LEONIA, N.J. -- DV Home Cooking is a new series devoted to readers and their recipes. All we ask is that you're a home cook, not a professional chef. Got a favorite dish you want to share? Send it, along with the story behind it, to DVHomeCooking@dailyvoice.com.
Home Cook: Roland P. Weimer, Leonia, N.J.
I started cooking as a survival necessity when I moved to the U.S. for graduate studies and couldn't handle the repetitive, yet unappetizing, offerings of the college cafeteria. Since my roommate and I also hosted regular parties for the graduate student association I have always enjoyed cooking for large groups, something that I continue to this day for charity events.
Many of my recipes have never been written down or are variations on cookbook recipes based on available ingredients.
What follows are the instructions for the best country style ribs in honor of First Sergeant Steven W. Gregory (U.S Army ret.), my brother-in-law.
Recipe: County Style Ribs
- 4 lbs. Country-style pork ribs
- 1 large onion (sliced)
- 1 tbsp. peppercorns
- 1 tbsp. juniper berries
- 2 bay leaves
- 2 cups of white vinegar
- 2 cups of water (add more water to cover ribs, if needed)
- Put country style ribs in a large stock pot.
- Add sliced onions, peppercorns, bay leaves, juniper berries.
- Fill pot with half water, half white wine vinegar.
- Bring to a boil, then reduce heat to simmer, and cook for 30-45 minutes (do not overcook or meat will become tough).
- Drain and let ribs cool before putting ribs into large plastic bag.
- Add ketchup, your favorite BBQ sauce and hot sauce to taste and refrigerate overnight.
- Heat ribs on BBQ or stove top grill pan to caramelize sugars in ketchup and sauces (do not burn).
- Serve with your favorite beer and whatever greens are required by your health consciousness.