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I live in an apartment building that does not allow BBQs, so my outdoor rib grilling options are limited. Over the years, I have tried many cooking methods, but my favourite way to cook ribs is likely to make professional chefs and BBQ pit masters alike cringe - I use my slow cooker. I'm not sure if it is an urban cooking legend or just it was just me, but I was convinced that you had to add liquid when using a slow cooker. I was wrong. I've cooked baby back ribs, side ribs, and for the pork in this recipe photos - breast bones, all in the slow cooker. Each time they produced fall of the bone, fork tender ribs from slowly braising in the fat from the ribs that slowly releases during cooking.

This three ingredient recipe couldn't be easier 

Garam masala is an aromatic spice mix used commonly in Indian cuisine comprised of cinnamon, mace, peppercorns, coriander, cumin, and cardamon - and it pairs wonderfully with pork. Some slow cooker recipes call for browning or searing meat before adding to the slow cooker, but I've tried this method several times and been able to eat straight from the cooker with satisfaction. Occasionally I will throw them under the broiler for a few minutes to crisp them up, but the extra step is optional. * This recipes produces a dry rib. For those who like their ribs saucy, add sauce to the ribs in the slow cooker 30 minutes before service.

What you’ll need…

• 1.5 pound of pork ribs, sliced into 1-2 bone segment
• salt to season
• 3 tbsp garam masala

Directions:

1. Generously season the ribs with salt, and then rub the garam masala onto each rib segment.
2. Add the ribs to the slow cooker and cook on low for 6-7 hours.
3. Remove from the slow cooker and enjoy warm.

Pork Schnitzel Benedict

When chef Doreen Prei shares a brunch recipe it is sure to be anything but basic. As part of Taste Alberta's virtual Holiday Kitchen Party, chef Prei took inspiration from her German heritage and her love of local Alberta ingredients for a decadent brunch dish - Pork Schnitzel Benedict. Imagine a pork schnitzel served atop crispy split pea and lentil cakes, topped with a poached egg and hollandaise, and accompanied with a little spoonful of the cranberry and Brussels sprout relish. There are several components to this dish, which which can be made in advance, but all the steps are simple enough if you ensure you have all your ingredients on hand. Pork Schnitzel Ingredients:

• 2 slices of pork loin, pounded very thin (either you can use parchment paper or cling film)
• 1 tablespoon flour
• 1 egg, beaten
• 3 tablespoons panko breadcrumbs (sieve the left-over breadcrumbs and store in container and
• keep in the freezer for your next recipe)
• Salt and pepper
• Canola oil for frying

Directions:

1. Place a slice of pork loin either on parchment paper or cling film and cover with the parchment paper or cling film. Use a meat tenderizer to pound the pork very gently. It should not be ripped just pounded as thin as possible. Season with salt and pepper on both sides.
2. Use 3 plates, one for the flour, one for the beaten egg, one for the panko. Toss the pounded pork loin into the flour first, then in the egg and at last through the panko. Make sure it’s well tossed on all sides through all these different layers.
3. Heat up a non-stick pan to medium heat. Once hot, add the canola oil and quickly fry the pork schnitzel on both sides in the hot oil. The cooking time is fast, 2-3 minutes on each side. Place them on a paper towel and serve on top of the split pea and lentil cake. Top with the poached egg and hollandaise. Add a little spoonful of the cranberry and Brussels sprout relish.

Crispy Split Pea and Lentil Cakes Ingredients:

• ½ cup cooked lentils
• ¾ cup cooked split peas
• 1 egg
• Salt and pepper to taste
• 2 sprigs of green onions, cut small in rings
• ½ cup all purpose flour
• ½ green chili, chopped fine (optional)
• canola oil for frying

Directions:

1.  Add lentils in a pot with salted water and cook until soft. Cool down for at least 15 minutes and smash lightly with a fork.
2.  Add Split peas in a pot of salted water and cook until soft. Cool down for at least 15 minutes and smash with a fork.
3.  In a medium bowl combine all ingredients. Add flour slowly at the end.
4.  Heat up a non-stick frying pan to a medium heat and cover with canola oil on the pan is hot. Use a heaped tablespoon for each cake and fry until golden on each side.

Cranberry and Brussels Sprout Relish Ingredients

• 200 g frozen or fresh cranberries
• 4 oranges, squeezed
• 1 lemon
• ½ red onion, sliced
• Extra virgin olive oil
• sugar to taste
• salt
• 5 heads of Brussels sprouts, washed, cleaned and shredded fine
• Cranberry Pear Vinegar to taste (from Evoolution)

Directions:

1.  Heat up a frying pan at medium heat. Once hot add 4 tablespoons of olive oil.
2. Add the onions and cook until caramelized. Season the onions with salt
3. Add the cranberries and dust these ingredients with sugar and season with salt.
4. Add half of the orange juice and turn the heat to low. Constantly stir and cook until the cranberries are falling apart.Add a little bit of lemon juice, the cranberry pear vinegar and stir in the shredded Brussels sprouts and adjust the sweetness. You might want to add more sugar, orange juice or salt.

Poached Eggs Ingredients:

• 200 ml white wine vinegar
• 2 eggs
• 1 l water

Directions:

1. Bring a small pot, deep enough to poach the eggs in, with 1 l of water and the vinegar to a boil. Turn the heat down to medium so that the water doesn’t boil anymore.
2. Crack the eggs and place each egg in a small bowl or ramekin. Once the water simmers, take a whisk and whisk the water really fast. Drop the eggs in the rotating water. This will allow them to keep their shape without the egg white dropping down flat to the surface of your pot.
3.  Allow the eggs to cook for at least 3 minutes. Take a ladle and check their consistency. Cook to desired liking (soft-hard).

Ok, so COVID put the breaks on Chef Paul Shufelt's annual Bacon Day Dinner this fall, but that doesn't mean his creativity for all things pork should go to waste this year. Thankfully, Chef Paul has signed up for a special Woodshed Burgers Swine and Dine menu October 26 - 31, 2020 including:

THE SQUEALER - $14 Irving’s farm Fresh bacon & smoked cheddar stuffed beef burger, BBQ glazed, bourbon braised onions, lettuce, bread & butter pickles, Bon Ton Bakery bun

 

PULLED PORK POUTINE - $11 BBQ pork, smoked cheese curds, fresh cut fries, BBQ gravy.

   

CHOCOLATE BACON BREAD PUDDING - $5 Chocolate bacon bread pudding paired with Pinocchio Ice Cream bacon bourbon ice cream with chocolate sauce and bourbon caramel sauce.

  In honour of their famous Bacon Day rivalry, chef Paul Shufelt and chef Andrew Cowan will go head to head with a special bacon inspired dessert off Oct 26 - 31. Bacon lovers will be encouraged to taste test Paul's creation, and then visit chef Cowan across the street at Northern Chicken for his swine flavoured dessert. Stop in for a full week or Alberta pork goodness at each of his Woodshed Burger locations:  

124 ST LOCATION 10723 124 Street Edmonton, AB | T5M 0H2 T  780.752.2874	ELLERSLIE LOCATION 2307 Ellwood Drive SW Edmonton, AB | T6X0A9 T  587.635.9663