Slow Braised Lentils with Country Ribs and Vidalia Onions

 

As I sit here with a foot of snow surrounding my house, I can not go anywhere so I might as well fire up the oven and make my favorite lentil dish. I always have pork in my freezer, from country ribs to butts and shoulders to tenderloins. As a main ingredient to a flavoring component, it compliments everything it is cooked with. I like lentils, I just didn't love them, well, until a friend of mine made these for me at a BBQ I was hosting a few years back. She rattled off an ingredient list and even though I might have forgotten a few, I have tweeked it until I have what I am satisfied with. One of the easiest to make and one of my favorite go to 'BBQ Bean" dishes. It is not overly sweet, spicy or tomatoey like regular baked beans can be, but it has enough flavor to sit besides any BBQ you serve. I am providing 2 different ways to make these...one slow braised in an oven and the other in a slowcooker.

What you will need

1 teaspoon canola oil

1 pound country-style ribs with bones

1 large Vidalia onion, 1/4" dice

1 tablespoon tomato paste

2 cups dried lentils, washed and pick thru

1 teaspoon salt

3 cups water

3 (5oz) cans or 15 oz of V-8

1/4 cup brown sugar

2 tablespoons Dijon mustard

1/3 cup dark molasses

1 small dried chili (or more to taste)

Same ingredient list as above method but....

If you have hard water, soak the lentils for at least 1-2 hours

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