Some food, some drink.

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Abstract: Although “pernil” literally refers to a leg roast of pork (that's a Spanish word, gringos), the recipes most often associated with this cut of critter are perfumed with the bold flavors of garlic and oregano. It's wonderful stuff, but preparing a large cut of meat isn't always economical, or practical; especially when you're a small family (like us).

Country-style pork ribs are thrifty, allow for easier portion control, and are impossible to screw up in the slow cooker. This recipe takes the up-front flavors folks associate with pernil, and makes it a weeknight-easy affair.

Purpose: County-style pork ribs are cut from the loin primal of the hog and are obtained from where the rib, loin and shoulder (also known as the Boston butt) collide. There really isn't any rib bone to speak of, as any you're likely to encounter is going to be shoulder blade from the butt. That's really ok; semantics aside, this is a cheap and easily managed cut of meat that loves to be cooked slow and low. Pernil-style pork roasts also do quite well with the same cooking methods, which is originally why I tried foisting these flavors on country-style ribs in the first place. The first time I took a stab at preparing ribs this way, I found two recipes in my research that seemed to fit well with respect to taste and ease of preparation. The way I do my “pernil” is a flavor mash-up of the two.

Observation:

• If you don't have a mortar and pestle to prepare the marinade, a blender or mini-prep will work. The idea is to make sure that surface area is maximized so that flavor is as well. Truthfully, I probably could have chucked the whole mess in the blender all at once and it would have turned out just fine; but there's something satisfying about using the mortar and pestle, especially after a stressful day. On the subject of the marinade, that overnight in the fridge is absolutely necessary. If you've got 24 hours, even better.
• You can leave the booze out of the marinade if you want, but you probably have a better chance getting your jag-on from a dose of cold medicine. I use the triple-sec for a bit of sweetness and the citrus zest flavors contained therein.
• If you're bringing your ribs out from the freezer, consider thawing them in the marinade. A second day at the flavor spa certainly won't hurt.
• Using a slow-cooker, crock-pot, et al. to cook at low temperatures in a small amount of liquid is defined as a braise. Most of the time, I like to sear before I braise, as I think that crust from the sear is fantastic. There is so much going on here already in the marinade that I don't think the sear is a requirement this time. Besides that, searing can add an element of 'fuss' to braising that isn't always doable when you're cooking a meal on cruise-control.
• I like to let the finished ribs cool a bit in the crock (usually about 30 minutes) before I de-fat, de-bone and shred for their intended application.
• Sometimes I'll julienne a couple of onions and throw them on top of the ribs for the last half of the braise. Bonus!

Results: We've still got a few years before our rug-rats begin to eat us out of house and home. Even a modest meal at our house guarantees surplus. However, since all the work's been done up-front on this dish, sandwiches, salads and wraps practically make themselves for subsequent weeknight meals. Although country-style ribs have a significant amount of fat, it almost all renders out during the braise, and what's left keeps everything moist and juicy, even when its being reheated for leftovers. While you're making this one, stick you finger in that marinade and take a taste (before you add it to the meat, please). The flavors are intense! Salty, pungent and herbal. Your dinner gets to spend the better part of two days exposed to all that lovely flavor!

So yeah, it's not real pernil, and country-style ribs aren't even real ribs, but this preparation does do some great things to an economical cut of meat; and regardless of what it's called, it really does taste good.

Gallery:

Country-style pork ribs. Not really ribs; hell, they don't even look like ribs. No wonder butchering's complicated.

Country-style pork ribs. Not really ribs; hell, they don't even look like ribs. No wonder butchering's complicated.

This is what your coarse paste should look like before the liquid is added. Channel stress of the day thru the mortar and pestle (or just use a blender).

This is what your coarse paste should look like before the liquid is added. Channel stress of the day thru the mortar and pestle (or just use a blender).

The marinade goes on the ribs for the overnight soak. Note that we have two layers of containment. It's raw meat, so keep it clean, people!

The marinade goes on the ribs for the overnight soak. Note that we have two layers of containment. It's raw meat, so keep it clean, people!

Fast-forward a day and a half (as slow cooking's not that exciting): The finished product, ready for various iterations of consumption.

Fast-forward a day and a half (as slow cooking's not that exciting): The finished product, ready for various iterations of consumption.

Some will disagree, but I've always thought pork makes for better tacos than beef.

Some will disagree, but I've always thought pork makes for better tacos than beef.

Lunch the next day: Warm up your pernil just enough to take off the chill and then top a salad. Hey there, guacamole,…

Lunch the next day: Warm up your pernil just enough to take off the chill and then top a salad. Hey there, guacamole, how ya doin?