« Back to recipes

Fork Tender Country Ribs with Sweet Corn Pudding

Larry Donahue - Mity Nice Grill
Chicago, IL


  • 8 pounds local boneless pork butt
  • kosher salt & pepper mix
  • brisket spice
  • canola oil (used to brown)
  • 1/2 cup diced onions
  • 2 cups chicken stock
  • 2 ounces barbeque sauce
  • Prepare pork & cut in to 10 ounce pieces
  • Rub each piece with salt & pepper mix and brisket spices on all sides
  • Sear all pieces on a griddle with canola oil until light gold in color
  • Place pork in a deep pan with chicken stock and diced onions
  • Cover tightly with aluminum foil
  •  Bake at 350 degrees for 2 1/2 - 3 hours
  •  Carefully remove foil and test pork with the back of a spoon (pork should be completely tender)
  •  Allow a few minutes to cool then cover pork with barbeque sauce
Sweet Corn Pudding
  • 5 cups fresh shucked corn from raw cob
  • 1/2 cup whole milk
  • 1/4 cup masa harina (corn meal)
  • 3 whole eggs
  •  4 ounces butter
  • 1/4 cup sugar
  • 1/2 tablespoon kosher salt
  • 1 pinch white pepper

- Mix all ingredients and blend until smooth

- Pour mix into buttered muffin pans

- Bake at 325 degrees for five minutes until golden in color

- Garnish with a small dollop of sour cream

Enjoy!  Feeds 8-10 people.

Return to recipe listing »

Know your food, know your farmer
Locations & hours
May through October (Outdoors)
Lincoln Park
N. Clark St & N. Lincoln Ave
Saturdays, 7am–1pm
June through October (Outdoors)
West Loop, Mary Bartelme Park
115 S. Sangamon St
Saturdays, 8am–1pm
November through April (Indoors)
Peggy Notebaert Museum
2430 N. Cannon Dr.
Saturdays, 8am–1pm

Full schedule »

Business office
2613 W. Lawrence Avenue

Chicago, IL 60625

(773) 880-1266

Contact us »

Follow us on Instagram


Proud member of the Farmers Market Coalition