Southern Cookin': Meats

For More Southern Cookin'
 


Bessie Bloodworth's Molasses Meatloaf

1 pound ground beef
½ pound ground pork
1 egg, slightly beaten
½ cup dry bread crumbs
1 onion, minced
2-3 cloves garlic, minced
salt and pepper
½ teaspoon dried thyme
½ teaspoon dried savory
¼ cup tomato paste
1 tablespoon cidar or balsamic vinegar
¼-½ cup molasses

Preheat oven to 350°F. Mix meats, egg, bread crumbs, onion, garlic, salt, pepper, herbs. Mix tomato paste and vinegar together, add to meat mixture and mix well. Add molasses, more or less, depending on how well the meat mixture holds together. Form into two loaves and bake for 40 minutes. Spoon glaze over top and bake an additional 20 minutes.

Glaze
3 tablespoons brown sugar
¼ cup tomato sauce
1 tablespoon cidar or balsamic vinegar
¼ teaspoon nutmeg
1 teaspoon dry mustard

Mix well together and spoon over meatloaf.


Ovenbaked Barbeque Pork Ribs

5 pounds pork loin back ribs (beef is okay, too—not quite as tender)

Dry Rub
4 tablespoons paprika
2 teaspoons cayenne
2 teaspoons cumin
2 teaspoons brown sugar
2 teaspoons black pepper
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons salt

Mix all ingredients together thoroughly. Sprinkle the dry rub liberally on the ribs and allow ribs to stand 30 minutes at room temperature.

Barbecue Sauce
2 tablespoons oil or bacon grease
¼ cup minced onion
4 cloves garlic crushed
1 cup tomato sauce (8 oz can)
¾ cup tomato paste (6 oz can)
2 tablespoons molasses
2 tablespoons cider or balsamic vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon cayenne
fresh ground pepper to taste

Sauté minced onion and garlic in oil until onions turns opaque. Add remaining ingredients, mix thoroughly and simmer for about 20 minutes. Makes about 1½ cups of barbecue sauce.

To bake ribs
Pre-heat oven to 250°F. Bake ribs, bone side down, for 2 hours. Turn ribs over and bake 2 more hours. Turn ribs again and baste with the barbecue sauce. Bake another 15 minutes. Serve with additional sauce.