Wednesday, April 28, 2010

Backbones and Gravy

As a lot of you know, I love backbones, or country ribs. I usually get them boneless, so it becomes an oxymoron, boneless backbones. I have been cutting back on my carbs so I haven't made my favorite pork dish, Backbones and Rice. I made these and thought you'd like to see them. I braised these ribs actually. What is braising?

braise (brz)
tr.v. braised, brais·ing, brais·es
To cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container.

You start with about 3 - 4 lbs of backbones, (or country ribs, or country-style ribs, sometimes western ribs, never Country & Western Ribs) and give them a sprinkle of Cajun Spices, dredge them in flour (there go my carbs), and fry them in 3-4 tbs. of oil, on MED/HI, in a cast iron dutch oven, or big pot with a lid. After they are browned, about 20 mins., add a diced onion, 1 tbs garlic (minced), a bay leaf or two, 2 tbs worcestershire, and barely cover them with water or chicken stock. Let boil for about 20 mins., and place them in a 225º oven for about 4-5 hours. The will fall apart when you serve them, that is if you let anyone else have any.

These are great, give them a try. I served them with the gravy spooned over mashed potatoes, and the meat piled onto buttermilk biscuit halves. What was that? Carbohydrates? Dang.

RouxBDoo

2 comments:

  1. Those look fantastic.

    I know the biscuits were great too, but am cutting carbs also.

    Have you tried faux mashed potatoes. You know made from cauliflower. They're actually not that bad.

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  2. Need to hit Poche's in Breaux Bridge on Saturday. They do a killer pork backbone stew.

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