Tyler Florence's Real Kitchen_ An Indesp - Tyler Florence [40]
In a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes.
Take the cover off the grill and stoke up the fire with more briquettes until medium-hot. Baste the ribs with the teriyaki sauce and grill uncovered for 15 minutes. A side note: Now is not the time to get a beer; these go from perfectly crisp to perfectly burnt in the blink of an eye. Turn them over, baste again, and grill the other side for 15 minutes. Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with the sesame seeds, chopped cilantro, and green onion before serving.
Oven Variation
Preheat the oven to 300°F. Arrange the ribs in a single layer in a roasting pan and slow-roast for 2½ hours. In the last 30 minutes of cooking, baste the ribs with the teriyaki sauce. When the ribs are done, the pork will pull away from the bone and you will see about ½ inch of bone showing. Just before you’re ready to eat, baste the ribs with the teriyaki sauce again and turn the oven up to 500°F. Cook for 10 minutes to make the spareribs a nice crusty brown.
Pork Roast
with Cabbage, Apple,
and Bacon Slaw
1 ½ hours + brining time
Pork roasts are perfect for picnics. One dish and you’re set—all you need to do is slice it and serve it (with a dollop of slaw on the side, of course). Leftovers, if there are any, make a dynamite wrap the next day. Brine the pork roast the morning you plan to serve it for dinner. The meat needs a good 6 hours to break down. Do not let it soak overnight or the pork gets too mushy. The result is the most tender pork on the planet. Serve with Corn Roasted in Its Own Jacket if you wish.
Serves 8 to 12 * Makes 6 cups slaw
Pork Roast
1 gallon water
1 cup brown sugar, packed
1 cup sea salt
1 teaspoon black peppercorns
2 bay leaves
1 shallot, sliced
½ bunch fresh thyme sprigs (half for the brine, half for the roast)
5½-pound center-section boneless pork loin roast, tied
Sea salt and freshly ground black pepper Canola oil
Slaw
6 bacon slices
½ head cabbage, such as napa or Savoy, shredded
2 McIntosh apples, unpeeled, halved, cored, and sliced thin
Juice of 1 lemon
½ red onion, sliced thin
½ bunch fresh chives, cut in 1-inch pieces
¼ cup grainy mustard
¼ cup mayonnaise
Pinch of sugar
2 tablespoons cider vinegar
Combine the water, brown sugar, sea salt, peppercorns, bay leaves, shallot, and half the thyme in a large pot or plastic bag. Give it a stir to dissolve the sugar and salt. Submerge the pork in the brine, close it up, and put it in the refrigerator for 6 hours to tenderize and sweeten the meat.
Preheat the oven to 400°F. Remove the pork from the brine and pat it dry with paper towels. Season the pork generously with salt and pepper. Set a large roasting pan over 2 burners and turn the heat to medium-high. Pour a 3-count of oil into the pan and get it nice and hot. Sear the pork on all sides, turning it so the roast browns evenly. Scatter the remaining thyme sprigs on and around the pork and transfer the roast to the oven. Roast for 50 minutes or until an instant-read thermometer reads 155°F. when inserted into the thickest part of the meat. The center of the meat should be a rosy pink. While the meat roasts, you have got plenty of time to bang out the slaw.
Fry the bacon in a skillet over low heat until crisp and then drain on paper towels. Combine the rest of the slaw ingredients in a large bowl. Fold the ingredients together until everything is coated and creamy; season with salt and pepper. Remove the