Along the waterways of the Delta Coast, there are many regional foods highly favorable to us but unbeknown to other folks outside our area. Sure, when folks comes a’calling, we put on the dog and bring out our best paper plates and might even serve one of these regional food favorites, showing off a bit if you will. But rare do we give up these treasured recipes as these can only be passed along to our rightful, ever devout hierarchy of kin.
Well folks, this is a favorite of mine and I am officially passing it along to all of you in hope that y’all will have a better understanding of the foods we enjoy and why we do such. Folks ask me all the time why I cook as I do and I always reply the same, cause I like to eat. We southerners love to cook outdoors, we love to hunt, fish, just hang out enjoying our surroundings and here along the Delta Coast, we do it year ’round.
Today’s recipe comes from our love of barbecued pork, in this case a fine rib roast pump with moisture from my flavorsome marinade and rubbed with a special blend of spices I created to my liking. Both I think reflect a taste I associate with barbecued foods in our area. Now, when choosing your roast, have your butcher crack the bone (translate as to cut it in between each rib) . As you can see, each rib chop is a whopper. I got 7 servings out of this roast that weighed in right above 9 pounds. Now that’s a chop!
not just for pork, but a beautiful marinade for our wild duck, quail and turkey
1 -8 to 10 pound pork rib half loin
1 cup apple juice
1/2 cup orange marmalade
2/3 cup apple cider vinegar
1/2 cup Turbinado (raw) cane sugar
1/4 cup kosher salt
4 bay leaves torn into thirds
1 tablespoon garlic powder
1 tablespoon dried oregano leaves
1 teaspoon onion powder
1/2 teaspoon ground mustard
1/2 teaspoon ground ginger
1/2 teaspoon crushed pepper flakes
1/2 teaspoon dried tarragon leaves
1/2 teaspoon coarse ground black pepper
Combine marinade ingredients in a saucepan and bring to a boil, reduce to low and simmer about 5 minutes. Remove from heat and allow to cool. Pour over meat, cover and refrigerate for 4 to 8 hours. Turn the meat over or baste several times during this period. Remove meat from marinade scraping the marmalade and bay leaves back into the liquid. Place marinade into a saucepan, add 1/2 cup apple juice and simmer for 15 minutes, Use this as a mopping sauce while cooking the meat.
my magic dust I like to sprinkle on everything imaginable
1/3 cup Turbinado (raw) cane sugar
3 tablespoons paprika
2 tablespoons granulated garlic
2 tablespoons kosher salt
1 tablespoon Creole seasoning
1 tablespoon coarse ground black pepper
1 teaspoon ground cumin
1 teaspoon mustard powder
1 teaspoon celery salt
1/2 teaspoon granulated onion
1/2 teaspoon chili powder
1/2 teaspoon ground allspice
Mix all together in a bowl. Make sure the meat is wiped dry before adding a rub. Sprinkle and rub the dust all over desired meat coating well.
Wrap in plastic wrap and refrigerate if desired. Allow meat to come to room temperature before cooking.
Roast, grill or barbecue as desired. Here’s how I cooked the rib roast:
Set your grill to low cooking (about 275-300 degrees F) with one side or the middle area unlit (or coals along the outside if using charcoal). Place the roast with the ribs facing down on the cooler part (away from the heat) and let cook with the cover closed for 1 hour. Turn the roast over and begin mopping it with the sauce every 20-30 minutes keeping the cover closed as much as possible. Turn the roast over every hour and cook until the meatiest part reaches 140 degrees F. Remove and wrap in heavy foil. Let set for about 10 minutes. The internal temperature should rise to at least 145 degrees F. after about 3 minutes. Slice each rib from the roast and serve with sauce of choice.
My choice was a Sweet BBQ Mustard Sauce, my go-to easy mix of :
1 cup Cattleman’s sweet BBQ sauce
1 tbsp spicy brown mustard
1 tbsp bourbon