Hearty meat recipes are fitting for frigid weather. Both the Deviled Beef Ribs and Pulled Pork Sliders require oven time, but the prep work is relatively quick and easy. Sliders are perfect for a large crowd, while the beef ribs are best eaten at the table. Don’t forget the coleslaw, or a green salad.
Bon appétit!
Deviled Beef Ribs, Circa-1975(Serves 6)2 racks beef ribs, 3 pounds each
5 large cloves garlic, minced
2 tablespoons smoked, or hot, Hungarian paprika
3/4 cup all-purpose flour
Sea salt and freshly ground black pepper, to taste
1 cup Dijon mustard
1 tablespoon light brown sugar
1½ cups dry, plain bread crumbs
1/2 cup flat leaf parsley, choppedTo prepare:Preheat the oven to 325°F.
Line a roasting pan with foil.
Set a roasting rack in the pan.
Mix paprika, flour, salt and pepper in a shallow bowl.
Rub ribs with garlic.
Add extra garlic to flour mixture.
Roll and press ribs with seasoned flour.
Place them on rack.
Bake until brown, about 1½ hours.
Remove ribs.
Discard fat.
Let cool.
Cut ribs into serving sized portions.
Preheat the oven to 425°F about 1 hour before serving.
Mix sugar with mustard in one bowl.
Mix parsley with breadcrumbs in another bowl.
Generously paint each rib portion with mustard using a pastry brush.
Roll ribs in bread crumbs.
Set coated ribs on jelly roll pans with a rack.
Bake until crispy brown, about 45 minutes.
Serve at once.Barbecued Pulled Pork Sliders(Serves 8 to 12)1 6- to 8-pound Boston butt, bone-in pork roast
For the spicy dry rub:
1 tablespoon ground black pepper
2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon oregano
4 tablespoons smoked paprika
2 tablespoons salt
2 large white onions, roughly chopped
2 lemons, quartered
1/2 cup apple cider vinegar
2 cups orange juice
1 cup ketchup
4 tablespoons molasses
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
3 tablespoons Dijon mustard
1 tablespoon dry mustard
1 teaspoon hot pepper sauce, or Tabasco
Freshly ground black pepper, to taste
2 tablespoons olive oil
1 large yellow onion, peeled and finely chopped
1 large clove garlic, minced
1 teaspoon ancho chili powder
3/4 teaspoon crushed red pepper flakes, to taste
12 hamburger rolls, toastedTo prepare:Whisk together the black and cayenne pepper, chili powder, cumin, brown sugar, oregano, smoked paprika and salt in a bowl, until well blended.
Rub the spicy blend on all sides of the pork.
Marinate at least 2 hours at room temperature, but preferably 1 to 2 days in the refrigerator.
Bring to room temperature before proceeding.
Preheat oven to 300°F.
Scatter chopped onions in a large roasting pan.
Top with pork.
Add lemons, vinegar and orange juice.
Cover with parchment paper and foil.
Seal edges.
Place in oven.
Roast, until pork is falling apart and an instant-read meat thermometer registers 170°F, about 6 hours.
Remove from oven.
Discard foil and paper.
Set aside to cool.
Whisk ketchup, molasses, vinegar, Worcestershire sauce, mustards, pepper sauce and pepper in a mixing bowl.
Set aside.
Add oil to a large, nonreactive saucepan over medium heat.
Sauté onion, garlic, chili powder and red pepper flakes, until softened and aromatic.
Add ketchup mixture, whisking to blend.
Bring to a boil.
Reduce heat to low.
Simmer uncovered, until the sauce is thickened and flavorful, about 20 to 25 minutes.
Taste and adjust the seasonings.
Cool.
Transfer to glass jar and refrigerate, if prepared earlier.
Transfer pork to a cutting board.
Pull the meat into sections with two table forks, or your fingers.
Discard fat.
Tear the meat into thin shreds.
Place shredded meat in a heavy casserole.
Add just enough hot barbecue sauce to moisten the meat.Cover.
Bring to a simmer on top of stove, or reheat in oven set to 350°.
Place pork in rolls.
Serve with extra sauce, dill pickles and coleslaw.Hearty Winter Coleslaw(Serves 10 to 12)1 head green cabbage, cut into slaw
1/2 head red cabbage, cut into slaw
4 carrots, peeled and shredded
4 celery tops, with leaves, finely chopped
2 large white onions, finely chopped
1 bunch flat leaf parsley, chopped
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 heaping tablespoon celery seeds
1 teaspoon sugar, to taste
2 teaspoons sea salt, to taste
Freshly ground black pepper, to taste
5 tablespoons mayonnaiseTo prepare:Cut cabbage into slaw, working in batches with a food processor fit with a slicing blade.
Transfer to a large mixing bowl.
Add carrots, celery tops, onions and parsley.
Toss well with a fork.
Whisk mustard, vinegar, celery seeds, sugar, salt and pepper in a small bowl.
Add mayonnaise.
Blend well.
Taste and adjust the seasonings.
Add just enough dressing to slaw to barely coat the vegetables.
Blend well.
Taste and adjust the seasonings.
Cover and refrigerate until serving time.
Transfer the slaw to a colander set over a bowl.
Let drain about 5 minutes before moving to a serving bowl.
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