Cracked Ribs And Black-Eyed Peas Recipe

RatingDifficultyIntermediate

?This is a recipe for cracked ribs and black-eyed peas. It is a dish that is traditionally served in the southern United States. The dish is made with pork ribs that are cooked until they are tender and then simmered in a black-eyed pea mixture.

Yields1 Serving
Prep Time5 minsCook Time40 minsTotal Time45 mins
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 5 lbs (2.3 kg). pork ribs
 2 quarts (1900 ml) beer
 2 cups (475 ml) cider vinegar
 1 tbsp (15 ml) fresh ground black pepper
 1 tbsp (15 ml) ground oregano
 1 tbsp (15 ml) ground cumin
 2 tbsp (30 ml) celery salt
 2 tbsp (30 ml) brown sugar
 2 tbsp (30 ml) chili powder
 3 tbsp (45 ml) garlic powder
 3 tbsp (45 ml) paprika
 Sauce:
 2 tbsp (30 ml) butter
 1 medium onion, diced
 4 cloves garlic, finely chopped
 1 tbsp (15 ml) dry mustard
 4 tbsp (60 ml) brown sugar
 1 tsp (5 ml) instant coffee
 1 tsp (5 ml) hot pepper sauce
 2 cups (475 ml) tomato sauce
 ½ cup (125 ml) cider vinegar
 and pepper to taste
 peas:
 2 cloves garlic
 1 carrot, diced
 1 celery stalk, diced
 1 10 oz (280 grm). package frozen black-eyed peas
 1 bay leaf
 2 cups (475 ml) chicken stock


1

Pre-heat oven to 475 degrees (250 C.).

2

Place the ribs in a large pot and cover with the beer, vinegar and just enough water to completly submerge the ribs.

3

As soon as the water begins to boil, remove the pot from the heat, cover and set aside for 20 minutes.

4

The BBQ sauce:

5

In a medium saucepan, over medium heat, melt the butter and saute the onions and garlic until soft and golden.

6

Add the mustard, brown sugar and instant coffee to the saucepan and cook for one minute, stirring constantly.

7

Stir in the hot sauce, tomato sauce and vinegar.

8

When the mixture come to a boil, reduce the heat and simmer 30 minutes.

9

Season with salt and pepper, to taste.

10

The Rub:

11

Mix the dry ingredients.

12

Remove the ribs from the pot and rub well with the dry rub mixture.

13

Place the ribs, fat side up in a foil lined pan and bake for 40 minutes, turning once halfway through.

14

Reduce the heat to 350 degrees (175 C.), pour the grease from them, reserving 2 tbsp (30 ml) and cover the ribs with hot sauce.

15

Wrap well in foil and bake until tender, about 45 minutes.

16

The Black-eyed peas:

17

In a medium saucepan, saute the garlic in the reserved rib drippings until lightly golden.

18

Add the carrot, celery, peas, bay leaf and chicken stock, bring to a boil.

19

Reduce heat and cook until the beans are tender, about 10 minutes.

CategoryCuisine

Ingredients

 5 lbs (2.3 kg). pork ribs
 2 quarts (1900 ml) beer
 2 cups (475 ml) cider vinegar
 1 tbsp (15 ml) fresh ground black pepper
 1 tbsp (15 ml) ground oregano
 1 tbsp (15 ml) ground cumin
 2 tbsp (30 ml) celery salt
 2 tbsp (30 ml) brown sugar
 2 tbsp (30 ml) chili powder
 3 tbsp (45 ml) garlic powder
 3 tbsp (45 ml) paprika
 Sauce:
 2 tbsp (30 ml) butter
 1 medium onion, diced
 4 cloves garlic, finely chopped
 1 tbsp (15 ml) dry mustard
 4 tbsp (60 ml) brown sugar
 1 tsp (5 ml) instant coffee
 1 tsp (5 ml) hot pepper sauce
 2 cups (475 ml) tomato sauce
 ½ cup (125 ml) cider vinegar
 and pepper to taste
 peas:
 2 cloves garlic
 1 carrot, diced
 1 celery stalk, diced
 1 10 oz (280 grm). package frozen black-eyed peas
 1 bay leaf
 2 cups (475 ml) chicken stock

Directions

1

Pre-heat oven to 475 degrees (250 C.).

2

Place the ribs in a large pot and cover with the beer, vinegar and just enough water to completly submerge the ribs.

3

As soon as the water begins to boil, remove the pot from the heat, cover and set aside for 20 minutes.

4

The BBQ sauce:

5

In a medium saucepan, over medium heat, melt the butter and saute the onions and garlic until soft and golden.

6

Add the mustard, brown sugar and instant coffee to the saucepan and cook for one minute, stirring constantly.

7

Stir in the hot sauce, tomato sauce and vinegar.

8

When the mixture come to a boil, reduce the heat and simmer 30 minutes.

9

Season with salt and pepper, to taste.

10

The Rub:

11

Mix the dry ingredients.

12

Remove the ribs from the pot and rub well with the dry rub mixture.

13

Place the ribs, fat side up in a foil lined pan and bake for 40 minutes, turning once halfway through.

14

Reduce the heat to 350 degrees (175 C.), pour the grease from them, reserving 2 tbsp (30 ml) and cover the ribs with hot sauce.

15

Wrap well in foil and bake until tender, about 45 minutes.

16

The Black-eyed peas:

17

In a medium saucepan, saute the garlic in the reserved rib drippings until lightly golden.

18

Add the carrot, celery, peas, bay leaf and chicken stock, bring to a boil.

19

Reduce heat and cook until the beans are tender, about 10 minutes.

Cracked Ribs And Black-Eyed Peas Recipe

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