I like to cook, but dang once in a while ya just need a break from the stove. Ya really want something ya can stick in the oven and then go back later and take out a nice meal or at least main dish. So that is what I did tonight for supper. I make a dry rub that I like on pork ribs that is also great on chicken or beef. Its really good on any meat and can be varied with the type of braising liquid added. So below is the recipe for the dry rub.
10 tablespoons brown sugar
3 tablespoons salt
1 tablespoon chili powder
1 teaspoon each of black pepper, cayenne pepper, old bay seasoning, thyme and onion powder
Mix all the dry ingredients together then rub thawed meat well with it. Put meat in oven bag or pan Let meat stand for at least 1 hour. For chicken I add about 1 cup of coke cola to the bag or pan, cover tight and put in 300 degree oven for 2 hours. If it cooks longer in oven bag the meat will still be tender and moist.
For pork ribs use the following braising liquid in the pan after the meat has set for an hour.
(I make several batches of this rub at once and store in fridge and use as needed.)
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
4 tablespoons honey
1 tablespoons garlic minced
Mix ingredients in a small saucepan and bring to boil. Pour over ribs in pan and cover tightly with foil. Put in 300 degree oven for at least 3 hours for meaty thick ribs. If ribs are thinner they may be done in 2 hours. Drain glaze from the pan and put in sauce pan and simmer till it thickens and brush ribs with glaze and run under the broiler till hot and well glazed. Serve hot. So dang good.
This recipe works for pork, beef ribs, pork chops and chicken.
Enjoy!! Till next time, blessings from the McGuire homestead.