Do you know of any sin better?
Pork is a favorite food of Christians! And we are not alone in our fondness for fatty and unhealthy foods:
According to a May 4, 2005 article from Christian Today, Christians eat pork for the same reasons other religious groups do. They enjoy watching football, and they enjoy the “tender loin chops” served with their pizza in the pizza places.
Pork is delicious and nutritious as all pork is, and it’s also inexpensive. And I’ve found that the taste is not as sweet as some of those fast foods where you don’t get any chunks of meat, a fat content similar to chicken or even ground beef.
So I decided on a chicken and pork recipe that does not include meat and that will be very healthy (especially for vegetarians) for the people that follow this blog.
Slightly Modified Pork Ribs
Meat of choice
1-2 lbs ribeye or a combination of ribs and shanks
1 tbsp. unsalted butter or margarine or olive oil
2 tbsp. chicken or vegetable oil (or other non-fat)
Salt/Pepper (or to taste)
Warm up your oven to 425F, and preheat oven to 400F (some cooks tell me they bake for this long on their ovens, but I don’t believe it – it seems to last a little longer the lower temp).
While your oven is preheating, melt the 2 tbsp of butter in a large saucepan. Add the fat and then slowly add in the dry ingredients: the ribs/shanks/ribs, and the unsalted butter. (Note: Use any non-fat or olive oil instead of butter if you want to avoid oils)
Cook the mixture on medium-low heat (low is okay, medium is even better) for 5-10 minutes, until the butter browns and starts to smoke for a few minutes.
Then bring your oven to 375F, and let the mixture simmer.
When the ribs and shanks are done, add in the bacon bits and simmer until the bacon is done. (Depending on your pan, you might want to adjust the baking times of these stages for your pan: if it is a heavy-bottomed pan, add a little bit at a time – cook for 5 minutes to begin the cooking process).
Remove the cooking liquid
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