Is till couldn't decide if I wanted to use the thin cut porkchops or rack of ribs (shredded). Well, hubs decided that for me. Since he was grilling Steaks Saturday night, he figured he would just do the ribs at the same time and take advantage of the lasting heat in the grill. So we smothered the ribs in "The Epic Sauce"**, wrapped it in tinfoil (a couple layers) and put it in for a couple hours.
If you have been reading my blog, you know I am usually uncomfortable not using measurements nor any type of recipe. But sometimes you just gotta wing it. So here is my Adventure with Pork Ribs. (*Spoiler- It turned out sooo Yummy! I made a ton, and there were only a few left over)
**Hubs & I experimented (scary, I know) with creating a good sauce. What we ended up with was pretty awesome. I call it the Epic Pork BBQ Sauce. We are still fine tuning it. But be assured, when it is perfected, you know I will be posting about it.
Ingredients
Pork -You can use chops cut into little pieces or ribs/tenderloin for shredded
Coleslaw Salad Mix-You can see the bag I used in Picture 1
Onion- I used dehydrated minced onion cuz I was lazy
Minced Garlic-Again I used dehydrated minced garlic cuz that's all I had
Soy Sauce
Pepper
Celery Salt
Worcestershire Sauce (optional)-I put a splash of this in anything that has meat
Oil (for frying)
Egg Roll Wrappers
little bowl of water
Directions
1) Cook pork -whatever method you want
2) Chop onion & garlic (unless you are using dehydrated)
3) Put all ingredients (except oil & Egg Roll Wrappers & water) in skillet. Cook until the veggies start to become translucent. You are basically sauteing them.
4) Lay out an egg roll wrapper and your little bowl of water. There are usually instructions diagrams included in the egg roll wrappers to follow for folding. However, the diagram/instructions on mine were for square wrappers...but my wrappers were rectangle so it didn't quite work right. So here is what I did: 1) Put your filling just a little lower than the middle. Fold sides in, add a little water on folded edges to moisten. It helps it seal. 2) Take bottom of wrapper and fold up, tucking snugly on the top edge of filling. 3) Continue rolling. Make sure to moisten the edge to seal when done.
Keep doing this until all the filling is gone. (Picture 1 & 2)
5) Put oil in skillet and heat it up on high. Once oil is heated, carefully place a few egg rolls in. I had a big skillet, so I did abt 5 at a time. Check and when the submerged sections are golden brown, roll over to cook the other side. (While they are frying, I got out a cookie sheet and covered in paper towels to absorb the grease. ) Remove & Put on your cookie sheet to cool. (Picture 3)
6) All done! It really is pretty simple & quick. Once you get your rhythm folding egg rolls, it becomes much easier and quick. Enjoy!!