Back to Cooking For Two. We are starting a diet this week which calls for big time flavor. Here it is. A Tex-Mex pork recipe that I grilled to cut up on a salad. It’s got taste and it’s got spiciness. UMM…GOOD.
For those of you unfamiliar with the cut, it is really the tail end of a pork loin cut in half and scored to make “ribs”. Many time there is a “fat cap” that I have sometimes left on but today I wanted both lower fat and since it was going on a salad, no little pieces of chewy fat to contend with.
Really quite good. Great taste and very spicy. A great salad topping or free standing.
Mix spices. See recipe below.
Trim off fat cap and silverskin if present.
Cut the scored rib cuts to about 2/3 of the way through the meat.
Place meat on a large piece of plastic wrap back side up.
Sprinkle the spices on the back and flip. Now sprinkle the cut side and get into the cuts.
Wrap tight in the wrap and refrigerate for 30 minutes to overnight if you want. You could skip the wrap and go right to the grill if you want but this gives the spices time to penetrate.
Preheat grill on high. Clean and oil.
Decrease to medium heat.
Place on grill initially for 7-8 minutes with cut side down. Then flip every 5-6 minutes until internal temp of about 160. About 22-25 minutes total.
Server as you wish. Here is my Tex Mex salad.
- 1 1/2 to 2 lbs Country style boneless pork rib
- 1 T brown sugar
- 1 1/2 t kosher salt
- 1 t garlic powder
- 1 1/2 t chili powder
- 1/2 t cumin
- 1/8 t cayenne pepper
Prep time: Cook time: Total time: Yield: 3-4 servings