Ribs To The Rescue: Chicken Wing Shortage Primes Pork As A Gameday Superhero
DES MOINES, Iowa, Jan. 31, 2013 /PRNewswire/ — With chicken wings in short supply and prices at a premium this year, one protein will reign supreme this Sunday–pork. As the ultimate alternative to chicken wings, ribs are in perfect scoring position to clinch a victory in your kitchen for the big game. And, with value pricing and great deals offered by retailers, they’re easy on the wallet, too.
As of Jan. 25, wholesale prices for spare ribs were down nearly 14 percent over last year’s prices while back ribs were a whopping 24 percent lower than the same time period a year ago(1). And it comes just in time as Sunday’s big game is considered the fourth largest rib “holiday” for retailers and the only one outside the summer season, preceded by Memorial Day, Fourth of July and Labor Day, respectfully.
“Ribs are perfect football food – there are dozens of ways you can prepare them to ensure every fan is happy. Plus, finger food reigns king on game day,” said Traci Rodemeyer, Director of Pork Information for the National Pork Board.
Pork: The Meat MVP
From spareribs to back ribs to country ribs, there is an array of pork options to choose from for your big game menu. You can easily change the flavor profile of ribs just by adding different dry rubs, liquid seasonings, sauces, or even a single ingredient. Here’s a simple game day guide to help you score lip-smackin’ ribs for Sunday.
Marinades: Marinades are a great way to add flavor, by enhancing the juiciness and complexity. In addition to using a base of oil, standard marinades include salt, an acid (such as lemon juice, wine, vinegar or citrus) and other flavor-boosting ingredients. Slow-Cooker Hawaiian Style Ribs are sweet, tangy, and slow cooked to perfection. These fall-off-the-bone good ribs are the only thing sweeter than watching your team win. Score the recipe.
Rubs: Rubs are blends of spices, herbs and often salt, that are applied to the meat before cooking. Rubs (also referred to as dry marinades) are a great way to form a crust and add flavor to the meat. These blends are rubbed onto food 15-20 minutes before cooking. The crowd will go wild for the scrumptious Fire-Cracker Pork Ribs, which get their heat from the spicy rub. Score the recipe.
Sauces, Glazes and Spritzes: Often inspired by regions including Memphis, Kansas City or North Carolina, sauces can help define your style of barbecue. Sauces are typically added at the end of cooking time to add an additional layer of flavor and moisture. Kansas City Style Pork Back Ribs’ regional American classic flavor style kicks up a smoky taste that’s good for the extra point! Score the recipe.
To ensure the best game day ribs, the average cooking time is 1½ – 2 hours, or until tender.
Get In the Game
No matter what team you are cheering for, you can guarantee a palette-pleasing win with any of our fan-approved rib recipes. For more inspiration, check out Pinterest.com/PorkBeInspired – the “Sassy Saucy Ribs” board has all you need and the “Game Day Must-Haves” board will round out your menu. For specific cooking recommendations in addition to more mouthwatering recipes, tips, images and more, visit PorkBeInspired.com.
About the National Pork Board
The National Pork Board has responsibility for Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. Importers of pork products contribute a like amount, based on a formula. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and foodservice marketing, export market promotion, production improvement, technology, swine health, pork safety and environmental management. For information on Checkoff-funded programs, pork producers can call the Pork Checkoff Service Center at (800) 456-7675 or check the Internet at www.pork.org.
(1) USDA National Carlot Pork; Weekly Pork Price Summary Sheet – Week Ending Jan. 25, 2013
SOURCE The National Pork Board