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Fork Tender Country Ribs with Sweet Corn Pudding

Larry Donahue - Mity Nice Grill
Chicago, IL

Seasonal
Entree
Winter

Ingredients:
  • 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
Procedure
  • 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.

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