Fix, Freeze, Feast - Kati Neville [39]
3 one-gallon freezer bags, labeled
3 one-quart freezer bags
1. Divide ribs evenly among the 1-gallon freezer bags.
2. Whisk together ketchup, vinegar, Worcestershire sauce, brown sugar, garlic, onion, mustard, and pepper in a large bowl. Divide the sauce evenly among the 1-quart freezer bags. Note in this recipe the sauce is kept separate from the meat. Seal.
3. Place a bag of sauce into each bag of ribs. Seal and freeze.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator. Place the ribs in a large stockpot and cover with water. Set bag of sauce aside.
2. Simmer ribs about 1 hour, or until tender. Preheat the oven to 350ºF.
3. Drain ribs and place in an ungreased baking dish. Pour sauce over ribs.
4. Bake, uncovered, basting ribs with sauce every 10 minutes, for 1 hour.
BUYING TIPS
Packages of country-style ribs vary in size by several pounds. Buy as close to 9 pounds as possible, or, alternatively, in multiples of 3 and make more or less sauce accordingly. Because you’re measuring sauce ingredients into each bag separately, you can easily alter the number of entrées you make.
The original version of this dish, and a lot of my cooking knowledge, came from my mom. The aroma that fills the house when these ribs are baking is terrific. —LT
STICKY RIBS
MAKES 3 ENTRÉES, 6 SERVINGS EACH
1. TRAY (ABOUT 9 POUNDS) BONELESS COUNTRY-STYLE RIBS
2 ¼ cups packed brow sugar
3 cups water
3 tablespoons minced garlic (about 27 cloves)
3 one-gallon freezer bags, labeled
3 one-quart freezer bags
1. Divide ribs evenly among the 1-gallon freezer bags.
2. Into each 1-quart freezer bag, measure ¾ cup brown sugar, 1 cup water, ¼ cup soy sauce, and 1 tablespoon garlic. Note in this recipe the sauce is kept separate from the meat. Seal.
3. Place a bag of sauce into each bag of ribs. Seal and freeze.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator.
2. Place the ribs in a large stockpot and cover with water. Set bag of sauce aside.
3. Simmer ribs about 1 hour, or until tender. Preheat the oven to 350ºF.
4. Drain ribs and place in an ungreased baking dish. Pour sauce over ribs. Bake, uncovered, for about 1 hour, or until sauce is thick and sticky.
Here’s a tangy dish that’s just a bit spicy. If you prefer your food less spicy, reduce the amount of crushed red pepper or jalapeño pepper sauce. If you want the meat less tangy, replace –1 cup of the cider vinegar with an equal amount of chicken broth. —KN
FIREHOISE PORK SKEWERS
MAKES 3 ENTRÉES, 6 SERVINGS EACH
1 TRAY (ABOUT 4½ POUNDS) PORK TENDERLOIN
2 cups cider vinegar
1½ tablespoons jalapeño hot sauce
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1½ teaspoons black pepper
1½ teaspoons crushed red pepper flakes
1½ cups chopped onion (about 1 large)
3 one-gallon freezer bags, labeled
ON HAND FOR COOKING EACH ENTRÉE
1 medium onion, cut into 8 wedges 10–12 (9-inch) wooden or metal skewers
1. Rinse and trim tenderloin as desired. Cut pork into 1-inch cubes. Divide evenly among the freezer bags.
2. Mix vinegar, hot sauce, Worcestershire sauce, and soy sauce in a medium bowl. Divide marinade evenly over the pork. Into each bag measure ½ teaspoon black pepper, ½ teaspoon crushed red pepper, and ½ cup onion.
3. Seal and freeze.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator.
2. Prepare a medium fire in a gas or charcoal grill.
3. If using wooden skewers, soak them in water while meat is thawing. Thread pork pieces and onion onto skewers. Grill 12 to 15 minutes, turning occasionally, until thoroughly cooked. Discard remaining marinade.
This is such a tasty dish, you’ll be tempted to have it on hand throughout the year. I make this entrée often because the children like it so much. To keep things interesting, I might cut the meat into cubes for kabobs and then finish the recipe as directed. Then after thawing, I alternate the pork pieces with pineapple, mango, or steamed sweet potato and head for the grill. Whether whole or in kabobs, this is a versatile, delicious dish!