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ULTRA TENDER PORK RIBS and PASTA SALAD
This is more of a cooking technique than a recipe. I've made country style boneless pork ribs using this technique for as long as I can remember and they are fork tender every time. I am guessing that most of the experienced cooks out there already know this method, but there might be a few younger ones who would like to try this.
 Look for boneless country style pork ribs (the leaner the better) in the meat market. An hour before you want to grill, cut them in to sections about 4" long and put in a large sauce pan and enough water to cover them. Add a tablespoon of salt and a teaspoon of black pepper.  Bring this to a boil on high. After a few minutes, you will see some "crud" float to the surface. Don't get grossed out, but it will look like this: Skim it off and throw it away (you may have to do this a couple of times). Reduce the heat to a gentle boil and boil for 45 minutes. Pull one of the pieces of pork out of the pan and see if it is fork tender. If not, boil for another 15 minutes (but no longer). Some pork tends to be tougher than others.Drain pork and put it into a bowl. Drizzle with enough melted butter to coat each piece. Put the pork onto the barbecue grill and coat with your favorite barbecue sauce. Keep turning and basting until the barbecue sauce starts to crisp up on the edges (usually only takes about 10-15 minutes tops.  These ribs are So flavorful and you don't even need a knife to cut them. I hope you will try this technique.NOTE: Country style pork ribs are usually cut about 2" wide and 10" or so long. Ask your butcher if you can't find them. Make sure you get the boneless ones (better value). MACARONI SALAD  2 cups dry small seashell macaroni ½ cup chopped onion chopped (fairly fine) 3 stalks of celery with leaves chopped (fairly fine) ½ cup red bell pepper chopped (optional) 1 cup grated carrot 3 pickles chopped (favorite flavor) 4 hard-boiled eggs chopped ½ teaspoon black pepper 1 cup mayonnaise 3 tablespoons yellow prepared mustard 3 tablespoons pickle juice Boil macaroni for 8 minutes (or as recommended on box), then rinse under cold water, and drain very well. Add veggies, eggs and pickles. Mix dressing ingredients (mayonnaise, mustard, pickle juice, pepper) well and stir into macaroni & veggies.This salad really needs to sit overnight in the fridge before eating so the flavors can blend. NOTE: I do not add salt to this salad because there is already a lot of salt in the pickles, pickle juice and mustard. NOTE: Just before I put this salad into the fridge, for the first time, I put a piece of wax paper on the surface of the salad and then I lay two paper towels (folded) on top of the wax paper and snap the Tupperware lid on. The paper towel will attract any condensation in the bowl and the waxed paper will keep the moisture from running down into the salad. Once the salad is in the fridge overnight, discard the wax paper and paper towel. NOTE: The amount of mayonnaise you use is up to you. Start with 1 cup and add more if you like your salad creamier. NOTE: This photo doesn't show it, but I like to put black beans in my macaroni salad, it really adds a nice change.  related searches : Ultra
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