BBQ Pork Ribs and Black Beans

I christened my new charcoal grill with a weekend cookout. I cooked the beans and braised the pork the earlier to minimize exertion on a sunny and hungover Saturday afternoon.

There are a few ways to turn out these beans. Typically, dried beans are soaked overnight or cooked in a pressure cooker to speed up the process. I did not pre-soak the beans and as a result, faced a cooking time that bordered on comedic. I simmered these mutherfuckers for 10 hours!

Ingredients:
1 cup dry black beans
4 cups water
1 large carrot, peeled and roughly chopped
1 onion, peeled and roughly chopped
1 chunk of bacon (a few ounces?)
2 bay leaves
sprig thyme

Rinse beans thoroughly and pick out any bits. Add to a medium pot with 4 cups water. Peel and chop carrot and onion and add to beans with bay leaves and thyme. Add a couple ounces of bacon. Bring to boil, then reduce heat to simmer. Add liquid as needed, cooking until tender. Season cooked beans (apparently seasoning prior makes the skins tough).

It is not necessary to braise the pork before grilling but it does reduce the time on grill and resulted in some incredibly tender and juicy ribs.

3 lbs Pork ribs
1 L Apple Juice
1/4 c Apple cider vinegar
1 onion
1 head garlic
few sprigs thyme

Cut onion into finger-thick rings and place on the bottom of a large baking pan. Slice a head of garlic through the middle and place cut side down in pan. Lay the ribs on the onions and cover with juice and apple cider vinegar. Cover with foil and cook in a 350 degree oven for 1 1/2 hours. Remove foil and finish for another 30 minutes or so. When the ribs are done, reserve braising liquid, onion and garlic (remove skins) for use in the BBQ sauce.

BBQ Sauce

Most store-bought sauces seem to be about smoke flavour. Although I don’t think this sauce was a revelation in any way, it was a tasty and fun experiment.

Skim any fat from the braising liquid and simmer to reduce by half (at least). Blend braising liquid and onion mixture with immersion blender and continue to simmer. Add a couple tablespoons of brown sugar, a decent glug of molasses, a couple teaspoons of cumin, a tablespoon of garlic-chili sauce and maybe 1/4 cup ketchup. Continue to simmer, tasting and tweaking as you go. If all else fails, reach for the old stand by!

2 Comments

  1. todd says:

    Nice pictures!

  2. Tamara says:

    It would be unorthodox, but I would not be mad to have this for a brunch meal!

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