HEAD COUNTRY RECIPES RECIPES
BBQ COUNTRY STYLE RIBS RECIPE | ALLRECIPES
Tasty, twice baked ribs with your favorite BBQ sauce.
Provided by Glenda Ulven
Categories Meat and Poultry Pork Pork Rib Recipes Country-Style Ribs
Total Time 3 hours 15 minutes
Prep Time 15 minutes
Cook Time 3 hours 0 minutes
Yield 5 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- In a shallow baking pan or roaster, place ribs in a single layer; salt if desired. Spread the garlic on the ribs, then place the lemon slices on top. Bake in a preheated oven for 2 hours - the ribs should be tender. Drain any grease and liquid. Pour BBQ sauce over the ribs. Return to oven and bake one more hour at 200 to 250 degrees F.
Nutrition Facts : Calories 625.1 calories, CarbohydrateContent 39.2 g, CholesterolContent 176.5 mg, FatContent 30.7 g, FiberContent 1.6 g, ProteinContent 45.7 g, SaturatedFatContent 10.8 g, SodiumContent 1228.2 mg, SugarContent 26.3 g
HOG HEAD CHEESE | REALCAJUNRECIPES.COM: LA CUISINE DE MAW MAW
For those who want some hog head cheese (also known as “souse”) but can't get to a boucherie or are away from home, you can generally find what you need to make this at most Chinese or Hispanic markets (or look for 99 Ranch market stores). The pig's foot provides the gelatin that sets the cheese. Served on crispy crackers, it's quite good.
Provided by Alberta LeBlanc
Total Time 00:02:30
Prep Time 00:00:30
Cook Time 00:02:00
Yield 60
Number Of Ingredients 10
Steps:
- Clean the hog head by removing eyes, ears and brains. Saw into 4 pieces.
- Measure water into 5-quart saucepot. Add the hog head, pork meat, pig's foot, and 1 teaspoon of salt. Cook until meat is tender and the pig's foot and head can easily be boned. Approximately 3 cups of liquid should remain in saucepot.
- Add chopped onions, parsley flakes, celery flakes, chopped green onions, and the remaining teaspoon of salt, black pepper, and red pepper. Cook for about 3 minutes.
- Remove the meat from the liquid (but reserve the liquid). Debone the meat. Place meat in the food processor, chop well but don't puree.
- Mix together the chopped ingredients and the reserved liquid. Pour into 9x13 pan. Chill thoroughly and serve on crackers (I like it with saltines) or with boudin. Makes 60 servings of 2 tablespoons each.
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