
- 2Marinade the pork ribs with ¼ cup of marinate for 1 hour, turn a few times, set aside.
- 3Make some roasted garlic clove, (see various recipes on Recipezaar), set aside.
- 4Grate one lemon to produce lemon zest, set aside, squeeze the lemon to produce lemon juice, set aside.
- 5Combine the mustard, sherry, (plus honey, optional), mayonnaise, 2 teaspoons lemon juice and 1 RAW garlic clove (pressed through a garlic press), stir and set aside.
- 6Slice about 4 RAW garlic cloves into thin slivers, set aside.
- 7Clean and remove the stems from the green beans and then cut at an angle into small bit-size pieces, set aside.
- 8COOKING INSTRUCTIONS-.
- 9Add a little oil to a cast iron pan, drain the port marinate and then place the pork ribs into the frying pan.
- 10Then brown all sides of the ribs but do not fully cook, then place the ribs on a plate.
- 11When the ribs are slightly cooler, make thin deep slices with a knife (on the meaty part of the ribs) and then place inside thin slivers of RAW garlic pieces.
- 12In the Crock Pot add ¼ cup marinate and then the ribs, turn over once to coat all the ribs.
- 13Then turn on your Crock Pot, cover, place on “High” setting and cook for about 3-4 hours; the heat and cooking time will vary depending on the model Crock Pot used.
- 14Half way threw the cooking time turn the ribs, cover and continue to cook. When almost finished with cooking time, turn one more time and cook a short while longer.
- 15While the ribs are cooking, boil some water, add a little salt (or oil) and then add the string beans. Cook until “Al dente,” drain and set aside.
- 16Place a little butter in a frying pan, add the string beans, cook stir for 1 minutes, add the chopped bell peppers and cook for an other minute, then add about 6 or more pieces of roasted garlic (remove the skin), toss briefly and place around the sides of a large plate.
- 17Next sprinkle the lemon zest around the top of the string beans, set the plate aside (keep warm).
- 18When the pork ribs are done cooking in the Crock Pot, then spoon some of the marinate from the Crock Pot on the ribs, sprinkle with a little salt to taste and then remove and place in the center of the string bean plate; Be careful not to let the pieces of pork fall apart, use a big spatula.
- 19Finally, add a little of the Mustard-Honey-Mayonnaise mixture on top of each of the Country Loin Pork Style Spareribs.
- 20Serve and enjoy!
- 22#1-I made this basic recipe by completely cooking the pork spareribs in a cast iron pan (and with a Mojo Sauce) but the meat came out a little on the tough side. However, it was moist and better the second day (leftovers) when heated up in a microwave; see Photo #1 Mojo Sauce. So I then made this recipe again in a Crock Pot and it came out much better and to my liking; see Photo #2 Mustard-Honey-Mayonnaise Topping.
- 23#2- A reply to the 2 Star Reviewer, “Thank You for reviewing my recipe.” I have now revised the wording a little to make this recipe clearer; Step #5- again use 1 piece of RAW garlic in a press (Not Roasted Garlic) and as an Alternative Option I had recommended using Harvey Bristol Cream which is a little sweeter then dry sherry, Step #11- It is common to place pieces (slivers) of RAW garlic in Puerto Rican Pernil Pork Roasts prior to cooking (that is where the idea came from) -- You are right the M-H-M might have masked the Mojo Garlic Flavor a little. To Quote a Zaar Chef “There is NO Right and NO Wrong with cooking” … “Cooking is about personal tastes and flavors.”.
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Nutritional Facts for Country Style Pork Spareribs With M-H-M Topping
Serving Size: 1 (357 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 801.3
- Calories from Fat 604
- Total Fat 67.1 g
- Saturated Fat 21.9 g
- Cholesterol 197.9 mg
- Sodium 268.3 mg
- Total Carbohydrate 11.0 g
- Dietary Fiber 2.8 g
- Sugars 3.6 g
- Protein 37.5 g
The following items or measurements are not included:
coarse grain mustard