Pork: It's What's For Lunch During Ramadan: Eid's A Wrap

Since I was outta town this past weekend, and unable to post, I present you a porcine three-way to wrap up Ramalamadingdong. Whip up these tasty dishes and invite all your muslim friends over for an Eid feast that they'll never forget!!!

Memphis Style Dry Ribs: Corky's Ribs

1 (2 to 2 3/4 pound) slab raw St. Louis cut pork spare ribs
(Right about now ya'll are wondering, "WTF?!? "St. Louis" cut ribs for "Memphis" BBQ?!?". St. Louis cut means there is more meat on the bones than regular ribs. Just ask a woman and she'll tell you a mo' meaty bone is a mo' betta' bone.)
1 1/2 cups water (3 parts)
1/2 cup favorite BBQ sauce (1 part), plus more for basting (recommended: Corky's)
Favorite dry rib seasoning (recommended: Corky's)

Corky's BBQ Gift Pack One bottle of sauce and one bottle of seasoning for $11.99

Preheat a grill to medium heat with all of the coals on 1 side.
Grill over indirect heat (meat side down) for approximately 2 hours, turning once, until internal temperature reaches 185 degrees F.

Baste ribs on both sides during cooking with 3 parts water to 1 part BBQ sauce. Once the ribs reach 185 degrees F, baste again with full strength BBQ sauce and sprinkle liberally with dry rib seasoning.

Lady and Sons Fried Pork Chops

6 cups vegetable oil
2 teaspoons House Seasoning, recipe follows
1/2 teaspoon seasoned salt
6 pork chops
1 cup buttermilk
1 cup all-purpose flour

House Seasoning

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Heat oil in a large, heavy bottomed pot to 350 degrees F.

Sprinkle the seasonings on both sides of the pork chops, rubbing them thoroughly into the meat. Pour buttermilk over meat and turn to coat on all sides. Season flour generously with House Seasoning, roll each chop into flour, and shake off the excess. Carefully place the chops, 2 at a time, into the hot oil, and cook until the outside is golden brown. Take 1 chop out and make a small cut at the thickest part to check for doneness; adjust time accordingly for the rest. Drain on paper towels before serving.

Good Eats Italian Sausage

1 1/2 teaspoons fennel seed
2 teaspoons kosher salt
1 1/2 teaspoons black pepper
1 tablespoon chopped parsley leaves
2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces
5 feet of 36 millimeter collagen casings (do not allow to get wet at any time)
Shortening, to lubricate nozzle of stuffer

Special equipment: meat grinder with stuffing attachment or manual stuffer

Toast fennel seed in medium sized, heavy saute pan over medium heat, constantly moving seeds around in pan until they start to turn light brown, about 5 minutes. Set aside to cool. Once cool, grind seeds and combine with salt, pepper, and chopped parsley in medium mixing bowl. Add pork and blend thoroughly. Refrigerate for 1 hour.

Using the fine blade of a grinder, grind the pork. After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin. Stuff meat into casings, trying to avoid air pockets. After stuffing is finished lay out on counter and tie off end. Pinch and twist to form 4-inch sausages. Wrap in parchment paper and refrigerate for 2 to 3 hours. Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months. If freezing, wrap in aluminum foil. If using immediately, saute over medium heat in a heavy saute pan with 1/4-inch of water. Bring water to boil, put on lid and cook for 10 minutes. Remove lid and continue cooking over medium heat, turning every 2 to 3 minutes until golden brown. Sausage should reach an internal temperature of 150 to 156 degrees F.