Rippli Loin Ribs Smoked Pork Loin Recipes

RIPPLI (LOIN RIBS / SMOKED PORK LOIN)

Steps:

• Heat up the margarine in frying-pan.
• Add bacon, onion and garlic and saute until onion softens and bacon is cooked.
• Add cabbage, celery, carrots and potatoes, cover and steam until the vegetables falls inches.
• Spice with pepper and thyme.
• Place ribs within the vegetables.
• Add white wine and soup, cook on low heat for about one hour.
• Add tomatoes and cook for 10 more minutes.

KASSLER RIPPCHEN (SMOKED PORK LOIN, GERMAN STYLE)

Steps:

• Preheat oven to 350F.
• Place meat in medium size roasting pan with drip tray and insert a meat thermometer.
• Add 1/2 inch of water to bottom of pan.
• Insert cloves every square inch of the meat.
• Sprinkle top of meat with brown sugar.
• Roast covered, in oven for 20 minutes per pound or until inserted thermometer reaches 165F.
• Uncover meat the last 30 minutes of cooking time.
• When meat is done, remove from pan and set aside in a warm place.
• Remove drip tray.
• Combine butter with flour; mix until smooth.
• Gradually add to drippings and cook stirring regularly, over medium heat until thickened (about three minutes).
• Gravy should be medium to thin consistency.
• Slice and serve meat with gravy and potato dumplings.

MELT-IN-YOUR-MOUTH SMOKED PORK BACK RIBS

Steps:

• Preheat smoker to 225 degrees F (110 degrees C).
• Mix paprika, chili powder, onion powder, cayenne pepper, salt, and pepper together in a small bowl. Rub evenly over both sides of ribs. Place ribs, back-side down, on a wire rack.
• Place rack in the preheated smoker. Add apple wood chips according to manufacturer's instructions. Smoke ribs until meat shrinks away from the bones, about 5 1/2 hours.
• Remove ribs from smoker; cover with barbeque sauce. Wrap with aluminum foil. Let rest for 30 minutes.