Sunday, July 4, 2010

4th of July Rib Recipe

This works great for pulled pork or just for Ribs ... they were so tender they nearly melted in my mouth :D 

4 cups apple cider vinegar
2 cups dark brown sugar
2 tablespoons peppercorns
1 tablespoon sea salt
1 teaspoon mustard powder
whole pork shoulder (~14 pounds)

Combine all the dry ingredients in a blender or food processor and process until a fine powder.

Add the cider vinegar and process again until mixed.

Rinse the pork and place fat-side-up in a large pan. Pour the sauce over.

Cover tightly with foil, and place in a 250°F oven for at least 7 hours.

Remove the foil and check the internal temperature. Return to the oven until it is 190°F.

Put under the broiler to crisp the fat on top.

Pour off and reserve the liquid. Separate the grease out and discard.

Remove the fat layer and pull the rest of the pork apart with forks or tongs.

Pour the de-fatted liquid back in.

I put it in the oven at 8 am this morning and pulled it out at 3:30

My only variations .. I didn't have mustard powder .. but I added a few glugs of Worcestershire sauce and a few splashes of Hot Sauce and cut up two big onions as well.  When I pulled it out I removed the ribs from the juice and placed them on a baking sheet - covered them with Sweet Baby Rays bbq sauce and then baked them for another 30 minutes 350 to set the sauce.



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