Prep 1 hr 30 mins
Cook 5 hrs
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.
- 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)
- Marinade the pork ribs with ¼ cup of marinate for 1 hour, turn a few times, set aside.
- Make some roasted garlic clove, (see various recipes on Recipezaar), set aside.
- Grate one lemon to produce lemon zest, set aside, squeeze the lemon to produce lemon juice, set aside.
- Combine 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.
- Slice about 4 RAW garlic cloves into thin slivers, set aside.
- Clean and remove the stems from the green beans and then cut at an angle into small bit-size pieces, set aside.
- COOKING INSTRUCTIONS-.
- Add a little oil to a cast iron pan, drain the port marinate and then place the pork ribs into the frying pan.
- Then brown all sides of the ribs but do not fully cook, then place the ribs on a plate.
- When 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.
- In the Crock Pot add ¼ cup marinate and then the ribs, turn over once to coat all the ribs.
- Then 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.
- Half 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.
- While 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.
- Place 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.
- Next sprinkle the lemon zest around the top of the string beans, set the plate aside (keep warm).
- When 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.
- Finally, add a little of the Mustard-Honey-Mayonnaise mixture on top of each of the Country Loin Pork Style Spareribs.
- Serve and enjoy!
- #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.
- #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.”.
Made this for the RSC #15 contest. I honestly wish I could give this a better review. I found the recipe confusing, in fact it is two separate recipes. Adding the thin slices of garlic in after pan searing doesn't make sense to me. And roasted garlic you say to use a press. Roasted garlic is so soft it is like butter and there is no need to press. And Harvey Bristol cream is a sweet sherry not a dry sherry. I cook with dry sherry all the time and it is much different then Harvey's Bristol Cream. Although the ingredients say to use a dry sherry. I didn't like sauce just spread on the ribs. It seemed like it should of been lightly baked after to treat the sauce almost like a BBQ sauce. The two just didn't work for me. I have had a similar topping with ribs in the past and had hopes, but was not happy with the outcome. I think it has promise, but I would really have to rework the entire recipe. The mojo is a great flavor, but wasn't complimented with the honey mayo topping. I'm so sorry, it just wasn't anything I enjoyed or felt worked well. Best of luck, Kim