Today’s lunch menu included an easy Pork Barbecue and an equally easy Strawberry Glaze Pie.
I like to buy about 2 lbs. of lean boneless pork ribs (called Pork Loin Gourmet Ribs in my store). The ribs are cooked overnight in a slow cooker, then the next day the meat is pulled, combined with a sauce and baked in a 300 degree oven for 2 hours. I like the slow cooker for cooking the pork but prefer the flavor and consistency of the barbecue when it’s baked after the sauce is added.
MOM’S PULLED PORK BARBECUE
- 2 lbs. boneless country style ribs
Trim any fat from meat and place in slow cooker. Let cook 8-10 hours on low.
Preheat oven to 300 degrees F
Remove meat from slow cooker, drain and allow to cool until it can be pulled apart. Place the pulled pork in a 9×9 baking pan.
Make the sauce:
- One 24 oz. bottle of catsup
- 2 Tblsp. dark brown sugar
- 2 Tblsp. Worcestershire Sauce
- 2 tsp. chili powder
- 2 Tblsp. dried minced onions
- 1 tsp. minced garlic
- 1/2 cup white vinegar
Pour the above sauce ingredients directly on top of the pork in the baking dish.
Mix well and place in preheated 300 degree F oven. Bake uncovered for two hours, stirring occasionally. Barbecue is ready at this point but can be covered and kept in a 170 degree F oven until ready to serve.
Serve on buns with coleslaw on top or on the side.
STRAWBERRY GLAZE PIE
Preheat oven to 410 degrees F.
Roll out pastry for a single crust, 9″ pie (see my Sure-Fire Crust recipe). Prick the crust with a fork on the bottom and sides.
Put a piece of aluminum foil loosely on top of the crust and fill with dry beans. I keep a jar filled with a pound of dry beans which I use over and over again.
Bake crust @ 410 degrees F for 10 minutes. Remove from oven and lift out foil with beans. Place the pie plate back in the oven and bake for an additional 10 minutes or until crust is golden brown. Remove from oven and let cool on a wire rack.
Strawberry Filling and Glaze
- 5 cups of fresh strawberries, divided
- 1 cup water
- 3/4 cup granulated sugar
- 3 Tblsp. cornstarch
Hull strawberries and if they are small they can be left whole. Otherwise, cut in half to make fairly uniform pieces. Place one cup of strawberries in a small saucepan. Crush berries with a big spoon or potato masher. Add water. Bring to a simmer over medium heat and continue simmering for 2 minutes. Pour the berry mixture through a sieve into another small saucepan.
In a small bowl, combine the sugar and cornstarch – slowly whisk this mixture into the berry/water mixture and place on medium heat. Cook and whisk constantly until mixture is thick and clear – about 2 minutes.
In the baked pie shell, place one-half of the strawberries and top with one-half of the glaze. Repeat with remaining berries and glaze.
Chill for at least an hour – an inverted pie plate makes a good cover.
Serve with whipped cream or topping.
A really tasty lunch – and the leftovers are good, too!