- 14. 2020
STOVETOP BBQ with CORN BREAD
Gluten and Lactose-Free
Serves: 4
This is one of my favorite things to cook on a cold day as it must be cooked for 3 to 4 hours depending on the size of the ribs.
This meal is big on flavor, short on ingredients but long on the stove top.
I velvet the meat as always and then go on to use one of our favorite BBQ sauces to “braise” the meat. The braising of the meat with a BBQ sauce gives the taste of BBQ and if you don’t have a grill or have some other way to BBQ the meat over hot coals or gas this is a good way to have BBQ.
I velvet the meat meaning I mix baking soda with water and brush on or toss the meat with this mixture. This helps the meat to end up moist and tender. This is a method that Chinese cooks use to stir fry meats to leave them tender and moist.
I use Rufus Teague BBQ brand bbq sauce, there are three flavors, we like them all! they are also gluten free! Tasty and Gluten Free, what more can a gluten free girl ask for?
As you will see this has only a few ingredients. Three really.
Braising on low heat with a tight-fitting lid keeps the liquid from evaporating leaving you with a lot of sauce, there are several different ways to handle this once the meat is done; you can remove the meat and reduce the sauce to a thickness you like, you can save the sauce by freezing it to use the next time you make ‘stovetop bbq’ I like to do this as the flavor is that much richer with being the braising liquid the last time, you have to add more liquid when you do this to replace the sauce you used, it should be the same BBQ sauce you used before or it can be some broth or water, you use this ‘new’ sauce as the bbq sauce.
I generally use some of the sauce to plate the meat the first day, then I use a little more to “wet” the meat I shred to make sandwiches for another day or you can just throw it away. I think that would be a very sad thing to do as it is yummy and would be wasteful to throw it away.
Let’s gather what you will need and prep:
County style boneless pork ribs – 2 lbs.
Baking soda – 1 ½ t
Water – 1 ½ t
BBQ sauce – 1 c (Rufus Teague BBQ sauce of course)
Water – ¼ - ½ c
Onion – sliced 1 ½ c
Let's get cooking:
Mix baking soda and water and toss with the meat and set aside.
Place ½ the onion in a deep skillet, place the boneless ribs on top of the onion, place the rest of the onion on top of the meat, pour the BBQ sauce on top of the meat. Use the water to wash out the measuring cup you used to measure out the sauce to get all the sauce out of the cup. Pour this on top. Make sure all the meat is covered well, cover the skillet with a tight-fitting lid and bring to a boil.
Then lower the heat so the sauce is at a simmer and cook for 60 minutes, check for doneness and turn the meat over.
I keep doing this until the meat is done every 30 minutes or so.
Remove the meat and reduce the sauce, serve the meat and sauce with the sides that appeal to you.
Refrigerate or freeze the portion not used, or shred the meat, mix with enough sauce to make the meat wet enough for your sandwiches or you can freeze that meat to use another time in sandwiches.
We liked this meal so much, we ended up having shredded meat sandwiches the next day for lunch.
I froze the sauce in a square box, when it is frozen solid, I will transfer it to a zip top bag that is the appropriate size. I’ve begun to do this in order to be space efficient in my freezer.
CORN BREAD RECIPE
Gluten and Lactose-Free
Oven temperature 375F
I find that ghee works for Peter’s tummy as long as it is 100% milk fat, to make sure, I make my own. You can use your favorite unflavored oil, or the vegan butter substitute you generally use.
last time I was at Costco, I saw a 16oz jar of ghee for $18. Only ingredient, milk fat. I am still debating if I ought to buy that or continue to make my own. One pound of butter being $10 at Costco.
What is needed: measure out and leave on the counter for all the ingredients to come to room temperature before whisking together.
Milk – ¾ c (I used Lactaid brand whole milk)
Egg – 1 (I used an England's Best large egg)
Ghee – ¼ c, I used homemade
Baking powder – 1 T
Cornbread mix - I use bob’s red mill brand gluten free cornbread mix or make a dry mix from scratch. I didn’t forget to tell you how much mix you will need, I never measure the amount I use and forgot to record the amount so I can write it up on this post.
Let's make cornbread:
Whisk the milk, egg and ghee and baking powder together well, continue whisking and slowly pour the dry cornbread mix to make a thick but pourable batter, whisk fast and furious for 30 seconds.
Pour mixture into an 8x8 prepared pan. (greased with cook spray, ghee or oil) Leave on the counter for about 30 minutes, this helps the corn to absorb moisture. While the pan is sitting on the counter, preheat the oven to 375F and bake for 25 minutes or done. (check with a toothpick for doneness).
Enjoy!