Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, August 3, 1994 TAG: 9408040010
SECTION: EXTRA PAGE: 3 EDITION: METRO
SOURCE:
DATELINE: LENGTH: Medium
Some people prefer their pork boneless and shredded, as in North Carolina barbecue. In fact, many barbecue purists would argue that it's the only way to go.
Others, though, prefer picking up a rib in sauce-stained fingers and "rassling" its meat from the bone. They can choose from a variety of cuts.
Back ribs, from the blade and center section of the pork loin, contain rib bones and "finger meat'' between ribs. Spareribs, from the underbelly or side and with about 13 ribs per slab, have the least meat but are considered by many as the most flavorful. Plan on about a pound per person of either style ribs.
Country-style ribs, from the rib end of the loin, are the meatiest; boneless "ribs" come from cutting a loin or boneless chop into long, thick strips. In either case, a half-pound per person will usually suffice.
Pork is at its best when cooked slowly over low heat. As a rule, the meat should be marinated no more than 24 hours and any leftover marinate discarded. The marinades should include an acidic component such as vinegar, wine or citrus juice. Marinating in tomato-based or sweet sauces will usually cause the meat to burn before it's finished cooking. For best results, sauces and glazes generally should be applied only during the last 30 minutes or so of cooking time.
When serving pork, keep your side dishes casual and unpretentious - baked beans, cole slaw, potato salad, greens, corn bread, biscuits and grilled vegetables, to name a few favorites.
Experiment with flavors and seasonings to develop your own favorite recipe or signature sauce or glaze. And most importantly, enjoy!
NORTH CAROLINA BARBECUE
LEXINGTON-STYLE BARBECUE SAUCE
MAPLE-MUSTARD GLAZED SPARERIBS
by CNB