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BBQ Pork Ribs and Corn Bread

With Justin Scheihing

BBQ Pork Ribs
1 rack of pork ribs (about 4 bones per person)
1 carrot (chopped)
1 stick of celery (chopped)
1 onion (chopped)
4 cloves of garlic
1/4 cup vinegar (cider, or white)
Salt to taste

Rub ribs with a little oil, season with salt, place in a 200 degree oven for about 15 to 20 min. or until the ribs are nicely browned. 
Once browned turn oven down to 180 put garlic, carrot, celery and onion in the bottom of pan along with vinegar and about 1/4 cup of water, cover pan and cook in oven for 1 and a half hours. 
Remove pan from oven, transfer ribs to another pan and put back in oven for about 10 min. just to dry the ribs out a little, cover with sauce and put back in oven for about 10 min. longer just to warm up sauce
Serve with corn bread, potato salad and boston baked beans, enjoy and happy 4th of July!!

South Carolina BBQ Sauce
This is a great all purpose sauce that goes well with pork, beef, lamb, or chicken.  You can make a large quantity and store in jars in the fridge for up to a month.

2 cup Worcestershire sauce
2 cup cider vinegar
4 cup ketchsup
2 onions
1/4 cup chopped garlic
1/4 cup veg. oil
1/2 cup brown sugar
1 Tbsp dry mustard
1 tsp smoked paprika
Salt to taste

Put oil in a sauce pan and warm over medium heat, add onion and garlic and saute until brown. 
Add worcestershire sauce, cider vinegar, brown sugar, dry mustard, smoked paprika and salt. 
Bring to the boil when boiling add ketchup and return to the boil, turn down to a simmer and cook stirring frequently for 30 min. 
Remove from the heat and puree in the food processor or blender, adjust seasoning and serve.

Corn Bread
1 1/2 cup cornmeal (the best way is to use 2c. coarse polenta and give it a spin in the food processor until the pieces are about half their original size)
1 1/4 cup milk (heated)
1 cup all purpose flour
1 Tbsp baking powder
1 1/2 tsp salt
1/2 cup veg. oil
2 eggs
1 Tbsp butter
1/2 bunch cilantro
1 red chilli
1 Tbsp cumin (toasted)
1/4 cup crispy bacon

Pour warm milk over cornmeal and let soak for 15 min.
Combine veg. oil and eggs, whisk well and add to the cornmeal and milk, combine ap flour, baking powder, and salt.
Add wet mixture to the dry mixture and mix well, fold in cilantro, chopped chili, cumin and bacon.
Place a cast iron skillet in a 200 degree oven for about 20 min. until extremely hot.
Carefully remove pan from the oven, coat well with butter and add corn bread batter return to oven and bake for 20-25 min. or until the bread is golden brown and delicious looking.
Invert the pan onto a plate and then slip onto a cutting board and cut into pieces.

(Broadcast: 4 July 2012)