There are a couple elements happening in this drama: 1) Solving the rib dilemma (cook time of 1:50 minutes) and 2) Using a propane torch to weld together a pork jowl and a pork back rib to create a 'FrankenRib' and 3) Also potentially the culmination of the pork fixation (here comes lamb...)
1) The two recipes
Preheat oven to 475 F
You will be cooking the jowl for 2 hours, and the ribs for 1 hour and 50 minutes. They will overlap during the middle hour for a total cook time of 2 hours and 50 minutes.
The rub:
Salt (3 parts)
Sugar (3 parts)
Coffee grounds (2 parts)
Chipotle powder (1 part)
The meat:
1 Pork Jowl (3.5 lbs)
1 Rack of St. Louis cut Back Ribs (2 lbs)
Score the pork jowl on the skin side and rub in the rub.
Similarly, rub the rack of ribs with the rub, wrap in foil, and let rest.
Place the jowl in a fitting pan.
Place pan in 475 F oven for 1 hour.
Baste with fat halfway through (and save fat at end to cook other stuff with!)
After 1 hour turn down to 250 F.
Wait a few minutes and then add rack of ribs to oven.
After 1 hour at 250 F remove jowl (jowl total = 2 hrs).
When cool enough to handle, wrap in foil and place in fridge.
After 50 more minutes, remove rack of ribs.
Place in fridge.
Reheat with chipotle coffee sauce when ready to eat. Reheating can involve oven, stove top, or propane torch...
2) The Franken Ribs
Cut the ribs into individual pieces.
Portion the pork jowl... ha ha. Cut it to nestle against the slight curve of the St. Lous rib.
Time for action:
Clark says, "They are super soft!"
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