BBQ Spareribs

Serves 10

12 pounds pork spareribs
Smoked sea salt, Yakima, Durango or Salish
Pepper, freshly ground 

Preheat oven to 350 degrees. Arrange ribs in single layer on baking sheets. Season liberally with sea salt and pepper. Cover tightly with foil. Bake until very tender, about 70 minutes.  To obtain ribs with meat on both sides, cut out every other bone. (Can be prepared 2 days ahead. Cover tightly with foil and refrigerate.)

2 cups Southern Comfort Peach BBQ sauce

Arrange ribs in single layer on baking sheets. Coat generously with sauce. Bake until ribs are hot and sauce starts to glaze, about 25 minutes. Line platter with a hardy lettuce or kale. Top with ribs. Serve hot.

Southern Comfort Peach BBQ sauce

2 cups tomato puree
½ cup peach preserves
½ cup Dijon mustard
½ cup Southern Comfort
½ cup lemon juice, freshly squeezed
¼ cup brown sugar, firmly packed
2 tablespoons hot pepper sauce
1 teaspoon smoked sea salt, Yakima, Durango or Salish

Combine all ingredients in heavy medium saucepan. Bring mixture to boil, stirring frequently. Reduce heat, cover partially and simmer about an hour. (Sauce can be prepared 1 week ahead. Cover tightly and refrigerate.)

Turnip Greens

Serves 4-6

1 bunch fresh turnip greens, collard greens or mustard greens

Strip the stems from the greens and wash thoroughly. I mean really thoroughly!

1 medium piece salt pork or 1 smoked pork chop
2 cups water

1-teaspoon sea salt (go ahead try a smoked salt)

Place the greens in a saucepan and add the pork, water, and sea salt. Bring to a boil.  Reduce heat and simmer covered, for 45 minutes or until tender.

Remove the pork and pour the greens into a colander to drain. Place in a pan and chop scissor-like with two knives. If necessary, add more salt to taste. If using the pork chop, cut into small pieces and add to the greens.

2 tablespoons bacon dripping or butter (optional)
Pinch of sugar (optional)

Add the bacon drippings and a pinch of sugar.

Pulled Pork BBQ

Serves 16

1-10 pound pork shoulder with bone

4-6 tablespoons of a s.a.l.t. sisters rub  (14 options)

Preheat the oven to 500 degrees.

Cover the pork shoulder with 2-4 tablespoons of the s.a.l.t. sisters rub of your choice.  Suggestions:  All-Purpose BBQ, Blackening Cajun, Honey Glaze, or Memphis BBQ.

Wrap the pork shoulder in aluminum foil and place in a large heavy roasting pan.  Roast the pork shoulder for 20 minutes at 500 degrees, then reduce the heat to 250 degrees and cook for an additional 5 hours, turning every hour.

You can smoke this in a grill or finish the pork shoulder in the oven.  If using a grill, start the fire 1 hour before the pork shoulder is finished roasting, using a mixture of hickory chips and charcoal. When the pork shoulder is done roasting, remove the foil and transfer it to the grill. Cover the grill and smoke the pork for 20 to 40 minutes.  If finishing in the oven, remove the foil from the roasted pork shoulder and cover with an additional 2 tablespoons of the s.a.l.t. sisters rub and roast in oven for an additional 20 to 40 minutes. 

Allow the meat to cool so it can be handled.  Remove the meat from the bone and, using your finger, finely shred the meat.

Sauce:

2 cups white wine vinegar

2/3 cup ketchup

1/3 cup sugar

1/4 cup honey

1/2 teaspoon cayenne pepper

1 teaspoon smoked sea salt (try Yakima, Durango or Salish)

1 teaspoon freshly ground pepper

In a medium saucepan, mix together the vinegar, ketchup, sugar, honey, cayenne, pepper, salt and pepper.  Simmer for 10 minutes over low heat.  Reserve 1 cup of sauce and pour the remaining sauce over the meat and toss until the meat is evenly coated. 

To serve, spoon a portion of the pulled pork onto the bottom of a soft bun, mound Red Green Slaw (below) on top of it, then pour a little of the remaining sauce over all and top with the second half of the bun.