YOUR RECIPE FOR CONVECTION COOKING!
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Baked Country Style Pork Ribs
Pork that is cut from the shoulder generally requires long slow cooking to become fork tender, however, these “pork strips” are actually cut from closer to the loin and can be cooked in a variety of ways. They are certainly delicious when cooked low and slow but they can also be baked in about 45 minutes in Convection.
In this recipe, I used a combination of Convection + microwaves at the beginning of the cooking to speed up the cooking process (Skip this step if preparing the ribs in a traditional oven but plan to cook the ribs for an additional 5 - 10 minutes).) After 10 minutes of Speed cooking, I changed the mode to Convection and added a tray of small golden potatoes to roast for 20 minutes. When the timer elapsed I folded some Brussels sprouts in with the potatoes and continued cooking the meal for another 15 minutes. At the end of the cooking, I brushed the ribs with some BBQ sauce and put them back in the oven for another 5 - 8 minutes to warm through. Overall the cooking time is approximately 50 - 60 minutes.
Larissa Taboryski
Ingredients
2 ½ - 3lbs country-style pork ribs
3 tbsp prepared BBQ rub such as Kinders or
1 tsp garlic powder
2 tsp smoked paprika
1 tsp dried oregano
2 tsp Kosher salt
1 tsp ground black pepper
2 tbsp olive or vegetable oil
¾ cup BBQ sauce for the finishing
Preparation
Combine the spices and massage them into the ribs. For enhanced flavor, this should be done 4 - 6 hours or a day in advance.
Heat the oven in the Convection Bake mode 325℉ (Convection Oven).
Heat the oven in the Convection Mode 330℉ (Speed Oven).
Place the ribs on a shallow-rimmed baking sheet and drizzle with olive or vegetable oil. Bake the ribs for 20 minutes (Convection Oven) or 10 minutes (Speed Oven) with added microwave power.
Toss the potatoes in the olive oil and season with salt, pepper, and the dried oregano, place on a rimmed baking sheet and add to the oven, set the timer for 20 minutes.
When the timer has elapsed fold the prepared Brussels sprouts into the potatoes and set the timer for 10 minutes.
Remove the ribs from the oven, leaving the potatoes and Brussels sprouts to continue cooking, and increase the oven temperature to 375.
Brush the ribs with the BBQ sauce and return to the oven and bake for an additional 5 - 8 minutes.
Serves 4
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Baked Ham with Tangerine Glaze and Roasted Carrots
Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.
In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.
Ingredients
Preparation
1 - smoked ham, bone-in, skin on 7 - 9 lbs
1 - bunch fresh sage leaves
¾ - cup olive oil
1 - cup unsalted butter, cut into chunks
2 - cups tangerine juice
2 - tangerines, sliced thin, seeds removed
2 - cups, packed light brown sugar
1 - cup water
½ - teaspoon whole cloves
2 - cinnamon sticks
1 ½ - lbs baby carrots
Preheat the oven in the Convection Mode 300 degrees.
Place the ham on a rack in a large roasting pan.
Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep.
Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.
Bake for 2 hours.
Glaze:
Combine the butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.
Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.
Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.
Serves 12
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