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
- 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.