So I told y’all I was gettin’ into the grill this Summer.
And well, we’ve got a little bit of a recipe redo here.
What can I say? I freakin’ love those dang country style pork ribs.
So this post.
On this post y’all are making out.
No not literally but like bandits.
It’s a 3 for 1 deal going on.
Oh yeah, y’all are getting a new rub, a bitchin’ recipe for salsa verde and a intense but dang delicious garlic basting sauce situation for those country style pork ribs.
How’s that for y’alls Thursday?
Just in time for y’alls – oh shit I gots to get to makin’ groceries on Friday for the weekend grill out situation.
Lassiez les bons temps roule…
So first things first.
This garlic sauce is delicious.
And no, there are no photos—it’s so dang simple just garlic, lemon, + olive oil.
Oh, if y’all don’t like garlic don’t bother + move along but if y’all like a lot of flavor without turning on the stove you might want to reconsider.
Just sayin’.
Prep time: under 5 mins
Cook time: none!
Yield: a good quantity, over a cup!
1 whole head of garlic, cloves peeled.
1 tsp of lemon zest
juice from 3 lemons
½ cup olive oil
a couple of TBSP water
Y’all will need to break out the food processor or if your blender so you can frappe.
Do. It. Up.
All the work is in peelin’ + roughly chopping the garlic cloves.
In your frappe machine of choice: add garlic + lemon juice.
Stopping + starting frequently–scraping down the sides until the mixture is smooth.
About 3 to 4 mins.
Next, y’all can slowly start to pour in the oil over the next 30 seconds.
Do this until it is emulsified.
Now slowly add in the 2 tbsps water.
Mixture will appear smooth, well combined.
It is good in your fridge for up to 10 days.
This here garlic sauce is something fierce and y’all will be basting your ribs in it—if—you so chose.
Now on to the tomatillos …
Salsa Verde
Prep time: nil
Cook time: 15 minutes
Yield: about 2 cups
8 tomatillos, husks removed and rinsed
2 cloves garlic, chopped
1 jalapeno, seeded + stemmed
2 serranos, seeded + stemmed
½ onion, roughly chopped
Handful of spearmint
Handful parsley
Handful of cilantro
juice from 3 limes
salt to taste
In a small pot bring tomatillos to a boil for 15 mins. After 15 minutes drain in a colander and allow to cool.
Roughly chop y’alls garlic, onion, mint, parsley, + cilantro.
Stem + seed those dang hot peppers.
And y’all please don’t touch your face even if you wash your hands.
I guarantee some random part of your face will be on fire in less than 30 seconds.
For me, it was my ear lobes, eyebrows, nostrils.
Don’t ask—cause I ain’t sure how it happened.
Juice those dang limes.
Y’alls tomatillos should be cooled enough and now you can throw all the ingredients into the frappe machine of your choice and blend for about 90 seconds.
Not too much y’all want it to be chunky.
Add y’alls salt to taste.
It’s good for on everything.
I like it best on eggs.
For y’alls pork ribs.
Only difference is y’all need to omit the cinnamon, the paprika and the cayenne.
Do only ½ tsp cumin.
Add 1 TBSP of dried basil, 1 TBSP ground marjoram + 1 TBSP dried oregano.
Et volia!
The rest is the same except you know y’all are bathing those ribs in something fierce.