Country Style Pork Spareribs With M-H-M Topping

Recipe by SkipperSy
READY IN: 6hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs country-style spareribs (Pork Loin Country Style Ribs-bone in blade steaks or chops optional)
  • 12
    cup mojo marinade (Goya marinade recommended or other types of marinate)
  • 12
    ounces string beans, fresh green
  • 8
    roasted garlic cloves
  • 2
    teaspoons lemon juice
  • 1
    tablespoon lemon zest
  • 2
    tablespoons olive oil
  • 2
    tablespoons butter (margarine optional)
  • 14
    cup red bell pepper (chopped up or other colors)
  • 1
    tablespoon coarse grain mustard (Boar's Head recommended)
  • 2
    teaspoons dry sherry (Alternative Option Harveys Bristol Cream recommended (not a dry sherry)
  • 1
    teaspoon honey (optional)
  • 1
    tablespoon mayonnaise (Hellmann's brand preferred)
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DIRECTIONS

  • PREPARATION-.
  • 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!
  • Notes:
  • #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.”.
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