Home Food Recipe: Oven-Roasted Pork Ribs, Braised Red Cabbage and a THC-infused BBQ Sauce

Recipe: Oven-Roasted Pork Ribs, Braised Red Cabbage and a THC-infused BBQ Sauce

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With warmer weather just around the corner, why not enjoy some delicious BBQ fare? This BBQ sauce was inspired by the most reliable of cookbooks: The Joy of Cooking. You can make the cabbage a day ahead; it will only get tastier after a night in the fridge. For a very special occasion, say a brother-in-law’s birthday, follow up this duo with a pineapple upside-down cake. Serves four.

THC-infused BBQ Sauce

Ingredients:

  • 1.5 cups ketchup
  • 1 cup apple cider vinegar
  • ¼ cup soya sauce
  • ¼ cup Worcestshire sauce
  • 1 cup packed brown sugar
  • 1 tbsp fresh ginger, grated
  • 3 garlic cloves, minced
  • ¼ cup chili powder
  • 3 orange slices
  • a little less than ¼ cup vegetable oil
  • 2 tbsp THC-infused vegetable oil (see below)

Directions:

  1. In a medium saucepan over medium heat, combine all the ingredients except for the THC-infused vegetable oil. Bring to a boil, whisking often.
  2. Lower heat and let simmer for 5 minutes, whisking often. Let cool for 20 minutes.
  3. Remove orange slices. Pour 2 cups of sauce into a large Pyrex measuring cup for baking, basting the ribs, and serving to straight-edge diners.
  4. Add THC-infused oil to the remaining sauce in the pan, heat to just below boiling, whisking often.
  5. Remove from heat. Label appropriately.

Oven-Roasted Ribs

Ingredients:

  • 2 racks of pork ribs
  • 1.5 cups of BBQ Sauce (see above)
  • 1 cup pineapple juice

Directions:

  1. Preheat oven to 300F.
  2. Combine BBQ sauce and juice in a large bowl.
  3. Arrange ribs in a baking dish and pour over ribs. Turn to coat completely.
  4. Cover with aluminum foil and bake for 3 hours.
  5. Remove foil covers, baste the ribs with some of the remaining BBQ sauce, and raise temperature to 350F.
  6. Bake for 30 minutes. Turn. Baste. Return to oven for an additional 30 minutes.
  7. Let rest for 15 minutes.
  8. Baste those portions destined for THC-consuming diners with the appropriate sauce.

Braised Red Cabbage

Ingredients:

  • 1 medium head red cabbage
  • 8 thick slices bacon, cut into small pieces
  • 1 medium yellow onion, thinly sliced
  • 2 tbsps packed dark brown sugar
  • 2 tbsps Dijon mustard
  • 1/3 cup cider vinegar
  • 1 cup chicken broth

Directions:

  1. Slice cabbage in half lengthwise. Core. Quarter. Thinly slice each piece into 1/4-inch strips. Set aside in a very large bowl (or two).
  2. Place bacon in a LARGE Dutch oven or stockpot with a lid over medium heat, stirring occasionally, until browned and most of the fat has rendered.
  3. Add onion and stir to coat in the bacon fat. Season with salt and pepper and cook until the onion softens (about 5 minutes).
  4. Add half of the chopped cabbage, stir to coat in bacon fat, and cook until the cabbage begins to wilt (about 10 minutes) Repeat with remaining half of cabbage. Stir in the brown sugar and mustard.
  5. Remove cabbage from heat and set aside in a very large bowl (or two) – you can use the same ones as before.
  6. Add apple cider vinegar to the pot. Scrape up any browned bits from the bottom of the pan with a spatula (deglaze). Add the chicken broth and season with a few pinches of salt and more freshly ground pepper. Bring to a simmer.
  7. Return cabbage to the pot. Stir to coat.
  8. Reduce the heat to medium low and cover the pan tightly. Simmer, stirring occasionally, until the cabbage is soft and soupy (about 45 minutes).

How to Make THC-Infused Oils:

THC is oil (and not water) soluble. Because THC escapes at temperatures higher than 325 degrees Fahrenheit, recipes must never bring food to higher temperatures, i.e. no deep-fry.

There are two main methods that i recommend for preparing the THC oil called for in all recipes: The Slow-Cooker and the Double-Boiler method. Other preparations tend to burn either the oil or the marijuana and are not recommended.

Slow-Cooker Method

Place 5g of vaped-marijuana or 2.5g fresh marijuana for every 1/2 cup oil in a slow cooker. If you are using butter, add 2 tbsps water. Turn on slow cooker at low setting and let sit for 24hrs, stirring occasionally. Strain through a cheesecloth into a mason jar. Store in the fridge. For butter, let sit in the refrigerator for an hour to let the fat and oil separate and then scrape off the butter.

Double-Boiler Method

Same as slow-cooker method, but using a double-boiler set to low. Check water levels regularly. Please, do not leave the house with an unattended element or burner on.

Yield: About 1/3 cup oil for every 1/2 cup originally added

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