Monday, June 21, 2010
Pork Ribs, Asparagus Soup and Roasted Tubers
I'd like to start out by admitting that I have yet to perfect a Paleo spice-rub for ribs, but that being said, this is the best one I've come up with so far. If anyone has ideas or spice mixtures that have worked for you in the past, please speak up. I like the flavor of this rub, but would feel like there's definately room for improvement. Not that the following recipe isn't worth it....
1 rack of meaty pork ribs (the one I bought had between 12-15 ribs on it)
2 tablespoons ground cumin
2 tablespoons smoked paprika
1 tablespoon ground coriander
1 tablespoon fresh ground pepper
2 teaspoons sea salt
2 tablespoons chopped garlic
1/4 cup olive oil
**The day before you plan to eat these ribs...mix all of the above ingredients together, minus the pork. Then rub the mixture into the ribs really well on all sides. Place the ribs on a foil-lined-rimmed baking sheet, cover with plastic wrap and refrigerate overnight.
The following day, preheat the oven to 300 degrees. Remove the plastic wrap and place the ribs in the oven, on the middle rack. Bake for 2 hrs. Check the ribs at the one-hour mark and cover with foil if they begin to burn too much. You can also cook the ribs on a BBQ if you have the skills. I do not...but if you are able to maintain the coals at a low heat for 2-3 hrs, then by all means, go for it!! Clearly...I don't own a gas grill :).
Tubers (Yams and Sweet Potatoes)
1 medium yam (the orange variety)
1 medium sweet potato (the white one)
2 tablespoons olive oil
1-2 cloves garlic, chopped
Salt and pepper to taste
Preheat the oven at 375 degrees (if you have two ovens...if not, disregard).
While the ribs are cooking you can prepare the tubers. Peel the yam and sweet potato and cut into 1-inch cubes. Place these in a mixing bowl along with the garlic, oil, salt and pepper. Toss well to coat. Drizzle a little oil onto a rimmed baking sheet and pour the tubers onto the pan, spreading out evenly. If you have one oven, just place these below the ribs during the last 20-30 minutes of cooking time, moving them to the top position in the oven, above the ribs, for the last 5-7 minutes. If you have two ovens...SCORE!...and place the yammers in the middle rack for about 20 minutes. Check them at the 10-12 minute mark and flip over with a spatula. They should be a little brown on the outside.
2 medium bunches of asparagus
1 medium white onion, roughly sliced
2 cloves garlic, chopped
1 tablespoon olive oil
1/4 cup pesto sauce
2 cups veggie or chicken stock
salt and pepper
Break the ends off the asparagus and rinse the remaining stalks well. Chop them into 2-inch pieces and toss into a medium saucepan along with the olive oil, garlic and onion. Cook over medium heat for about 7-10 minutes, or until the asparagus get very soft. Once they are fully cooked, remove from heat and let cool for a few minutes.
Pour the asaparagus etc. into a food processor, and pulse a few times. Turn the processor on and pour in the stock, add the pesto sauce and let blend together until smooth. Add salt and pepper to taste. If you are still waiting for the rest of your food to cook, pour the soup back into the saucepan and leave at the lowest heat until ready to serve.
*You can also use coconut milk instead of the stock if you want a creamier soup.