People think of cornfields when they think of Iowa. I know someone who drove through the state this past summer, and she commented on the many, many rows of corn she and her husband passed.
But Iowa actually is a top pork producer, and so for this Saturday's Michigan-Iowa game I offer my famous-among-loved-ones shredded pork ribs. Serve them with corn cakes, and you've represented our opponent's state very well.
The ribs are cooked slowly in a crockpot, so they require virtually no effort. The corn cakes are easily made using a box of Michigan's own Jiffy Corn Muffin Mix, produced about 30 minutes away from my kitchen.
What a great way to get into the spirit of this match-up!
University of Michigan at University of Iowa
Saturday, November 5
GO BLUE!!!
Shredded Pork Ribs with Corn Cakes
Ribs
4-5 pounds boneless pork ribs (8 ribs)
1/4 cup brown sugar
1 teaspoon cardamom
1 teaspoon chili powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon paprika
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 425F. Line a 9"x13" baking pan with foil; lightly grease the foil.
Place the ribs into the prepared pan. Combine the remaining ingredients and sprinkle onto all sides of the ribs. Roast for 1 hour.
Sauce
1 12-ounce bottle barbecue sauce (your favorite one)
1/2 cup brown sugar
4 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 teaspoon cayenne pepper sauce
Combine all sauce ingredients. Pour 1/3 of the sauce onto the bottom of a 6-8 quart crockpot. Place a single layer of ribs over the sauce, and continue layering sauce and ribs, ending by pouring the last of the sauce over everything. Cover and cook on low for 8 hours. Stir the pork to shred it and combine the meat with the sauce.
Corn Cakes
1 8.5-ounce box Jiffy Corn Muffin Mix
3/4 cup buttermilk
1 egg
2 tablespoons butter, to grease skillet
In a medium bowl, stir together Jiffy mix, buttermilk and egg; let rest for 5 minutes.
Heat a large skillet over medium heat, and lightly grease with a bit of the butter. Pour batter with a 1/8-cup measure, and cook until set on the sides and golden underneath. Carefully flip the pancake and cook for 1 more minute.
To serve: Place 2 corn cakes onto a serving plate, and top generously with pork.
Serves 6-8.
